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Agzam E.M., Kusainov R.K., Kakimov A.K., Erengaliyev A.E., Ibragimov N.K. Measurement of thermophysical parameters of the working zone of a drying equipment for kurt.
Mussayeva S.J., Iskakova Zh.A., Aitbaeva A., Dautkanova D.R., Iztileuov M. Iron deficiency and milk fortification.
Sharapatova M.M., Issayeva K.S. The effect of multicomponent brines on the quality of lamb meat products an overview of technological solutions and functional additives.
Mirzakulova A.A., Sarsembaeva T.E., Kalemshariv B. Development and research of the technology of whey-based beverages enriched with rosehip vitamin complex.
Serikkyzy M.S., Kulazhanov T.K., Baibolova L.K., Balev D.K. Innovative approaches to quality and safety assessment of meat products based on the digitalization of the storage system.
Smailova Zh.Zh., Temirbekovna A.T., Sarsenbayeva Z.T., Aman S.E., Serikov A.K., Nurkhanova A.N. Development of a recipe for a fermented milk product with a fruit additive for baby food.
Kozhabergenov A.T., Zhamurova V.S., Doszhanova M.S. Duck meat roll technology.
Kumar R., Sharma A. Machine learning in pet food a comprehensive review of applications, challenges, and future directions.
Kozhakhiyeva M., Kaldarbekova M., Kurmanbekova A. Proteolytic enzymes for improving the properties of meat products from non-traditional raw materials.
Abitbek A.E., Zhienbaeva S.T., Askarbekov E.B., Nurgozhina Zh.K. Rational use of new varieties of forage crops in the production of compound feed for cattle.
Nurdaulet S., Uazhanova R.U., Erzhigitov E.S., Seksenbay Sh.N. Effects of gamma radiation and sealing (with or without vacuum) on poultry meat.
Aldazhumanov J., Myassoedova E., Leonidova A., Myassoedov D., Zarykbaeva K., Satybaldinova A., Shalaganova A.N. Investigation of the processes of fast freezing of vegetable semi-finished products.
Syzdykova L.S., Abdiyeva K.M., Tayeva A.M. Determining the quality indicators of new vegetable preserves based on sweet corn.
Itbalakova A.B., Rebezov M.B. Development of a technology for a new lactic acid product using a microbiological consortium.
Kekibaeva A.K. Development of beer technology using unmalted domestic raw materials.
Amantayeva A., Batyrbayeva N.B., Alimkulov Zh.S. Use of by-products of non-traditional oilseeds in the production of compound feed.
Bekbolatova M.E., Mashanova N.S., Smagulova M.E. Bread with oilseed cake impact on safety, nutritional value, and organoleptic properties.
Abdimanap A.S., Jurinskaya I.M., Dyussenbiyeva K.Zh. UV protective finish for cotton-polyester fabrics.
Ashirbekova G., Janpaizova V., Ramazan E., Yeziyeva M., Turakulov B. Research of the improved properties of warknitted bandage (fittex) after copper modification.
Zhaniyazova Zh.L., Kiyabayeva S.K., Zhilisbayeva R.O. Features of information mathematical model in designing leather garments.
Bektayev K., Sarybayeva E.E., Mirzamuratova R.Sh., Abzalbekuly B., Oraz G.T., Shardarbek M.Sh., Tashmuhamedov F.R., Kauymbaev R.T. IR spectroscopic studies of the structure of textile materials dyed with natural dyes.
Kucharbaeva K.Zh., Mamatay A.A., Sarttarova L.T. Study of adhesive bonding of finishing materials in the development of a multifunctional youth kit.
Usenbekov Zh., Baqytzhan G. Determining the position function of sewing machine mechanisms using the triangle method.
Tashybayeva M.M., Kakimov А.K., Bakiyeva A.B., Zhumadilova G.A., Muratbayev A.M. An installation for producing capsules by spraying.
Taeva A.M., Aitzhan D.B., Kurmanbekova A.K. Development of meat product technology for students.
Sultanova М.Zh., Akzhanov N., Saduakas A., Kamali A., Yakiyayeva М.A. Production of extruded breakfast cereals from rice and vegetable flour.
Suleimenova А.А., Iskakova Zh.А., Iztileuov M.К., Mamayeva L.А., Ismatullayev S. Investigating the quality indicators of the national product Kauincurd.
Salatina I.A. Research on the storage of Aport apples with MCP-1 treatment.
Rakhmonova D.A., Toshkhodjaev N.A., Rahimova A.R. Quality analysis of functional cookies.
Orynbekov D.R., Amirhanov K.Zh., Asenova B.K., Nurymkhan G.N., Muslimova N.R. Quality and food safety of meat-plant semi-finished products made with plant-based ingredients.
Nazarova M.A., Musaeva G.K. Physiological and psychological impact of the weight (mass) of clothing on the human body analysis of characteristics and impact on health.
Matibayeva A.I., Mukhtarkhanova R.B., Dzhepisbayeva B.Sh., Nagin A.V., Zhaksylyk A.Zh. Innovative methods of reducing the cost of salted cheese production new technologies and approaches.
Mametov Z.T., Kekibaeva A.K. Development of a recipe for a tonic drink based on mathematical data processing.
Malikova Zh.A., Allambergenova Z.B., Zhumashova G.T. Study of the component composition of the thick extract of Artemisia rutifolia.
Kulazhanov T.K., Nabiyeva Zh.S., Daribayeva G.T., Pronina Yu.G., Assembayeva E.K. Safety assessment of herbal ingredients used in thick herbal pastes (appetizers).
Kenenbai Sh.Y., Uzakov Y.M., Tortay A.N., Omirkhan A.A. Study of the effect of plant-based components on the quality indicators of meat products.
Kenenbai G.S., Idayatova M.A. Study of physico-chemical parameters of cattle rumen content after drying.
Kairatkyzy Zh., Baigaziyeva G.I. Development of a functional sea buckthorn-based drink with a sugar substitute and collagen.
Ganbold M., Batpurev B. The study of residual amounts of antibiotics in offal of small cattle.
Chomanov U.Ch., Zhumalieva G.E., Shoman A.K., Boribai A.K. Assessment of the physico-chemical properties of plant raw materials for animal feed.
Burkitbay А., Jurinskaya I.M., Assankhan N.Zh. Research of fire resistance of textile materials treated with different flame retardants.
Bektayev K., Abzalbekuly B., Sabyrkhanova S.Sh., Yeldiyar G.K., Oraz G.T., Manapbayeva U. Development of a mathematical model and study of mechanical properties of textile materials for shoes.
Bekmaganbetova Zh.B., Zhilisbaeva R.O. Using smart fabrics to design a transformer jacket with new technologies.
Beisembaeva А.B., Abzhanova Sh.А., Katasheva А.Sh., Asembaeva E.К., Kurmanali А.N. Use of enzymes in improving the technology of moulded meat products of functional purpose.
Baiysbayeva M.P., Iskakova G.K., Batyrbayeva N.B., Izembaeva A.K., Moldakulova Z.N., Seisenaly M.E., Abish A.M., Rysbek U. The effect of the additive on the quality of yeast-free bread.
Alipina K.B., Talgatova Zh.T., Kabatayeva Zh.K. Development of technology for a functional fermented dairy product with the addition of jerusalem artichoke.
Alexeyeva N.V., Satayev M.I., Azimov A.M., Shakiryanova Z.M., Duisebayev S.E., Ashirbayev Zh.S. Kinetic characteristics of quince drying.
Aldanayeva А.Т., Talgatbekova A.Zh. Combinatorial method as a way to create multivariate products.
Abishova A.S. Investigation of the structural parameters of combined weaves for the manufacture of formresistant knitwear.
Abdizhapparova B.T., Khanzharov N.S., Imanbayev A.Zh., Abdrakhman K.M., Konarbayeva Z.K. Dry-curing of melon by infrared-convective method.
Zhanguzhinova M.Ye., Talgatbekova A.M., Rysbaeva I.A., Kozhabergenova K.D. (Saukele)- clothing collection integration of traditions in the context of slow fashion.
Yussupova G.T., Nurgazieva A.Zh., Shadyarova J.K., Kalemshariv B., Iztileuov M. Technology and quality of a fermented milk product with natural sweetener addition.
Yerkebayeva S.U., Bekbol M.Zh. Justification of the choice of pectin for the production of functional cheese.
Umiraliyeva L.B., Dibirasulayev M.A., Dibirasulayev D.M., Stoyanova L.G., Filatov I.D., Iskakov M.Kh., Zhomartkyzy T. Influence of food coatings on preserving the quality of chilled poultry meat during storage.
Umbataliev N.A., Kuzembaeva G.K., Kuzembayev K. Research of the development process of dried-melon products.
Uazhanova R.U., Nabieva J.S., Danko I.V., Amanova S.S., Kurtibayeva G.R. The effect of radiation treatment with braking radiation on the reduction of nitrites and nitrates in root crops and tuberous agricultural products.
Tapalova A.B., Tultabayeva T.Ch., Imangaliyeva Zh.K., Dosumbayeva A. Development of yogurt technology based on a mixture of cow’s and millet milk.
Sydykova G.E., Smagulova Z.T., Moiseeva E.N. Study of the effect of enzymes on protein hydrolysis to obtain protein hydrolysate.
Sabyrkhanova S.Sh. Manufacture of shoe insoles by environmental treatment of cattle skin.
Rakhmonova D.A., Toshkhodjaev N.A., Rahimova A.R. Development of technology for biologically active bakery products and their production efficiency.
Oraz G.T., Abzalbekuly B., Bektayev K. The use of natural dye from zhuzgin plants growing in the southern regions of Kazakhstan in the decoration of textile materials.
Ongarbayeva N., Iztayev A.I., Kulazhanov T.K., Yakiyayeva M.A., Kiyabayeva A.T., Tursunbayeva Sh.A. Fractional composition of Kazakhstan-breed triticale grain as a factor in the formation of its flour-milling properties
Omarkhan A.B., Zhumashova G.T., Sakipova Z.B., Ibrayeva M.B., Nurakhmetova D.B. Development of technology for collecting and harvesting the herb of Linum pallescens and Linum heterosepalum.
Moldakulova Z.N., Baigaiypkyzy M., Kerimbaeva A.A., Serikova A.S., Sabitova D.A. Substantiation of the use of vegetable raw materials in granola production.
Mirzakulova A.A., Sarsembaeva T.E., Kalemshariv B. Development of a recipe for a functional whey drink enriched with rose hips.
Massimova M.F., Kekibaeva A.K., Baygazieva G.I., Shintassova S.M., Kerimbayeva A.A. Influence of berry juices on the profile and organoleptic characteristics of young beer.
Mailybaeva E.U., Shingisov A.U., Sadibaev K.S., Tastemirova U.U. Investigation of physico-chemical properties of a combined extract from vegetable raw materials for bread production.
Kurmangali A.D., Shildebaeva L.K., Omarova E.O., Kiyabayeva S.K., Zhilisbaeva R.O., Zhumatay Z. New approaches to designing clothing with structural and decorative elements.
Kumar R., Sharma A. Emerging innovations in pet food (2023–2025) alternative proteins, microbiome-targeted nutrition, and safety-by-design processing.
Kozhabergenov A.T., Zhamurova V.S., Konisbekova D... Study of quality and safety indicators of a functional product developed on the basis of milk.
Koishybayeva A., KorzeniowskA M., Uzakov Y., Kaimbayeva L., Smagulova A. Statistical analysis of color parameters of sausages processing with one-way ANOVA and Tukey test in spss.
Kabulov B.B., Abdilova G.B., Bakiyeva A.B., Zhumadilova G.A., Kassen A. Research of composite cutter knives for meat grinding.
Janpaizova V.M. Study of antimicrobial activity and physico-chemical properties of knitted fabric modified with silver ions.
Bazanova A.K., Kakimov A.K., Lobasenko B.A., Ibragimov N.K., Tashybayeva M.M. Improvement of the system for reducing the content of toxic substances in milk.
Baimakhanova M.B., Jurinskaya I.M., Taussarova B.R., Onggar T. Modifying cotton fabrics with copper nanoparticles to impart antibacterial properties.
Ayupova R.B., Kemelkhan Zh.A., Kiekbaeva L.N., Zhandabaeva M.A., Ibadullaeva G.S., Omirzakova N., Zhanayeva A.B. Choosing the optimal composition of the spray with the oil extract of Chelidonium majus l.
Alimardanova M.K., Kenenbay Sh.Y., Kaimbaeva L.A., Kadim I.T., Nabieva Zh.K. Investigation of the properties of camel hump fat Bactrian breed.
Akhlan T., Izembayeva A., Abdreeva A., Bayisbayeva M., Askarbekov E., Koilanov K. The effect of hawthorn concentrate on improving the functional properties of corn slices.
Abdikayeva A.K., Mirzamuratova R.Sh. The effect of natural dyes on the strength of the leather.
Мамаdjanova S.A. Dyeing of genetically modified cotton varieties considering their structural characteristics.
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