Almaty Technological University 1
1. TECHNOLOGY FOR CONTROL AND MANAGEMENT OF MILK QUALITY USING MAGNETIC FIELD
2. Novel method for finishing nonwoven fabrics from domestic raw materials with flame retardant and antimicrobial properties
3. Well-posedness criteria for one family of boundary value problems
4. THEORETICAL BACKGROUND OF THE RESTORING OF THE CRANKSHAFT NECKS BY FERROMAGNETIC MATERIALS WELDING
5. KINETOSTATIC CALCULATION OF A HIGH CLASS LIFTING MECHANISM (BY ASSUR CLASSIFICATION) OF A TECHNOLOGICAL LOAD-LIFTING MACHINE
6. Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses
7. The State of the Art in the Development of Clothing from Innovative Materials for the Rehabilitation of Cancer Patients (Review)
8. The influence of natural antioxidants on the quality and storage capacity of semi-finished horse meat products
9. Problems of increasing the reliability of electrical energy transmission via high-voltage power lines in conditions of increased climate risk
10. The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets
11. Agricultural waste processing technology and its relationship with the organic products industry
12. Integrating mathematical analysis and biotechnological approaches for enhanced environmental management
13. AN EFFECT OF HYDROTHERMAL SYNTHESIS TIME ON THE SPECIFIC CAPACITANCE OF VANADIUM PENTOXIDE
14. HEAT-INSULATING PRODUCTS FROM POLYMETALLIC PLANT WASTE IN THE TURKESTAN REGION, THE REPUBLIC OF KAZAKHSTAN
15. STUDY OF THE STRUCTURE AND PHYSICAL PROPERTIES OF THE COMPOSITION OF THERMAL INSULATION MATERIALS BASED ON WASTE FROM MINING COMPLEXES
16. Improving Marketing Approaches to the Energy Sector of Kazakhstan for Decarbonization
17. INCIDENCE OF HORMONAL GROWTH STIMULANT AND ANTIBIOTICS RESIDUES IN CHICKEN MEAT
18. INCIDENCE OF HORMONAL GROWTH STIMULANT AND ANTIBIOTICS RESIDUES IN CHICKEN MEAT
19. Accelerated technology for bread preparation using activated water
20. Improving the quality and the technology of processed cheeses
21. Tourism industry development and governance: A comparative stage review of Kazakhstans experience for the years of independence, 1991-2020
22. Development of technology for bakery products
23. Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis
24. Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis
25. Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis
26. Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis
27. Multiple phase transitions in ethanol thin films obtained by physical vapor deposition
28. Comparative characteristics of goat milk products in farms of Akmola and North Kazakhstan regions
29. Revealing The Features Of The Formation Of The Properties Of Processed Cheese With Wild Onions
30. Development of Resource-Saving Biotechnology for the Production of a Feed Additive from Distillers Wastes with Probiotic Properties
31. The State and Prospects of Digital Transformation in the Agricultural Sectors
32. Mathematical modeling and optimization of the granulation process of biomass-based products with potential applications in the feed and food industries
33. RECOGNITION OF A PSYCHOEMOTIONAL STATE BASED ON VIDEO SURVEILLANCE: REVIEW
34. Development of optimal conditions for obtaining ozone for decontamination of warehouse air
35. ELECTROCHEMICAL SYNTHESIS OF ZINC CHELATES IN NON-AQUEOUS MEDIA
36. TECHNOLOGY FOR OBTAINING CARBON NANOCOMPOSITE MATERIALS
37. Concentration of cottage cheese whey permeate by nanofiltration
38. Ultrafiltration of cottage cheese whey for cleaning of nitrogenous substances
39. Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber
40. Biohydrogen production based on dark fermentation of molasses using escherichia coli
41. Kazakh petroglyphs as a base for the creativity of designers of Kazakhstan
42. Effect of extrusion process parameters on pellet crumbliness in fish feed production
43. Technology for the production of extruded starter feed for juvenile fish
44. Perspectives for the application of the sous-vide cooking in the development of products for public catering
45. Perspectives for the application of the sous-vide cooking in the development of products for public catering
46. The Influence of Chinese Online Novels on the Values of Adolescents
47. Expanding the range of fortified meat products through the targeted combination of raw materials of animal and vegetable origin
48. ASSESSMENT OF THE COMPETITIVENESS OF THE ECONOMIES OF THE EURASIAN ECONOMIC UNION COUNTRIES
49. ETHNO-DEMOGRAPHIC AND URBANISATION PROCESSES IN KAZAKHSTAN (1970-2020)
50. Pedagogical requirements for developing a culture of environmental safety among students in the educational space of higher education institutions
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