| Effect of multiple freeze-thaw cycles on the quality of chicken breast meat S Ali, W Zhang, N Rajput, MA Khan, C Li, G Zhou Food Chemistry 173, 808-814, 2015 | 318 | 2015 |
| Thermosonication as a potential quality enhancement technique of apple juice M Abid, S Jabbar, B Hu, MM Hashim, T Wu, S Lei, MA Khan, X Zeng Ultrasonics sonochemistry 21 (3), 984-990, 2014 | 252 | 2014 |
| Effects of dietary sodium selenite and selenium yeast on antioxidant enzyme activities and oxidative stability of chicken breast meat H Ahmad, J Tian, J Wang, MA Khan, Y Wang, L Zhang, T Wang Journal of agricultural and food chemistry 60 (29), 7111-7120, 2012 | 186 | 2012 |
| Effect of Protein Structure on Water and Fat Distribution during Meat Gelling Yang HJ, Zhang WG, Li T, Zheng HB , Khan MA, Xu XL, Sun JX, Zhou GH Food Chemistry, 2016 | 119 | 2016 |
| Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice M Abid, S Jabbar, B Hu, MM Hashim, T Wu, Z Wu, MA Khan, X Zeng LWT-Food Science and Technology 59 (1), 70-76, 2014 | 116 | 2014 |
| Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residues L Zhang, G Fan, MA Khan, Z Yan, T Beta Food chemistry 323, 126714, 2020 | 64 | 2020 |
| Physicochemical parameters, bioactive compounds and microbial quality of sonicated pear juice M Saeeduddin, M Abid, S Jabbar, B Hu, MM Hashim, MA Khan, M Xie, ... International Journal of Food Science & Technology 51 (7), 1552-1559, 2016 | 64 | 2016 |
| Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties MA Khan, S Ali, M Abid, J Cao, S Jabbar, RK Tume, G Zhou Food Research International 62, 926-933, 2014 | 63 | 2014 |
| Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing H Yang, MA Khan, X Yu, H Zheng, M Han, X Xu, G Zhou Meat science 121, 79-87, 2016 | 54 | 2016 |
| Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast MA Khan, S Ali, HJ Yang, AA Kamboh, Z Ahmad, RK Tume, GH Zhou Food Chemistry 277, 646-654, 2019 | 53 | 2019 |
| The effect of dietary supplementation with the natural carotenoids curcumin and lutein on pigmentation, oxidative stability and quality of meat from broiler chickens affected … N Rajput, S Ali, M Naeem, MA Khan, T Wang British poultry science 55 (4), 501-509, 2014 | 50 | 2014 |
| Compositions of anthocyanins in blackberry juice and their thermal degradation in relation to antioxidant activity L Zhang, J Zhou, H Liu, MA Khan, K Huang, Z Gu European Food Research and Technology, 1-9, 2012 | 50 | 2012 |
| Enhanced texture, yield and safety of a ready-to-eat salted duck meat product using a high pressure-heat process MA Khan, S Ali, M Abid, H Ahmad, L Zhang, RK Tume, G Zhou Innovative Food Science & Emerging Technologies 21, 50-57, 2014 | 48 | 2014 |
| In vivo immunomodulatory effects of plant flavonoids in lipopolysaccharide-challenged broilers AA Kamboh, SQ Hang, MA Khan, WY Zhu animal 10 (10), 1619-1625, 2016 | 45 | 2016 |
| Flavonoids supplementation - An ideal approach to improve quality of poultry products AA Kamboh, RA Leghari, MA Khan, U Kaka, M Nasee, AQ Sazili, ... World's Poultry Science Journal 75, 2019 | 38 | 2019 |
| Activation of caspase-3 and its correlation with shear force in bovine skeletal muscles during postmortem conditioning JX Cao, CR Ou, YF Zou, KP Ye, QQ Zhang, MA Khan, DD Pan, G Zhou Journal of animal science 91 (9), 4547-4552, 2014 | 37 | 2014 |
| Effect of dietary supplementation of phytochemicals on immunity and haematology of growing broiler chickens AA Kamboh, MA Khan, U Kaka, EA Awad, AM Memon, M Saeed, ... Italian Journal of Animal Science 17 (4), 1038-1043, 2018 | 29 | 2018 |
| Antimicrobial resistance in Enterobacteriaceae isolated from liver of commercial broilers and back-yard chickens. YSQ Kamboh AA, Shoaib M, Abro SH, Khan MA, Malhi KK The Journal of Applied Poultry Research (JAPR) 27 (4), 627-634, 2018 | 23* | 2018 |
| Optimization of Textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology Huijuan Yang, Muhammad Ammar Khan, Minyi Han, Xiaobo Yu, Xiangjun Bai ... Innovative Food Science & Emerging Technologies, 2016 | 23 | 2016 |
| Effect of cooking methods on tetracycline residues in pig meat VH Nguyen, MQ Li, MA Khan, CB Li, GH Zhou African Journal of Pharmacy and Pharmacology 7 (22), 1448-1454, 2013 | 21 | 2013 |
Dr. Saqib JabbarFood Science Research Institute, National Agricultural Research Centre, IslamabadVerified email at njau.edu.cn
