Food composition and properties

66 works

Incorporation of barley and corn flour as a functional ingredients in bakery products: Review
Mohamed Rifky, Kasun Dissanayake, Dilrabo Maksumova +5
ArticleFood Industry and Aquatic BiologyE3S Web of Conferences202419 citations
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Mixtures of Vegetable Fat as a Potential Raw Material for Bakery
Djurayeva Nafisa, Barakayev Nusratilla, Rakhmonov Kakhramon +3
ArticlePhytochemicals and Antioxidant ActivitiesInternational Journal of Current Research and Review202015 citations
ABI
Lipids of Amaranthus retroflexus and their Biological Activity
Sh. Kh. Ibotov, N. K. Yuldasheva, N. I. Mukarramov +3
ArticleSeed and Plant BiochemistryChemistry of Natural Compounds20219 citations
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Starch oxidation and study of changing its properties for use as an adhesive component for the production of corrugated cardboard
Dildora Tillayeva, Muzafar Sharipov
ArticleMaterial Properties and ProcessingE3S Web of Conferences20233 citations
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THE IMPORTANCE OF ENRICHMENT OF BAKERY PRODUCTS WITH VITAMINS AND MINERALS ON HUMAN HEALTH
Sattarova Barnokhon, Utanova Nazira, Makhmudova Aziza
ArticleNutritional Studies and DietInternational Journal of Advance Scientific Research20222 citations
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Effects of introduction of combine harvester and flatbed dryer on milling quality of three glutinous rice varieties in Lao PDR
Khamtay Vongxayya, Darunee Jothityangkoon, Danuphol Ketthaisong +3
ArticleGABA and Rice ResearchPlant Production Science20182 citations
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Influence of Introduction on Seed-Oil and Pulp Compositions of Cereal Varieties of Amaranthus hypochondriacus
Sh. K. Khidoyatova, N. K. Yuldasheva, N. T. Ul’chenko +5
ArticleSeed and Plant BiochemistryChemistry of Natural Compounds20171 citations
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Transcriptome sequencing and differential expression analysis of seed starch accumulation in Chinese chestnut Metaxenia
Shengxing Li, Zhuogong Shi, Qiurong Zhu +3
ArticleFood composition and propertiesBMC Genomics20211 citations
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Influence of Seasonal Dynamics on Carbohydrate, Lipid, and Protein Contents in Phaseolus vulgaris Pods
A. E. Eshbekov, М. Х. Маликова, Р. К. Рахманбердыева +3
ArticleProteins in Food SystemsChemistry of Natural Compounds20211 citations
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Study on physiobiological features of grain and contemporary storage methods
Aidai Turatbekova, Tokhir Kuramboev, Olimaxon Ergasheva +4
ArticleFood composition and propertiesE3S Web of Conferences20241 citations
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Improvement in the functional properties of cotton protein for nutrient purposes
T. S. Yunusov, М. Т. Тураходжаев, É. G. Yadgarov +1
ArticleFood composition and propertiesChemistry of Natural Compounds19810 citations
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Polysaccharides of Rice Straw
A. N. Brylev, D. K. Adylov, G. G. Tukhtaeva +3
ArticlePolysaccharides and Plant Cell WallsChemistry of Natural Compounds20010 citations
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Protein Content for Various Grape-Must Fermentation Methods
B. A. Abdullaeva, Z. Sh. Sapaeva, L. G. Mezhlumyan
ArticleBiofuel production and bioconversionChemistry of Natural Compounds20030 citations
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Untitled
Chanthakhone Boualaphanh, Mariafe Calingacion, Rosa Paula Cuevas +3
ArticleGABA and Rice ResearchScienceAsia20110 citations
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Fermented Soybean Products and Their Bioactive Compounds
Hye Jeong Jeong, Sunmin Park, Valeriy V. Pak +2
ChapterPhytoestrogen effects and researchInTech eBooks20110 citations
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Carbohydrates from seeds of Raphanus sativus and Brassica napus
T. V. Orlovskaya, A. V. Sedin, М. Х. Маликова
ArticleMicrobial Metabolites in Food BiotechnologyChemistry of Natural Compounds20130 citations
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The effect of fats and their hydrolysis products on the proteolytic activity of pancreatic and gastric juices
O. K. Dzhalalova, Владимир Алексеевич Алейник, M. A. Zhuraeva +2
ArticleDiet, Metabolism, and DiseaseExperimental and Clinical Gastroenterology20200 citations
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Study the properties of a chickpea-based jelly product
E. N. Molchanova, Мария Герасимовна Шипарева, Tatyana Evmeshkina +1
ArticleFood composition and propertiesE3S Web of Conferences20210 citations
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STUDY OF THE ENHANCEMENT OF GLUTINE-FREE BREAD WITH CEREAL GERMS
Gulnoza Djakhangirova, Dildora Makhmudova
ArticleMicrobial Metabolites in Food BiotechnologyUniversum Technical sciences20210 citations
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TECHNOLOGICAL PROPERTIES OF WHEAT GRAINS OF DIFFERENT SIZES
Rashid Adizov, M. B. Kamalova
ArticleFood composition and properties20220 citations
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Influence of salivary amylase on changes in gastric hydrolysis of proteins
O. S. Mamazhanova, Владимир Алексеевич Алейник, A. G. Khudayarova +1
ArticleEnzyme Production and CharacterizationExperimental and Clinical Gastroenterology20230 citations
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OBTAINING SWEET MOLASSES BY THE METHOD OF HYDROMECHANICAL AND ENZYMATIC PROCESSING OF GRAIN
Sadritdin Turabdjanov, Kamoliddin Ahmadjonovich Mahmudov, Bexzod Alisherovich Kasimov +1
ArticleFood Industry and Aquatic BiologyHimičeskaâ tehnologiâ. Kontrolʹ i upravlenie/Chemical Technology. Control and Management20230 citations
ABI
Investigation of the physicochemical properties of aqueous solutions of sodium salt of carboxymethyl starch obtained in the solid phase by viscometric methods
S. Y. Saparov, Muzaffar Makhkamov
PreprintPolysaccharides Composition and ApplicationsResearch Square20230 citations
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Impact of Flour Particle Size and Starch Damage on Baking Properties of Wheat Flour Grown in Dry Climates: A Uzbekistan Case Study
Sirojiddin Sadullayev, Suvankul Ravshanov, Jamol Mirzayev +3
ArticleFood composition and properties20240 citations
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ENHANCING BREAD QUALITY: EFFECTS OF SMALL AND MECHANICALLY DAMAGED STARCH GRANULES IN LOCAL WHEAT FLOUR
Jamol Mirzayev
ArticleFood composition and propertiesNew Materials Compounds and Applications20240 citations
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