Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review by Zhibek Atambayeva, Almagul Nurgazezova, Kumarbek Amirkhanov, Zhanna Assirzhanova, Altyngul Khaimuldinova, Haykuhi Charchoghlyan, Meruyert Kaygusuz

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A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages by Rysgul Ashakayeva, Bakhytkul Assenova, Galiya Tumenova, Almagul Nurgazezova, Gulnara Zhumanova, Zhibek Atambayeva, Assemgul Baikadamova, Dmitrii Il, Assel Dautova

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Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour by Zhibek Atambayeva, Almagul Nurgazezova, Zhanna Assirzhanova, Zhumatay Urazbayev, Aray Kambarova, Assel Dautova, Berik Idyryshev, Diana Sviderskaya, Meruyert Kaygusuz

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Study of morphology, chemical, and amino acid composition of red deer meat by Eleonora Okuskhanova, Bahytkul Assenova, Maksim Rebezov, Kumarbek Amirkhanov, Zhanibek Yessimbekov, Farida Smolnikova, Almagul Nurgazezova, Gulnur Nurymkhan, Marilyne Stuart

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A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness by Zhibek Atambayeva, Almagul Nurgazezova, Maksim Rebezov, Galiya Kazhibayeva, Samat Kassymov, Diana Sviderskaya, Sandugash Toleubekova, Zhanna Assirzhanova, Rysqul Ashakayeva, Zukhra Apsalikova

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