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 |
| 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 |
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Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review Food Science & Nutrition |
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Technological aspects of processed cheese: Properties and structure Processed Cheese Science and Technology |
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Special processed cheeses, cheese spreads, and analogue cheeses Processed Cheese Science and Technology |
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Innovative vegetables-processed cheese: I. Physicochemical, rheological and sensory characteristics Food Bioscience |
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Recent trends in the development of healthy and functional cheese analogues-a review LWT |
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Novel Approach for Producing Processed Cheese Fortified with Date Syrup ACS Food Science & Technology Vol. 1, Issue 5, 737, 2021 |
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Production of Functional Processed Cheese by Using Tomato
Juice International Journal of Dairy Science Vol. 12, Issue 2, 155, 2017 |
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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 |
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Sweet Processed Cheese Spread Analogue as a Novel Healthy Dairy
Product International Journal of Dairy Science Vol. 12, Issue 5, 331, 2017 |
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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 |
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Assessment the Quality of Imitated Pumpkin Processed
Cheese
During Cold Storage Journal of Biological Sciences Vol. 19, Issue 1, 51, 2019 |
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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