Faculty & Staff
Dr. Muhammad Abid
Associate Professor


Complete profile
Ph.D (Food Technology), China
Department of Food Technology
Phone : +92-51-9292148
Mobile : +92-300-6001429
Fax :
Email : [email protected]
Address : Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University Murree Road Rawalpindi, Pakistan
Work Experience : 13 Year(s)
Research Interest :
  • Food Science and Technology
  • Food Safety
  • Non-Thermal Technologies
  • Functional Foods
  • Total Publications : 27
    Publications (Latest Ten)
    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    6. 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.

    7. 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.

    8. 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.

    9. 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.

    10. 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.