| Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins A Kulmyrzaev, C Bryant, DJ McClements Journal of Agricultural and Food Chemistry 48 (5), 1593-1597, 2000 | 210 | 2000 |
| Influence of pH and CaCl2 on the stability of dilute whey protein stabilized emulsions A Kulmyrzaev, R Chanamai, DJ McClements Food Research International 33 (1), 15-20, 2000 | 159 | 2000 |
| Front-face fluorescence spectroscopy allows the characterization of mild heat treatments applied to milk. Relations with the denaturation of milk proteins AA Kulmyrzaev, D Levieux, É Dufour Journal of Agricultural and Food Chemistry 53 (3), 502-507, 2005 | 144 | 2005 |
| Determination of lactulose and furosine in milk using front-face fluorescence spectroscopy A Kulmyrzaev, É Dufour Le Lait 82 (6), 725-735, 2002 | 136 | 2002 |
| Influence of KCl on the physicochemical properties of whey protein stabilized emulsions AA Kulmyrzaev, H Schubert Food Hydrocolloids 18 (1), 13-19, 2004 | 117 | 2004 |
| Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a … R Karoui, JO Bosset, G Mazerolles, A Kulmyrzaev, É Dufour International Dairy Journal 15 (3), 275-286, 2005 | 96 | 2005 |
| Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties A Kulmyrzaev, E Dufour, Y Noël, M Hanafi, R Karoui, EM Qannari, ... International Dairy Journal 15 (6-9), 669-678, 2005 | 80 | 2005 |
| High frequency dynamic shear rheology of honey A Kulmyrzaev, DJ McClements Journal of Food Engineering 45 (4), 219-224, 2000 | 72 | 2000 |
| Rheology and stability of whey protein stabilized emulsions with high CaCl2 concentrations A Kulmyrzaev, MPC Sivestre, DJ McClements Food research international 33 (1), 21-25, 2000 | 72 | 2000 |
| Characterization of aerated foods using ultrasonic reflectance spectroscopy A Kulmyrzaev, C Cancelliere, DJ McClements Journal of Food Engineering 46 (4), 235-241, 2000 | 66 | 2000 |
| Determination of amino acid profile of mare milk produced in the highlands of the Kyrgyz Republic during the milking season AT Mazhitova, AA Kulmyrzaev Journal of dairy science 99 (4), 2480-2487, 2016 | 50 | 2016 |
| Influence of sucrose on cold gelation of heat‐denatured whey protein isolate A Kulmyrzaev, C Cancelliere, DJ McClements Journal of the Science of Food and Agriculture 80 (9), 1314-1318, 2000 | 48 | 2000 |
| Infrared and fluorescence spectroscopic techniques for the determination of nutritional constituents in foods AA Kulmyrzaev, R Karoui, J De Baerdemaeker, E Dufour International Journal of Food Properties 10 (2), 299-320, 2007 | 45 | 2007 |
| Study of moisture content and water activity of rice using fluorescence spectroscopy and multivariate analysis Z Ozbekova, A Kulmyrzaev Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 223, 117357, 2019 | 31 | 2019 |
| Amino acid and fatty acid profile of the mare's milk produced on suusamyr pastures of the Kyrgyz Republic during lactation period AT Mazhitova, AA Kulmyrzaev, ZE Ozbekova, A Bodoshev Procedia-Social and Behavioral Sciences 195, 2683-2688, 2015 | 31 | 2015 |
| Fluorescence spectroscopy as a non destructive method to predict rheological characteristics of Tilsit cheese Z Ozbekova, A Kulmyrzaev Journal of Food Engineering 210, 42-49, 2017 | 21 | 2017 |
| Characterization of different blue cheeses using a custom-design multispectral imager A Kulmyrzaev, D Bertrand, É Dufour Dairy Science and Technology 88 (4-5), 537-548, 2008 | 21 | 2008 |
| Relations between spectral and physicochemical properties of cheese, milk, and whey examined using multidimensional analysis AA Kulmyrzaev, E Dufour Food and Bioprocess Technology 3 (2), 247-256, 2010 | 15 | 2010 |
| Comparison of rheological and colorimetric measurements to determine α-amylase activity for malt used for the beverage Bozo J Iskakova, J Smanalieva, A Kulmyrzaev, P Fischer, FJ Methner International Journal of Food Properties 20 (9), 2060-2070, 2017 | 11 | 2017 |
| Физиологически функциональные компоненты кобыльего молока A Mazhitova, A Kulmyrzaev Журнал технических наук Манас 3 (2), 1-8, 2015 | 11 | 2015 |
