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Shakhnozakhon Gaipova

7 та иш

Tashkent Institute of Chemical Technology, Navoiy str. 32, 100000 Tashkent, Uzbekistan

  1. Developing a healthier chocolate spread: Using persimmons to reduce sugar content

    Akbarali Ruzibayev, Sh. D. Salijonova, D. A. Rakhimov +5

    МақолаFood Chemistry and Fat AnalysisBIO Web of Conferences20252 иқтибос
    ABI

  2. Formulation of mayonnaise recipe enriched with biological active compounds of sesame cake

    Shakhnozakhon Gaipova, Akbarali Ruzibayev, Zulfiya Khakimova +2

    МақолаSesame and Sesamin ResearchIOP Conference Series Earth and Environmental Science20212 иқтибос
    ABI

  3. Sesame meal and lemon zest – enriched mayonnaise: Proximal analysis and toxicological studies in animals

    Shakhnozakhon Gaipova, Akbarali Ruzibayev, Shakhnozakhon Salijonova +2

    МақолаSesame and Sesamin ResearchHeliyon20241 иқтибос
    ABI

  4. Formulation of Mayonnaise Recipe Enriched with ω-6 and ω-3 Acids and Stabilization of its Storage Period

    Shakhnozakhon Gaipova, Ahror Abdurakhimov, Akbarali Ruzibayev +89

    МақолаMicrobial Metabolic Engineering and BioproductionJournal of Pharmaceutical Negative Results20220 иқтибос
    ABI

  5. Rosemary essential oil by hydrodistillation: SPME-GC-MS characterization

    Octavio Calvo-Gómez, Akbarali Ruzibayev, Rano Akramova +3

    МақолаEssential Oils and Antimicrobial ActivityResearch for Rural Development/Research for Rural Development (Online)20240 иқтибос
    ABI

  6. Jerusalem Artichoke Extract as a Functional Ingredient in Margarine: Physicochemical Properties, Stability, Microbiological, and Toxicological Assessment

    Shakhnozakhon Salijonova, Sarvar Khodjaev, Akbarali Ruzibaev +5

    ПрепринтMicrobial Metabolites in Food BiotechnologySSRN Electronic Journal20250 иқтибос
    ABI

  7. Jerusalem artichoke extract as a functional ingredient in margarine: physicochemical properties, stability, microbiological, and toxicological assessment

    Shakhnozakhon Salijonova, Sarvar Khodjaev, Akbarali Ruzibayev +5

    МақолаMicrobial Metabolites in Food BiotechnologyApplied Food Research20260 иқтибос
    ABI