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 |
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 |
| Mohamed, A.G., B.A.E.Y.A. El-Salam and W.A.E.M. Gafour, 2020. Quality characteristics of processed cheese fortified with Spirulina powder. Pak. J. Biol. Sci., 23: 533-541. CrossRefDirect Link |
Citation to this article as recorded by 
|
Sustainable Innovation in Food Product Design Food Engineering Series |
|
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 |
|
Recent trends in the development of healthy and functional cheese analogues-a review LWT |
|
Novel Approach for Producing Processed Cheese Fortified with Date Syrup ACS Food Science & Technology Vol. 1, Issue 5, 737, 2021 |
|
The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers IOP Conference Series: Earth and Environmental Science Vol. 443, Issue 1, 012039, 2020 |
|
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 and Samah M. Shalaby, 2016. Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.). International Journal of Dairy Science, 11: 61-68.
DOI: 10.3923/ijds.2016.61.68
URL: https://scialert.net/abstract/?doi=ijds.2016.61.68
DOI: 10.3923/ijds.2016.61.68
URL: https://scialert.net/abstract/?doi=ijds.2016.61.68