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Аuyelbek Iztayev

Observed names: A Iztayev, A. I Iztaev, A. I. IZTAYEV, A. I. Iztayev, A. I. Iztayеv, A. Iztayev, A. Изтаев, A.I. Iztayev, Auelbek Iztayev, Auyelbek Iztayev, А. I. Iztayev, А. Изтаев, А.I. Iztayev, А.И. Изтаев, Аuyelbek IZTAYEV
Observed institution: Almaty Technological University
ORCID: 0000-0002-7385-482X
Observed ORCID: 0000-0002-7385-482X
OpenAlex ID: A5087435365
Development of a highly efficient ion-ozone cavitation technology for accelerated bread production
2021 · Sholpan Tursunbayeva, Auyelbek Iztayev, et al. · Scientific Reports · 14
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Scientific Security Assessment of Safety Risk of Raw Sugar Products
2020 · Altynay ZHAKATAYEVA, Аuyelbek IZTAYEV, et al. · PERIÓDICO TCHÊ QUÍMICA · 12
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Optimization of the Extrusion Process in the Production of Compound Feeds for Dairy Cows
2023 · Rabiga Kassymbek, Auyelbek Iztayev, et al. · Emerging Science Journal · 10
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Experimental Studies of the Baisheshek Barley Grain Processed by the Ion-ozone Mixture
2020 · Аuyelbek IZTAYEV, Torebek BAIBATYROV, et al. · PERIÓDICO TCHÊ QUÍMICA · 10
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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
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Accelerated technology for bread preparation using activated water
2023 · Ilyas Sharipkhanuly Akkozha, Auyelbek Iztayev, et al. · Potravinarstvo Slovak Journal of Food Sciences · 7
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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
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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
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The impact of grain sorghum on the carbohydrate composition of wort for non-alcoholic beer
2022 · Azhar Kerimbayeva, Auyelbek Iztayev, et al. · Eastern-European Journal of Enterprise Technologies · 5
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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
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
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Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture
2023 · Auyelbek Iztayev, Sholpan Tursunbayeva, et al. · International Journal of Technology · 4
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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
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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
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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
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Effect of Ozone Treatment on Walnut Storage at Different Temperatures
2025 · Madina Yakiyayeva, Auyelbek Iztayev, et al. · Journal of Human Earth and Future · 3
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Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water
2025 · Galiya Iskakova, Bauyrzhan Iztayev, et al. · Scientific Reports · 2
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Optimisation of Storage Parameters for Walnuts Under Controlled Ozone and Temperature Conditions
2025 · Madina Yakiyayeva, Auyelbek Iztayev, et al. · Processes · 2
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Innovative Methods for Reducing Sodium in Cupcakes With Mechanical Leavening and Ozonized Water
2024 · Maxat N. Mamyrayev, Auyelbek Iztayev, et al. · International Journal of Food Science · 2
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Mathematical Modelling of the Innovative Technology of Dough Preparation by the Accelerated Ion-ozone Cavitation Method
2022 · Auyelbek Iztayev, Talgat Kulazhanov, et al. · Research Square · 2
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Study of Rheological Properties of Yeastless Dough From Wheat Flour of the First and Second Grades
2021 · М.А. Yakiyayeva, B.А. Iztayev, et al. · SERIES CHEMISTRY AND TECHNOLOGY · 2
The Improvement of Quality of Pasta on the Basis of the Vegetable Raw Materials
2015 · A Iztayev, K Kulazhanov, et al. · Biosciences Biotechnology Research Asia · 2
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Comprehensive assessment of the quality of legume crops
2026 · S. T. Zhiyenbayeva, A. Iztayev, et al. · The Journal of Almaty Technological University · 1
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Analysis of Qualitative Characteristics of Barley Milk by Modern Methods
2025 · Nazym Аlzhaxina, Аnar Каbylda, et al. · Journal of Human Earth and Future · 1
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Works count: 59
Citation count: 132
H-index: 7
I10-index: 4
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