Improving the citric acid production by mutant strains Aspergillus niger using carbohydrate-containing raw materials as a carbon source by Bakhyt Shaimenova, Gulnazym Ospankulova, Saule Saduakhasova, Linara Murat, Dana Toimbayeva

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Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages by Aidyn Igenbayev, Gulnazym Ospankulova, Shyngys Amirkhanov, Akmaral Aldiyeva, Indira Temirova, Kumarbek Amirkhanov

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Determination of the fatty acid composition and fatty acids trans-isomers in the horse, stall horse, mutton, beef and pork meat by Aidyn Igenbayev, Shyngys Amirkhanov, Gulnazym Ospankulova, Serik Kardenov, Saule Baytukenova, Mohammad Ali Shariati

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Review on nutritional benefits of triticale by Svetlana Kamanova, Yernaz Yermekov, Kamran Shah, Azigul Mulati, Xuebu Liu, Berdibek Bulashev, Dana Toimbayeva, Gulnazym Ospankulova

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Effects of Freeze-Drying on Sensory Characteristics and Nutrient Composition in Black Currant and Sea Buckthorn Berries by Svetlana Kamanova, Indira Temirova, Akmaral Aldiyeva, Yernaz Yermekov, Dana Toimbayeva, Linara Murat, Marat Muratkhan, Dina Khamitova, Tamara Tultabayeva, Berdibek Bulashev, Gulnazym Ospankulova

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Effect of infection of potato plants by Potato virus Y (PVY), Potato virus S (PVS), and Potato virus M (PVM) on content and physicochemical properties of tuber starch by Gulnazym Ospankulova, Vadim Khassanov, Svetlana Kamanova, Dana Toimbayeva, Saule Saduakhasova, Berdibek Bulashev, Gulnar Aidarkhanova, Yernaz Yermekov, Linara Murat, Bakhyt Shaimenova, Marat Muratkhan, Wenhao Li

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