Personal information

Activities

Employment (5)

S D Asfendiyarov Kazakh National Medical University: Almaty, KZ

2019-02 to present | Assoc.prof (School of Pharmacy)
Employment
Source: Self-asserted source
Nurshash Zhexenbay

Almaty Technological University: Almaty, KZ

2018-09 to present | Senior lecturer (Department of Food technology)
Employment
Source: Self-asserted source
Nurshash Zhexenbay

Almaty Technological University: Almaty, KZ

2010-10 to 2018-09 | leading researcher and head of Laboratory (Institute of Food Safety and Production)
Employment
Source: Self-asserted source
Nurshash Zhexenbay

Groupe Lactalis: Laval, FR

2009-08 to 2010-08 | microbiologist (Food Master)
Employment
Source: Self-asserted source
Nurshash Zhexenbay

Milcom: Prague, CZ

2008-06 to 2008-07 | Microbiologist (Laboratory)
Employment
Source: Self-asserted source
Nurshash Zhexenbay

Education and qualifications (2)

Almaty Technological University: Almaty, KZ

2009-09 to 2014-04 | PhD, Master (Food technology)
Education
Source: Self-asserted source
Nurshash Zhexenbay

Vysoká skola chemicko-technologická v Praze: Praha, CZ

2006 to 2009 | Bachelor (Food tecnology and biotechnology)
Education
Source: Self-asserted source
Nurshash Zhexenbay

Funding (4)

GIZ

2020-02 to 2020-03 | Contract
Deutsche Gesellschaft für Internationale Zusammenarbeit (Almaty, Kyrgyzstan, DE)
Source: Self-asserted source
Nurshash Zhexenbay

Development of technology for pectin containing dairy products for the purpose of detoxification from the human body

2020-01 to 2022-12 | Grant
Ministry of Education and Science of Republic of Kazakhstan (Almaty, KZ)
GRANT_NUMBER:

AP08052415

Source: Self-asserted source
Nurshash Zhexenbay

Teaching

2016-04 to 2016-04 | Salary award
erasmus+ BOKU (Vienna, AT)
Source: Self-asserted source
Nurshash Zhexenbay

education

2006-01 to 2009-06 | Grant
CIP Bolashak (Almaty, Astana, KZ)
Source: Self-asserted source
Nurshash Zhexenbay

Works (6)

Preparation of triticale flour by ion-ozone treatment for pasta quality improvement

Eastern-European Journal of Enterprise Technologies
2019 | Journal article
EID:

2-s2.0-85072915547

Part of ISBN:

17294061 17293774

Contributors: Daribayeva, G.; Magomedov, G.O.; Iztaev, B.; Zhexenbay, N.; Tyussyupova, B.
Source: Self-asserted source
Nurshash Zhexenbay via Scopus - Elsevier

Antibacterial properties of associates based on camel thorn (Alhagi Kirghisorum Schrenk)

Research Journal of Pharmaceutical, Biological and Chemical Sciences
2016 | Journal article
EID:

2-s2.0-84996635737

Part of ISBN:

09758585

Contributors: Esimova, O.A.; Kerimkulova, M.Z.; Musabekov, K.B.; Kumargalieva, S.S.; Tyusyupova, B.B.; Zhexenbay, N.
Source: Self-asserted source
Nurshash Zhexenbay via Scopus - Elsevier

Effective sorbents with high adhesion for oil products

Research Journal of Pharmaceutical, Biological and Chemical Sciences
2016 | Journal article
EID:

2-s2.0-84955318923

Part of ISBN:

09758585

Contributors: Myrzalieva, S.K.; Kozybayev, A.; Zhexenbay, N.
Source: Self-asserted source
Nurshash Zhexenbay via Scopus - Elsevier

Quantification of Lactobacillus helveticus in a mixture of lactic acid bacteria using qPCR in cheese

Acta Alimentaria
2016 | Journal article
EID:

2-s2.0-84994176763

Part of ISBN:

15882535 01393006

Contributors: Mühlhansová, A.; Zhexenbay, N.; Kozybayev, A.; Horáčková, Š.; Solichová, K.; Plocková, M.
Source: Self-asserted source
Nurshash Zhexenbay via Scopus - Elsevier

Tin ions behavior on a stationary mercury microelectrodes in the presence of polyacrylamide

Research Journal of Pharmaceutical, Biological and Chemical Sciences
2016 | Journal article
EID:

2-s2.0-84955305990

Part of ISBN:

09758585

Contributors: Kozybayev, A.; Myrzalieva, S.K.; Zhexenbay, N.; Samadun, A.I.
Source: Self-asserted source
Nurshash Zhexenbay via Scopus - Elsevier

Amino acids profile of kazakh national soft cheese made of goat's, cow's milk and their mixture

Research Journal of Pharmaceutical, Biological and Chemical Sciences
2014 | Journal article
EID:

2-s2.0-84916639956

Part of ISBN:

09758585

Contributors: Alimardanova, M.K.; Kulazhanov, T.K.; Plockova, M.; Zhexenbay, N.
Source: Self-asserted source
Nurshash Zhexenbay via Scopus - Elsevier