Nabiyeva Z 1

1. Application of functional ingredients in canned meat production
2. Biohydrogen production based on dark fermentation of molasses using escherichia coli
3. Bioactive Compounds in Hawthorn Leaves (Crataegus spp.)—Extraction, Functionality, and Future Perspectives: From Waste to Wealth
4. EXPERIMENTAL SUBSTANTIATION OF THE APPLICATION OF PLANT EXTRACTS AND ENZYMES TO OBTAIN SAFE RAW MATERIALS FOR WHOLE GRAIN BREAD TECHNOLOGY
5. ENHANCING SAUSAGE FUNCTIONALITY PRODUCTS FOR SCHOOL-AGE CHILDREN: A STUDY ON GOAT AND CAMEL MEAT WITH NATURAL PURSLANE POWDER AS AN ANTIOXIDANT ADDITIVE
6. Development of dairy products technology with application low-etherificated pectin products
7. Optimization of Conventional and Ultrasound-Assisted Extraction to Maximize Recovery of Total Phenolic Content and In Vitro Antioxidant Activity from Crataegus almaatensis Leaves
8. Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties
9. Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows
10. IDENTIFICATION OF THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE GROWTH AND DEVELOPMENT OF LACTIC ACID MICROORGANISMS IN PASTILLE MARMALADE PRODUCTS ENRICHED WITH LACTIC ACID STARTERS
11. Improving Grain Safety Using Radiation Dose Technologies
12. Impact of stabilizer type and concentration on the quality attributes of functional melon-based sorbets enriched with fruit, vegetable, and berry ingredients
13. INFLUENCE OF THE PRESSING TECHNIQUE AND PARAMETERS ON THE YIELD OF OIL FROM MELON SEEDS
14. Evaluating heavy metal contamination in paper-based packaging for bakery products: a HACCP approach
15. DEVELOPMENT TECHNOLOGY OF FUNCTIONAL SOFT ICE CREAM USING BEET PECTIN CONCENTRATE AND PROBIOTIC
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