Françoise Leriche

4 ta ish

Université Clermont-Auvergne, INRAE, VetAgro Sup, 63370 Lempdes, France

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

   MaqolaAnimal Diversity and Health StudiesFoods202010 iqtibos

   ABIABI:AkademIndex/openalex/2026.other.197419

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 maqolaAnimal Diversity and Health StudiesFoods20209 iqtibos

   ABIABI:AkademIndex/openalex/2020.review-article.000010

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 maqolaProbiotics and Fermented FoodsFoods20207 iqtibos

   ABIABI:AkademIndex/openalex/2020.review-article.000009

4. 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

   MaqolaAnimal Diversity and Health StudiesJournal of Food Processing and Preservation20213 iqtibos

   ABIABI:AkademIndex/openalex/2026.other.251310