Shakarim University 1

1. Professional training of designers in modern conditions of society development
2. Russian Rural Place Names and Features of Their Derivational Structure (Based on the Toponymy of East Kazakhstan)
3. UNITY AND CONFLICT OF BINARY OPPOSITION IN THE STRUCTURE OF A LITERARY TEXT
4. The Current State of Human Resources of Healthcare: Problems and Prospects of Development
5. Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives
6. Inorganic Composition and Physico-Chemical Properties of the Peloid of the Salt Lake Moiyldy (Kazakhstan) As a Natural Source of Biologically Active Substances
7. Environmental and Socio-Economic Development Strategy of Depressed Regions. Case of Kazakhstan
8. A novel hydrogen-incorporated carbon dioxide supercritical system for extracting phytochemicals from grape peels: Response surface methodology–based modeling and optimization
9. “My expectation did not meet reality”: challenges of undergraduate students in English-medium instruction in Kazakhstan
10. OBTAINING OF CALCIUM-PHOSPHATE COATINGS ON THE TITANIUM SURFACE BY MICRO-ARC OXIDATION
11. Using Machine Learning to Analyze the Learning Process for Solving Mathematical Problems
12. OPTIMIZATION OF BIOHYDROGEN SYNTHESIS CONDITIONS FROM SUGAR PRODUCTION WASTE
13. Experimental Simulation of Decay Heat of Corium at the Lava-B Test-Bench
14. Global trends in research on Semipalatinsk nuclear testing health effects: A bibliometric analysis and short review
15. First spectroscopic studies in the plasma-beam installation
16. Improvement of plasma discharge performance at KTM tokamak
17. Quantum–Classical Hybrid Architecture for Solving the Muskat–Leverett Model
18. Recovery of phytochemicals from cimin black grape seeds with sub/super-critical carbon dioxide extraction
19. Use of hydrogen-rich solvent and principal component analysis improves the recovery of phytochemicals from grape wastes
20. Merchants of the Steppe Region in the second half of the XIX – Early XX centuries: Entrepreneurship and charity
21. Cultural and Religious Rifts of Kazakhs and Kirgizs in the Era of Global Peace: Comparative Analysis
22. The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive
23. Development of secondary language personality in the conditions of foreign language education
24. RESEARCH OF COMPOSITIONS OF AMINO ACIDS, FATTY ACIDS AND MINERALS IN MEAT PATE WITH ADDITION OF MEAT-AND-BONE PASTE
25. A STUDY ON THE CHEMICAL AND MINERAL COMPOSITION OF THE PROTEIN-MINERAL PASTE FROM POULTRY AND CATTLE BONE RAW MATERIALS
26. Advancements in nano bio sensors for food quality and safety assurance – a review
27. ARCHAEOBOTANICAL AND MOLECULAR STUDY OF THE SEEDS FROM KURGAN NO. 2 AT THE KARATOBE BURIAL SITE
28. Optimizing supercritical CO₂ extraction of phytochemicals from grape peels using response surface technology: Modeling, characterization, and antioxidant potential
29. Synthesis of Silver Nanoparticles Using Biopolymers for Cultivation of Chlorella vulgaris Protein Biomass
30. Computational approaches for determining the nuclear heating value of structural materials during the irradiation at the IGR reactor
31. Synthesis and Formation Mechanism of Metal Oxide Compounds
32. INFLUENCE OF CONTAMINATION OF LOW-TEMPERATURE HEATING SURFACES OF BOILER ON THE INTENSITY OF CONVECTIVE HEAT EXCHANGE DURING THE BURNING OF NON-DESIGN FUEL
33. Formation of social communication skills among students of the Faculty of Medicine in the system of professional education. Experience of the Republic of Kazakhstan
34. Effect of drip irrigation on changes in the agrochemical and agrophysical properties of light-ash soils in the foothill zone of Ili Alatau, Kazakhstan
35. Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
36. Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
37. Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
38. Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
39. Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
40. Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
41. Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
42. ON THE “FIRST EVIDENCE FOR THE LATE PALEOLITHIC IN KAZAKHSTAN” AND NEW CONCEPTS
43. STONE SCULPTURES OF JETISU AND SARYARKA: SPATIAL PATTERNS, ICONOGRAPHY AND THE CONCEPT OF GIS-REGISTER
44. Food safety and food security through predictive microbiology tools: a short review
45. Structural evolution of carbon from methane pyrolysis in microwave plasma
46. Carwash wastewater treatment through the synergistic efficiency of microbial fuel cells and metal-organic frameworks with graphene oxide integration
47. Harnessing graphene oxide-enhanced composite metal-organic frameworks for efficient wastewater treatment
48. ANALYSIS OF THE RECREATIONAL IMPACT ON TAXONOMIC INDICATORS AND THE CONDITION OF PINE STANDS IN THE STATE FOREST NATURE RESERVE SEMEI ORMANY
49. Evaluation of Recreational Impact on Tourist Territories of East-Kazakhstan
50. LANDSCAPE AND RECREATIONAL POTENTIAL OF THE MOUNTAINOUS TERRITORIES OF THE TURKESTAN REGION OF THE REPUBLIC OF KAZAKHSTAN
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