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Zuret Nurbievna Khatko

Observed names: Z. N. Khatko, Z.N. Khatko, Zuret Hatko, Zuret Khatko, Zuret N. Khatko, З Н Хатко, З. Н. Хатко, З.Н. ХАТКО, З.Н. Хатко, Зурет Н. Хатко, Зурет Нурбиевна Хатко, Хатко З.Н., Хатко Зурет Нурбиевна
ORCID: 0000-0001-7097-1345
Observed ORCID: 0000-0001-7097-1345
OpenAlex ID: A5056195943
Effect of combination of pectin substances on viscosity of their aqueous solutions
2019 · Z. N. Khatko, S. A. Titov, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 8
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Prospects for the production of culinary products from turkey meat (a review)
2022 · Z. N. Khatko, A. S. Shirokova · New Technologies · 5
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Development of a functional product – chocolates with hemp seeds
2023 · A. I. Blyagoz, Z. N. Khatko, et al. · New Technologies · 4
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Biologically Active Substances from Wild Fruits and Berries at the Piedmont of the Republic of Adygea
2020 · Zuret N. Khatko, Tatyana B. Kolotiy · The handbook of environmental chemistry · 4
Development of a method for pectincontaining shortbread pastry (frozen semi-finished product) for functional shortbread biscuits with a low gluten content
2023 · Z. N. Khatko, S. T. Beretar, et al. · New Technologies · 3
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The Effect of Dough Preparation Methods Using Beet Juice on the Quality Indicators of White Flour Bread
2022 · S. N. Yedygova, Z. N. Khatko, et al. · New Technologies · 3
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Development of white and red low-calorie functional purpose sauces using vegetable powders
2021 · Z. N. Khatko, M. A. Tamakhina · New Technologies · 3
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Development of recipes and technology for butter cookies using various types of flour and flax seeds
2024 · Z. N. Khatko, A. I. Blyagoz, et al. · New Technologies · 2
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Justification of the Functional Orientation of Adyghe Cheese
2024 · З.Н. ХАТКО, С.К. КУДАЙНЕТОВА · Известия вузов Пищевая технология · 2
Medical and biological justification for the use of venison in special food products
2023 · A. M. Patieva, Z. N. Khatko, et al. · New Technologies · 2
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Pectin-Containing Flour Confectionery with a Reduced Gluten Content
2021 · Zuret Nurbievna Khatko, Ekaterina Kolodina · Journal Of Biochemical Technology · 2
Влияние Пектиновых Веществ На Активацию Заквасок Для Ржано-пшеничного Мини-хлеба
2020 · Хатко Зурет Нурбиевна, Наумова Екатерина Владимировна · DOAJ (DOAJ: Directory of Open Access Journals) · 2
Comparative analysis (review) of foaming ability of vegetable and animal proteins for use in food systems
2026 · E. M. Kolodina, K. E. Syrykh, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 1
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Исследование Влияния Видов Пектиновых Веществ И Их Комбинаций На Антиоксидантную Активность И Комплексообразующую Способность Для Применения В Пищевых Системах
2025 · Зурет Нурбиевна Хатко, Татьяна Анатольевна Белявцева, et al. · Ползуновский вестник · 1
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Study of Protein and Lipid Composition of Soft Smoked Cheeses
2025 · Zuret Khatko, Saida Kudaynetova, et al. · Вестник Красноярского государственного аграрного университета · 1
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Development of technology for complex processing of Jerusalem artichoke
2024 · A. K. Vologirov, A. S. Dzhaboeva, et al. · New Technologies · 1
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Investigation of quality indicators of grape pomace of white and red grape varieties as pectin-containing raw materials used in the design of functional soft drinks
2024 · Z. N. Khatko, J. M. Begeretova, et al. · New Technologies · 1
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Development of a business project «Functional bread»
2023 · S. N. Edygova, Z. N. Khatko, et al. · New Technologies · 1
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Lean production as a competitive approach to managing the production and trading activities of a modern public catering enterprise
2023 · T. A. Dzhum, M. Yu. Tamova, et al. · New Technologies · 1
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Development of the recipe and technology of semi-finished mock cutlets of functional purpose
2023 · A. B. Tkhaishaova, Z. N. Khatko, et al. · New Technologies · 1
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Analysis of the healthy food market in the Russian Federation and the Republic of Adygea
2021 · G. V. Karamushko, Z. N. Khatko, et al. · New Technologies · 1
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Development of a university healthy diet system: high student cuisine
2020 · Z. N. Khatko, G. V. Karamushko, et al. · New Technologies · 1
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The influence of carrot juice on the quality indicators of wheat bread from the first grade flour
2019 · S. N. Edygova, Z. N. Khatko, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 1
Анализ потребления мясных и рыбных продуктов различными группами населения
2019 · Хатко Зурет Нурбиевна, Колодина Екатерина Михайловна · CyberLeninK (CyberLeninka) · 1
Анализ потребления фруктов и овощей различными группами населения
2019 · Хатко Зурет Нурбиевна, Колодина Екатерина Михайловна · CyberLeninK (CyberLeninka) · 1
Works count: 92
Citation count: 56
H-index: 4
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