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Zh. Kalibekkyzy

Observed names: J. Kalibekkyzy, Z Kalibekkyzy, Z. Kalibekkyzy, Zhanar Kalibekkyzy, Жанар Калибеккызы
Institution: Shakarim University
Observed institution: Shakarim University
ORCID: 0000-0001-6384-0646
Observed ORCID: 0000-0001-6384-0646
OpenAlex ID: A5113101724
Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat
2025 · Duman Orynbekov, Kumarbek Amirkhanov, et al. · Foods · 16
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Improving the Technology of Primary Purification of the Safflower Oil Using Secondary Products of Processing on a Biological Basis
2023 · Bauyrzhan Iskakov, Mukhtarbek Kakimov, et al. · Foods · 13
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Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat
2024 · Duman Orynbekov, Kumarbek Amirkhanov, et al. · Processes · 11
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Consumer Perception of Irradiated Food Products in the Abai Region of Kazakhstan
2025 · Duman Orynbekov, Zhanar Kalibekkyzy, et al. · Foods · 9
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The Effect of a Multi-Component Plant Supplement on the Nutritional Value of Meat Patties
2025 · Gulnur Nurymkhan, Zhanar Kalibekkyzy, et al. · Processes · 8
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Evaluation of antimicrobial efficacy and shelf life of natural hop extract in cheese production
2025 · Shynar Kyrykbaeva, Zhanar Kalibekkyzy, et al. · CyTA - Journal of Food · 8
Valorization of Dairy and Plant By-Products as Functional Ingredients in Kurt (Dried Fermented Milk Product): Effects on Nutritional, Physicochemical, and Sensory Properties
2026 · Zhanar Kalibekkyzy, Shugyla Zhakupbekova, et al. · Foods · 4
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The Study of Food Safety of the National Product «Kurt», Produced at the Enterprises of the East Kazakhstan Region
2022 · Sh. K. Shakupbekova, Zh. Kalibekkyzy, et al. · The Journal of Almaty Technological University · 4
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Investigation of the Effects of Electron Beam Irradiation on the Functional Properties and Stability of Various Feed Products During Storage
2025 · Duman Orynbekov, Zhanar Kalibekkyzy, et al. · Applied Sciences · 3
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Improved Organoleptic Properties in Cooked Sausages through a Mutton-Poultry Blend: An Analytical Study
2023 · Z Kalibekkyzy, O Neverova, et al. · IOP Conference Series Earth and Environmental Science · 3
Research of Qualitative Characteristics, Indicators of Food Safety of Whole Milk Used for the Production of Kurt
2025 · Zh. Kalibekkyzy, Sh. Zhakupbekova, et al. · Bulletin of Shakarim University Technical Sciences · 2
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Assessing the efficacy of electron beam irradiation for microbiological safety and quality preservation of regionally significant fermented dairy products (suzbe and kurt)
2026 · Zhanar Kalibekkyzy, Duman Orynbekov, et al. · Frontiers in Sustainable Food Systems · 1
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Development, Optimization, and Evaluation of a Multicomponent Cereal-Based Food Mixture: Nutritional, Biological, and Microbiological Aspect
2026 · Arai Kambarova, Aidyn Igenbayev, et al. · Applied Sciences · 1
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Investigation of the possibility of hop extract usage in the cheese production
2023 · S. T. Kyrykbaeva, Z. Kalibekkyzy, et al. · Bulletin of Shakarim University Technical Sciences · 1
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The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive
2023 · Galiya Imankulova, Zhanar Kalibekkyzy, et al. · Potravinarstvo Slovak Journal of Food Sciences · 1
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The Effectiveness of the Use of Ordinary Hops in the Production of Fermented Milk Products
2022 · S. T. Kyrykbaeva, Z. Kalibekkyzy, et al. · The Journal of Almaty Technological University · 1
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Development of Innovative Technology for National Fermented Milk Product “Kurt” Using Secondary Dairy Raw Materials and Horse Fat
2026 · Shugyla Zhakupbekova, Zhanar Kalibekkyzy, et al. · Applied Sciences
Effect of molecular hydrogen barbotage and functional additives on the physicochemical and microbiological stability of katyk
2026 · Zh. Kalibekkyzy, K. S. Bekbayev, et al. · The Journal of Almaty Technological University
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Assessment of the Physicochemical Parameters and Fatty Acid Characteristics of Horse Fat From the Perspective of Nutritional Value
2026 · A. N. Nurgazezova, A. K. Igenbayev, et al. · Bulletin of Shakarim University Technical Sciences
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Improvement of the Technology for the Production of Freeze-dried Mare's Milk and Fermented Milk Drinks Based on It
2026 · D. N. Tuigunov, Yu. A. Sinyavskiy, et al. · Bulletin of Shakarim University Technical Sciences
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The effect of molecular hydrogen on the quality and shelf life of soft brined cheese
2026 · Sh. T. Kyrykbaeva, Zh. Kalibekkyzy, et al. · The Journal of Almaty Technological University
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Study of Physical, Chemical and Microbiological Indicators of Ham From the Meat of Culled Cows, Enriched With Selenium and Zinc
2026 · A. M. Tayeva, Zh. Kalibekkyzy, et al. · Bulletin of Shakarim University Technical Sciences
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Improvement of Technology for Producing Low-calorie Boiled Sausages With Plant-based Additives
2026 · A. Dautova, K. Amirkhanov, et al. · Bulletin of Shakarim University Technical Sciences
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Functional and Low-calorie Meat Products
2026 · Zh. Amirkhanov, A. Dautova, et al. · Bulletin of Shakarim University Technical Sciences
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Isolation and Comprehensive Characterization of Autochthonous Microflora From Kumis and Shubat for Potential Use in Starter Cultures for Dairy Product Production
2026 · Z. V. Kapshakbayeva, Zh. Kalibekkyzy, et al. · Bulletin of Shakarim University Technical Sciences
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Works count: 36
Citation count: 86
H-index: 6
I10-index: 3
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