Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by Crossref.
Farah, Zakaria
1993.
Composition and characteristics of camel milk.
Journal of Dairy Research,
Vol. 60,
Issue. 4,
p.
603.
O’Connell, J. E.
and
Fox, P. F.
2003.
Advanced Dairy Chemistry—1 Proteins.
p.
879.
El‐Agamy, El‐Sayed I.
2006.
Handbook of Milk of Non‐Bovine Mammals.
p.
297.
Laleye, L.C.
Jobe, B.
and
Wasesa, A.A.H.
2008.
Comparative Study on Heat Stability and Functionality of Camel and Bovine Milk Whey Proteins.
Journal of Dairy Science,
Vol. 91,
Issue. 12,
p.
4527.
Atri, Maliheh Sadat
Saboury, Ali Akbar
Yousefi, Reza
Dalgalarrondo, Michèle
Chobert, Jean-Marc
Haertlé, Thomas
and
Moosavi-Movahedi, Ali Akbar
2010.
Comparative study on heat stability of camel and bovine apo and holo α-lactalbumin.
Journal of Dairy Research,
Vol. 77,
Issue. 1,
p.
43.
Al haj, Omar A.
and
Al Kanhal, Hamad A.
2010.
Compositional, technological and nutritional aspects of dromedary camel milk.
International Dairy Journal,
Vol. 20,
Issue. 12,
p.
811.
Farah, Z.
2011.
Encyclopedia of Dairy Sciences.
p.
512.
Rahman, Mohammad Shafiur
Al-Hakmani, Halaa
Al-Alawi, Ahmed
and
Al-Marhubi, Insaaf
2012.
Thermal characteristics of freeze-dried camel milk and its major components.
Thermochimica Acta,
Vol. 549,
Issue. ,
p.
116.
Hamed, Houda
Trujillo, Antonio-José
Juan, Bibiana
Guamis, Buenaventura
ElFeki, Abdelfettah
and
Gargouri, Ahmed
2012.
Interrelationships between somatic cell counts, lactation stage and lactation number and their influence on plasmin activity and protein fraction distribution in dromedary (Camelus dromedaries) and cow milks.
Small Ruminant Research,
Vol. 105,
Issue. 1-3,
p.
300.
Moslehishad, Maryam
Mirdamadi, Saeed
Ehsani, Mohamad Reza
Ezzatpanah, Hamid
and
Moosavi‐Movahedi, Ali Akbar
2013.
The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products.
International Journal of Dairy Technology,
Vol. 66,
Issue. 2,
p.
279.
Claeys, W.L.
Verraes, C.
Cardoen, S.
De Block, J.
Huyghebaert, A.
Raes, K.
Dewettinck, K.
and
Herman, L.
2014.
Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits.
Food Control,
Vol. 42,
Issue. ,
p.
188.
Zhao, Dian-bo
Bai, Yan-hong
and
Niu, Yuan-wen
2015.
Composition and characteristics of Chinese Bactrian camel milk.
Small Ruminant Research,
Vol. 127,
Issue. ,
p.
58.
Yen, Chon-Ho
Lin, Yin-Shen
and
Tu, Ching-Fu
2015.
A Novel Method for Separation of Caseins from Milk by Phosphates Precipitation.
Preparative Biochemistry and Biotechnology,
Vol. 45,
Issue. 1,
p.
18.
Hailu, Yonas
Hansen, Egon Bech
Seifu, Eyassu
Eshetu, Mitiku
Ipsen, Richard
and
Kappeler, Stefan
2016.
Functional and technological properties of camel milk proteins: a review.
Journal of Dairy Research,
Vol. 83,
Issue. 4,
p.
422.
Ibrahem, Shimaa A.
and
El Zubeir, Ibtisam E.M.
2016.
Processing, composition and sensory characteristic of yoghurt made from camel milk and camel–sheep milk mixtures.
Small Ruminant Research,
Vol. 136,
Issue. ,
p.
109.
2017.
High Temperature Processing of Milk and Milk Products.
p.
365.
El‐Agamy, El‐Sayed Ibrahim
2017.
Handbook of Milk of Non‐Bovine Mammals.
p.
409.
Kamal, Mohammad
Foukani, Mohammed
and
Karoui, Romdhane
2017.
Effects of heating and calcium and phosphate mineral supplementation on the physical properties of rennet-induced coagulation of camel and cow milk gels.
Journal of Dairy Research,
Vol. 84,
Issue. 2,
p.
220.
Benabdelkamel, Hicham
Masood, Afshan
Alanazi, Ibrahim
Alzahrani, Dunia
Alrabiah, Deema
AlYahya, Sami
and
Alfadda, Assim
2017.
Proteomic Profiling Comparing the Effects of Different Heat Treatments on Camel (Camelus dromedarius) Milk Whey Proteins.
International Journal of Molecular Sciences,
Vol. 18,
Issue. 4,
p.
721.
Omar, Adel
Harbourne, Niamh
and
Oruna-Concha, Maria J.
2018.
Effects of industrial processing methods on camel skimmed milk properties.
International Dairy Journal,
Vol. 84,
Issue. ,
p.
15.