Ushbu ish iqtibos qilgan ishlar

34 ta ish

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

Smoothing and Differentiation of Data by Simplified Least Squares Procedures.
Abraham Savitzky, Marcel J. E. Golay
Maqola196411 iqtibos
ABI
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
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
The Infra-red Spectra of Complex Molecules
L. J. Bellamy
Kitob19756 iqtibos
ABI
Biomolecular content of camel milk: A traditional superfood towards future healthcare industry
Mohammadreza Khalesi, Maryam Salami, Maryam Moslehishad +2
Maqola20175 iqtibos
ABI
The sustainability challenge to the dairy sector – The growing importance of non-cattle milk production worldwide
Bernard Faye, Gaukhar Konuspayeva
Maqola20124 iqtibos
ABI
Vitamin content of camel milk.
Z. Farah, R Rettenmaier, David Atkins
Maqola19924 iqtibos
ABI
Chemical Composition and Nutritional Quality of Camel Milk
Wajih N. Sawaya, Jehangir K. Khalil, A. AL‐SHALHAT +1
Maqola19844 iqtibos
ABI
Symposium review: Structure-function relationships in cheese
Prabin Lamichhane, Alan L. Kelly, Jeremiah J. Sheehan
Maqola20174 iqtibos
ABI
Sarlavhasiz
Boshqa4 iqtibos
ABI
THE SIZE DISTRIBUTION OF CASEIN MICELLES IN CAMEL MILK
Z. Farah, M. Rüegg
Maqola19893 iqtibos
ABI
Sarlavhasiz
Boshqa3 iqtibos
ABI
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
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
Rheological Evaluation of Maturing Cheddar Cheese
Lawrence K. Creamer, N.F. Olson
Maqola19822 iqtibos
ABI
Evaluation of soft cheese manufactured from camel and buffalo milk.
Magdy Ramadan Shahein, Ahmed Hassanein, Abeer Zayan
Maqola20142 iqtibos
ABI
Goat Milk – Chemistry and Nutrition
Young W. Park
Boshqa20172 iqtibos
ABI
Polymorphic phase behaviour of phospholipid membranes studied by infrared spectroscopy
H. L. Casal, Henry H. Mantsch
Sharh maqola19842 iqtibos
ABI
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
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
Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changesduring cheese ripening
G�rard Mazerolles, Marie-Fran�oise Devaux, Gabriel Duboz +3
Maqola20012 iqtibos
ABI
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
MICROSTRUCTURE AND TEXTURE OF CHEESE ANALOGS CONTAINING DIFFERENT TYPES OF FAT
C. Lobato‐Calleros, E.J. Vernon‐Carter, Y. HORNELAS‐URIBE
Maqola19982 iqtibos
ABI
Sarlavhasiz
Boshqa1 iqtibos
ABI
Sarlavhasiz
Boshqa1 iqtibos
ABI