Nurymkhan G 1

1. Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation
2. Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties
3. Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: Physicochemical analysis and sensory evaluation
4. Composite flour production and assessment of the safety quality of gluten-free bread
5. Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
6. Effects of Spinach Addition on the Nutritional Value, Functional Properties, Microstructure and Shelf Life of Lamb Meat Dumplings
7. The Effect of a Multi-Component Plant Supplement on the Nutritional Value of Meat Patties
8. Effect of Protein–Oil-Based Emulsion on the Nutritional Value of the Red Deer Meat Sausage
9. Consumer Perception of Irradiated Food Products in the Abai Region of Kazakhstan
10. Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat
11. Investigation of the Effects of Electron Beam Irradiation on the Functional Properties and Stability of Various Feed Products During Storage
12. Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat
13. Hazard analysis and critical control point (HACCP) application to the production of a new low-fat meat patty
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