Muhammad Abid

发表

Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements

Sameh A. Korma, I. Cacciotti, M. Umair, 2022, Ultrasonics sonochemistry.

Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties

Guang-hong Zhou, Jinxuan Cao, R. Tume, 2014 .

Enhanced texture, yield and safety of a ready-to-eat salted duck meat product using a high pressure-heat process

Guang-hong Zhou, R. Tume, Sher Ali, 2014 .

Stabilizing oil-in-water emulsion with amorphous cellulose

Xiaoxiong Zeng, Peng Wang, Tao Wu, 2015 .

Rheological properties of an amorphous cellulose suspension

Xiaoxiong Zeng, Peng Wang, Tao Wu, 2014 .

Role of stilbenes against insulin resistance: A review

Muhammad Umair, M. Khan, M. Manzoor, 2021, Food science & nutrition.

Influence of power ultrasound on the quality parameters of grapefruit juice during storage

Rana Muhammad Aadil, Xin‐an Zeng, A. M. Abbasi, 2014 .

Probiotic-Based Bacteriocin: Immunity Supplementation Against Viruses. An Updated Review

Sameh A. Korma, Synan F. AbuQamar, Zhaoxin Lu, 2022, Frontiers in Microbiology.

Effect of ultrasound on different quality parameters of apple juice.

Xiaoxiong Zeng, Tao Wu, Bing Hu, 2013, Ultrasonics sonochemistry.

Thermosonication as a potential quality enhancement technique of apple juice.

Xiaoxiong Zeng, Tao Wu, Bing Hu, 2014, Ultrasonics sonochemistry.

Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry ( Fragaria ananassa cv Hongyan) fruit

Rana Muhammad Aadil, Mohanad Bashari, Muhammad Abid, 2020 .

Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice.

Xiaoxiong Zeng, Tao Wu, Bing Hu, 2014, Ultrasonics sonochemistry.

Stabilization and attributive amelioration of sugarcane juice by naturally derived preservatives using aonla and moringa extract

Rana Muhammad Aadil, A. Syed, W. Ahmed, 2021, Food science & nutrition.

Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols.

Xiaoxiong Zeng, Dan Chen, S. Jabbar, 2018, International journal of biological macromolecules.

Influences of carbon sources on the biomass, production and compositions of exopolysaccharides from Paecilomyces hepiali HN1

Xiaoxiong Zeng, Zhuqing Dai, Hong Ye, 2014 .

Optimization for production of exopolysaccharides with antitumor activity in vitro from Paecilomyces hepiali.

Xiaoxiong Zeng, Hong Ye, Bing Hu, 2014, Carbohydrate polymers.

Physicochemical parameters, bioactive compounds and microbial quality of sonicated pear juice

Xiaoxiong Zeng, Tao Wu, Bing Hu, 2016 .

Stabilizing beverage emulsions by regenerated celluloses

Li Guo, Tao Wu, Muhammad Abid, 2016 .

Nutritional, microbial and physicochemical changes in pear juice under ultrasound and commercial pasteurization during storage

Xiaoxiong Zeng, Tao Wu, Bing Hu, 2017 .

Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions

F. Awad, Xiaoxiong Zeng, Tao Wu, 2015 .

Quality of carrot juice as influenced by blanching and sonication treatments

Xiaoxiong Zeng, Tao Wu, Bing Hu, 2014 .

Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice

Xiaoxiong Zeng, Tao Wu, Bing Hu, 2014 .

Recent Advances in Plasma Technology: Influence of Atmospheric Cold Plasma on Spore Inactivation

M. Umair, Jianhao Zhang, S. Jabbar, 2021, Food Reviews International.

Ultrasonic disruption of yeast cells: Underlying mechanism and effects of processing parameters

Tao Wu, Muhammad Abid, Yuan Jin, 2015 .

Influence of sonication and high hydrostatic pressure on the quality of carrot juice

Xiaoxiong Zeng, Tao Wu, Bing Hu, 2014 .

Exploring the potential of thermosonication in carrot juice processing

Xiaoxiong Zeng, Tao Wu, Bing Hu, 2015, Journal of Food Science and Technology.

Study on combined effects of blanching and sonication on different quality parameters of carrot juice

Xiaoxiong Zeng, Tao Wu, Bing Hu, 2014, International journal of food sciences and nutrition.

Qualitative Assessment of Sonicated Apple Juice during Storage

Xiaoxiong Zeng, Tao Wu, Bing Hu, 2015 .

Study on Combined Effects of Acidification and Sonication on Selected Quality Attributes of Carrot Juice during Storage

Tao Wu, Sher Ali, Minhao Xie, 2014 .

Cysteine and homocysteine as biomarker of various diseases

Rana Muhammad Aadil, A. Siddeeg, N. Ahmad, 2020, Food science & nutrition.

ULTRASOUND-ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS AND ANTIOXIDANTS FROM CARROT POMACE: A RESPONSE SURFACE APPROACH

Xiaoxiong Zeng, Tao Wu, Bing Hu, 2015 .

Ultrasound-Assisted Extraction of Carotenoids from Carrot Pomace and Their Optimization through Response Surface Methodology

Zhaoxin Lu, M. Umair, M. Murtaza, 2021, Molecules.

Extraction Optimization, Purification, and Immunostimulatory Activity in vitro of Polyphenols from Apple (Malus domestica) Peel

Khurram Yousaf, S. Jabbar, Muhammad Abid, 2020 .

LC‐ESI‐QTOF/MS characterization of antimicrobial compounds with their action mode extracted from vine tea (Ampelopsis grossedentata) leaves

T. Sultana, M. Umair, M. Murtaza, 2022, Food science & nutrition.

Advances in the application of functional nanomaterial and cold plasma for the fresh‐keeping active packaging of meat

H. El‐Seedi, T. Sultana, M. Umair, 2023, Food Science & Nutrition.

Assessing the impact of ultra‐sonication and thermo‐ultrasound on antioxidant indices and polyphenolic profile of apple‐grape juice blend

Rana Muhammad Aadil, Abdur Rehman, Aiman Karim, 2020 .