Author

Фарида Харисовна Смольникова

Observed names: F H Smolnikova, F. H. Smolnikova, F. Kh. Smolnikova, F. Smolnikova, F.H. Smolnikova, Farida Kharisovna Smolnikova, Farida SMOLNIKOVA, Farida Smolnikova, Farida Smolnikova*, SMOLNIKOVA, Farida, Smolnikova Farida, Smolnikova, Farida, Смольникова Фарида Харисовна, Ф. Х. Смольникова, Фарида Смольникова, Фарида Харисқызы Смольникова

Institution: Shakarim University

Observed institution: Shakarim University

ORCID: 0000-0002-8777-5313

Observed ORCID: 0000-0002-8777-5313

OpenAlex ID: A5055139681

Study of morphology, chemical, and amino acid composition of red deer meat

2017 · Eleonora Okuskhanova, Bahytkul Assenova, et al. · Veterinary World · 48

Development of Minced Meatball Composition for the Population from Unfavorable Ecological Regions

2017 · Eleonora Okuskhanova, Farida Smolnikova, et al. · Annual Research & Review in Biology · 41

Improving meat quality and safety: innovative strategies

2024 · Maksim Rebezov, Mars Khayrullin, et al. · Potravinarstvo Slovak Journal of Food Sciences · 38

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

Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat

2021 · Eleonora Okuskhanova, Nicola Caporaso, et al. · Journal of Dispersion Science and Technology · 16

Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter

2023 · Gulmira Naurzbayeva, Farida Smolnikova, et al. · International Journal of Food Properties · 12

Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat

2024 · Duman Orynbekov, Kumarbek Amirkhanov, et al. · Processes · 11

Production technology and nutritional value of combined yogurt for dietary nutrition

2019 · Farida Smolnikova, Sandugash Toleubekova, et al. · International Journal of Innovative Technology and Exploring Engineering · 9

Effect of Berry Extracts on Saccharomyces cerevisiae Yeast

2022 · Svetlana Kuzmina, Lyudmila Kozubaeva, et al. · Food Processing Techniques and Technology · 7

Developing Milk-fruit Drinks for School Nutrition

2021 · Farida Smolnikova, Максим Ребезов, et al. · Journal of Natural Remedies · 7

Technological Process of Germination of Wheat Grain under the Water Tincture of Aloe and ITS Physical-Chemical Properties

2019 · Farida Smolnikova*, Zhayik Tokhtarov, et al. · International Journal of Innovative Technology and Exploring Engineering · 6

Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage

2016 · Dessislav Balev, Neno Nenov, et al. · Polish Journal of Food and Nutrition Sciences · 5

Nutritive and biological value of the germinated wheat grain

2019 · Bahytkul Assenova, Farida Smolnikova, et al. · Eurasian Journal of Biosciences · 4

Effect of Food Additives on Physical and Chemical Properties of Dietary Salt Free Bread

2019 · Farida Smolnikova, Zhanar Moldabayeva, et al. · International Journal of Recent Technology and Engineering (IJRTE) · 4

Effect of Protein–Oil-Based Emulsion on the Nutritional Value of the Red Deer Meat Sausage

2026 · Eleonora Okuskhanova, Farida Smolnikova, et al. · Foods · 3

Investigation of the Effects of Electron Beam Irradiation on the Functional Properties and Stability of Various Feed Products During Storage

2025 · Duman Orynbekov, Zhanar Kalibekkyzy, et al. · Applied Sciences · 3

Waffle cone technology for soft ice cream using chickpea flour and psyllium

2023 · F. H. Smolnikova, Y. K. Konganbayev, et al. · Agrarian science · 3

Using of Dried Fruits and Wheat Gluten in the Production of Bread

2020 · Farida Smolnikova, Nadezhda Kenijz, et al. · International Journal of Engineering and Advanced Technology · 3

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

Investigation of the Food Safety of Butter With Vegetable Components

2024 · F. Smolnikova, G. Naurzbaeva, et al. · Bulletin of Shakarim University Technical Sciences · 2

Development of Technology for a Creamy Dessert Bioproduct for Healthy Nutrition with Functional Ingredients

2024 · S. A. Konovalov, N. B. Gavrilova, et al. · Agrarian science · 2

Justification of the optimal ratio of components in macaroni products enriched with composite mixture

2018 · Denis Aptrakhimov, Maryna Mardar, et al. · International Journal of Engineering & Technology · 2

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

Application of Plant-based Ingredients in the Technology of Meat Products for Elderly Nutrition

2026 · F. H. Smolnikova, A. D. Mukhametkali, et al. · Bulletin of Shakarim University Technical Sciences · 1

Comparative Analysis of the Quality of Dried Pike Using Microwave Currents and Hot Air Drying

2024 · Zh. K. Kalibekkyzy, F. H. Smolnikova, et al. · Bulletin of Shakarim University Technical Sciences · 1

Works count: 75

Citation count: 261

H-index: 8

I10-index: 7