Asosiy kontentga oʻtish
AkademScholar

Mahsulotlar

Ishlab chiquvchilar uchun

AkademBasetez oradaDasturchilar API
Mualliflar

Abderrahmane Aït‐Kaddour

Soʻnggi maʼlum muassasa:
Unité Mixte de Recherche sur les Fromages
ORCID:
0000-0003-4132-539X
4
h-indeks
1
i10-indeksi
50
Iqtiboslar
17
Asarlar
Vaqt boʻyicha

Vaqt boʻyicha tahlil

Iqtibos sharhi

Yillar boʻyicha nashrlar (ustun) va iqtiboslar (chiziq)

  • Nashrlar
  • Iqtiboslar
013450510152020142017201820202021202220232024202520262014: Nashrlar 1, Iqtiboslar 02017: Nashrlar 2, Iqtiboslar 02018: Nashrlar 1, Iqtiboslar 02020: Nashrlar 3, Iqtiboslar 62021: Nashrlar 2, Iqtiboslar 152022: Nashrlar 2, Iqtiboslar 82023: Nashrlar 2, Iqtiboslar 62024: Nashrlar 3, Iqtiboslar 42025: Nashrlar 1, Iqtiboslar 92026: Nashrlar 0, Iqtiboslar 2

Iqtibos tarixi

0510152020142017201820202021202220232024202520262014: Iqtiboslar 02017: Iqtiboslar 02018: Iqtiboslar 02020: Iqtiboslar 62021: Iqtiboslar 152022: Iqtiboslar 82023: Iqtiboslar 62024: Iqtiboslar 42025: Iqtiboslar 92026: Iqtiboslar 2

Nashr tarixi

0134520142017201820202021202220232024202520262014: Nashrlar 12017: Nashrlar 22018: Nashrlar 12020: Nashrlar 32021: Nashrlar 22022: Nashrlar 22023: Nashrlar 22024: Nashrlar 32025: Nashrlar 12026: Nashrlar 0

h-indeks evolyutsiyasi

Yillar boʻyicha jamlangan h-indeks

0134520142017201820202021202220232024202520262014: h-indeks 02017: h-indeks 02018: h-indeks 02020: h-indeks 22021: h-indeks 32022: h-indeks 32023: h-indeks 32024: h-indeks 32025: h-indeks 42026: h-indeks 4

Eng koʻp iqtibos qilingan asarlar

  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 iqtibos
  2. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species20209 iqtibos
  3. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review20207 iqtibos
  4. Investigation of the process of molding, pressing and salting hard and soft cheeses20226 iqtibos
  5. Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis20213 iqtibos
  6. Determination of Protein content in Cheese Products20212 iqtibos
  7. Mathematical modelling of pumpkin seed drying in a rotary thermosyphon dryer20241 iqtibos
  8. Monitoring Molecular Structure Changes of Cow and Camel Milk Mixtures during Coagulation: A Study Based on TPA and 2DCOS-MIR Spectroscopy20230 iqtibos
  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 iqtibos
  10. The Significance of Industry 4.0 Technologies in Enhancing Various Unit Operations Applied in the Food Sector: Focus on Food Drying20240 iqtibos
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