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81 ta ish

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

  1. Smoothing and Differentiation of Data by Simplified Least Squares Procedures.

    Abraham Savitzky, Marcel J. E. Golay

    Maqola196411 iqtibos
    ABI

  2. 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
    ABI

  3. 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
    ABI

  4. 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
    ABI

  5. The Infra-red Spectra of Complex Molecules

    L. J. Bellamy

    Kitob19756 iqtibos
    ABI

  6. Biomolecular content of camel milk: A traditional superfood towards future healthcare industry

    Mohammadreza Khalesi, Maryam Salami, Maryam Moslehishad +2

    Maqola20175 iqtibos
    ABI

  7. Symposium review: Structure-function relationships in cheese

    Prabin Lamichhane, Alan L. Kelly, Jeremiah J. Sheehan

    Maqola20174 iqtibos
    ABI

  8. Infrared spectroscopy of proteins

    Andreas Barth

    Sharh maqola20074 iqtibos
    ABI

  9. Compositional, technological and nutritional aspects of dromedary camel milk

    Omar A. Al haj, Hamad A. Al Kanhal

    Maqola20103 iqtibos
    ABI

  10. 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
    ABI

  11. Generalized Two-Dimensional Correlation Method Applicable to Infrared, Raman, and other Types of Spectroscopy

    Isao Noda

    Maqola19933 iqtibos
    ABI

  12. Examination of the secondary structure of proteins by deconvolved FTIR spectra

    D. Michael Byler, H. Susi

    Maqola19863 iqtibos
    ABI

  13. Structural Changes of Milk Components during Acid-Induced Coagulation Kinetics as Studied by Synchronous Fluorescence and Mid-Infrared Spectroscopy

    Tahar Boubellouta, Virginie Galtier, Éric Dufour

    Maqola20113 iqtibos
    ABI

  14. Microstructure, rheological and geometrical properties of fat globules of milk from different animal species

    Hoda El-Zeini

    Maqola20062 iqtibos
    ABI

  15. Fresh cheese from camel milk coagulated with Camifloc

    Ibtisam E. M. El Zubeir, SAMAH O JABREEL

    Maqola20082 iqtibos
    ABI

  16. Quality Characteristics of White Cheese (Jibna-beida) Produced Using Camel Milk and Mixture of Camel Milk and Cow Milk

    Salma M. Siddig, Abdel Moneim Elhadi Sulieman, Zakaria A. Salih +1

    Maqola20162 iqtibos
    ABI

  17. Lipid metabolic differences in cows producing small or large milk fat globules: Fatty acid origin and degree of saturation

    Leonie Walter, Pushkar Shrestha, R. C. Fry +2

    Maqola20192 iqtibos
    ABI

  18. Physicochemical, rheological, and micro-structural properties of yogurts produced from mixtures of camel and bovine milks

    Afaf Kamal‐Eldin, Ahlam Alhammadi, Adem Gharsallaoui +2

    Maqola20202 iqtibos
    ABI

  19. Sarlavhasiz

    Boshqa2 iqtibos
    ABI

  20. Seasonal variations in the chemical composition of camel milk in Jordan

    M.S.Y. Haddadin, Sana Gammoh, Richard K. Robinson

    Maqola20072 iqtibos
    ABI

  21. Two-Dimensional Infrared (2D IR) Spectroscopy: Theory and Applications

    Isao Noda

    Maqola19902 iqtibos
    ABI

  22. Fluorescence Spectroscopy Investigation of Acid-or Rennet-Induced Coagulation of Milk

    S. Herbert, Alain Riaublanc, B. Bouchet +2

    Maqola19992 iqtibos
    ABI

  23. Polymorphic phase behaviour of phospholipid membranes studied by infrared spectroscopy

    H. L. Casal, Henry H. Mantsch

    Sharh maqola19842 iqtibos
    ABI

  24. Determination of the Conjugated Linoleic Acids in Cow's Milk Fat by Fourier Transform Raman Spectroscopy

    Marc Meurens, Vincent Baeten, Shou He Yan +2

    Maqola20052 iqtibos
    ABI

  25. Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties

    Asylbek Kulmyrzaev, Éric Dufour, Y. Noël +4

    Maqola20052 iqtibos
    ABI