Research Article

Citations for "Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.)"


Citation to this article as recorded by ASCI logo


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.
CrossRef  |  Direct 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.
CrossRef  |  Direct 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.
CrossRef  |  Direct 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.
CrossRef  |  Direct 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.
CrossRef  |  Direct Link  |  


Citations in impact factor journal as recorded by Crossref logo


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 Crossref logo


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

Services
Related Articles in ASCI
Search in Google Scholar
View Citation
Report Citation

 
©  2022 Science Alert. All Rights Reserved