Food composition and properties

Работ: 66

Incorporation of barley and corn flour as a functional ingredients in bakery products: Review
Mohamed Rifky, Kasun Dissanayake, Dilrabo Maksumova +5
СтатьяFood Industry and Aquatic BiologyE3S Web of Conferences2024Цитирований: 19
ABI
Mixtures of Vegetable Fat as a Potential Raw Material for Bakery
Djurayeva Nafisa, Barakayev Nusratilla, Rakhmonov Kakhramon +3
СтатьяPhytochemicals and Antioxidant ActivitiesInternational Journal of Current Research and Review2020Цитирований: 15
ABI
Lipids of Amaranthus retroflexus and their Biological Activity
Sh. Kh. Ibotov, N. K. Yuldasheva, N. I. Mukarramov +3
СтатьяSeed and Plant BiochemistryChemistry of Natural Compounds2021Цитирований: 9
ABI
Starch oxidation and study of changing its properties for use as an adhesive component for the production of corrugated cardboard
Dildora Tillayeva, Muzafar Sharipov
СтатьяMaterial Properties and ProcessingE3S Web of Conferences2023Цитирований: 3
ABI
THE IMPORTANCE OF ENRICHMENT OF BAKERY PRODUCTS WITH VITAMINS AND MINERALS ON HUMAN HEALTH
Sattarova Barnokhon, Utanova Nazira, Makhmudova Aziza
СтатьяNutritional Studies and DietInternational Journal of Advance Scientific Research2022Цитирований: 2
ABI
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
СтатьяGABA and Rice ResearchPlant Production Science2018Цитирований: 2
ABI
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
СтатьяSeed and Plant BiochemistryChemistry of Natural Compounds2017Цитирований: 1
ABI
Transcriptome sequencing and differential expression analysis of seed starch accumulation in Chinese chestnut Metaxenia
Shengxing Li, Zhuogong Shi, Qiurong Zhu +3
СтатьяFood composition and propertiesBMC Genomics2021Цитирований: 1
ABI
Influence of Seasonal Dynamics on Carbohydrate, Lipid, and Protein Contents in Phaseolus vulgaris Pods
A. E. Eshbekov, М. Х. Маликова, Р. К. Рахманбердыева +3
СтатьяProteins in Food SystemsChemistry of Natural Compounds2021Цитирований: 1
ABI
Study on physiobiological features of grain and contemporary storage methods
Aidai Turatbekova, Tokhir Kuramboev, Olimaxon Ergasheva +4
СтатьяFood composition and propertiesE3S Web of Conferences2024Цитирований: 1
ABI
Improvement in the functional properties of cotton protein for nutrient purposes
T. S. Yunusov, М. Т. Тураходжаев, É. G. Yadgarov +1
СтатьяFood composition and propertiesChemistry of Natural Compounds1981Цитирований: 0
ABI
Polysaccharides of Rice Straw
A. N. Brylev, D. K. Adylov, G. G. Tukhtaeva +3
СтатьяPolysaccharides and Plant Cell WallsChemistry of Natural Compounds2001Цитирований: 0
ABI
Protein Content for Various Grape-Must Fermentation Methods
B. A. Abdullaeva, Z. Sh. Sapaeva, L. G. Mezhlumyan
СтатьяBiofuel production and bioconversionChemistry of Natural Compounds2003Цитирований: 0
ABI
Без названия
Chanthakhone Boualaphanh, Mariafe Calingacion, Rosa Paula Cuevas +3
СтатьяGABA and Rice ResearchScienceAsia2011Цитирований: 0
ABI
Fermented Soybean Products and Their Bioactive Compounds
Hye Jeong Jeong, Sunmin Park, Valeriy V. Pak +2
ГлаваPhytoestrogen effects and researchInTech eBooks2011Цитирований: 0
ABI
Carbohydrates from seeds of Raphanus sativus and Brassica napus
T. V. Orlovskaya, A. V. Sedin, М. Х. Маликова
СтатьяMicrobial Metabolites in Food BiotechnologyChemistry of Natural Compounds2013Цитирований: 0
ABI
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
СтатьяDiet, Metabolism, and DiseaseExperimental and Clinical Gastroenterology2020Цитирований: 0
ABI
Study the properties of a chickpea-based jelly product
E. N. Molchanova, Мария Герасимовна Шипарева, Tatyana Evmeshkina +1
СтатьяFood composition and propertiesE3S Web of Conferences2021Цитирований: 0
ABI
STUDY OF THE ENHANCEMENT OF GLUTINE-FREE BREAD WITH CEREAL GERMS
Gulnoza Djakhangirova, Dildora Makhmudova
СтатьяMicrobial Metabolites in Food BiotechnologyUniversum Technical sciences2021Цитирований: 0
ABI
TECHNOLOGICAL PROPERTIES OF WHEAT GRAINS OF DIFFERENT SIZES
Rashid Adizov, M. B. Kamalova
СтатьяFood composition and properties2022Цитирований: 0
ABI
Influence of salivary amylase on changes in gastric hydrolysis of proteins
O. S. Mamazhanova, Владимир Алексеевич Алейник, A. G. Khudayarova +1
СтатьяEnzyme Production and CharacterizationExperimental and Clinical Gastroenterology2023Цитирований: 0
ABI
OBTAINING SWEET MOLASSES BY THE METHOD OF HYDROMECHANICAL AND ENZYMATIC PROCESSING OF GRAIN
Sadritdin Turabdjanov, Kamoliddin Ahmadjonovich Mahmudov, Bexzod Alisherovich Kasimov +1
СтатьяFood Industry and Aquatic BiologyHimičeskaâ tehnologiâ. Kontrolʹ i upravlenie/Chemical Technology. Control and Management2023Цитирований: 0
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
ПрепринтPolysaccharides Composition and ApplicationsResearch Square2023Цитирований: 0
ABI
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
СтатьяFood composition and properties2024Цитирований: 0
ABI
ENHANCING BREAD QUALITY: EFFECTS OF SMALL AND MECHANICALLY DAMAGED STARCH GRANULES IN LOCAL WHEAT FLOUR
Jamol Mirzayev
СтатьяFood composition and propertiesNew Materials Compounds and Applications2024Цитирований: 0
ABI