| Industrial lab-on-a-chip: Design, applications and scale-up for drug discovery and delivery GT Vladisavljević, N Khalid, MA Neves, T Kuroiwa, M Nakajima, ... Advanced drug delivery reviews 65 (11-12), 1626-1663, 2013 | 338 | 2013 |
| State of the art and future trends of bioethanol production MA Das Neves, T Kimura, N Shimizu, M Nakajima Dyn Biochem Process Biotechnol Mol Biol 1 (1), 1-14, 2007 | 118 | 2007 |
| Quality preservation of deliberately contaminated milk using thyme free and nanoemulsified essential oils MB Jemaa, H Falleh, MA Neves, H Isoda, M Nakajima, R Ksouri Food Chemistry 217, 726-734, 2017 | 114 | 2017 |
| Production of alcohol by simultaneous saccharification and fermentation of low-grade wheat flour MA Neves, T Kimura, N Shimizu, K Shiiba Brazilian archives of biology and technology 49, 481-490, 2006 | 106 | 2006 |
| Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review I Dammak, PJA Sobral, A Aquino, MA Neves, CA Conte‐Junior Comprehensive reviews in food science and food safety 19 (5), 2721-2746, 2020 | 89 | 2020 |
| Emerging technologies for recovery of value-added components from olive leaves and their applications in food/feed industries S Souilem, I Fki, I Kobayashi, N Khalid, MA Neves, H Isoda, S Sayadi, ... Food and Bioprocess Technology 10, 229-248, 2017 | 86 | 2017 |
| Development of a human gastric digestion simulator equipped with peristalsis function for the direct observation and analysis of the food digestion process H Kozu, Y Nakata, M Nakajima, MA Neves, K Uemura, S Sato, ... Food Science and Technology Research 20 (2), 225-233, 2014 | 84 | 2014 |
| Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers G Shu, N Khalid, Z Chen, MA Neves, CJ Barrow, M Nakajima Food Chemistry 255, 67-74, 2018 | 80 | 2018 |
| Nanoencapsulation of Thymus capitatus essential oil: Formulation process, physical stability characterization and antibacterial efficiency monitoring M Benjemaa, MA Neves, H Falleh, H Isoda, R Ksouri, M Nakajima Industrial Crops and Products 113, 414-421, 2018 | 79 | 2018 |
| Nanoencapsulated Thymus capitatus essential oil as natural preservative MB Jemaa, H Falleh, R Serairi, MA Neves, M Snoussi, H Isoda, ... Innovative food science & emerging technologies 45, 92-97, 2018 | 77 | 2018 |
| Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: Insights of degradation kinetics and stability evaluation of anthocyanins … CAS Rabelo, N Taarji, N Khalid, I Kobayashi, M Nakajima, MA Neves Food research international 106, 542-548, 2018 | 68 | 2018 |
| Preparation of monodisperse food-grade oleuropein-loaded W/O/W emulsions using microchannel emulsification and evaluation of their storage stability S Souilem, I Kobayashi, MA Neves, S Sayadi, S Ichikawa, M Nakajima Food and Bioprocess Technology 7, 2014-2027, 2014 | 64 | 2014 |
| Complex coacervates from gelatin and octenyl succinic anhydride modified kudzu starch: Insights of formulation and characterization Y Zhao, N Khalid, G Shu, MA Neves, I Kobayashi, M Nakajima Food hydrocolloids 86, 70-77, 2019 | 63 | 2019 |
| Monodisperse W/O/W emulsions encapsulating l-ascorbic acid: Insights on their formulation using microchannel emulsification and stability studies N Khalid, I Kobayashi, MA Neves, K Uemura, M Nakajima, H Nabetani Colloids and Surfaces A: Physicochemical and Engineering Aspects 458, 69-77, 2014 | 61 | 2014 |
| Formulation and characterization of O/W emulsions stabilized using octenyl succinic anhydride modified kudzu starch Y Zhao, N Khalid, G Shu, MA Neves, I Kobayashi, M Nakajima Carbohydrate polymers 176, 91-98, 2017 | 60 | 2017 |
| Encapsulation of lipophilic bioactive molecules by microchannel emulsification MA Neves, HS Ribeiro, I Kobayashi, M Nakajima Food Biophysics 3, 126-131, 2008 | 57 | 2008 |
| Spray technology applications of xanthan gum-based edible coatings for fresh-cut lotus root (Nelumbo nucifera) G Lara, S Yakoubi, CM Villacorta, K Uemura, I Kobayashi, C Takahashi, ... Food Research International 137, 109723, 2020 | 55 | 2020 |
| Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: Insights of formulation, stability and release properties Z Chen, G Shu, N Taarji, CJ Barrow, M Nakajima, N Khalid, MA Neves Food chemistry 261, 322-328, 2018 | 55 | 2018 |
| Large microchannel emulsification device for mass producing uniformly sized droplets on a liter per hour scale I Kobayashi, MA Neves, Y Wada, K Uemura, M Nakajima Green Processing and Synthesis 1 (4), 353-362, 2012 | 55 | 2012 |
| Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake N Taarji, CAR da Silva, N Khalid, C Gadhi, A Hafidi, I Kobayashi, ... Food chemistry 246, 457-463, 2018 | 52 | 2018 |
Nauman KhalidAbu Dhabi UniversityVerified email at adu.ac.ae
