Ushbu ish iqtibos qilgan ishlar

6 ta ish

Ish: Investigation of the process of molding, pressing and salting hard and soft cheeses

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

   MaqolaOAOchiq kirishAnimal Diversity and Health StudiesFoods202010 iqtibos

   ABIABI:AkademIndex/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 maqolaOAOchiq kirishAnimal Diversity and Health StudiesFoods20209 iqtibos

   ABIABI:AkademIndex/2020.review-article.000010

3. 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

   MaqolaOAOchiq kirishAnimal Diversity and Health StudiesJournal of Food Processing and Preservation20213 iqtibos

   ABIABI:AkademIndex/2026.other.251310

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

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

   Maqola20142 iqtibos

   ABIABI:AkademIndex/2026.other.251308

5. Impact of Different Food Protein Sources in Processed CheeseSauces Manufacture

   Suhila Saad, Laila D. EL-Mahdi, R. A. Awad +1

   Maqola20162 iqtibos

   ABIABI:AkademIndex/2026.other.251309

6. Determination of Protein content in Cheese Products

   Qobil Mukhiddinov, D K Alimova, Jasur Safarov +2

   MaqolaOAOchiq kirishProbiotics and Fermented FoodsIOP Conference Series Earth and Environmental Science20212 iqtibos

   ABIABI:AkademIndex/2026.other.251311