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Madina Kaldarbekova

Observed names: M. . Kaldarbekova, M. A-A. KALDARBEKOVA, M. A-A. Kaldarbekova, M. A. Kaldarbekova, M. KALDARBEKOVA, M. Kaldarbekova, M.A. Kaldarbekova, M.A.-A. Kaldarbekova, Madina A.-A. Kaldarbekova, М.Ә-А. Қалдарбекова
Observed institution: Almaty Technological University
ORCID: 0000-0002-0103-307X
Observed ORCID: 0000-0002-0103-307X
OpenAlex ID: A5083760085
Improved technology for new-generation Kazakh national meat products
2020 · Yasin Uzakov, Madina Kaldarbekova, et al. · Foods and raw materials · 27
Collagen Hydrolysate–Cranberry Mixture as a Functional Additive in Sausages
2025 · Yasin Uzakov, Aziza Aitbayeva, et al. · Processes · 9
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Studying the Effect of Multicomponent Pickle on the Quality of Cooked and Smoked Horse Meat Product
2019 · M. KALDARBEKOVA, Y. UZAKOV, et al. · PERIÓDICO TCHÊ QUÍMICA · 7
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Devising a technology and optimizing processing parameters for making functional boiled sausage fortified with protein hydrolysates
2025 · Madina Kozhakhiyeva, Madina Kaldarbekova, et al. · Eastern-European Journal of Enterprise Technologies · 5
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The Effect of Hydrolysis of the Enzyme Protepsin on the Ph and Moisture Binding Capacity of Second-rate Beef
2022 · Y. M. UZAKOV, A. N. YESSENGAZIYEVA, et al. · The Journal of Almaty Technological University · 4
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Optimization of the formulation of functional cooked sausage
2025 · Madina Kaldarbekova, Yasin Uzakov, et al. · Eastern-European Journal of Enterprise Technologies · 3
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Research of technology of restructured combined meat products using a multicomponent brine
2019 · M. Kaldarbekova, Yasin Uzakov, et al. · Eurasian Journal of Biosciences · 3
Optimization of protein hydrolysis conditions to increase the nutritional and functional value of sausages
2024 · Ya. Uzakov, M. Kozhakhiyeva, et al. · Mechanics and Technologies · 1
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Development of the technology of a meat product from camel meat with the use of plant raw materials
2024 · Ya.M. Uzakov, Sh. I. Kenenbay, et al. · Vsyo o myase · 1
Development of a mathematical model for predicting the quality of semi-smoked sausages made from second-grade beef
2023 · Y. M. Uzakov, A. N. Yessengaziyeva, et al. · The Journal of Almaty Technological University · 1
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Study of the Process of Salting of Horse Meat With the Use of a Biological Product, Electromashservice and Machining
2019 · M. Kaldarbekova, Y. Uzakov · 1
Application of the Principles of Biotechnology in Sausage Manufacture
2017 · M. Ilyaskizy, M.A. Kaldarbekova, et al. · On-line Scientific & Educational Bulletin “Health & education millennium” · 1
Effect of collagen hydrolysate and plant antioxidant on the texture parameters of cooked sausages
2026 · Ya. M. Uzakov, M. A-A. Kaldarbekova, et al. · The Journal of Almaty Technological University
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Hydrolyzed collagen and cranberry powder in cooked sausages: Optimization using RSM
2026 · Yasin M. Uzakov, Irina Chernukha, et al. · Foods and raw materials
Analysis of Quality Indicators of Sausage Products Prepared With the Use of Low-value By-products
2025 · Алматы Технологиялық университеті, Алматы, Қазақстан, Я.М. Узаков, et al. · Mechanics and Technologies
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Investigation of the effect of plant antioxidants on the color characteristics of cooked sausage using low-value by-products
2025 · Ya. M. Uzakov, M. A. Kaldarbekova, et al. · The Journal of Almaty Technological University
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Evaluation of sausage products with collagen hydrolysate and cranberry for elderly
2025 · Yasin Uzakov, Kadyrzhan Makangali, et al. · Eastern-European Journal of Enterprise Technologies
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Innovative Methods of Using Protein Hydrolysatesin the Production of Boiled Sausage
2025 · Алматы технологиялық университеті, Алматы қ., Қазақстан, Я.М. Узаков, et al. · Mechanics and Technologies
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Proteolytic enzymes for improving the properties of meat products from non-traditional raw materials
2025 · M. Kozhakhiyeva, M. Kaldarbekova, et al. · The Journal of Almaty Technological University
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Features of indicators of replaceable and non-replaceable amino acids in young cattle cuts
2024 · Zh. Zhamekova, U. Chomanov, et al. · Mechanics and Technologies
Research of Structural and Mechanical Properties of National Restructured Meat Products
2021 · YA. M. Uzakov, M. A. Kaldarbekova, et al. · DOAJ (DOAJ: Directory of Open Access Journals)
Technology for Kazakh national mutton products
2021 · Ya.M. Uzakov, M.A. Kaldarbekova, et al. · Meat Industry Journal
Improving the Quality of the National General Meat Product of the New Generation
2021 · Y. . Uzakov, M. . Kaldarbekova, et al. · DOAJ (DOAJ: Directory of Open Access Journals)
Исследование Структурно-механических Свойств Национальных Реструктурированных Мясных Продуктов
2019 · Я М Узаков, M. Kaldarbekova, et al. · Вестник Алматинского технологического университета
Исследование Морфологического Состава Отдельных Частей Туш Баранины
2019 · Я М Узаков, M. Kaldarbekova, et al. · DOAJ (DOAJ: Directory of Open Access Journals)
Works count: 25
Citation count: 63
H-index: 4
I10-index: 1
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