Abderrahmane Aït‐Kaddour

Энг кўп иқтибос қилинган асарлар

1. 2D-Cross Correlation Spectroscopy Coupled with Molecular Fluorescence Spectroscopy for Analysis of Molecular Structure Modification of Camel Milk and Cow Milk Mixtures during Coagulation202010 иқтибос
2. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species20209 иқтибос
3. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review20207 иқтибос
4. Investigation of the process of molding, pressing and salting hard and soft cheeses20226 иқтибос
5. Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis20213 иқтибос
6. Determination of Protein content in Cheese Products20212 иқтибос
7. Mathematical modelling of pumpkin seed drying in a rotary thermosyphon dryer20241 иқтибос
8. Monitoring Molecular Structure Changes of Cow and Camel Milk Mixtures during Coagulation: A Study Based on TPA and 2DCOS-MIR Spectroscopy20230 иқтибос
9. A New Approach of Beef Muscle Discrimination Based on Two-Trace Two-Dimensional Correlation Spectroscopy (2t2d Cos) Combined with Multi-Snapshot Visible-Near Infrared Multispectral Imaging20230 иқтибос
10. The Significance of Industry 4.0 Technologies in Enhancing Various Unit Operations Applied in the Food Sector: Focus on Food Drying20240 иқтибос