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Farrukh Makhmudov

Observed names: F. A. Makhmudov, Farrukh Abdigapurovich Makhmudov, Фаррух Абдигапурович Махмудов
ORCID: 0000-0002-7791-1588
Observed ORCID: 0000-0002-7791-1588
OpenAlex ID: A5046575874
A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials
2022 · Tanmay Sarkar, Molla Salauddin, et al. · Applied Sciences · 39
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Ethnomedical Potentials, Phytochemicals, and Medicinal Profile of Alpinia galanga L.: A Comprehensive Review
2024 · Qiara Amelia Putri Priyono, Putri Antika Yusniasari, et al. · BIO Integration · 15
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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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The effect of camel milk on house dust mite allergen induced asthma model in BALB/C mice
2025 · Ayaulym Rakhmatulina, Shynar Kenenbay, et al. · PLoS ONE · 5
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Technology for Production and Quality of Bread Baked From Whole Grind Wheat Flour
2024 · F. A. Makhmudov, S. T. Asimov, et al. · Bulletin of Shakarim University Technical Sciences · 5
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Significance of Photothermal Technology for Lateral Flow Immunoassay: Development and Applications in Food Safety Analysis
2025 · Farrukh Makhmudov, Paul Rodrigues, et al. · Critical Reviews in Analytical Chemistry · 3
A Mini Review on Application of Non-thermal Techniques for Protection of Fruit Juices
2024 · Samreen Ahsan, Ayesha Siddiqa, et al. · Journal of Microbiology Biotechnology and Food Sciences · 2
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Bioactive Components and Antibacterial Activity of Raw and Boiled Egyptian Pepper
2024 · Shaimaa G. Abdel Salam, Mohamed Magdy Rashed, et al. · Journal of Microbiology Biotechnology and Food Sciences · 2
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Justification of safe shelf life of whole wheat flour of various sizes, depending on the processing method
2022 · Farrukh Makhmudov, Sanavar Azimova, et al. · Eastern-European Journal of Enterprise Technologies · 1
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Analysis of Bioactive Compounds in Plant Extracts Based on GC-MS Data
2026 · A. T. Tautayeva, M. Zh. Kizatova, et al. · Bulletin of Shakarim University Technical Sciences
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Comparative analysis of the quality indicators of bread made of composite flour using ozonated water
2022 · S. T. Azimova, K. A. Nassipkali, et al. · The Journal of Almaty Technological University
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Технология Производства И Качество Выпеченного Хлеба Из Цельномолотой Пшеничной Муки
· Фаррух Абдигапурович Махмудов, Санавар Туглуковна Азимова, et al. · CyberLeninK (CyberLeninka)
Works count: 12
Citation count: 80
H-index: 5
I10-index: 2
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