- Yrd.Doç.Dr.
- Cıldızay ÖZBEKOVA
- Mühendislik Fakültesi
- Gıda Mühendisliği Bölümü
- zhyldyzai.ozbekova@manas.edu.kg
Eğitim Bilgileri
Dil Becerisi
A1: Acemi düzey (Beginner) A2: Başlangıç düzey (Elementary) B1: Ön Orta düzey (Pre-Intermediate) B2: Orta düzey (Intermediate) C1: Üst Orta düzey (Upper-Intermediate) C2: İleri düzey (Advanced)
Yaptığı Tezler
Araştırma Alanları
Gıda Mühendisliği, Gıda Teknolojisi, Gıda Üretim Cihazları
Akademik Ünvanları
Verdiği Dersler
GID-623 GIDA KATKI MADDELERİ,KONTAMİNANTLAR VE TOKS.ALAN.SON G.
GMB-323 DUYUSAL ANALİZLER
GMB-301 UYGULAMALI KİNETİK
GMB-207 GIDA MADDELERİNİN FİZİKSEL ÖZELLİKLERİ
KMM-201 KÜTLE VE ENERJİ DENKLİKLERİ I
GMB-201 KÜTLE VE ENERJİ DENKLİKLERİ
GID-610 DEPOLAMA VE İŞLEME SIR.GIDA HAMMADD.BİLEŞEN.DEĞİŞTİRİL.
GID-452 BİTİRME TEZİ II
GID-451 BİTİRME TEZİ I
KMM-405 MATEMATİKSEL MODELLEME
KMM-202 KÜTLE VE ENERJİ DENKLİKLERİ II
GID-616 GIDA LİPİDLERİ ÜZERİNE ARAŞTIRMALAR
GID-447 GIDA GÜVENLİĞİ
GID-331 DUYUSAL ANALİZLER
GID-321 UYGULAMALI KİNETİK
BTZ-452 BİTİRME TEZİ II
BTZ-451 BİTİRME TEZİ I
GID-446 DUYUSAL ANALİZLER
GID-326 GIDA BİYOTEKNOLOJİSİ
GID-324 KÜTLE TRANSFERİ
GID-316 GIDA MADDELERİNİN FİZİKSEL ÖZELLİKLERİ
GID-201 KÜTLE VE ENERJİ DENKLİKLERİ
GID-618 DEPOLAMA VE İŞLEME SIR.GIDA HAMMADD.BİLEŞEN.DEĞİŞTİRİL.
GID-613 GIDA KATKI MADDELERİ,KONTAMİNANTLAR VE TOKS.ALAN.SON G.
GID-507 TEKNOLOJİK PROSESLERİN MATEMATİKSEL MODELLENMESİ
KMM-505 BİLİMSEL ARAŞTIRMA YÖNTEMLERİ
GID-504 BİLİMSEL ARAŞTIRMA YÖNTEMLERİ
GID-315 GIDA MADDELERİNİN FİZİKSEL ÖZELLİKLERİ
MÜH-205 UYGULAMALI MEKANİK
GID-106 UYGULAMALI MEKANİK
GID-431 GIDA TEKNOLOJİSİ LABORATUARI
GID-422 GIDA MÜHENDİSLİĞİ TASARIMI
Yönetimsel Görevler
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Yönetilen Tezler
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SCI, SCI-E, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler
- C.ÖZBEKOVA, А.Абдылдаев, A.KULMIRZAEV. (2024). Study of relations between chemical, colour and fluorescence properties of raw and dried meat powders of cow and yak (Bos grunniens). SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY, 306(123610), 1-9. DOI: 10.1016/j.saa.2023.123610. https://www.webofscience.com/wos/woscc/full-record/WOS:001108348300001.
- Р.Элеманова, М.М.Мусульманова, C.ÖZBEKOVA, A.USUBALİYEVA, R.A.A.TEGİN, A.DEYDİEV, Ж.Сманалиева. (2022). Rheological, microbiological and sensory properties of fermented khainak milk fermented with different starter cultures. International Dairy Journal, 105453(134), 105453. DOI: https://doi.org/10.1016/j.idairyj.2022.105453. https://www.webofscience.com/wos/woscc/full-record/WOS:000842981900012.
- C.ÖZBEKOVA, A.KULMIRZAEV. (2019). Fluorescence spectroscopy for accurate and rapid prediction of meat composition. Indian Journal of Animal Sciences, 89(7), 786-790. DOI: 10.56093/ijans.v89i7.92052. https://www.webofscience.com/wos/woscc/full-record/WOS:000477711500016.
- C.ÖZBEKOVA, A.KULMIRZAEV. (2019). Study of moisture content and water activity of rice using fluorescence spectroscopy and multivariate analysis. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 223(2019), 117357. https://www.webofscience.com/wos/woscc/full-record/WOS:000489293900074.
- C.ÖZBEKOVA, A.KULMIRZAEV. (2017). Fluorescence spectroscopy as a non destructive method to predict rheological characteristics of Tilsit cheese. Journal of Food Engineering, 210(2017), 42-49. https://www.webofscience.com/wos/woscc/full-record/WOS:000405880700005.
Diğer Dergilerde Yayınlanan Makaleler
- A.USUBALİYEVA, C.ÖZBEKOVA, M.Musulmanova, J.Smanalieva, R.Elemanova. (2024). COMPARATIVE STUDY OF FERMENTATION PROCESSES OF YAK AND COW MILK. Journal of Microbiology, Biotechnology and Food Sciences, 13(4), e10024. https://doi.org/10.55251/jmbfs.10024.
- A.USUBALİYEVA, A.DEYDİEV, C.ÖZBEKOVA, M.Musulmanova, A.Saalieva, A.Aralbeka Kyzy. (2023). THE PROCESS OF YAK MILK FERMENTATION BY POLYCOMPONENT STARTER CULTURE. Online Journal of Animal and Feed Research, 13(6), 426 - 432. https://dx.doi.org/10.51227/ojafr.2023.59.
- N.TURGANBAYEVA, C.ÖZBEKOVA, R.A.A.TEGİN. (2023). Functional koumiss from donkey's milk. Harran Journal of Agricultural and Food Science, 27(4), 458-466. https://dergipark.org.tr/en/download/article-file.
- R.Anarbay kızı, C.ÖZBEKOVA, A.KULMIRZAEV. (2022). ИССЛЕДОВАНИЕ ФИЗИКО-ХИМИЧЕСКИХ СВОЙСТВ ПЯТИ РАЗНЫХ ВИДОВ АДИПОЗНЫХ ЖИРОВ КОНИНЫ. ИЗВЕСТИЯ ВУЗОВ КЫРГЫЗСТАНА, № 1, 2022, 1(2022), 14-17. http://www.science-journal.kg/kg/journal/2/archive/15234.
- C.ÖZBEKOVA. (2020). Флуоресценция кубулушу жана флуорофорлор. ISSN - 1694-8343 (электронная версия), № 3(55), 145-152. https://arch.kyrlibnet.kg/uploads/KGTUOZBEKOVA-3-55-20.pdf.
- А.Абдылдаев, C.ÖZBEKOVA, A.KULMIRZAEV. (2020). ЧИЙКИ ЖАНА КУРГАТЫЛГАН ЭТТИН КУРАМЫН САЛЫШТЫРМАЛУУ ИЗИЛДӨӨ. ИЗВЕСТИЯ ВУЗОВ КЫРГЫЗСТАНА, 1(2020), 3-8. http://science-journal.kg/kg/journal/2/archive/12730.
- К.Салиева, C.ÖZBEKOVA. (2020). КЫРГЫЗ РЕСПУБЛИКАСЫНДА ӨСТҮРҮЛГӨН ДАН АЗЫКТАРЫНЫН ХИМИЯЛЫК КАСИЕТТЕРИН САЛЫШТЫРМАЛУУ ИЗИЛДӨӨ. НАУКА, НОВЫЕ ТЕХНОЛОГИИ И ИННОВАЦИИ КЫРГЫЗСТАНА, 2(2020), 25-29. http://www.science-journal.kg/kg/journal/1/archive/13312.
- C.SMANALİYEVA, C.ÖZBEKOVA, A.KULMIRZAEV, P.Fischer. (2019). Investigation of fatty acid composition, thermal and rheological behavior of yak, cow and horse fats. Manas Journal of Engineering, 7(1), 24-33. https://dergipark.org.tr/tr/download/article-file/738103.
- A.USUBALİYEVA, A.MACİTOVA, C.ÖZBEKOVA, А.Н.Б.. (2018). ИССЛЕДОВАНИЕ АСКОРБИНОВОЙ КИСЛОТЫ (ВИТАМИН С) И БЕТА-КАРОТИНА В ОВОЩАХ ВЫРАЩЕННЫХ В ПАРНИКОВЫХ УСЛОВИЯХ ЧУЙСКОЙ ОБЛАСТИ. Наука, новые технологии и инновации Кыргызстана, 2(-), 41-44. http://science-journal.kg/ru/journal/1/archive/11314.
- A.MACİTOVA, A.KULMIRZAEV, C.ÖZBEKOVA, A.BODOŞOV. (2015). Amino Acid and Fatty Acid Profile of the Mare's Milk Produced on Suusamyr Pastures of the Kyrgyz Republic During Lactation Period. Procedia - Social and Behavioral Sciences, 195(-), 2683-2688. https://www.sciencedirect.com/science/article/pii/S1877042815039580.
- C.ÖZBEKOVA, A.KULMIRZAEV. (2015). Et ürünlerinde yaygın kullanılan katkı maddesi soya ile et arasındaki bağıntının floresans spektroskopisiyle araştırılması. MANAS Journal of Engineering , 3(1), 1-10. https://dergipark.org.tr/tr/download/article-file/575939.
Bildiriler
- C.ÖZBEKOVA. GMO and SUSTAINABLE NUTRITION. "2nd International Traditional Food and Sustainable Nutrition Symposium“, Toros , 2023. DOI: https://toros.edu.tr/storage/files/327/duyurular/2024_01_17/toros-sempozyum-tam-. https://kongresempozyum.org/Home/Web?site=https%3A%2F%2Ffood23.toros.edu.tr%2F.
- C.ÖZBEKOVA. COMPARATIVE STUDY OF PHYSICO-CHEMICAL PROPERTIES OF TOMATO PRODUCTS. 1 st International Traditional Foods and Sustainable Food System Symposium, 2022. DOI: https://toros.edu.tr/storage/files/249/1st%20International%20Traditional%20Foods. https://foods.toros.edu.tr/.
- C.SMANALİYEVA, C.İSKAKOVA, C.ÖZBEKOVA, Ж.Осконбаева, D.Darr. Investigation of Physiochemical Characteristics of Wild Fruits and Berries from the Walnut-Fruit Forests of Southern Kyrgyzstan. Tropentag 2018 International Research on Food Security, Natural Resource Managem, 2018. DOI: https://www.tropentag.de/2018/proceedings/proceedings.pdf. https://www.tropentag.de/2018/proceedings/proceedings.pdf.
- C.ÖZBEKOVA, A.KULMIRZAEV. Fluorescence Spectroscopy for Classification of Cow, Yak, Goat, Sheep and Pig Meat. The Eurasian Agriculture and Naturel Sciences Congress, 2017. https://www.agrieurasia.com/EN/.
- C.ÖZBEKOVA, A.KULMIRZAEV. Investigation of Meat and Meat Products by Fluorescence Spectroscopy. The ANCON 2017 / INTERNATIONAL CONGRESS ON CHEMISTRY AND MATERIALS SCIENCE, 2017. http://ancongress.com/main/c/20172/en..
- Ж.Сманалиева, C.ÖZBEKOVA, P.Heunemann, A.KULMIRZAEV, C.ILICALI. Comparative Study of Fatty Acid Profile and Thermal Parameters of Yak (Bos Grunniens) and Cow (Bos Taurus) Fats. The ANCON 2017 / INTERNATIONAL CONGRESS ON CHEMISTRY AND MATERIALS SCIENCE, 2017. http://ancongress.com/.
- E.Omurzak uulu, A.Bekpolot kyzy, R.A.A.TEGİN, C.ÖZBEKOVA. Antibacterial Activity of Cu Nanoparticles Synthesized by the Electrical Discharge in Liquid. The ANCON 2017 / INTERNATIONAL CONGRESS ON CHEMISTRY AND MATERIALS SCIENCE, 2017. http://ancongress.com/main/c/20172/en..
- A.MACİTOVA, A.KULMIRZAEV, C.ÖZBEKOVA. Fatty Acid Profile of Mare’s Milk Produced in the Mountain and Highland of Kyrgyzstan during Milking Season. Ancon 2017- International Congress on Chemistry and Materials Science, 2017. http://ancongress.com/main/c/20172/en.
- C.ÖZBEKOVA, A.KULMIRZAEV. УЙ, ТОПОЗ ЖАНА ЖЫЛКЫ ЭТИНИ ФЛУОРЕСЦЕНТТИК СПЕКТРОСКОПИЯ ЫКМАСЫ МЕНЕН ИЗИЛДӨӨ. Инновационный потенциал развития науки и технологии, 2015. DOI: chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://arch.kyrlibnet.kg/up. chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://arch.kyrlibnet.kg/uploads/KSTUALIBEKOV12016-37.pdf.
- C.ÖZBEKOVA, A.KULMIRZAEV. Investigation of rheology of semi-hard cheeses using fluorescence spectroscopy and chemometrics. . 7th International Symposium on Food Rheology and Structure. , 2015. https://isfrs.ethz.ch/.
- C.ÖZBEKOVA, A.KULMIRZAEV. Исследование возможностей флуоресцентной спектроскопии в измерении реологических свойств полутвердых сыров. Управление реологическими свойствами пищевых продуктов, 2015. https://pandia.ru/text/78/389/82829.php.
- C.ÖZBEKOVA, A.KULMIRZAEV. Сравнительное исследование говядины и мяса яка методом флуоресцентной спектроскопии. International Scientific and Practical Conference, Novosibirsk, Russia, 2011. DOI: https://cyberleninka.ru/article/n/sravnitelnoe-issledovanie-govyadiny-i-myasa-ya. https://cyberleninka.ru/article/n/sravnitelnoe-issledovanie-govyadiny-i-myasa-yaka-metodom-fluorestsentnoy-spektroskopii/viewer.
Kitaplar
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Projeler
- A.DEYDİEV, A.USUBALİYEVA, I.Tontul, S.Turker, C.ÖZBEKOVA, A.BODOŞOV. Çüy Bölgesindeki Meyve Suyu Endüstrisinin Elma Atığından Fonksiyonel Meyve Barının Üretimi. KTMU-BAP-2019.FBE.04.
- H.Z.TABRİZİ, A.DURSUN, H.H.Maleki, C.ÖZBEKOVA, M.Göre, S.S.Masooleh, S.BOBUŞOVA, V.İSAYEVA, T.ESENALİ UULU. Farklı biyolojik gübrelerin yağlık ve çerezlik ayçiçeğinde (Helianthus annuus L.) kuraklık stresi koşullarında kantitatif ve kalitatif özelliklerinin belirlenmesi. KTMU-BAP-2023.FB.08.