Tokysheva G 1
1. ENHANCING SAUSAGE FUNCTIONALITY PRODUCTS FOR SCHOOL-AGE CHILDREN: A STUDY ON GOAT AND CAMEL MEAT WITH NATURAL PURSLANE POWDER AS AN ANTIOXIDANT ADDITIVE
2. Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through Portulaca oleracea (Purslane) Supplementation: A Natural Alternative to Synthetic Additives
3. Evaluation of antioxidant properties and nutritional composition of purslane (Portulaca oleracea) from arid regions
4. Natural Antioxidant Boosters for Honey: Effects of Portulaca oleracea and Salicornia perennans Powders and Extracts
5. Portulaca oleracea as a Functional Ingredient in Organic Cooked Frankfurters: A Sustainable Approach to Shelf-Life Extension and Oxidative Stability Without Synthetic Nitrites
6. IMPLEMENTATION OF BIOLOGICAL ACTIVE COMPOUND BIO-AP-IRGA: CHEMICAL FEATURES OF ENRICHED YOGURT AND COTTAGE CHEESE
7. Red Beet and Tarragon Microgreens: Phytochemical Composition, Antioxidant Activity, and Sensory Properties of Cold-Pressed Juices
8. Sodium-Reduced Canned Dog Pâtés Enriched with Collagen Hydrolysate and Salicornia perennans: A Sustainable Strategy to Enhance Technological Quality and Oxidative Stability
9. Application of Salicornia perennans Powder in Sausage Production: Effects on Fatty Acid Profile, Oxidative Stability, Color, and Antioxidant Properties and Sensory Profile
10. Effects of Salicornia Extract on the Quality, Shelf-Life, and Functional Properties of Beef Patties During Refrigerated Storage
11. The potential of goat meat as a nutrition source for schoolchildren
12. The study of physicochemical and technological properties of boiled sausage recommended for the older adults
13. Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly
14. Natural Antioxidant Enrichment of Goat Meat Pates with Portulaca oleracea and Honey Improves Oxidative Stability and Color Properties
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