-
Ajmal, M., Nadeem, M., Imran, M., Abid, M., Batool, M., Khan, I. T., Gulzar, N., &
Tayyab, M. (2018). Impact of immediate and delayed chilling of raw milk on chemical
changes in lipid fraction of pasteurized milk. Lipids in health and disease, 17, 190.
-
Riaz, A., Lei, S., Akhtar, HMS., Wan, P., Chen, D., Jabbar, S., Abid, M., Hashim, M.M.,
and Zeng, X. (2018). Preparation and characterization of chitosan-based antimicrobial active
food packaging film incorporated with apple peel polyphenols. International Journal of
Biological Macromolecules. 114, 547-555.
-
Saeeduddin, M., Abid, M., Jabbar, S., Hu, B., Hashim, M. M., Khan, M. A., Xie, M., Wu,
T., & Zeng, X. (2016). Physicochemical parameters, bioactive compounds and microbial
quality of sonicated pear juice. International Journal of Food Science & Technology. 51,
1552-1559.
-
Saeeduddin, M., Abid, M., Jabbar, S., Wu, T., Hu, B., Xie, M., & Zeng, X. (2016).
Nutritional, microbial and physicochemical changes in pear juice under ultrasound and
commercial pasteurization during storage. Journal of Food Processing and Preservation. 41,
e13237.
-
Jabbar, S., Abid, M., Hu, B., Hashim, M.M., Lei, S., Wu, T., & Zeng, X. (2015).
Exploring the potential of thermosonication in carrot juice processing. Journal of Food
Science and Technology. 52: 7002-7013.
-
Saeeduddin, M., Abid, M., Jabbar, S., Wu, T., Hashim, M.M., Awad, F.N., Hu, B., Lei,
S., & Zeng, X. (2015). Quality assessment of pear juice under ultrasound and commercial
pasteurization processing conditions. LWT-Food Science and Technology, 64: 452-458.
-
Wu, T., Yu, X., Hu, A., Zhang, L., Jin, Y., & Abid, M. (2015). Ultrasonic disruption of
yeast cells: Underlying mechanism and effects of processing parameters. Innovative Food
Science & Emerging Technologies, 28, 59-65.
-
Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Lei S, & Zeng X. Sonication enhances
polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. [J]
Ultrasonics Sonochemistry, 2014, 21: 93-97.
-
Abid M, Jabbar S, Hu B, Hashim MM, Wu T, Lei S, Khan MA, & Zeng X.
Thermosonication as a potential quality enhancement technique of apple juice. [J] Ultrasonics
Sonochemistry, 2014, 21: 984-990.
-
Abid M, Jabbar S, Hu B, Wu T, Hashim MM, Wu Z, Khan MA, & Zeng X. Synergistic
impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of
apple juice. [J] LWT-Food Science and Technology, 2014, 59: 70-76.
|