prof. dr. Sami Ghnimi
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Effect of the combination of camel milk and cow milk on the microstructure, texture and viscoelastic properties of set yoghurt
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Quality evaluation of coffee-like beverage from date seeds (Phoenix dactylifera, L.)
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Date fruit ( Phoenix dactylifera L.) : an underutilized food seeking industrial valorization
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Opportunities and challenges with the casein variants of camel milk
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Physicochemical and rheological characteristics of yoghurt produced from mixtures of cow and camel milk
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Tubular and fluid jet units
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Energy efficiency and control of ohmic heating process
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On-line local thermal pulse analysis sensor to monitor fouling and cleaning : application to dairy product pasteurisation with an ohmic cell jet heater
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Optimization of extraction of phenolic compounds by pulsed electric field and high voltage electrical discharges from the bark and the wood chips of Norway spruce (Picea abies)
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Application of the ultrafiltration for polyphenol recovery and treatment of Thermo Mechanical Process (TMP) effluent