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Food Science and Biotechnology|April 17, 2020
Modelling and kinetic study of microwave assisted drying of ginger and onion with simultaneous extraction of bioactive compoundsMuhammad Kashif Iqbal Khan, Abid Aslam Maan, Rana Muhammad Aadil, et al.Food Science & Nutrition|January 1, 2020
Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditionsMuhammad Afzaal, Azmat Ullah Khan, Farhan Saeed, et al.Critical Reviews in Food Science and Nutrition|October 6, 2022
An appealing review of industrial and nutraceutical applications of pistachio wasteSyed Ali Hassan, Mueen Abbas, Sania Zia, et al.Food Science & Nutrition|July 17, 2023
Microwave-vacuum extraction cum drying of tomato slices: Optimization and functional characterizationTayyaba Alvi, Muhammad Kashif Iqbal Khan, Abid Aslam Maan, et al.Food Science & Nutrition|March 18, 2020
Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice creamMuhammad Afzaal, Azmat Ullah Khan, Farhan Saeed, et al.Journal of Colloid and Interface Science|September 12, 2012
Microfluidic preparation and self diffusion PFG-NMR analysis of monodisperse water-in-oil-in-water double emulsionsEric Hughes, Abid Aslam Maan, Simone Acquistapace, et al.Foods (Basel, Switzerland)|March 19, 2020
Antibiotics, Acid and Heat Tolerance of Honey adapted Escherichia coli, Salmonella Typhi and Klebsiella pneumoniaeRabia Ayub, Muhammad Umer, Abid Aslam Maan, et al.Foods (Basel, Switzerland)|October 20, 2019
Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw MilkCitlalli Celeste González Ariceaga, Muhammad Inam Afzal, Muhammad Umer, et al.Pageof 2