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Comparative Study on Heat Stability and Functionality of Camel and Bovine Milk Whey Proteins

Journal of dairy science, 2008-12, Vol.91 (12), p.4527-4534

2008

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Nutritional knowledge of Emirati traditional foods and body image perceptions among UAE University students

Emirates Journal of Food and Agriculture, 2014-10, Vol.26 (10), p.853

2014

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Measurement of thermal characteristics of spray-dried milk and juice blend

International journal of food sciences and nutrition, 2009-01, Vol.60 (s7), p.89-98

2009

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Influence of homofermentative Lactobacilli on the microflora and soluble nitrogen components in Cheddar cheese

Journal of food science, 1990-03, Vol.55 (2), p.391-397

1990

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Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese

Journal of food science, 1990-03, Vol.55 (2), p.386-390

1990

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Quality Attributes of Cheddar Cheese Containing Added Lactobacilli

Journal of food science, 1990-01, Vol.55 (1), p.114-118

1990

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Control of Heterofermentative Bacteria During Cheddar Cheese Maturation by Homofermentative Lactobacillus Starters

Journal of dairy science, 1989-12, Vol.72 (12), p.3134-3142

1989

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Assessment of accelerated cheese ripening by reverse-phase HPLC

Advances in experimental medicine and biology, 1995, Vol.367, p.113

1995

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Involvement of heterofermentative lactobacilli in development of open texture in cheeses

Journal of food protection, 1987-12, Vol.50 (12), p.1009-1016

1987

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Assessment of Cheddar Cheese Quality by Chromatographic Analysis of Free Amino Acids and Biogenic Amines

Journal of food science, 1987-03, Vol.52 (2), p.303-305

1987

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Shelf life of vacuum- or nitrogen-packed pastrami: effects of packaging atmospheres, temperature and duration of storage on physicochemical and sensory changes

Journal of food science, 1984-05, Vol.49 (3), p.832-837

1984

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Shelf-life of meat loaves packaged in vacuum or nitrogen gas. 2. Effect of storage temperature, light and time on physicochemical and sensory changes

Journal of food protection, 1984-02, Vol.47 (2), p.134-139

1984

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Effects of temperature and storage duration on the microflora, physicochemical and sensory changes of vacuum- or nitrogen-packed pork

Meat science, 1985, Vol.13 (2), p.99-112

1985

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Shelf life of vacuum- or nitrogen-packed pastrami: effects of packaging atmospheres, temperature and duration of storage on microflora changes

Journal of food science, 1984-05, Vol.49 (3), p.827-831

1984

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Microflora, sensory and exudate changes of vacuum- or nitrogen-packed veal chucks under different storage conditions

Journal of food science, 1983-09, Vol.48 (5), p.1537-1542

1983

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Shelf-life of meat loaves packaged in vacuum or nitrogen gas. 1. Effect of storage temperature, light and time on the microflora change

Journal of food protection, 1984, Vol.47 (2), p.128-133

1984

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Influence of Homofermentive Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese

Journal of food science, 1990-03, Vol.55 (2), p.386

1990

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Shelf-life of meat loaves packaged in vacuum or nitrogen gas. I. Effect of storage temperature, light and time on the microflora change

Journal of food protection, 1984-02, Vol.47 (2), p.128-133

1984

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Effects of temperature, light and storage time on the physicochemical and sensory characteristics of vacuum- or nitrogen-packed frankfurters [Sausages]

Journal of food protection, 1983-03, Vol.46 (3), p.188-195

1983

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Effects of temperature, light and storage time on the microflora of vacuum- or nitrogen-packed frankfurters [Meat products]

Journal of food protection, 1983-03, Vol.46 (3), p.199-205

1983

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Shelf life of vacuum- or nitrogen-placed pastrami: Effects of packaging atmospheres, temperature and duration of storage on microflora changes

Journal of food science, 1984-01, Vol.49 (3), p.827-831

1984

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Microflora, sensory and exudate changes of vaccum- or nitrogen-packed veal chucks under different storage conditions

Journal of food science, 1983-01, Vol.48 (5), p.1537-1542

1983

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The Incursion and Spread of Highly Pathogenic Avian Influenza H5N8 Clade 2.3.4.4 Within South Africa

Avian diseases, 2019-03, Vol.63 (sp1), p.149

2019

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Effects of Temperature and Storage Time on the Microflora, Sensory and Exudate Changes of Vacuum- or Nitrogen-Packed Beef

Canadian Institute of Food Science and Technology journal, 1985-05, Vol.18 (2), p.126-132

1985

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First Automatic Fongbe Continuous Speech Recognition System: Development of Acoustic Models and Language Models

Annals of Computer Science and Information Systems, 2016, Vol.8, p.477-482

2016

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Comparative Study on Heat Stability and Functionality of Camel and Bovine Milk Whey Proteins

Nutritional knowledge of Emirati traditional foods and body image perceptions among UAE University students

Measurement of thermal characteristics of spray-dried milk and juice blend

Influence of homofermentative Lactobacilli on the microflora and soluble nitrogen components in Cheddar cheese

Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese

Quality Attributes of Cheddar Cheese Containing Added Lactobacilli

Control of Heterofermentative Bacteria During Cheddar Cheese Maturation by Homofermentative Lactobacillus Starters

Assessment of accelerated cheese ripening by reverse-phase HPLC

Involvement of heterofermentative lactobacilli in development of open texture in cheeses

Assessment of Cheddar Cheese Quality by Chromatographic Analysis of Free Amino Acids and Biogenic Amines

Shelf life of vacuum- or nitrogen-packed pastrami: effects of packaging atmospheres, temperature and duration of storage on physicochemical and sensory changes

Shelf-life of meat loaves packaged in vacuum or nitrogen gas. 2. Effect of storage temperature, light and time on physicochemical and sensory changes

Effects of temperature and storage duration on the microflora, physicochemical and sensory changes of vacuum- or nitrogen-packed pork

Shelf life of vacuum- or nitrogen-packed pastrami: effects of packaging atmospheres, temperature and duration of storage on microflora changes

Microflora, sensory and exudate changes of vacuum- or nitrogen-packed veal chucks under different storage conditions

Shelf-life of meat loaves packaged in vacuum or nitrogen gas. 1. Effect of storage temperature, light and time on the microflora change

Influence of Homofermentive Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese

Shelf-life of meat loaves packaged in vacuum or nitrogen gas. I. Effect of storage temperature, light and time on the microflora change

Effects of temperature, light and storage time on the physicochemical and sensory characteristics of vacuum- or nitrogen-packed frankfurters [Sausages]

Effects of temperature, light and storage time on the microflora of vacuum- or nitrogen-packed frankfurters [Meat products]

Shelf life of vacuum- or nitrogen-placed pastrami: Effects of packaging atmospheres, temperature and duration of storage on microflora changes

Microflora, sensory and exudate changes of vaccum- or nitrogen-packed veal chucks under different storage conditions

The Incursion and Spread of Highly Pathogenic Avian Influenza H5N8 Clade 2.3.4.4 Within South Africa

Effects of Temperature and Storage Time on the Microflora, Sensory and Exudate Changes of Vacuum- or Nitrogen-Packed Beef

First Automatic Fongbe Continuous Speech Recognition System: Development of Acoustic Models and Language Models

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