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Food composition and properties

66 та иш

  1. The concept of enzymatic disintegration of nutrients in the upper gastrointestinal tract

    Vladimir Aleynik, S Babich

    МақолаDigestive system and related healthExperimental and Clinical Gastroenterology20240 иқтибос
    ABI

  2. Study of mechanical damage of paddy(rice) during drying in the device

    Batirali Bekkulov, Rayimjon Aliyev, Tursunboy Rakhmonkulov +3

    МақолаAgricultural Engineering and MechanizationE3S Web of Conferences20240 иқтибос
    ABI

  3. Oxidizing Effect of Corn Starch by Oxidizing with Hydrogen Peroxide Purpose Obtaining its Basis Adhesive Materials

    Muzafar Sharipov, Dildora Tillayeva, Nodir Shavkatovich Panoyev

    МақолаFood composition and propertiesAdvanced materials research20240 иқтибос
    ABI

  4. Development of a Device for Primary Purification of Mung Bean Grain from Pods and Optimization of Its Main Design Dimensions and Operating Modes

    Achilov Temirovich

    МақолаAgricultural Engineering and MechanizationEngineering and Applied Sciences20240 иқтибос
    ABI

  5. Changes in the morphology, chemical composition of carbohydrates and fat content of hydroponically grown wheat

    M.A. Abdisalamova, M.S. Kuziyev, D.U. Ergashev

    МақолаFood composition and propertiesBIO Web of Conferences20240 иқтибос
    ABI

  6. Synthesis, characterization, and applications of starch-based nano drug delivery systems for breast cancer therapy: A review

    Shijuan Mei, R. Roopashree, Farag M. A. Altalbawy +10

    Шарҳ мақолаFood composition and propertiesInternational Journal of Biological Macromolecules20240 иқтибос
    ABI

  7. Sunflower seed protein: defatting, structural characterization and property analysis

    Zhenyuan Li, Xuegang Huang, Yumeng Hu +5

    МақолаProteins in Food SystemsInternational Journal of Biological Macromolecules20250 иқтибос
    ABI

  8. Improving the Quality of Gluten-Free Bread Products Using Bacterial Yeast: The Role of The Fermentation Process

    Djurayeva Nafisa Radjabovna, Ganieva Marjona Utkirovna

    МақолаFood Quality and Safety StudiesAmerican Journal Of Applied Science And Technology20250 иқтибос
    ABI

  9. Theoretical foundations for the parameters of a potato digger for a moto-block

    Jaloladdin Rajabov, Baxtiyor Xusainov, Saodat Atajanova +2

    МақолаFood composition and propertiesBIO Web of Conferences20250 иқтибос
    ABI

  10. Plum fruit peel as a raw material for obtaining activated carbon adsorbents

    Zulfiya Usmonova, Dilnoza Saidakbarovna Salixanova

    МақолаAdsorption and biosorption for pollutant removalAIP conference proceedings20250 иқтибос
    ABI

  11. QUANTITATIVE ANALYSIS OF WATER-SOLUBLE VITAMINS AND PHENOLICS IN FLAX AND CASTOR PLANT MIXTURE

    Boburbek Abduraxim o`g`li Jalilov, Umid Muxtoralievich Turdaliyev, Ibrohim Rahmonovich Askarov

    МақолаMagnetic and Electromagnetic EffectsEgyptian Journal of Chemistry20250 иқтибос
    ABI

  12. Integrated multi-omics reveals the molecular basis of protein storage in developing oat grains

    Ji Ma, Zhiyong Zhang, ZHU-QING HE +3

    МақолаFood composition and propertiesBMC Plant Biology20250 иқтибос
    ABI

  13. Biochemical and structural attributes of wheat & corn bran hydrolysates in relation to their end use-quality

    Hamna Zafar, Farhan Saeed, Bushra Niaz +7

    МақолаProtein Hydrolysis and Bioactive PeptidesScientific Reports20250 иқтибос
    ABI

  14. Rheological properties of flour from local barley varieties "Abu G'ofur" and "HM-140," and their technological potential in sugar-free cookie production

    Bekmirzayev, Shohruh, Djakhangirova, Gulnoza, Botirov, Mukhtor

    МақолаFood composition and propertiesZenodo (CERN European Organization for Nuclear Research)20250 иқтибос
    ABI

  15. Rheological properties of flour from local barley varieties "Abu G'ofur" and "HM-140," and their technological potential in sugar-free cookie production

    Bekmirzayev, Shohruh, Djakhangirova, Gulnoza, Botirov, Mukhtor

    МақолаFood composition and propertiesZenodo (CERN European Organization for Nuclear Research)20250 иқтибос
    ABI

  16. EFFECT OF YOGURT AND CEREAL COMPONENT COMBINATIONS ON THE BIOLOGICAL ACTIVITY AND DIGESTIBILITY OF FERMENTED FOOD PRODUCTS

    Suyunova, Lola

    МақолаProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)20250 иқтибос
    ABI

  17. TECHNOLOGICAL APPROACHES TO THE PRODUCTION OF CEREAL-BASED FUNCTIONAL BEVERAGES

    Vafoyeva, Nazira

    МақолаFood composition and propertiesZenodo (CERN European Organization for Nuclear Research)20250 иқтибос
    ABI

  18. TECHNOLOGICAL APPROACHES TO THE PRODUCTION OF CEREAL-BASED FUNCTIONAL BEVERAGES

    Vafoyeva, Nazira

    МақолаFood composition and propertiesZenodo (CERN European Organization for Nuclear Research)20250 иқтибос
    ABI

  19. EFFECT OF YOGURT AND CEREAL COMPONENT COMBINATIONS ON THE BIOLOGICAL ACTIVITY AND DIGESTIBILITY OF FERMENTED FOOD PRODUCTS

    Suyunova, Lola

    МақолаProbiotics and Fermented FoodsZenodo (CERN European Organization for Nuclear Research)20250 иқтибос
    ABI

  20. COMPARATIVE MINERAL COMPOSITION ANALYSIS OF COMMON (ROASTED) AND GREEN (UNROASTED) BUCKWHEAT ( <i>FAGOPYRUM ESCULENTUM</i> )

    Hamzayeva Nargiza Rajabboyevna, Ishimov Uchkun Jomurodovich

    ПрепринтSeed and Plant BiochemistrybioRxiv (Cold Spring Harbor Laboratory)20250 иқтибос
    ABI

  21. Mechanistic insights into degradation of yam waxiness for freeze-thaw: The interference of ice crystals on dynamic behavior of starch chains

    Ye Li, Zhenjiang Zhou, Weisu Huang +5

    МақолаFood composition and propertiesFood Research International20260 иқтибос
    ABI

  22. Optimizing drying and sucrose levels for nutritious watermelon albedo candy

    Rachmawati Amaria, Al Machfudz, Syarifa Ramadhani Nurbaya +4

    МақолаFood Drying and ModelingAIP conference proceedings20260 иқтибос
    ABI

  23. Soy Flour and Radish Leaf-Enriched Steamed Dumplings (Manti): Technological, Nutritional, and Sensory Characteristics

    Yurii Syromiatnykov, Shakhista Ishniyazova, Dildora Nurvafaeva +6

    МақолаFood Drying and ModelingFoods20260 иқтибос
    ABI

  24. COMPARATIVE ANALYSIS OF NON-TRADITIONAL RAW MATERIALS IN PASTA PRODUCTION TECHNOLOGY

    K.A.Qayumov, B.N.Amanov

    МақолаMicrobial Metabolites in Food BiotechnologyOpen MIND20260 иқтибос
    ABI

  25. COMPARATIVE ANALYSIS OF NON-TRADITIONAL RAW MATERIALS IN PASTA PRODUCTION TECHNOLOGY

    K.A.Qayumov, B.N.Amanov

    МақолаMicrobial Metabolites in Food BiotechnologyZenodo (CERN European Organization for Nuclear Research)20260 иқтибос
    ABI