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Zhanna Assirzhanova

Observed names: ASIRZHANOVA, Zhanna, Zh B Assirzhanova, Zh. Assirzhanova, Zh. B. Asirzhanova, Zh. B. Assirzhanova, Zh.B. Asirzhanova, Zhanna ASIRZHANOVA, Жанна Баимбековна Асиржанова
Institution: Shakarim University
ORCID: 0000-0002-5699-7044
Observed ORCID: 0000-0002-5699-7044
OpenAlex ID: A5019251633
Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation
2020 · Aray KAMBAROVA, Almagul NURGAZEZOVA, et al. · Food Science and Technology · 27
A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness
2022 · Zhibek Atambayeva, Almagul Nurgazezova, et al. · Frontiers in Nutrition · 23
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Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour
2023 · Zhibek Atambayeva, Almagul Nurgazezova, et al. · International Journal of Food Properties · 18
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Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review
2024 · Zhibek Atambayeva, Almagul Nurgazezova, et al. · Polish Journal of Food and Nutrition Sciences · 12
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Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products
2025 · Berik Idyryshev, Almagul Nurgazezova, et al. · Foods · 8
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Evaluation of antimicrobial efficacy and shelf life of natural hop extract in cheese production
2025 · Shynar Kyrykbaeva, Zhanar Kalibekkyzy, et al. · CyTA - Journal of Food · 8
Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation
2024 · Assel Dautova, Kumarbek Amirkhanov, et al. · Cogent Food & Agriculture · 7
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
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Hazard analysis and critical control point (HACCP) application to the production of a new low-fat meat patty
2025 · Assem Spanova, Almagul Nurgazezova, et al. · Cogent Food & Agriculture · 6
Control by the accuracy of the results of studies for the lead content in samples applying the microwave laboratory system PLP-01M
2021 · M B Rebezov, Zh B Assirzhanova, et al. · IOP Conference Series Materials Science and Engineering · 4
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Implementation of the Haccp System at Meat Industry Enterprises: Main Stages and Advantages
2024 · A. Baikadamova, Ye. Zharykbassov, et al. · Bulletin of Shakarim University Technical Sciences · 2
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Prospects of Using Safflower and Linseed Oils in the Production of Functional Pastry
2025 · A. Kaiyrmagambetova, L. Mamayeva, et al. · Bulletin of Shakarim University Technical Sciences · 1
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Development of Functional Lamb Pâté Enriched with Edible Lamb By-Products and Pulse Ingredients: Physicochemical, Nutritional and Safety Evaluation
2026 · Zhuldyz Tokanova, Kumarbek Amirkhanov, et al. · Foods
Development of an iodine-containing fermented milk beverage using dried persimmon and banana powders: a technical feasibility study
2026 · Assiya Utegenova, Zarina Kapshakpayeva, et al. · Frontiers in Sustainable Food Systems
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Expanding the Range of Marmalade Based on Vegetable Raw Materials
2025 · N. B. Zharylkasyn, L. A. Mamayeva, et al. · Bulletin of Shakarim University Technical Sciences
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Comparative Characteristics of Flour From Leguminous Crops
2025 · G. Azhibaeva, L. Mamayeva, et al. · Bulletin of Shakarim University Technical Sciences
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Use of Enzymes for Determination of Food Safety
2025 · A. O. Utegenova, A. S. Kambarova, et al. · Bulletin of Shakarim University Technical Sciences
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Development of Technology for Obtaining Extract From Tomatoes, Containing Antioxidants, With Functional Properties, for Food Purposes
2023 · L.A. Kurasova, M.T. Velyamov, et al. · Bulletin of Korkyt Ata Kyzylorda University
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Aspects on the Development of Technology for the Production of Jams With Functional Properties, From Zoned Varieties of Table Beets, Carrots and Apples
2023 · M.T. Velyamov, LLP,Almatycity, Kazakhstan, et al. · Bulletin of Korkyt Ata Kyzylorda University
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Improving the quality of meat and canned products by production technology
2022 · L. K. Baybolova, A. K. Khaimuldinova, et al. · The Journal of Almaty Technological University
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Use of standard samples for qualification inspections of testing laboratory for analysis safety of meat and meat products
2021 · L. K. Baybolova, A. K. Khaimuldinova, et al. · The Journal of Almaty Technological University
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Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation
2021 · Aray KAMBAROVA, NURGAZEZOVA, Almagul, et al. · Figshare
Использование Ферментов Для Определения Безопасности Пищевых Продуктов
· Асия Оразбековна Утегенова, Арай Сагинбековна Камбарова, et al. · CyberLeninK (CyberLeninka)
Внедрение Системы Haccp На Предприятиях Мясной Промышленности: Основные Этапы И Преимущества
· Асемгуль Мадениетовна Байкадамова, Ералан Сауыкович Жарыкбасов, et al. · CyberLeninK (CyberLeninka)
Дәнді-бұршақты Дақылдар Ұнының Салыстырмалы Сипаттамасы
· Гүлдәурен Айтқалейқызы Әжібаева, Лаура Асильбековна Мамаева, et al. · CyberLeninK (CyberLeninka)
Works count: 27
Citation count: 122
H-index: 7
I10-index: 4
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