Askar Fayzullayev

7 ta ish

Toshkent Kimyo-Texnologiya Instituti

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

   Shakhnozakhon Gaipova, Akbarali Ruzibayev, Zulfiya Khakimova +2

   MaqolaOAOchiq kirishSesame and Sesamin ResearchIOP Conference Series Earth and Environmental Science20212 iqtibos

   ABIABI:AkademIndex/2026.other.437236

2. MAHALLIY PAXTA MOYI ASOSIDA SPRED ISHLAB CHIQARISH VA UNING FIZIK KIMYOVIY KO'RSATKICHLARINI O'RGANISH

   Pulat Ilkhamdjanov, Obidjon Toshev, Fotima Narimanova +1

   proceedingOAOchiq kirish20170 iqtibos

   ABIABI:AkademIndex/2017.proceeding.000023

3. Application of spectroscopy to develop methods for obtaining carotenoid-containing dyes

   Salih Astanov, Guzal Kasimova, Askar Fayzullayev

   MaqolaOAOchiq kirishFood Industry and Aquatic BiologyJournal of Physics Conference Series20230 iqtibos

   ABIABI:AkademIndex/2023.article.010506

4. Volatile and carbohidrate profile of persimmon extracts

   Octavio Calvo-Gómez, Akbarali Ruzibayev, Shakhnozakhon Salijonova +5

   proceedingOAOchiq kirish20250 iqtibos

   ABIABI:AkademIndex/2025.proceeding.005403

5. Stability and oral tribological properties of base milk emulsions for tea-infusion applications: The impact of fat crystallization characteristics

   Shengfeng Sun, Jiaqi Jian, Akbarali Ruzibayev +3

   Maqola20260 iqtibos

   ABIABI:AkademIndex/2026.article.038015

6. Freeze–thaw resistant egg tart bakery emulsion: Fat crystallization, freeze–thaw stability, oral tribology, and egg tarts texture characterization

   Jiaqi Jian, Shengfeng Sun, Akbarali Ruzibayev +2

   Maqola20260 iqtibos

   ABIABI:AkademIndex/2026.article.074533

7. COMPARATIVE EVALUATION OF THE PHYSICOCHEMICAL PROPERTIES OF SPREADS FORMULATED WITH MODIFIED VEGETABLE OILS

   Askar Fayzullayev, Pulat Ilkhamdjanov, Akbarali Ruzibayev +2

   proceedingOAOchiq kirish20260 iqtibos

   ABIABI:AkademIndex/2026.proceeding.004872