| Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures IA Khan, D Liu, M Yao, A Memon, J Huang, M Huang Meat Science 147, 70-81, 2019 | 82 | 2019 |
| A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products Z Zhu, M Huang, Y Cheng, IA Khan, J Huang Trends in Food Science & Technology 98, 30-40, 2020 | 61 | 2020 |
| Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry A Nawaz, S Irshad, IA Khan, I Khalifa, N Walayat, RM Aadil, M Kumar, ... Food Research International 157, 111322, 2022 | 51 | 2022 |
| Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon S Zhang, C Zhang, Y Qiao, L Xing, D Kang, IA Khan, M Huang, G Zhou Food Chemistry 237, 779-785, 2017 | 51 | 2017 |
| 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 M Hussain, MU Ijaz, MI Ahmad, IA Khan, SA Brohi, AU Shah, KI Shinwari, ... Food & function 10 (10), 6903-6914, 2019 | 41 | 2019 |
| Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities IA Khan, J Luo, H Shi, Y Zou, A Khan, Z Zhu, W Xu, D Wang, M Huang Food chemistry 368, 130845, 2022 | 36 | 2022 |
| Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage IA Khan, W Xu, D Wang, A Yun, A Khan, Z Zongshuai, MU Ijaz, C Yiqun, ... Journal of Food Science 85 (3), 618-627, 2020 | 36 | 2020 |
| Study on adulteration and composition of milk sold at Badin GMLRABNS ABDUL AZIZ SOOMRO, MUHAMMAD KHASKHELI, MUHAMMAD AWAIS MEMON,GHULAM ... International Journal of Research in Applied, Natural and Social Sciences 2 …, 2014 | 35* | 2014 |
| Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies IA Khan, A Khan, Y Zou, Z Zongshuai, W Xu, D Wang, M Huang Meat Science 184, 108693, 2022 | 30 | 2022 |
| Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation Z Zhu, AP Bassey, IA Khan, M Huang, X Zhang LWT 147, 111550, 2021 | 28 | 2021 |
| Meat protein in high-fat diet induces adipogensis and dyslipidemia by altering gut microbiota and endocannabinoid dysregulation in the adipose tissue of mice MU Ijaz, MI Ahmad, M Hussain, IA Khan, D Zhao, C Li Journal of agricultural and food chemistry 68 (13), 3933-3946, 2020 | 28 | 2020 |
| Effects of cooking methods and tea marinades on the formation of heterocyclic amines and benzo [a] pyrene in grilled drumsticks M Yao, IA Khan, Y Cheng, Y Ang, X Zhou, M Huang Journal of Food protection 83 (2), 365-376, 2020 | 28 | 2020 |
| Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken Y Cheng, M Yao, Z Zhu, X Dong, I Ali Khan, J Huang, X Zhou, M Huang, ... Food Additives & Contaminants: Part A 36 (7), 1032-1041, 2019 | 27 | 2019 |
| High fat diet incorporated with meat proteins changes biomarkers of lipid metabolism, antioxidant activities, and the serum metabolomic profile in Glrx1−/− mice MI Ahmad, MU Ijaz, M Hussain, IA Khan, N Mehmood, SM Siddiqi, C Liu, ... Food & function 11 (1), 236-252, 2020 | 25 | 2020 |
| Formation of Nϵ-carboxymethyllysine and Nϵ-carboxyethyllysine in prepared chicken breast by pan frying Z Zhu, Y Cheng, S Huang, M Yao, Y Lei, IA Khan, M Huang, X Zhou Journal of food protection 82 (12), 2154-2160, 2019 | 22 | 2019 |
| The effect of oxidation and Maillard reaction on formation of Nε -carboxymethyllysine and Nε-carboxyethyllysine in prepared chicken breast Z Zhu, S Huang, IA Khan, Y Cheng, Y Yu, C Zhang, J Huang, M Huang, ... CyTA-Journal of Food 17 (1), 685-694, 2019 | 22 | 2019 |
| Occurrence of heterocyclic amines in commercial fast‐food meat products available on the Chinese market and assessment of human exposure to these compounds IA Khan, C Yiqun, Z Zongshuai, MU Ijaz, SA Brohi, MI Ahmad, C Shi, ... Journal of food science 84 (1), 192-200, 2019 | 21 | 2019 |
| Shelf‐Life of boiled salted duck meat stored under normal and modified atmosphere Y Zhai, J Huang, IA Khan, Y Guo, M Huang, G Zhou Journal of food science 83 (1), 147-152, 2018 | 21 | 2018 |
| Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties H Shi, IA Khan, R Zhang, Y Zou, W Xu, D Wang Ultrasonics Sonochemistry 85, 105987, 2022 | 19 | 2022 |
| Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine Z Zhu, J Yang, X Zhou, IA Khan, AP Bassey, M Huang Food Chemistry 353, 129487, 2021 | 19 | 2021 |
