Kakimov A 1
1. Effect of chicken by-products on the physicochemical properties of forcemeat formulations
2. Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives
3. Studying the Process of Enzyme Treatment on Beef Meat-Bone Paste Quality
4. Development of the Design of Plate with Variable Diameters of Holes and Its Impact on Meat-Grinding Quality and Efficiency
5. Effect of Rotational Speed and Gap between Rotating Knives of the Grinder on the Yield Stress and Water-Binding Capacity of Fine Ground Chicken Bone
6. Design and Development Bionic Flexible Gripper with Embedded Self-Powered Triboelectric Tactile Sensor
7. Heavy Metals Analysis, Gcms-Qp Quantification Of Flavonoids, Amino Acids And Saponins, Analysis Of Tannins And Organoleptic Properties Of Powder And Tincture Of Echinacea Purpurea (L.) And RhapÓNticum CarthamoÍDes
8. Advancements in nano bio sensors for food quality and safety assurance – a review
9. Potentiometric Biosensor for Highly Toxic Pb (lead) and Cd (cadmium) Detection in Milk Using Layer-by-Layer Immobilization
10. Study on the detection of antibiotics in food based on enzyme-free labelless aptamer sensor
11. Development of Alginate–Pullulan Capsules for Targeted Delivery of Herbal Dietary Supplements in Functional Fermented Milk Products
12. Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example
13. Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution
14. Optimization of encapsulation parameters for sodium alginate capsules: A study on the effect of temperature and gear pump rotation speed on capsule production and quality
15. Chemical, physical properties, microstructure and granulometric composition of ultra-finely ground chicken bone paste
16. Development and Evaluation of Modified Rotor–Stator Knives for Enhanced Fine Grinding of Chicken Meat–Bone Raw Material in Colloid Mill
17. Use of meat-bone paste to develop calcium-enriched liver pâté
18. Development and study of the nutritional value and storage stability of a soft cottage cheese product enriched with collagen and antioxidant-rich plant extracts
19. Studying the concentration of xenobiotics in milk and developing the biosensor method for their rapid determination
20. Functional Properties of Enriched Curd with Collagen and Plant Phytochemicals for Athletes and Physiological Benefits: Evidence Data from Preclinical Trials In Vivo
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