Studies on Buffalo milk fat oxidation. 1- The induction period as measured by peroxide value and TBA test, and its relation to iodine value, total carbonyls, and conjugated fatty

Studies on Buffalo milk fat oxidation. II. The variation on peroxide, T.B.A., and iodine values, and other constituents of Buffalo milk fat during autoxidation

Oxidative Stability of Buffaloes’ Butter-Oil Treated with Herb and Spices Extracts in the Presence of Ferric Ions during Storage Period.

Effect of pasteurization, boiling, and sterilization on Buffalo milk. II. Determination of hydroxymethyl furfural (HMF), detection of maltol and changing in color

Enzymes of cow’s and buffalo’s milk. I. Oxidation-reduction enzymes. Peroxidase, Xanthine Oxidase, Catalase and Cytochrome C reductase

Chemical Properties and Oxidative Stability of Modified of Table Margarine from Buffalo Fat Fractions with Vegetable Oil Oleogels

INFLUENCE OF PROTECTED AND UNPROTECTED FAT SUPPLEMENTATION ON MILK YIELD AND COMPOSITION IN POSTPARTUM PERIOD OF BUFFALOES.

Changes in the Quality and Oxidation Indices of Cow`s and Buffaloe`s Butter During Cold Storage

Studies on enzymes of cow’s and buffalo’s milk. II.- Esterases enzymes. Alkaline Phosphatase, acid Phosphatase Lipase and ribonucliase

A study on the a-Casein of buffalo milk