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AkademIndex

Xizmatlar

Abderrahmane Aït‐Kaddour

19 ta ish

National Research Institute for Agriculture, Food and Environment

AkademScholarda batafsil koʻrsatkichlar

  1. 2D-Cross Correlation Spectroscopy Coupled with Molecular Fluorescence Spectroscopy for Analysis of Molecular Structure Modification of Camel Milk and Cow Milk Mixtures during Coagulation

    Oumayma Boukria, El Mestafa El Hadrami, Shakhnoza Sultanova +3

    MaqolaOchiq kirishAnimal Diversity and Health StudiesFoods202010 iqtibos
    ABI

  2. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

    Oumayma Boukria, El Mestafa El Hadrami, Aysha Sameen +6

    Sharh maqolaOchiq kirishAnimal Diversity and Health StudiesFoods20209 iqtibos
    ABI

  3. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

    Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia +3

    Sharh maqolaOchiq kirishProbiotics and Fermented FoodsFoods20207 iqtibos
    ABI

  4. Investigation of the process of molding, pressing and salting hard and soft cheeses

    Qobil Mukhiddinov, A.M. Rakhimov, Dj E Saparov +2

    MaqolaOchiq kirishAnimal Diversity and Health StudiesIOP Conference Series Earth and Environmental Science20227 iqtibos
    ABI

  5. The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

    Abdo Hassoun, Abderrahmane Aït‐Kaddour, Adnan M. Abu‐Mahfouz +11

    Sharh maqolaOchiq kirish20223 iqtibos
    ABI

  6. Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis

    Oumayma Boukria, Jian Wang, Jasur Safarov +4

    MaqolaOchiq kirishAnimal Diversity and Health StudiesJournal of Food Processing and Preservation20213 iqtibos
    ABI

  7. Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese

    M. Loudiyi, Romdhane Karoui, Douglas N. Rutledge +3

    Maqola20173 iqtibos
    ABI

  8. Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones

    M. Loudiyi, Abderrahmane Aït‐Kaddour

    Sharh maqola20182 iqtibos
    ABI

  9. Potential of Multispectral Imager to Characterize Anisotropic French PDO Cheeses: A Feasibility Study

    Sylvain Jacquot, Romdhane Karoui, Khaled A. Abbas +3

    Maqola20142 iqtibos
    ABI

  10. Determination of Protein content in Cheese Products

    Qobil Mukhiddinov, D K Alimova, Jasur Safarov +2

    MaqolaOchiq kirishProbiotics and Fermented FoodsIOP Conference Series Earth and Environmental Science20212 iqtibos
    ABI

  11. Delineation of salts, ripening and gentle heating effects on molecular structure of Cantal-type cheese by Mid-infrared spectroscopy

    M. Loudiyi, Abderrahmane Aït‐Kaddour

    Maqola20172 iqtibos
    ABI

  12. Mathematical modelling of pumpkin seed drying in a rotary thermosyphon dryer

    Shakhnoza Sultanova, Gunel Imanova, Jasur Safarov +3

    MaqolaFood Drying and ModelingMaterials Research Innovations20241 iqtibos
    ABI

  13. Monitoring Molecular Structure Changes of Cow and Camel Milk Mixtures during Coagulation: A Study Based on TPA and 2DCOS-MIR Spectroscopy

    Oumayma Boukria, El Mestafa El Hadrami, Shakhnoza Sultanova +3

    MaqolaOchiq kirishAnimal Diversity and Health StudiesChemosensors20230 iqtibos
    ABI

  14. A New Approach of Beef Muscle Discrimination Based on Two-Trace Two-Dimensional Correlation Spectroscopy (2t2d Cos) Combined with Multi-Snapshot Visible-Near Infrared Multispectral Imaging

    Oumayma Boukria, Abderrahmane Aït‐Kaddour, Mohamed Loudiyi +3

    PreprintOchiq kirishMeat and Animal Product QualitySSRN Electronic Journal20230 iqtibos
    ABI

  15. The Significance of Industry 4.0 Technologies in Enhancing Various Unit Operations Applied in the Food Sector: Focus on Food Drying

    Abdo Hassoun, Abderrahmane Aït‐Kaddour, Iman Dankar +3

    MaqolaFood Drying and ModelingFood and Bioprocess Technology20240 iqtibos
    ABI

  16. Beef muscle discrimination based on two-trace two-dimensional correlation spectroscopy (2T2D COS) combined with snapshot visible-near infrared multispectral imaging

    Abderrahmane Aït‐Kaddour, M. Loudiyi, Oumayma Boukria +5

    MaqolaOchiq kirishSpectroscopy and Chemometric AnalysesMeat Science20240 iqtibos
    ABI

  17. Development of dry matter content of the main components of whey

    Jasur Safarov, Shakhnoza Sultanova, Zulfiya Ergasheva +4

    MaqolaProteins in Food SystemsAIP conference proceedings20250 iqtibos
    ABI

  18. Ultrasound- and LED-mediated modulation of drying behaviour, surface morphology, phenolic composition, and volatile profiles in goji berries

    Muhammad Tayyab Rashid, Nazish Muzaffar, Longquan Fan +5

    MaqolaOchiq kirish20260 iqtibos
    ABI

  19. Enhancing traceability in the dairy supply chain using Industry 4.0 technologies

    Abderrahmane Aït‐Kaddour, Jasur Safarov, Oumayma Boukria +3

    Bob20260 iqtibos
    ABI