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AkademIndex

Xizmatlar

Akbarali Ruzibayev

27 ta ish

Toshkent Kimyo-Texnologiya Instituti

AkademScholarda batafsil koʻrsatkichlar

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

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

    MaqolaOchiq kirishFood Chemistry and Fat AnalysisBIO Web of Conferences20253 iqtibos
    ABI

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

    Shakhnozakhon Gaipova, Akbarali Ruzibayev, Zulfiya Khakimova +2

    MaqolaOchiq kirishSesame and Sesamin ResearchIOP Conference Series Earth and Environmental Science20212 iqtibos
    ABI

  3. Advances in chitosan-based hydrogels for pharmaceutical and biomedical applications: A comprehensive review

    Yasir Q. Almajidi, Jitendra Gupta, Fatime Satar Sheri +9

    Sharh maqolaHydrogels: synthesis, properties, applicationsInternational Journal of Biological Macromolecules20231 iqtibos
    ABI

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

    Shakhnozakhon Gaipova, Akbarali Ruzibayev, Shakhnozakhon Salijonova +2

    MaqolaOchiq kirishSesame and Sesamin ResearchHeliyon20241 iqtibos
    ABI

  5. UNCONVENTIONAL APPROACH TO DEMETALLIZATION OF SALOMAS FOR MARGARINE INDUSTRY

    Akbarali Ruzibayev, Sanobar Achilova, Saidakbar Abdurakhimov +3

    MaqolaOchiq kirishMineralogy and Gemology StudiesUniversum Technical sciences20210 iqtibos
    ABI

  6. 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

    MaqolaOchiq kirishMicrobial Metabolic Engineering and BioproductionJournal of Pharmaceutical Negative Results20220 iqtibos
    ABI

  7. RESEARCHING OF THE SHELF LIFE AND QUALITY OF MARGARINE ENRICHED IN INULIN

    Shakhnozakhon Salijonova, Akbarali Ruzibayev

    Maqola20220 iqtibos
    ABI

  8. Микроинкапсуляция как инновационный подход создания функциональных пищевых продуктов

    Samandar Sodiqov, Akbarali Ruzibayev

    MaqolaOchiq kirish20230 iqtibos
    ABI

  9. OZIQ-OVQAT SANOATINING IKKILAMCHI MAHSULOTLARIDAN FOYDALANIB FUNKSIONAL QO'SHIMCHALAR QO'SHILGAN MAYONEZ RESEPTURASINI ISHLAB CHIQISH

    Shakhnozakhon Gaipova, Sh Yuldosheva, Sh Xudoyberdiyev +2

    proceedingOchiq kirish20230 iqtibos
    ABI

  10. Purification of Crude Glycerol Derived from Hydrogenated Cottonseed and Its Use in Confectionary Products

    Akbarali Ruzibayev, Ahror Abdurakhimov, Octavio Calvo-Gómez +2

    MaqolaOchiq kirishBiofuel production and bioconversionRural Sustainability Research20240 iqtibos
    ABI

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

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

    MaqolaOchiq kirishEssential Oils and Antimicrobial ActivityResearch for Rural Development/Research for Rural Development (Online)20240 iqtibos
    ABI

  12. EVALUATION OF THE EFFECT OF ADDING BIOLOGICALLY ACTIVE SUBSTANCES TO THE MAYONNAISE COMPOSITION AND EFFECT ON EMULSION STRUCTURE

    Shakhnozakhon Gaipova, Akbarali Ruzibayev, Octavio Calvo-Gómez +1

    MaqolaOchiq kirish20240 iqtibos
    ABI

  13. Chemometrics as an aid to quickly evaluate galactomannans through infrared spectroscopy

    Octavio Calvo-Gómez, Akbarali Ruzibayev, Shakhnozakhon Salijonova +4

    BoshqaOchiq kirish20240 iqtibos
    ABI

  14. Enhancing heat stability and bloom resistance in low-fat chocolates using bigels

    Xueqiang Qi, Jixian Mao, Wenjie Chang +3

    MaqolaOchiq kirishFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos
    ABI

  15. Bigels as novel co-delivery systems for natural antioxidants and algal oil: Oxidative stability and in vitro digestive behaviors

    Wei Wei, Zhixiu Guo, Akbarali Ruzibayev +2

    MaqolaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos
    ABI

  16. O/W/O emulsion gel-based fat analogue for encapsulating flavor substances: rheological properties and personalized 3D printing

    Jixian Mao, Xi Zhou, Chenxing Feng +5

    MaqolaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos
    ABI

  17. Natural shellac nanoparticles stabilized Pickering emulsion: pH and CO2/N2 dual responsive behavior and its application in biocatalytic synthesis of phosphatidylserine

    Cong Jiang, Zixin Deng, Akbarali Ruzibayev +3

    MaqolaPickering emulsions and particle stabilizationFood Research International20250 iqtibos
    ABI

  18. Corrigendum to "Enhancing heat stability and bloom resistance in low-fat chocolates using bigels" [Food Chem. 492 (2025) 145515]

    Xueqiang Qi, Jixian Mao, Wenjie Chang +3

    BoshqaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos
    ABI

  19. Volatile and carbohidrate profile of persimmon extracts

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

    proceedingOchiq kirish20250 iqtibos
    ABI

  20. Tailoring the properties of low oil phase Pickering emulsion gels through polysaccharide reinforcement

    Kangyu Li, Jiaxin Guo, Asliddin Fayzullaev +2

    MaqolaPickering emulsions and particle stabilizationColloids and Surfaces A Physicochemical and Engineering Aspects20260 iqtibos
    ABI

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

    Shakhnozakhon Salijonova, Sarvar Khodjaev, Akbarali Ruzibayev +5

    MaqolaOchiq kirishMicrobial Metabolites in Food BiotechnologyApplied Food Research20260 iqtibos
    ABI

  22. Preparation of low-fat chocolate spread by co-processing of oleogel and micro-aeration: Rheology, oral tribology, and 3D printing characteristics

    Jixian Mao, Weihao Ye, Xinru Wei +4

    Maqola20260 iqtibos
    ABI

  23. 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
    ABI

  24. Emulsion foams from structural perspectives: foaming mechanisms, in-situ imaging characterizations, sensory evaluations, and food applications

    Kangyu Li, Jiaqi Jian, Asliddin Fayzullaev +2

    Maqola20260 iqtibos
    ABI

  25. 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
    ABI