A. Murtaza

发表

Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing

Ishtiaq Ahmad, Xiaoyun Xu, A. Iqbal, 2019, Food and Bioproducts Processing.

High-pressure processing for food preservation

J. Saraiva, C. Pinto, Zhenzhou Zhu, 2022, Innovative and Emerging Technologies in the Bio-marine Food Sector.

High pressure CO2 treatment alleviates lignification and browning of fresh-cut water-bamboo shoots (Zizania latifolia)

Shinawar Waseem Ali, Xiaoyun Xu, A. Iqbal, 2021 .

Comparative study on nutrient composition and antioxidant capacity of potato based on geographical and climatic factors

Bing Zhang, Siyi Pan, Xiaoyun Xu, 2022, Food Bioscience.

Medicinal and Health-promoting Properties of Bitter Gourd (Momordica charantia) and Its Extracts

M. Babur, S. Younas, R. Hussain, 2022, Journal of Pharmaceutical Research International.

Renewable Electricity Enables Green Routes to Fine Chemicals and Pharmaceuticals

Bahareh Shirinfar, Nisar Ahmed, T. Hardwick, 2022, Chemical record.

Apigenin glycosides from green pepper enhance longevity and stress resistance in Caenorhabditis elegans.

Hammad Hamed Hammad Mohammed, A. Iqbal, A. Murtaza, 2022, Nutrition research.

Catalytic and Structural Characterization of a Browning-Related Protein in Oriental Sweet Melon (Cucumis Melo var. Makuwa Makino)

Siyi Pan, Xiaoyun Xu, A. Murtaza, 2018, Front. Chem..

Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck)

Siyi Pan, Xiaoyun Xu, A. Iqbal, 2019, Molecules.

Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel

Siyi Pan, Xiaoyun Xu, A. Iqbal, 2021 .

Organic electrosynthesis: electrochemical alkyne functionalization

Bahareh Shirinfar, Nisar Ahmed, T. Hardwick, 2019, Catalysis Science & Technology.

Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing

Siyi Pan, M. A. Iqbal, Xiaoyun Xu, 2020, Foods.

Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase From Apple Juice (Malus domestica)

Siyi Pan, A. Iqbal, Zafarullah Muhammad, 2018, Front. Chem..

Scavenging of ROS After Eugenol Treatment as Mechanism of Slowing Down Membrane Lipid Metabolism to Maintain the Surface Color of Fresh-Cut Yam

Siyi Pan, Xiaoyun Xu, A. Iqbal, 2022, Food and Bioprocess Technology.

Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species

Siyi Pan, Xiaoyun Xu, A. Iqbal, 2022, Food chemistry: X.

High-pressure carbon dioxide treatment and vacuum packaging alleviate the yellowing of peeled Chinese water chestnut (Eleocharis tuberosa)

Siyi Pan, Xiaoyun Xu, A. Iqbal, 2022, Food Packaging and Shelf Life.

A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition

Siyi Pan, Xiaoyun Xu, A. Iqbal, 2022, Food Reviews International.

Effect of high-pressure carbon dioxide treatment on browning inhibition of fresh-cut Chinese water chestnut (Eleocharis tuberosa): Based on the comparison of damaged tissue and non-damaged tissue

Siyi Pan, Xiaoyun Xu, Huang Xueqi, 2021 .

Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut

Siyi Pan, M. A. Iqbal, Jialing Fu, 2020 .

The effect of high pressure carbon dioxide on the inactivation kinetics and structural alteration of phenylalanine ammonia-lyase from Chinese water chestnut: An investigation using multi-spectroscopy and molecular docking methods

Siyi Pan, Xiaoyun Xu, A. Iqbal, 2022, Innovative Food Science & Emerging Technologies.

High-pressure carbon dioxide treatment alleviates browning development by regulating membrane lipid metabolism in fresh-cut lettuce

Siyi Pan, Xiaoyun Xu, A. Iqbal, 2021, Food Control.

Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice

Siyi Pan, Xiaoyun Xu, A. Iqbal, 2019, Innovative Food Science & Emerging Technologies.

Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince (Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment

Xiaoyun Xu, A. Iqbal, Zafarullah Muhammad, 2018, Molecules.

Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation

Siyi Pan, Xiaoyun Xu, A. Iqbal, 2021, Antioxidants.

Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment.

F. Barba, M. A. Iqbal, Xuan Liu, 2019, Journal of the science of food and agriculture.

Synergistic effect of high‐intensity ultrasound and β‐cyclodextrin treatments on browning control in apple juice

Siyi Pan, A. Iqbal, A. Murtaza, 2021, International Journal of Food Science & Technology.

Molecular dynamics simulation of interaction between high pressure carbon dioxide (HPCD) and phenylalanine ammonia-lyase (PAL)

Siyi Pan, Xiaoyun Xu, A. Iqbal, 2023, Food Bioscience.

Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products

Siyi Pan, Xiaoyun Xu, A. Iqbal, 2022, Journal of food processing and preservation.

Browning inhibition in fresh-cut Chinese water chestnut under high pressure CO2 treatment: Regulation of reactive oxygen species and membrane lipid metabolism.

Siyi Pan, Xiaoyun Xu, A. Iqbal, 2023, Food chemistry.

Cyclic variable temperature conditioning induces the rapid sweetening of sweet potato tuberous roots by regulating the sucrose metabolism.

Lufeng Wang, Xiaoyun Xu, A. Iqbal, 2023, Food chemistry.

Widely targeted metabolomics analysis reveals the potential metabolic network of high-pressure carbon dioxide regulating fresh-cut Chinese water chestnut yellowing

Xiaoyun Xu, A. Iqbal, A. Murtaza, 2024, Food Bioscience.