Eğitim Bilgileri

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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

GMB-201 KÜTLE VE ENERJİ DENKLİKLERİ

KMM-201 KÜTLE VE ENERJİ DENKLİKLERİ I

GID-610 DEPOLAMA VE İŞLEME SIR.GIDA HAMMADD.BİLEŞEN.DEĞİŞTİRİL.

GID-452 BİTİRME TEZİ II

GID-451 BİTİRME TEZİ I

KMM-405 MATEMATİKSEL MODELLEME

Daha fazla göster...

Yönetimsel Görevler

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Yönetilen Tezler

SCI, SCI-E, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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

1. 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.
2. 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/.
3. 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.
4. 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/.
5. 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..
6. 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/.
7. 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..
8. 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.
9. 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.
10. 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/.
11. 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.
12. 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

1. 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.
2. 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.

Patentler

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Tasarım

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