Qo‘chqor Dodayev

7 ta ish

Toshkent Kimyo-Texnologiya Instituti

1. Determination of bioactive compounds of pomegranate peel to incorporate as a functional food ingredient in food production

   Ulug’bek Suyundikov, S. K. Atkhamova, Qo‘chqor Dodayev +5

   MaqolaOAOchiq kirishPomegranate: compositions and health benefitsBIO Web of Conferences202424 iqtibos

   ABIABI:AkademIndex/2024.article.000185

2. Physico-chemical Indicators of food color pigments derived from <i>Ocimum basilicum</i> (Rahon) vegetation

   Usmonjonova Hulkar Umarkulovna, Qo‘chqor Dodayev, S. K. Atkhamova +4

   MaqolaOAOchiq kirishMedicinal Plants and NeuroprotectionE3S Web of Conferences20243 iqtibos

   ABIABI:AkademIndex/2024.article.001333

3. Analysis of the effect of hydrothermal processing on the technological properties of "Vakhshskaya-116" rye grown in a dry climate

   Muhammad Zaxiriddin Zaynobiddinov, Qo‘chqor Dodayev, Suvonqul Ravshanov +3

   MaqolaOAOchiq kirishFood Industry and Aquatic BiologyBIO Web of Conferences20250 iqtibos

   ABIABI:AkademIndex/2025.article.003611

4. Increase in protein content by cultivation of fungi "<i>Aspergillus oryzae</i>" and "<i>Pleurotus ostreatus</i>" in fish feeding environment

   Khusan Niyozov, Qo‘chqor Dodayev, Akhmedova Zahro Rakhmatovna +3

   MaqolaOAOchiq kirishProtein Hydrolysis and Bioactive PeptidesBIO Web of Conferences20250 iqtibos

   ABIABI:AkademIndex/2025.article.003612

5. Thermo-gravometric studies of fruits and vegetables

   M. Z. Kurbanova, Qo‘chqor Dodayev, Dilrabo Maksumova +3

   MaqolaOAOchiq kirishSpectroscopy and Chemometric AnalysesE3S Web of Conferences20250 iqtibos

   ABIABI:AkademIndex/2025.article.004494

6. Development of a classification scheme for main food processing processes

   M. B. Kurbanova, Qo‘chqor Dodayev, Zhamshed Kurbanov +3

   MaqolaOAOchiq kirishFood Industry and Aquatic BiologyE3S Web of Conferences20250 iqtibos

   ABIABI:AkademIndex/2025.article.004495

7. Analysis of The Properties of Bread From Local Rye and Wheat For Sustainable Production of Bread

   Muhammad Zaxiriddin Zaynobiddinov, Qo‘chqor Dodayev, Suvonqul Ravshanov +4

   MaqolaOAOchiq kirishEngineering and Agricultural InnovationsE3S Web of Conferences20250 iqtibos

   ABIABI:AkademIndex/2025.article.010413