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Abderrahmane Aït-Kaddour
Abderrahmane Aït-Kaddour
University of Auvergne
Agriculture
Biotechnology
Shelf life
Environmental science
Food industry
3
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3
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0
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Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid-infrared spectroscopy and parallel factor analysis
2021
Journal of Food Processing and Preservation
Oumayma Boukria
Jian Wang
Jasur Safarov
Adem Gharsallaoui
Françoise Leriche
El Mestafa El Hadrami
Abderrahmane Aït-Kaddour
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Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products
2021
Trends in Food Science and Technology
Fatih Özoğul
Martina Čagalj
Vida Šimat
Yesim Özogul
Joanna Tkaczewska
Abdo Hassoun
Abderrahmane Aït-Kaddour
Esmeray Kuley
Nikheel Bhojraj Rathod
Girija Gajanan Phadke
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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade
2021
Food and Bioprocess Technology
Abderrahmane Aït-Kaddour
Abdo Hassoun
Cécile Bord
Renata Schmidt-Filgueras
Alessandra Biancolillo
Francesca Di Donato
Havva Tümay Temiz
Daniel Cozzolino
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