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Assel Izembayeva

Observed names: A K Izembayeva, A. Izembayeva, A. K. Izembaeva, A. K. Izembayeva, Izembayeva, Assel, А. Изембаева, А. К. Izembayeva, А.К. Изембаева
Observed institution: Almaty Technological University
ORCID: 0000-0002-1246-2726
Observed ORCID: 0000-0002-1246-2726
OpenAlex ID: A5021951409
The problem of agricultural waste and ways to solve it
2022 · A M Agapkin, I A Makhotina, et al. · IOP Conference Series Earth and Environmental Science · 25
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Development of technology for macaroni products based on flour of grain crops and ion-zoned water
2021 · Meruyet Baiysbayeva, Galiya Iskakova, et al. · Eastern-European Journal of Enterprise Technologies · 8
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Substantiation of wild plants used as functional ingredients in the technology of crisp grain bread
2024 · Assel Izembayeva, Zilikha Moldakulova, et al. · Potravinarstvo Slovak Journal of Food Sciences · 7
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Justification of pectin concentrate safe storage terms by pectin mass ratio
2021 · Galiya Iskakova, Maigul Kizatova, et al. · Eastern-European Journal of Enterprise Technologies · 6
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A Rationale for the use of buckwheat and corn flour in the technology of gluten-free pasta
2023 · A. Zhamel, G. K. Iskakova, et al. · Agrarian science · 5
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Non-Traditional Raw Materials in Production of Sugar Cookies
2014 · Assel Izembayeva, Meruert P. Bayisbayeva, et al. · 5
Development of functional extruded crispbreads enriched with wild plant concentrates
2025 · Assel Izembayeva, Zilikha Moldakulova, et al. · Scifood. · 4
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The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks
2022 · Zhuldyz Zharylkasynova, Galiya Iskakova, et al. · Potravinarstvo Slovak Journal of Food Sciences · 4
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A study of the possibilities of using linseed flour and rice husk fiber as an additional source of raw materials in the bakery industry
2021 · Zilikha Moldakulova, Meruyet Bayisbayeva, et al. · Eastern-European Journal of Enterprise Technologies · 3
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Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water
2025 · Galiya Iskakova, Bauyrzhan Iztayev, et al. · Scientific Reports · 2
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Development and nutritional evaluation of functional biscuits enriched with whole-grain flours and beet pectin concentrate
2026 · Galiya Iskakova, Zhuldyz Zharylkasynova, et al. · Functional Food Science · 1
The Ways to Expand the Range of Yeast-free Bakery Products
2021 · M. P. Baisbaeva, B. A. Iztaev, et al. · Sovremennaya nauka i innovatsii · 1
Post-extrusion enrichment of cereal slices with sea buckthorn and hawthorn syrups: Physicochemical and sensory properties
2026 · Togzhan Akhlan, Hülya Gül, et al. · Functional Foods in Health and Disease
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Development and research of qualitative characteristics of multigrain flour confectionery products with the use of pectin concentrate
2026 · G. K. Iskakova, M. Baigaiypkyzy, et al. · The Journal of Almaty Technological University
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Долана Концентратымен Байытылған Қарақұмық Слайстарының Тағамдық Құндылығын Анықтау
2026 · T.Б. Ахлан, А.К. Изембаева, et al. · Пищевые науки
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Balancing sensory quality and lipid oxidation in granola bars: a multi-criteria optimization approach
2026 · Zilikha Moldakulova, Makpal Baigaiypkyzy, et al. · Functional Food Science
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Research on the Qualitative Characteristics of Multigrain Flour Confectionery Products –muffins
2026 · М. Байғайыпқызы, Г.К. Искакова, et al. · Mechanics and Technologies
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Quality assessment of granola using plant-based multicomponent blends
2026 · Z. N. Moldakulova, T. B. Akhlan, et al. · The Journal of Almaty Technological University
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Study of the Quality of Black Rowan Fruits and Obtaining Extracts and Concentrates From Them
2025 · G. K. Iskakova, A. S. Abdreeva, et al. · Bulletin of Shakarim University Technical Sciences
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Design of extruded grain slices with phytoconcentrates
2025 · Dinara Tlevlessova, Assel Izembayeva, et al. · Eastern-European Journal of Enterprise Technologies
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Исследование Качества Экструзионных Зерновых Чипсов С Использование Концентратов Из Дикорастущих Растений
2025 · А. Изембаева, Э. Аскарбеков, et al. · КазУТБ
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The effect of hawthorn concentrate on improving the functional properties of corn slices
2025 · T. Akhlan, A. Izembayeva, et al. · The Journal of Almaty Technological University
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The effect of the additive on the quality of yeast-free bread
2025 · M. P. Baiysbayeva, G. K. Iskakova, et al. · The Journal of Almaty Technological University
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Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber
2025 · Meruyet Baiysbayeva, Auyelbek Iztayev, et al. · Emerging Science Journal
Theoretical Foundations of the Use of Vegetable Raw Materials in the Extrusion Process
2024 · T. Akhlan, A. Izembayeva, et al. · Bulletin of Shakarim University Technical Sciences
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Works count: 29
Citation count: 84
H-index: 5
I10-index: 2
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