I. Khan

发表

Differential Techniques Used for Detection of Cryptosporidium Oocysts in Stool Specimens

A. Ullah, M. Ijaz, S. Shams, 2016 .

Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks.

M. Huang, Xinghu Zhou, I. Khan, 2020, Journal of food protection.

Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon.

Guang-hong Zhou, M. Huang, Lujuan Xing, 2017, Food chemistry.

Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine.

Ming-Ray Huang, Xinghu Zhou, I. Khan, 2021, Food chemistry.

Effect of processing conditions and simulated gastrointestinal digestion on the activity of angiotensin I-converting enzyme (ACE) inhibitory peptide derived from duck meat hydrolysate

Guang-hong Zhou, Tingting Li, Jichao Huang, 2019, CyTA - Journal of Food.

Alpha lipoic acid supplementation ameliorates the wrath of simulated tropical heat and humidity stress in male Murrah buffaloes

V. P. Maurya, M. Sarkar, V. S. Chouhan, 2019, International Journal of Biometeorology.

The effect of oxidation and Maillard reaction on formation of Nε -carboxymethyllysine and Nε-carboxyethyllysine in prepared chicken breast

Jichao Huang, Xinghu Zhou, I. Khan, 2019, CyTA - Journal of Food.

Formation of Nϵ-Carboxymethyllysine and Nϵ-Carboxyethyllysine in Prepared Chicken Breast by Pan Frying.

M. Huang, Xinghu Zhou, I. Khan, 2019, Journal of food protection.

Prevalence of Respiratory Morbidity among Traffic Police in Peshawar Khyber Pakhtunkhwa

A. Khan, I. Khan, A. Rahim, 2022, Journal of Farkhanda Institute of Nursing And Public Health (JFINPH).

Air frying combined with grape seed extract inhibits Nε-carboxymethyllysine and Nε-carboxyethyllysine by controlling oxidation and glycosylation.

M. Huang, Jichao Huang, I. Khan, 2020, Poultry science.

Gut inflammation exacerbates hepatic injury in C57BL/6J mice via gut-vascular barrier dysfunction with high-fat-incorporated meat protein diets.

Chunbao Li, I. Khan, M. S. Hashmi, 2020, Food & function.

A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products

Jichao Huang, I. Khan, Yiqun Cheng, 2020, Trends in Food Science & Technology.

Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel.

Ji Luo, Daoying Wang, Weimin Xu, 2022, Food chemistry.

Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures.

Jichao Huang, I. Khan, Arif Memon, 2019, Meat science.

Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage.

Daoying Wang, Weimin Xu, M. Ijaz, 2020, Journal of food science.

Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere.

Guang-hong Zhou, Yuchen Guo, Jichao Huang, 2018, Journal of Food Science.

COMPARATIVE STUDY OF TRADITIONAL FORMALDEHYDE VERSUS FORMALDEHYDE FREE- SATURATED SALT AS EMBALMING SOLUTIONS FOR GROSS ANATOMY AND SURGICAL TRAINING OF STUDENTS

S. Aslam, S. Masood, R. Akhtar, 2018 .

Meat proteins in a high-fat diet have a substantial impact on intestinal barriers through mucus layer and tight junction protein suppression in C57BL/6J mice.

Xinglian Xu, Chunbao Li, Di Zhao, 2019, Food & function.

Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies.

Daoying Wang, Weimin Xu, Y. Zou, 2021, Meat science.

Toxicity of cadmium on the growth and yield of Solanum melongena L.

I. Khan, M. Khan, Geeta Siddhu, 2008, Journal of environmental biology.

Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds.

Jichao Huang, M. Ijaz, I. Khan, 2019, Journal of food science.

Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation.

I. Khan, Yiqun Cheng, Zongshuai Zhu, 2019, Journal of the science of food and agriculture.

The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation

I. Khan, Zongshuai Zhu, A. Bassey, 2023, Food Science and Human Wellness.

Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation

I. Khan, Zongshuai Zhu, A. Bassey, 2021, LWT.

Meat Protein in High Fat Diet Induces Adipogensis and Dyslipidemia by Altering Gut Microbiota and Endocannabinoid Dysregulation in the Adipose Tissue of Mice.

Chunbao Li, Di Zhao, M. Ijaz, 2020, Journal of agricultural and food chemistry.

Content of free and protein‐binding Nε‐carboxymethyllysine and Nε‐carboxyethyllysine in different parts of braised chicken

Jichao Huang, I. Khan, Yiqun Cheng, 2020, Food science & nutrition.

Editorial: Hazardous substances from food processing: Formation and control, biotoxicity and mitigation

I. Khan, Kezhou Cai, Chong Wang, 2022, Frontiers in Nutrition.

Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities.

Ji Luo, Daoying Wang, Weimin Xu, 2021, Food chemistry.

Perilla frutescens seed meal as a fat substitute mitigates heterocyclic amine formation and protein oxidation and improves fatty acid profile of pan-fried chicken patties

F. Chen, A. Nawaz, Mingfu Wang, 2022, Frontiers in Nutrition.