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Bayan Zh. Muldabekova

Observed names: B Muldabekova, B Zh. Muldabekova, B. Muldabekova, B. Z. MULDABEKOVA, B. Zh. Muldabekova, B.Zh. Muldabekova, Bayan Muldabekova, Bayan МULDABEKOVA, Б. Мулдабекова, Б.Ж. Мулдабекова, Баян Жаксылыковна Мулдабекова, Баян Жақсылыковна Мулдабекова, Мулдабекова Баян Жаксилыковна
ORCID: 0000-0003-1848-4288
Observed ORCID: 0000-0003-1848-4288
OpenAlex ID: A5006004390
Scientific Security Assessment of Safety Risk of Raw Sugar Products
2020 · Altynay ZHAKATAYEVA, Аuyelbek IZTAYEV, et al. · PERIÓDICO TCHÊ QUÍMICA · 12
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Experimental Studies of the Baisheshek Barley Grain Processed by the Ion-ozone Mixture
2020 · Аuyelbek IZTAYEV, Torebek BAIBATYROV, et al. · PERIÓDICO TCHÊ QUÍMICA · 10
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A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder
2024 · Bauyrzhan Iztayev, Auyelbek Iztayev, et al. · Foods · 9
Preparation and examination of the quality of gingerbread made with composite flour and sugar beet
2023 · Bayan Muldabekova, Galiya Zhazykbayeva, et al. · Potravinarstvo Slovak Journal of Food Sciences · 6
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Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis
2024 · Liliya Alashbayeva, Makhamedkali Kenzhekhojayev, et al. · Potravinarstvo Slovak Journal of Food Sciences · 5
Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder
2022 · Bayan Zh. Muldabekova, Gulzhanat A. Umirzakova, et al. · International Journal of Food Science · 5
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Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models
2024 · Almaz Moldakarimov, Auyelbek Iztayev, et al. · Potravinarstvo Slovak Journal of Food Sciences · 4
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Development of an Innovative Technology for the Production of Yeast-Free Bakery Products with Plant-Based Ingredients Through Mechanical Aeration Methods
2026 · Sholpan Tursunbayeva, Auyelbek Iztayev, et al. · Processes · 3
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Investigation of the effect of fruit and berry raw materials on the technological properties of flour-based confectionery products
2025 · M. B. Sultankul, D. B. Abdraimova, et al. · The Journal of Almaty Technological University · 3
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Effect of Ozone Treatment on Walnut Storage at Different Temperatures
2025 · Madina Yakiyayeva, Auyelbek Iztayev, et al. · Journal of Human Earth and Future · 3
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Devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet
2021 · Madina Yakiyayeva, Bayan Muldabekova, et al. · Eastern-European Journal of Enterprise Technologies · 3
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Use of non-conventional raw materials in the production of gluten-free pasta – a review
2024 · Fariza Sagyntay, Baltash Tarabayev, et al. · Potravinarstvo Slovak Journal of Food Sciences · 2
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Innovative Methods for Reducing Sodium in Cupcakes With Mechanical Leavening and Ozonized Water
2024 · Maxat N. Mamyrayev, Auyelbek Iztayev, et al. · International Journal of Food Science · 2
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The influence of the powder of nettle on the quality parameters of pasta
2021 · T. B. Akhlan, G. E. Zhumaliyeva, et al. · The Journal of Almaty Technological University · 2
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The Improvement of Quality of Pasta on the Basis of the Vegetable Raw Materials
2015 · A Iztayev, K Kulazhanov, et al. · Biosciences Biotechnology Research Asia · 2
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The Effect of Juniper Powder (Juniperus Communis L) on the Physico-chemical, Antioxidant Properties of Wheat Bread
2022 · S. E. Ibraimova, R. U. Uazhanova, et al. · The Journal of Almaty Technological University · 1
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Ұнды Кондитер Өндірісінде Дәстүрлі Емес Шикізаттарды Қолданудың Тиімділігі
2021 · А.Ә. Әбдібек, Б.Ж. Мулдабекова, et al. · SERIES CHEMISTRY AND TECHNOLOGY · 1
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Researching of Pasta Quality With The Usage of Legumes Flour and Ozonated Water
2015 · G Iskakova, B Iztayev, et al. · Biosciences Biotechnology Research Asia · 1
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Rational Use of Wastes From Plant Products Processing
2014 · Ж. С. Алимкулов, Saule Zhiyenbayeva, et al. · Bulgarian Portal for Open Science · 1
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Development of oleaster-enriched functional bread using mechanically aerated frozen dough: Nutritional enhancement, rheological properties, and process optimization
2026 · Sholpan Tursunbayeva, Bauyrzhan Iztayev, et al. · Functional Food Science
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Influence of oleaster powder on the quality of mechanically aerated yeast-free bread
2026 · Sh. A. Tursunbayeva, A. I. Iztayev, et al. · The Journal of Almaty Technological University
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Астықтағы Микотоксиндерді Бақылаудың Инновациялық Әдістерін Қолдану Перспективалары
2026 · С.Е. Ибраимова, А. Құралбекқызы, et al. · Пищевые науки
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Дәстүрлі Емес Өсімдік Тектес Шикізаттарды Қолдану Арқылы Крекер Рецептурасын Жетілдіру Және Сапасын Кешенді Бағалау
2026 · М.Б. Султанкул, Б.Ж. Мулдабекова, et al. · Пищевые науки
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Response Surface Optimization of Apple Powder Incorporation and Processing Conditions for Improving the Quality of Whipped Yeast-Free Frozen Dough and Bread
2026 · Sholpan Tursunbayeva, Auyelbek Iztayev, et al. · Processes
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Comprehensive Assessment of the Effect of Composite Additives on the Physicochemical Quality of Semi-sweet Biscuits
2026 · Б.Ж. Мулдабекова, М.А. Якияева, et al. · Mechanics and Technologies
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Works count: 47
Citation count: 75
H-index: 5
I10-index: 2
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