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Manhal Yousseef
Manhal Yousseef
Analytical & Food Chemistry Department, Faculty of Pharmacy, Al-Andalus Univ for Medical Sciences
Verified email at au.edu.sy
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
692016
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
42017
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
22014
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
12016
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
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