Citations in impact factor journals
Antioxidant properties and textural characteristics of processed
cheese spreads enriched with rutin or quercetin: The effect of processing
conditions LWT - Food Science and Technology |
Transcriptomic mechanism revealed IbGST4 and IbGST2 genes response to low-temperature stress in sweet potatoes Postharvest Biology and Technology |
A traditional cheese from Greece to Turkey: Armola International Journal of Dairy Technology |
Citation to this article as recorded by
Abbas, H.M., A.G. Mohamed and H.M. Bayiomi, 2019. Assessment the quality of imitated pumpkin processed cheese during cold storage. J. Biol. Sci., 19: 51-56. CrossRefDirect Link |
Abbas, H.M., W.M. Zaky, L.K. Hassan, N.M. Shahein, A.G. Mohamed, N.M. Samy and E.S.A. Farahat, 2019. Impact of kaki (Diospyros kaki) juice on the rheological, sensory and color properties of spreadable processed cheese analogue. J. Biol. Sci., 19: 231-236. CrossRefDirect Link |
Kassem, J.M., H.M. Abbas, A.G. Mohamed, W.K. Bahgaat and T.M. El-Messery, 2017. Sweet processed cheese spread analogue as a novel healthy dairy product. Int. J. Dairy Sci., 12: 331-338. CrossRefDirect Link |
Mehanna, N.S., F.A.M. Hassan, T.M. El-Messery and A.G. Mohamed, 2017. Production of functional processed cheese by using tomato juice. Int. J. Dairy Sci., 12: 155-160. CrossRefDirect Link |
Citation to this article as recorded by
Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review Food Science & Nutrition |
Technological aspects of processed cheese: Properties and structure Processed Cheese Science and Technology |
Special processed cheeses, cheese spreads, and analogue cheeses Processed Cheese Science and Technology |
Innovative vegetables-processed cheese: I. Physicochemical, rheological and sensory characteristics Food Bioscience |
Innovative agricultural ontology construction using NLP methodologies and graph neural network Engineering Science and Technology, an International Journal |
Remediation of mine overburden and contaminated water with activated biochar derived from low-value biowaste Journal of the Taiwan Institute of Chemical Engineers |
Assessment of physical pre-treatments for the recovery of biosurfactants in corn steep water prior to advanced membrane-based water treatment Journal of Water Process Engineering |
Recent trends in the development of healthy and functional cheese analogues-a review LWT |
Effects of crocin on inflammatory biomarkers and mental health status in patients with multiple sclerosis: A randomized, double-blinded clinical trial Multiple Sclerosis and Related Disorders |
Novel Approach for Producing Processed Cheese Fortified with Date Syrup ACS Food Science & Technology Vol. 1, Issue 5, 737, 2021 |
A comprehensive review on carrot (Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods Sustainable Food Technology |
Predictors of antiretroviral treatment failure to the first line therapy: a cross-sectional study among Iranian HIV-positive adults BMC Infectious Diseases Vol. 24, Issue 1, , 2024 |
Engineering Students’ Challenging Learning Experiences and their Changing Attitude towards Academic Performance European Journal of Educational Research Vol. volume-9-2020, Issue volume-9-issue-3-july-2020, 1127, 2020 |
Protatrans – growth biostimulants for centomopathogenic bacteria <i>Bacillus thuringiensis</i> Proceedings of Universities. Applied Chemistry and Biotechnology Vol. 14, Issue 1, 55, 2024 |
Production of Functional Processed Cheese by Using Tomato
Juice International Journal of Dairy Science Vol. 12, Issue 2, 155, 2017 |
Natural Different Bell Pepper Juices as a Nutritional Fortification
to Produce of Functional Processed Cheese Spread International Journal of Dairy Science Vol. 12, Issue 3, 227, 2017 |
Sweet Processed Cheese Spread Analogue as a Novel Healthy Dairy
Product International Journal of Dairy Science Vol. 12, Issue 5, 331, 2017 |
Impact of Kaki (Diospyros kaki) Juice on the Rheological, Sensory
and Color Properties of Spreadable Processed Cheese Analogue Journal of Biological Sciences Vol. 19, Issue 3, 231, 2019 |
Assessment the Quality of Imitated Pumpkin Processed
Cheese
During Cold Storage Journal of Biological Sciences Vol. 19, Issue 1, 51, 2019 |
Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition Potravinarstvo Slovak Journal of Food Sciences |
How to cite this article
A.G. Mohamed, Samah M. Shalaby and Walid A. Gafour, 2016. Quality Characteristics and Acceptability of an Analogue Processed Spreadable Cheese Made with Carrot Paste (Daucus carota L.). International Journal of Dairy Science, 11: 91-99.
DOI: 10.3923/ijds.2016.91.99
URL: https://scialert.net/abstract/?doi=ijds.2016.91.99
DOI: 10.3923/ijds.2016.91.99
URL: https://scialert.net/abstract/?doi=ijds.2016.91.99