Get started
Author

Madina Asatullaevna Yakiyayeva

Observed names: A. YAKIYAYEVA, M. A. YAKIYAYEVA, M. A. Yakiyaeva, M. A. Yakiyayeva, M. Yakiyayeva, M.A. Yakiyaeva, M.A. Yakiyayeva, M.A. Якияева, M.А. Якияeвa, Madina A. Yakiyayeva, Madina Yakiyayeva, М. A. Yakiyayeva, М. A. Yakiyayеva, М. А. Yakiyayeva, М.А. Yakiyayeva, М.А. Якияева, Мadina Yakiyayeva, Маdina YAKIYAYEVA
ORCID: 0000-0002-8564-2912
Observed ORCID: 0000-0002-8564-2912
OpenAlex ID: A5072934740
Development of a highly efficient ion-ozone cavitation technology for accelerated bread production
2021 · Sholpan Tursunbayeva, Auyelbek Iztayev, et al. · Scientific Reports · 14
PDF
Method for the safe storage of sugar beets using an ion-ozone mixture
2021 · Auelbek Iztayev, Talgat Kuralbekovich Kulazhanov, et al. · Acta Scientiarum Polonorum Technologia Alimentaria · 14
PDF
The influence of grain mixtures on the quality and nutritional value of bread
2022 · Zhuldyz Nurgozhina, Dinara Shansharova, et al. · Potravinarstvo Slovak Journal of Food Sciences · 12
PDF
Development of a methodology for determining the critical limits of the critical control points of the production of bakery products in the Republic of Kazakhstan
2021 · Ulbala Tungyshbayeva, Saverio Mannino, et al. · Eastern-European Journal of Enterprise Technologies · 12
PDF
Scientific Security Assessment of Safety Risk of Raw Sugar Products
2020 · Altynay ZHAKATAYEVA, Аuyelbek IZTAYEV, et al. · PERIÓDICO TCHÊ QUÍMICA · 12
PDF
The potential of non-traditional walnut shells waste for the production of antioxidant reach extracts intended for the food industry
2023 · Madina Sultanova, Askhat Dalabayev, et al. · Potravinarstvo Slovak Journal of Food Sciences · 11
PDF
Study of the Quality of Low-class Wheat and Bread Obtained by the Accelerated Test Method
2019 · S. A. URSUNBAYEVA, R. IZTAYEV, et al. · PERIÓDICO TCHÊ QUÍMICA · 11
PDF
Experimental Studies of the Baisheshek Barley Grain Processed by the Ion-ozone Mixture
2020 · Аuyelbek IZTAYEV, Torebek BAIBATYROV, et al. · PERIÓDICO TCHÊ QUÍMICA · 10
PDF
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
PDF
Accelerated technology for bread preparation using activated water
2023 · Ilyas Sharipkhanuly Akkozha, Auyelbek Iztayev, et al. · Potravinarstvo Slovak Journal of Food Sciences · 7
PDF
Extrusion Technology for Complex Processing of Brewery Waste Into Feed Products for Livestock and Poultry
2025 · Yerkin Yazykbayev, Auyelbek Iztayev, et al. · Emerging Science Journal · 6
PDF
A Study on the Quality of Food Flakes Obtained from Triticale Sprouts
2025 · Aizhan Kiyabayeva, Auyelbek Iztayev, et al. · Journal of Human Earth and Future · 5
PDF
Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis
2024 · Liliya Alashbayeva, Makhamedkali Kenzhekhojayev, et al. · Potravinarstvo Slovak Journal of Food Sciences · 5
Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder
2022 · Bayan Zh. Muldabekova, Gulzhanat A. Umirzakova, et al. · International Journal of Food Science · 5
PDF
Optimization of Extrusion Processing for Functional Breakfast Cereals Enriched with Microencapsulated Antioxidant Extract: Effects on Structure, Texture, and Phenolic Content
2026 · Madina Sultanova, Aigerim Sadvakas, et al. · Functional Food Science · 4
Optimization of ultrasonic extraction of Juglone-containingpolyphenols from Juglans regia L. for functional foodapplications
2026 · Madina Yakiyayeva, Utemurat Sagyndykov, et al. · Functional Food Science · 4
PDF
Comparative Antibacterial Activity of Cabbage Varieties Against Thermophilic Bacillus spp. Isolated from Wheat Grains
2026 · Liliya Alashbayeva, Madina Yakiyayeva · Foods · 4
PDF
Optimisation of Extrusion Process Parameters for Producing Combined Breakfast Cereals Using Pumpkin Flour
2025 · Madina Sultanova, Nazym Alzhaxina, et al. · Journal of Human Earth and Future · 4
PDF
Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models
2024 · Almaz Moldakarimov, Auyelbek Iztayev, et al. · Potravinarstvo Slovak Journal of Food Sciences · 4
PDF
Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture
2023 · Auyelbek Iztayev, Sholpan Tursunbayeva, et al. · International Journal of Technology · 4
PDF
Devising technology of the accelerated method for making yeast-free bakery products from wheat flour
2021 · Bauyrzhan Iztayev, Madina Yakiyayeva, et al. · Eastern-European Journal of Enterprise Technologies · 4
PDF
Development of innovative technologies for whole-wheat flour products of different classes
2020 · S. A. Tursynbaeva, A. I. Iztayev, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 4
PDF
Development of an Innovative Technology for the Production of Yeast-Free Bakery Products with Plant-Based Ingredients Through Mechanical Aeration Methods
2026 · Sholpan Tursunbayeva, Auyelbek Iztayev, et al. · Processes · 3
PDF
Effect of Ozone Treatment on Walnut Storage at Different Temperatures
2025 · Madina Yakiyayeva, Auyelbek Iztayev, et al. · Journal of Human Earth and Future · 3
PDF
Works count: 74
Citation count: 206
H-index: 9
I10-index: 8
Year
Topic
Type