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41 ta ish

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

  1. Principles of Fluorescence Spectroscopy

    Joseph R. Lakowicz

    Kitob199912 iqtibos
    ABI

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

    Mohammadreza Khalesi, Maryam Salami, Maryam Moslehishad +2

    Maqola20175 iqtibos
    ABI

  3. The sustainability challenge to the dairy sector – The growing importance of non-cattle milk production worldwide

    Bernard Faye, Gaukhar Konuspayeva

    Maqola20124 iqtibos
    ABI

  4. Vitamin content of camel milk.

    Z. Farah, R Rettenmaier, David Atkins

    Maqola19924 iqtibos
    ABI

  5. Chemical Composition and Nutritional Quality of Camel Milk

    Wajih N. Sawaya, Jehangir K. Khalil, A. AL‐SHALHAT +1

    Maqola19844 iqtibos
    ABI

  6. Symposium review: Structure-function relationships in cheese

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

    Maqola20174 iqtibos
    ABI

  7. Sarlavhasiz

    Boshqa4 iqtibos
    ABI

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

    Isao Noda

    Maqola19933 iqtibos
    ABI

  9. 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

  10. 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

  11. The Coagulation of Differently Sized Casein Micelles by Rennet

    Douglas G. Dalgleish, Jan Brinkhuis, T.A.J. Payens

    Maqola19812 iqtibos
    ABI

  12. Formation of volatile aroma compounds and carbon dioxide in yogurt starter grown in cows' and goats' milk

    Gunnar Rysstad, Roger K. Abrahamsen

    Maqola19872 iqtibos
    ABI

  13. 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

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

    Isao Noda

    Maqola19902 iqtibos
    ABI

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

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

    Maqola19992 iqtibos
    ABI

  16. Effects of Added Minerals (Calcium, Phosphate, and Citrate) on the Molecular Structure of Skim Milk as Investigated by Mid-Infrared and Synchronous Fluorescence Spectroscopies Coupled with Chemometrics

    Tahar Boubellouta, Virginie Galtier, Éric Dufour

    Maqola20092 iqtibos
    ABI

  17. Sarlavhasiz

    Boshqa2 iqtibos
    ABI

  18. MICROSTRUCTURE AND TEXTURE OF CHEESE ANALOGS CONTAINING DIFFERENT TYPES OF FAT

    C. Lobato‐Calleros, E.J. Vernon‐Carter, Y. HORNELAS‐URIBE

    Maqola19982 iqtibos
    ABI

  19. Sarlavhasiz

    Boshqa1 iqtibos
    ABI

  20. Sarlavhasiz

    Boshqa1 iqtibos
    ABI

  21. Sarlavhasiz

    Boshqa1 iqtibos
    ABI

  22. Sarlavhasiz

    Boshqa1 iqtibos
    ABI

  23. Sarlavhasiz

    Boshqa1 iqtibos
    ABI

  24. Sarlavhasiz

    Boshqa1 iqtibos
    ABI

  25. Sarlavhasiz

    Boshqa1 iqtibos
    ABI