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Galiya Iskakova

Observed names: G Iskakova, G. K. ISKAKOVA, G. K. Iskakova, Galiya Kuandykovna Iskakova, Г К Искакова, Г.К. Искакова, Галия Куандыккызы Искакова, Галия Куандыковна Искакова
Observed institution: Almaty Technological University
ORCID: 0000-0002-2077-8755
Observed ORCID: 0000-0002-2077-8755
OpenAlex ID: A5029742182
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
The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method
2023 · Auyelbek Iztayev, Talgat Kulazhanov, et al. · Scientific Reports · 9
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Devising technology for dairy products involvinglow-esterified pectin products
2021 · Zhanar Nabiyeva, Nurshash Zhexenbay, et al. · Eastern-European Journal of Enterprise Technologies · 9
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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The introduction of pectin-containing foods for the competitiveness of enterprises
2020 · Maigul Zhalelovna Kizatova, Sanavar Tuglukovna Azimova, et al. · Journal of Entrepreneurship and Sustainability Issues · 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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Expansion of the range of pasta products through the use of vegetable raw materials
2018 · B. A. Iztaev, G. K. Iskakova, et al. · Proceedings of the Voronezh State University of Engineering 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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Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture
2023 · Auyelbek Iztayev, Sholpan Tursunbayeva, et al. · International Journal of Technology · 4
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Development technology of functional soft ice cream using beet pectin concentrate and probiotic
2022 · Nurshash Zhexenbay, Maigul Kizatova, et al. · Eastern-European Journal of Enterprise Technologies · 4
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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Substantiation of Ultrasound-assisted Extraction Parameters for Obtaining an Extract From Rose Hips (rosa Canina L.)
2024 · G. K. Iskakova, A. S. Абдреева, et al. · Bulletin of Shakarim University Technical Sciences · 2
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Development of Technology of Pectin-containing Galets With Long Shelf Life
2024 · Zh. A. Zharylkasynova, G. K. Iskakova, et al. · Bulletin of Shakarim University Technical Sciences · 2
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Establishment of mode parameters of extraction of pumpkin pectin-containing extract by enzyme method
2020 · Maigul Kizatova, Galiya Iskakova, et al. · Eurasian Journal of Biosciences · 2
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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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
Development of a Functional Granola Enriched with Cranberry (Vaccinium macrocarpon, cv. Ben Lear) Extract: Formulation and Sensory Assessment
2025 · Zilikha Moldakulova, Azhar Kerimbayeva, et al. · Processes · 1
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Genotype by Environment Interactions in Barley (Hordeum vulgare L.) Cultivars for Nutritional Quality Assessment
2021 · Abdul Quddos, Muhammad Nadeem, et al. · AGRIVITA Journal of Agricultural Science · 1
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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
Rationale for the use of enriching additives from vegetable raw materials in the production of pasta
2019 · G. K. Iskakova, B. A. Iztaev, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 1
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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Development of Pasta Production by Using of Hard and Soft Domestic Sorts of Wheat
2015 · A.N. Zhilkaidarov, Galiya Iskakova, et al. · World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering · 1
Works count: 54
Citation count: 99
H-index: 6
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