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1. BIOACTIVE COMPONENTS AND ANTIBACTERIAL ACTIVITY OF RAW AND BOILED EGYPTIAN PEPPER
2. A MINI REVIEW ON APPLICATION OF NON-THERMAL TECHNIQUES FOR PROTECTION OF FRUIT JUICES
3. Justification Of Pectin Concentrate Safe Storage Terms By Pectin Mass Ratio
4. Catalytic Removal of Heavy Metals from Waste Water by Pumpkin Pectin-Containing Nanomaterials-Based Enzyme
5. Assessment of food safety awareness and hygiene practices among food handlers in Almaty, Kazakhstan
6. JUSTIFICATION OF SAFE SHELF LIFE OF WHOLE WHEAT FLOUR OF VARIOUS SIZES, DEPENDING ON THE PROCESSING METHOD
7. Significance of Photothermal Technology for Lateral Flow Immunoassay: Development and Applications in Food Safety Analysis
8. Ethnomedical Potentials, Phytochemicals, and Medicinal Profile of Alpinia galanga L.: A Comprehensive Review
9. The effect of camel milk on house dust mite allergen induced asthma model in BALB/C mice
10. Extracurricular swimming as a targeted process for developing key physical qualities in students for professional success
11. A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials
12. DEVISING A PRODUCTION TECHNOLOGY AND ASSESSING THE QUALITY OF GLUTEN-FREE ENERGY BARS WITH A GELLED LAYER
13. DETERMINING CRITICAL CONTROL POINTS FOR PROCESSING MELON FRUITS
14. Mathematical Modeling and Optimization of Technological Modes for Obtaining Pectin from Melon
15. Sustainable gastronomy: Realizing environmental benefits through plant-based proteins and smart packaging innovations
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