Ruzibaev Akbarali

Study of the physical and chemical characteristics of melons grown in Uzbekistan and their oils

Ruzibaev Akbarali Khodjaev Sarvar Mirolim Aripov

11.07.2017 3290

14. Food technology

Research of the process of obtaining margarine based on local fatty raw materials

Ruzibaev Akbarali Salidjanova Shaxnoza

10.10.2017 1845

14. Food technology

Research of soybean oil processing and using it in producing margarine

Ruzibaev Akbarali Salidjanova Shaxnoza Mohinur Botirova Sayyodxon Shavkatov

07.12.2018 2745

14. Food technology

Prospects for cultivation of the ricinus in Uzbekistan and world experience

Ruzibaev Akbarali Samandar Sodiqov Asliddin Fayzullaev Mirsaid Mirhasilov Vyacheslav Li

08.04.2019 1846

13. Chemical technology

Development of the recipe of dietary mayonnaise of functional purpose

Ruzibaev Akbarali Salidjanova Shaxnoza Shakhnozakhon Gaipova

16.09.2019 1233

14. Food technology

Refining of edible hydrogenated oil obtained from dark and light vegetable oils with a aqueous solution of sodium silicate

Ruzibaev Akbarali Khodjaev Sarvar Saidakbar Abduraximov Sanobar Achilova

05.03.2020 1351

14. Food technology

The study of the physical and chemical properties of oil from apricot and peach kernels of local origin and their use in the recipe of cosmetic creams

Zulfiya Khakimova Feruza Usmоnova Ruzibaev Akbarali

14.08.2020 3964

14. Food technology

Prospects for adding new functional ingredients to spreads

Asliddin Fayzullaev Ruzibaev Akbarali Pulat Ilkhamdjanov Samandar Sodiqov Mirsaid Mirhasilov

03.12.2020 759

14. Food technology

Unconventional approach to demetallization of salomas for margarine industry

Ruzibaev Akbarali Sanobar Achilova Saidakbar Abduraximov Fatkhulloh Kakhromonov Zokhid Muyassarov Shakhzod Esonov

01.05.2021 1381

14. Food technology

Technology of increasing the transparency of light vegetable oils at low temperature using local clays

Durdona Kodirova Saidakbar Abduraximov Sanobar Achilova Ruzibaev Akbarali Khodjaev Sarvar

11.05.2021 867

14. Food technology

System research of processes of obtaining refined food hydrogenated fat for margarine production

Sanobar Achilova Munirabonu Khusanova Saidakbar Abduraximov Ruzibaev Akbarali Khodjaev Sarvar

12.05.2021 748

14. Food technology

RESEARCHING OF CHANGE IN STORAGE PERIOD OF LOW-CALORIE MARGARINE AT REPLACEMENT OF SUGAR TO JERUSALEM ARTICHOKE JUICE

Salidjanova Shaxnoza Ruzibaev Akbarali Shakhnozakhon Gaipova Zulfiya Khakimova Khodjaev Sarvar

19.08.2021 611

14. Food technology

RESEARCHING OF CHANGE IN BASIC QUALITATIVE INDICATORS OF LOW-CALORIE MARGARINE AT DIFFERENT ENVIRONMENTS OF JERUSALEM ARTICHOKE JUICE

Salidjanova Shaxnoza Ruzibaev Akbarali Zulfiya Khakimova Shakhnozakhon Gaipova Khodjaev Sarvar

19.08.2021 682

14. Food technology

STUDYING THE POSSIBILITY OF USING THE WATER EXTRACT OF JERUSALEM ARTICHOKE IN THE PRODUCTION OF MARGARINE

Salidjanova Shaxnoza Ruzibaev Akbarali Malika Burkhanova Zulfiya Khakimova Shakhnozakhon Gaipova

19.09.2021 600

14. Food technology

RESEARCH OF PHYSICAL AND CHEMICAL PROPERTIES OF THE MOISTURIZING CREAM OBTAINED ON THE BASIS OF FRUIT SEED OILS

Zulfiya Khakimova Ruzibaev Akbarali Shakhnozakhon Salijonova Shakhnozakhon Gaipova

19.10.2021 786

13. Chemical technology

FORMATION OF RECEPI OF CHOCOLATE PASTE INCREASED BY NUTRITIONAL VALUE

Akbarov Mansur Mukhtarovich Ruzibaev Akbarali Zulfiya Khakimova Gulmira Rakhimova Shakhnozakhon Salijonova

19.04.2022 699

14. Food technology

FORMATION OF MAYONNAISE RECIPE ENRICHED WITH LEMON BIOLOGICALLY ACTIVE SUBSTANCES

Shakhnozakhon Gaipova Ahror Abdurakhimov Ruzibaev Akbarali Zulfiya Khakimova Shakhnozakhon Salijonova

17.06.2022 714

14. Food technology

IMPROVING THE EFFICIENCY OF THE GLYCERIN BLEACHING PROCESS

Shaxlo Ahmedova Ahror Abdurakhimov Ruzibaev Akbarali Sanobar Achilova

21.10.2022 918

14. Food technology

HYDROGENATION OF VEGETABLE OILS USING EFFECTIVELY REGENERATED CATALYST

Aziza Alloberganova Obidjon Yunusov Sanobar Achilova Ruzibaev Akbarali

14.12.2023 1165

13. Chemical technology

INTENSIFICATION OF THE FAT RECOVERING PROCESS OF SPENT NICKEL FAT HYDROGENATION CATALYST

Aziza Alloberganova Obidjon Yunusov Sanobar Achilova Ruzibaev Akbarali

19.12.2023 709

13. Chemical technology

STUDY OF THE INFLUENCE OF LOCAL NON-TRADITIONAL OILS ON PHYSICOCHEMICAL INDICATORS OF COSMETIC CREAM

Zilola Umirova Zulfiya Khakimova Azimjon Akhmedov Ruzibaev Akbarali

13.08.2025 439

14. Food technology

STUDY OF FATTY ACID COMPOSITION AND VITAMIN D₃ CONTENT IN THE FATS OF COMMON CARP, SILVER CARP AND CATFISH CULTIVATED IN UZBEKISTAN

Samandar Sodiqov Ruzibaev Akbarali Askarzhonova Madina Ibrohimjon kizi

06.10.2025 386

14. Food technology

A REVIEW OF STRATEGIES FOR FORTIFYING FAT-AND-OIL PRODUCTS WITH VITAMIN D₃: REGIONAL PECULIARITIES AND MARKET TRENDS

Samandar Sodiqov Ruzibaev Akbarali Askarzhonova Madina Ibrohimjon kizi

16.11.2025 171

14. Food technology