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Food Chemistry|December 4, 2014
Effect of multiple freeze-thaw cycles on the quality of chicken breast meatSher Ali, Wangang Zhang, Nasir Rajput, et al.Journal of Nanoscience and Nanotechnology|September 8, 2018
A Review on NanoPCR: History, Mechanism and ApplicationsZeeshan Ali, Gang Jin, Zhili Hu, et al.Journal of Agricultural and Food Chemistry|June 27, 2012
Effects of dietary sodium selenite and selenium yeast on antioxidant enzyme activities and oxidative stability of chicken breast meatHussain Ahmad, Jinke Tian, Jianjun Wang, et al.Langenbeck'S Archives of Surgery|March 23, 2018
Incidence and management of arterial injuries during pancreatectomyDyre Kleive, Mushegh A Sahakyan, Ammar Khan, et al.Meat Science|June 12, 2016
Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processingHuijuan Yang, Muhammad Ammar Khan, Xiaobo Yu, et al.Frontiers in Cardiovascular Medicine|May 7, 2026
Endothelial and cardiac dysfunction in long COVID With cardiovascular symptoms is associated with imbalance in the ADMA-DDAH-NOx pathwayMohamed Saad Rakab, Imaduddin Mirza, Mohamed M Ali, et al.Food Chemistry|March 26, 2022
Desmin as molecular chaperone for myofibrillar degradation during freeze-thaw cyclesSher Ali, Muhammad Ammar Khan, Nasir Rajput, et al.Life Sciences|July 6, 2023
Anti-inflammatory, anti-proliferative and anti-psoriatic potential of apigenin in RAW 264.7 cells, HaCaT cells and psoriasis like dermatitis in BALB/c miceVipin Kumar Singh, Debasish Sahoo, Kirti Agrahari, et al.Food Chemistry|March 19, 2016
Effect of protein structure on water and fat distribution during meat gellingHuijuan Yang, Wangang Zhang, Teng Li, et al.Food Chemistry|December 4, 2018
Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breastMuhammad Ammar Khan, Sher Ali, Huijuan Yang, et al.Pageof 4