Department Of Molecular Sciences 1

1. Self-reported consumption frequency of meat and fish products among young adults in Kazakhstan
2. Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through Portulaca oleracea (Purslane) Supplementation: A Natural Alternative to Synthetic Additives
3. Preparation of encapsulated α-tocopherol acetate and study of its physico-chemical and biological properties
4. Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly
5. Fish and Seafood Safety: Human Exposure to Toxic Metals from the Aquatic Environment and Fish in Central Asia
1