S. Maqsood

发表

Lactobacillus acidophilus: Characterization of the Species and Application in Food Production

Asma Sohail, T. Masud, Asif Ahmad, 2014, Critical reviews in food science and nutrition.

Chicken blood promotes growth of Listeria monocytogenes, Salmonella Typhimurium, Campylobacter jejuni and Pseudomonas aeruginosa in minced chicken during refrigerated storage.

S. Benjakul, K. Vongkamjan, S. Maqsood, 2015 .

Opportunities and Challenges for the Electronic Commerce Deployment in Saudi Arabia

S. Maqsood, Asra Inkesar, 2019, European Journal of Business and Management.

Streptococcus thermophilus bacteriocin , from production to their application : An overview

T. Masud, I. Haque, S. Maqsood, 2012 .

Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice.

S. Benjakul, A. Balange, S. Maqsood, 2009, Journal of food science.

Enterocins of Enterococcus faecium, emerging natural food preservatives

Q. Ain, T. Masud, S. Maqsood, 2011, Annals of Microbiology.

SHORT COMMUNICATION In vitro pre-selection criteria for probiotic Lactobacillus acidophilus TS1 isolated from fermented milk product, Dahi

T. Masud, S. Sammi, S. Maqsood, 2013 .

Streptococcus thermophilus bacteriocin, from production to their application: An overview

T. Masud, I. Haque, S. Maqsood, 2012 .

Preservation of raw buffalo's milk by the activation of lactoperoxidase system and its effect on yogurt preparation.

T. Masud, Sadia Khalid, A. Bilal, 2010 .

Characterization of lactic acid bacteria isolated from indigenous dahi samples for potential source of starter culture

F. Hasan, T. Masud, S. Maqsood, 2013 .

Preliminary characterisation of bacteriocin produced byLactobacillus acidophilus TS1 isolated from traditional dahi

F. Hasan, T. Masud, S. Maqsood, 2008, Annals of Microbiology.

Effect of Islamic slaughtering on chemical compositions and post-mortem quality changes of broiler chicken meat.

S. Benjakul, S. Maqsood, S. Wattanachant, 2014 .