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1. Herbal Medicine for the Management of Laxative Activity
2. UTILIZATION OF MICROWAVE ASSISTED EXTRACTS OBTAINED FROM VARIOUS PARTS (WHOLE FRUIT, SEEDS, LEAVES AND ROOTS) OF CITRULLUS COLOCYNTHIS AS HYPOCHOLESTEROLEMIC AGENT IN ALBINO RATS
3. Effects of Spinach Addition on the Nutritional Value, Functional Properties, Microstructure and Shelf Life of Lamb Meat Dumplings
4. The Effect of a Multi-Component Plant Supplement on the Nutritional Value of Meat Patties
5. Effect of Protein–Oil-Based Emulsion on the Nutritional Value of the Red Deer Meat Sausage
6. Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat
7. Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example
8. Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution
9. Nanocochleates containing N-Octylglicoside extracted Vibrio cholerae antigens elicited high vibriocidal antibodies titers after intragastric immunization in a mice model
10. Development and Evaluation of Modified Rotor–Stator Knives for Enhanced Fine Grinding of Chicken Meat–Bone Raw Material in Colloid Mill
11. Functional and Sensory Properties of Pâtés Formulated with Emulsions from Chicken By-Products
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