Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Oumayma Boukria"'
Autor:
Oumayma Boukria, El Mestafa El Hadrami, Shakhnoza Sultanova, Randah Miqbil Alqurashi, Yana Cahyana, Abderrahmane Aït-Kaddour
Publikováno v:
Chemosensors, Vol 11, Iss 3, p 178 (2023)
The aim of the present study is to evaluate the potential of mid-infrared spectroscopy in combination with two-dimensional correlation spectroscopy (2DCOS) and partial least squares discriminant analysis (PLS-DA) to monitor molecular structure evolut
Externí odkaz:
https://doaj.org/article/ce5587c57a674dd788df24bd923b7c13
Autor:
Oumayma Boukria, El Mestafa El Hadrami, Aysha Sameen, Amna Sahar, Sipper Khan, Jasur Safarov, Shakhnoza Sultanova, Françoise Leriche, Abderrahmane Aït-Kaddour
Publikováno v:
Foods, Vol 9, Iss 11, p 1722 (2020)
Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a st
Externí odkaz:
https://doaj.org/article/e56331164f5445a4a107fc3f1b7f95ee
Autor:
Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia, Jasur Safarov, Françoise Leriche, Abderrahmane Aït-Kaddour
Publikováno v:
Foods, Vol 9, Iss 9, p 1309 (2020)
The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describ
Externí odkaz:
https://doaj.org/article/4a60a5018b4b489fa30d04c2feecbf84
Autor:
Oumayma Boukria, El Mestafa El Hadrami, Shaxnoza Sultanova, Jasur Safarov, Françoise Leriche, Abderrahmane Aït-Kaddour
Publikováno v:
Foods, Vol 9, Iss 6, p 724 (2020)
Synchronous fluorescence spectroscopy (SFS) coupled with two-dimensional correlation spectroscopy (2DCOS) was employed to monitor, at the molecular level, the coagulation of five mixture ratios of camel’s milk (CaM) and cow’s milk (CM) (100% CaM,
Externí odkaz:
https://doaj.org/article/ef7611d2ec964a6da68d7166263cd0a7
Autor:
Oumayma Boukria, Havva Tümay Temiz, Amna Sahar, M. Loudiyi, Abderrahmane Aït-Kaddour, Abdo Hassoun, Muhammad Ahmad
Publikováno v:
Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2022, 62 (11), pp.3063-3087. ⟨10.1080/10408398.2020.1862754⟩
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2020, pp.1-25. ⟨10.1080/10408398.2020.1862754⟩
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2022, 62 (11), pp.3063-3087. ⟨10.1080/10408398.2020.1862754⟩
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2020, pp.1-25. ⟨10.1080/10408398.2020.1862754⟩
International audience; The application of spectroscopic techniques can help in alleviating problems encountered during the processing of milk and dairy products. Indeed, traditional analytical methods (e.g., physicochemical measurements, sensory, ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81babbf080ec09154585b7594c5b3f32
https://hal-vetagro-sup.archives-ouvertes.fr/hal-03096876
https://hal-vetagro-sup.archives-ouvertes.fr/hal-03096876
Autor:
Adem Gharsallaoui, Jian Wang, Jasur Safarov, Abderrahmane Aït-Kaddour, Oumayma Boukria, Françoise Leriche, El Mestafa El Hadrami
Publikováno v:
Journal of Food Processing and Preservation
Journal of Food Processing and Preservation, 2022, 46 (6), pp.e15839. ⟨10.1111/jfpp.15839⟩
Journal of Food Processing and Preservation, 2022, 46 (6), pp.e15839. ⟨10.1111/jfpp.15839⟩
International audience; Molecular structure modifications of camel milk (CaM) and cow milk (CM) mixtures during coagulation were investigated combining mid-infrared (MIR) spectroscopic monitoring with Parallel Factor Analysis (PARAFAC) and particle-s
Autor:
Françoise Leriche, Jasur Safarov, El Mestafa El Hadrami, Abderrahmane Aït-Kaddour, Oumayma Boukria, Shaxnoza Sultanova
Publikováno v:
Foods
Foods, MDPI, 2020, 9 (6), pp.724. ⟨10.3390/foods9060724⟩
Foods, Vol 9, Iss 724, p 724 (2020)
Volume 9
Issue 6
Foods, MDPI, 2020, 9 (6), pp.724. ⟨10.3390/foods9060724⟩
Foods, Vol 9, Iss 724, p 724 (2020)
Volume 9
Issue 6
Synchronous fluorescence spectroscopy (SFS) coupled with two-dimensional correlation spectroscopy (2DCOS) was employed to monitor, at the molecular level, the coagulation of five mixture ratios of camel&rsquo
s milk (CaM) and cow&rsquo
s mi
s milk (CaM) and cow&rsquo
s mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d01a0955ac14ed7a9bdfe205d5887fa1
https://hal-vetagro-sup.archives-ouvertes.fr/hal-03081570
https://hal-vetagro-sup.archives-ouvertes.fr/hal-03081570
Autor:
El Mestafa El Hadrami, Françoise Leriche, Abderrahmane Aït-Kaddour, Oumayma Boukria, Sofiane Boudalia, Jasur Safarov
Publikováno v:
Foods
Foods, MDPI, 2020, 9 (9), pp.1309. ⟨10.3390/foods9091309⟩
Foods, 2020, 9 (9), pp.1309. ⟨10.3390/foods9091309⟩
Foods, Vol 9, Iss 1309, p 1309 (2020)
Foods, MDPI, 2020, 9 (9), pp.1309. ⟨10.3390/foods9091309⟩
Foods, 2020, 9 (9), pp.1309. ⟨10.3390/foods9091309⟩
Foods, Vol 9, Iss 1309, p 1309 (2020)
International audience; The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9cde354631a6572c37cf8a062823cb4f
https://hal-vetagro-sup.archives-ouvertes.fr/hal-03081596
https://hal-vetagro-sup.archives-ouvertes.fr/hal-03081596