| Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts DIJ Al-Bedrani, QH ALKaisy, AK Rahi Journal of Applied and Natural Science 15 (1), 128-136, 2023 | 17 | 2023 |
| Physicochemical, rheological and sensory properties of yogurt flavored with sweet orange (citrus sinensis) marmalade DI Al-Bedrani, QH ALKaisy, ZM Mohammed IOP Conference Series: Earth and Environmental Science 388 (1), 012052, 2019 | 16 | 2019 |
| Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins AR Mulakhudair, DIJ Al-Bedrani, JMS Al-Saadi, DH Kadhim, AM Saadi Journal of Applied and Natural Science 15 (3), 998-1005, 2023 | 8 | 2023 |
| Manufacturing of low energy dairy products by using fat mimetics and study their physicochemical and nutritional properties DI Al-Bedrani PhD. thesis. College of Agriculture, University of Baghdad, 2016 | 8 | 2016 |
| Effect Of Sodium Pyrophosphate Addition To The Milk On Yogurtʼs Rheological Properties D Al-Bedrani, A Mulakhudair, J Al-Saadi Egyptian Journal of Chemistry 65 (132), 395-401, 2022 | 6 | 2022 |
| EFFECT OF SOAKING, TEMPERATURES AND STEAMING TIME ON PHYSICAL AND COOKING QUALITY OF ANBER AND JASMINE IRAQI RICE MHHDIJAB Sakena Taha Hasan* Plant Archives 19 (1), 1062-1066, 2019 | 6* | 2019 |
| Effect of adding sodium caseinate, whey protein concentrateand milk protein concentrate on the physical, rheological and sensory properties of yogurt produced from goat milk AK Rahi, DIJ Al-Bedrani, AM Saadi, QH ALKaisy Journal of Applied and Natural Science 15 (4), 1434-1444, 2023 | 4 | 2023 |
| Study the effect of adding arabic gum as a fat replacer on quality characteristics of low-fat processed cheese. ZHAH Al-Zarfy, DIJ Al-Bedrani | 3 | 2022 |
| The Effect of Adding Date Syrup (dibis) to the milk prepared for yogurt production on the chemical, rheological and sensory characteristics HNS Dhia I. J. Al-Bedrani Biochemical and Cellular Archives 19 (2), 2019 | 3 | 2019 |
| Effect of sheep's milk enrichment with dried oyster mushroom (Pleurotus ostreatus) powder in yogurt quality characteristics. QH ALKaisy, DIJ Al-Bedrani, DH Kadhim, AM Saadi Journal of Hygienic Engineering & Design 42, 2023 | 2 | 2023 |
| Study the impact of adding xanthan gum as a fat replacer on the quality characteristics of low-fat oshari-like cheese. ASAH Alzamili, DIJ Al-Bedrani Journal of Hygienic Engineering & Design 41, 2022 | 2 | 2022 |
| Studying The Effect Of Adding Different Starter Cultures To The Milk On Chemical, Sensory Properties And Yield Of Soft Cheese ZRH AL-janabi, DI Al-Bedrani NVEO-NATURAL VOLATILES & ESSENTIAL OILS Journal| NVEO, 572-586, 2022 | 1 | 2022 |
| THE EFFECT OF ADDING AVOCADO-OIL ON THE NUTRITIONAL, MICROBIOLOGICAL AND RHEOLOGICAL PROPERTIES OF YOGURT ARMZRKSDIABDH Khadm Anbar Journal of Agricultural Sciences 2 (22), 898-912, 2024 | | 2024 |
| Manufacturing Low-Fat Processed Cheese Using Chickpea Proteins as a Fat Substitute and Studying Its Physicochemical, Rheological, and Sensory Quality Characteristics SH Abada, DIJ Al-Bedrani South Asian Res J Agri Fish 6 (1), 21-30, 2024 | | 2024 |
| A study of the effect of partial replacement of fat with WPC on the chemical, sensory and texture properties of low-fat processed cheese. ZHAH Al-Zarfy, DIJ Al-Bedrani | | 2023 |
| The role of inulin as a fat replacer in the low-fat Oshari-like cheese physicochemical, textural and sensory properties. ASAH Alzamili, DIJ Al-Bedrani Journal of Hygienic Engineering & Design 42, 2023 | | 2023 |
| A STUDY OF THE EFFECT OF PARTIAL REPLACEMENT OF FAT WITH WPC ON THE CHEMICAL, SENSORY AND TEXTURE PROPERTIES OF LOW-FAT PROCESSED CHEESE. ZHA Hussein Al-Zarfy, DIJ Al-Bedrani Journal of Hygienic Engineering & Design 42, 2023 | | 2023 |
| The Effect Of Partial Replacement Of Cow's Milk Prepared For The Manufacture Of Low-Fat Monterrey Cheese With Skim Buffalo Milk On The Traits Of Product Quality ND Habeeb, DIJ Al-Bedrani NVEO-NATURAL VOLATILES & ESSENTIAL OILS Journal| NVEO, 553-571, 2022 | | 2022 |
| Physicochemical, rheological and sensory properties of yogurt flavored with sweet orange (citrus sinensis) marmalade QHALKZMM Dhia I Al-Bedrani Earth and Environmental Science-International Conference on Agricultural …, 2019 | | 2019 |
| استخدام بدائل الدهون الطبيعية في تصنيع يوغرت علاجي منخفض الطاقة ضياء ابراهيم جرو - كفاح سعيد عباس | | 2018 |
Jasim al-SaadiCollege of Food Sciences , AL-Qasim Green UniversityVerified email at fosci.uoqasim.edu.iq