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1. A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages
2. A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness
3. Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour
4. Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review
5. Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products
6. Study of the Nutritional Value and Microstructure of Veal Cutlets with the Addition of Siberian Cedar Nut Seed Cake
7. Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties
8. Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: Physicochemical analysis and sensory evaluation
9. Effects of Spinach Addition on the Nutritional Value, Functional Properties, Microstructure and Shelf Life of Lamb Meat Dumplings
10. Consumer Perception of Irradiated Food Products in the Abai Region of Kazakhstan
11. Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat
12. Investigation of the Effects of Electron Beam Irradiation on the Functional Properties and Stability of Various Feed Products During Storage
13. Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat
14. Hazard analysis and critical control point (HACCP) application to the production of a new low-fat meat patty
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