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Rimma Elemanova

Observed names: R. Sh. Elemanova, Rimma I. Elemanova
ORCID: 0000-0002-2974-958X
Observed ORCID: 0000-0002-2974-958X
OpenAlex ID: A5068671459
Rheological, microbiological and sensory properties of fermented khainak milk fermented with different starter cultures
2022 · Rimma Elemanova, Mukarama Musulmanova, et al. · International Dairy Journal · 11
Seasonal Changes in the Protein Composition of Khainak Milk
2022 · Rimma Elemanova · Food Processing Techniques and Technology · 10
Seasonal changes in the fatty acid profile of Kyrgyz khainak milk
2024 · Rimma Elemanova, Tamara Dzhunushalieva, et al. · Foods and raw materials · 4
Comparative Study of Fermentation Processes of Yak and Cow Milk
2023 · Aigul Usubalieva, Mukarama Musulmanova, et al. · Journal of Microbiology Biotechnology and Food Sciences · 2
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Iodine Fortification of a Fermented Dairy Product: Development and Quality Assessment
2026 · Aigul Tayeva, Talgat Kulazhanov, et al. · Foods · 1
Biological value of yak milk and its importance in medical and functional nutrition: A systematic review
2025 · Altynai N. Saalieva, Feruza Kochkorova, et al. · Heart Vessels and Transplantation · 1
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Physicochemical characteristics of Kyrgyz khainak milk for ghee production
2025 · Rimma Elemanova, Loreta Serniene, et al. · Food and Humanity
Characteristics of Kyrgyz Khainak Milk as a Raw Material for High-Fat Dairy Products
2025 · Rimma Elemanova, Loreta Serniene, et al. · SSRN Electronic Journal
Characteristics of Kyrgyz Khainak Milk as a Raw Material for High-Fat Dairy Products
2025 · Rimma Elemanova, Loreta Serniene, et al. · SSRN Electronic Journal
Some aspects of the process of implementing circular economy principles in the dairy industry of Kyrgyzstan
2024 · N. S. Dyusheeva, B. A. Abdraeva, et al. · The Journal of Almaty Technological University
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Application of combined methods for the production of ingredients for the confectionery industry
2021 · Zinaida Baranova, Irina Krasina, et al. · E3S Web of Conferences
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Works count: 11
Citation count: 29
H-index: 3
I10-index: 2
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