Get started
Author

Sh. K. Zhakupbekova

Observed names: S. K. Zhakupbekova, Sh. K. Shakupbekova, Sh. Zhakupbekova, Sh. К. Zhakupbekova, Shugyla Zhakupbekova, Шугыла Кадыровна Жакупбекова
Institution: Shakarim University
Observed institution: Shakarim University
ORCID: 0000-0002-7558-9871
Observed ORCID: 0000-0002-7558-9871
OpenAlex ID: A5014203605
Food safety and food security through predictive microbiology tools: a short review
2023 · Caroline Meinert, Sávio Leandro Bertoli, et al. · Potravinarstvo Slovak Journal of Food Sciences · 21
PDF
Valorizing indigenous goat milk: functional, nutritional, and sensory properties of Halloumi cheese from northern Kazakhstan
2025 · Zarina Kapshakbayeva, Assiya Utegenova, et al. · Frontiers in Sustainable Food Systems · 6
PDF
Effects of Spinach Addition on the Nutritional Value, Functional Properties, Microstructure and Shelf Life of Lamb Meat Dumplings
2025 · Gulnur Nurymkhan, Almagul Nurgazezova, et al. · Applied Sciences · 5
PDF
Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties
2026 · Zhanar Kalibekkyzy, Shugyla Zhakupbekova, et al. · Foods · 4
PDF
The Study of Food Safety of the National Product «Kurt», Produced at the Enterprises of the East Kazakhstan Region
2022 · Sh. K. Shakupbekova, Zh. Kalibekkyzy, et al. · The Journal of Almaty Technological University · 4
PDF
Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
2024 · Aigul Maizhanova, Kumarbek Amirkhanov, et al. · Potravinarstvo Slovak Journal of Food Sciences · 3
PDF
Research of Qualitative Characteristics, Indicators of Food Safety of Whole Milk Used for the Production of Kurt
2025 · Zh. Kalibekkyzy, Sh. Zhakupbekova, et al. · Bulletin of Shakarim University Technical Sciences · 2
PDF
The Use of Rabbit Meat and Milk Thistle Meal in a Low-calorie Meat Product
2024 · A. N. Nurgazezova, A. M. Spanova, et al. · Bulletin of Shakarim University Technical Sciences · 2
PDF
Assessing the efficacy of electron beam irradiation for microbiological safety and quality preservation of regionally significant fermented dairy products (suzbe and kurt)
2026 · Zhanar Kalibekkyzy, Duman Orynbekov, et al. · Frontiers in Sustainable Food Systems · 1
PDF
Evaluation of the Efficiency of Processing Beef, Fish and Fish Semi-finished Products Using the Ilu-10 Electron Accelerator, Depending on the Dosimetric Parameters in Relation to Clostridium Spp
2024 · A. N. Nurgazezova, G. N. Nurymkhan, et al. · Bulletin of Shakarim University Technical Sciences · 1
PDF
Investigation of the possibility of hop extract usage in the cheese production
2023 · S. T. Kyrykbaeva, Z. Kalibekkyzy, et al. · Bulletin of Shakarim University Technical Sciences · 1
PDF
The effect of ultrasound on the quality indicators of food raw materials and finished products
2023 · D. Orynbekov, Zh. Yessimbekov, et al. · Bulletin of Shakarim University Technical Sciences · 1
PDF
The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive
2023 · Galiya Imankulova, Zhanar Kalibekkyzy, et al. · Potravinarstvo Slovak Journal of Food Sciences · 1
PDF
The Effectiveness of the Use of Ordinary Hops in the Production of Fermented Milk Products
2022 · S. T. Kyrykbaeva, Z. Kalibekkyzy, et al. · The Journal of Almaty Technological University · 1
PDF
Food safety research and improvement of the technology of cottage cheese product with the use of green buckwheat
2022 · Almira Galimova, Farida Smolnikova, et al. · Journal of Environmental Science and Health Part B · 1
Development of Innovative Technology for National Fermented Milk Product “Kurt” Using Secondary Dairy Raw Materials and Horse Fat
2026 · Shugyla Zhakupbekova, Zhanar Kalibekkyzy, et al. · Applied Sciences
Effect of molecular hydrogen barbotage and functional additives on the physicochemical and microbiological stability of katyk
2026 · Zh. Kalibekkyzy, K. S. Bekbayev, et al. · The Journal of Almaty Technological University
PDF
Study of Formulation and Optimal Composition of Meat-plant Pâtés Using Flax and Hemp Flour
2026 · A. O. Maizhanova, K. Zh. Amirkhanov, et al. · Bulletin of Shakarim University Technical Sciences
PDF
Assessment of Microbial Contamination Pathways in Semi-Smoked Sausage Manufacturing
2026 · Bakhytkul Assenova, Rysgul Ashakayeva, et al. · International Journal on Advanced Science Engineering and Information Technology
PDF
Evaluation of the Quality of Salty Soft Cheese With the Addition of a Vegetable Component
2024 · S. T. Kyrykbaeva, Z. Kalibekkyzy, et al. · Bulletin of Shakarim University Technical Sciences
PDF
Research of Changes in the Structural and Mechanical Properties of Semi-hard Cheese During Defrosting
2024 · Z. V. Kapshakbayeva, Zh. Kalibekkyzy, et al. · Bulletin of Shakarim University Technical Sciences
PDF
The study of the nutritional value of the national product «Kurt» produced at the enterprises of the East Kazakhstan region and the Abai region
2023 · Sh. Zhakupbekova, J. Kalibekkyzy, et al. · Bulletin of Shakarim University Technical Sciences
PDF
Comparative analysis of physico-chemical, organoleptic parameters and amino acid composition of various types of poultry meat
2023 · A. O. Maizhanova, K. Zh. Amirkhanov, et al. · Bulletin of Shakarim University Technical Sciences
PDF
Исследование Качественных Характеристик, Показателей Пищевой Безопасности Цельного Молока, Используемого Для Производства Курта
· Жанар Қалибекқызы, Шугыла Кадыровна Жакупбекова, et al. · CyberLeninK (CyberLeninka)
Оценка Эффективности Обработки Говядины, Рыбы И Рыбного Полуфабриката На Ускорителе Электронов Илу-10 В Зависимости От Дозиметрических Показателей По Отношению К Clostridium Spp.
· Алмагуль Нургазезовна Нургазезова, Гульнур Несиптайкызы Нурымхан, et al. · CyberLeninK (CyberLeninka)
Works count: 32
Citation count: 54
H-index: 4
I10-index: 1
Year
Topic
Type