Loading...
The system can't perform the operation now. Try again later.
Citations per year
Duplicate citations
The following articles are merged in Scholar. Their
combined citations
are counted only for the first article.
Merged citations
This "Cited by" count includes citations to the following articles in Scholar. The ones marked
*
may be different from the article in the profile.
Add co-authors
Co-authors
Follow
New articles by this author
New citations to this author
New articles related to this author's research
Email address for updates
Done
My profile
My library
Metrics
Alerts
Settings
Sign in
Sign in
Get my own profile
Cited by
All
Since 2019
Citations
76
67
h-index
2
2
i10-index
1
1
0
20
10
2016
2017
2018
2019
2020
2021
2022
2023
2024
2
4
3
6
10
11
19
11
10
Follow
Manhal Yousseef
Analytical & Food Chemistry Department, Faculty of Pharmacy, Al-Andalus Univ for Medical Sciences
Verified email at au.edu.sy
Articles
Cited by
Title
Sort
Sort by citations
Sort by year
Sort by title
Cited by
Cited by
Year
Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties
M Yousseef, C Lafarge, D Valentin, S Lubbers, F Husson
LWT-Food Science and Technology 69, 430-437
, 2016
69
2016
Compréhension et analyse alimentaire d'un mix fermenté de protéines animales/protéines végétales: influence sur la physico-chimie et l'acceptabilité des produits obtenus
M Yousseef
Université Bourgogne Franche-Comté
, 2017
4
2017
Sensory evaluation as a tool in assessing the quality of new fermented products
M Yousseef, S Lubbers, F Housson, D Valentin
VNUHCM Journal of Science and Technology Development 17 (3), 63-71
, 2014
2
2014
From sensory evaluation to food product development: how to fit a new vegetal fermented product to the consumer taste
M Yousseef, S Lubbers, D Valentin, F Husson
PROCEEDINGS OF SPISE 2016, 36
, 2016
1
2016
Comprehension and food analysis of a fermented mixture of animal proteins and vegetable proteins: influence on the physico-chemistry and the acceptability of the obtained products
M Yousseef
< bound method Organization. get_name_with_acronym of< Organization: TEL …
, 2017
2017
Developing sustainable food: the role of consumer liking in optimization of pea yogurt
M Yousseef, I Dobrev, S Lubbers, F Husson, D Valentin
PROCEEDINGS OF SPISE 2016, 57
, 2016
2016
Screening of lactic acid bacteria for fermentation of a mix of cow and pea protein
M Yousseef, S Lubbers, D Valentin, C Lafarge, F Husson
2014
The system can't perform the operation now. Try again later.
Articles 1–7
Show more
Privacy
Terms
Help
About Scholar
Search help