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Iftikhar Ali Khan

Showing results (1-10 of 36) with videos related to

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Frontiers in Nutrition|January 6, 2023
Editorial: Hazardous substances from food processing: Formation and control, biotoxicity and mitigationIftikhar Ali Khan, Chong Wang, Kezhou Cai
Journal of Food Protection|December 6, 2024
Public Health Risks Associated with Food Process Contaminants - A ReviewAhmadullah Zahir, Zhiwen Ge, Iftikhar Ali Khan
Urology Annals|March 29, 2021
Wunderlich syndrome with spontaneous renal hemorrhage into renal angiomyolipomaTanweer Bhatty, Ahmad Zia, Iftikhar Ali Khan, et al.
Journal of Ayub Medical College, Abbottabad : JAMC|July 18, 2015
URETERIC ANGIOMYOLIPOMA CAUSING UNILATERAL PELVI-URETERIC JUNCTION OBSTRUCTIONIftikhar Ali Khan, Durre Shahab, Asad Rehman, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 22, 2024
Food process contaminants: formation, occurrence, risk assessment and mitigation strategies - a reviewAhmadullah Zahir, Iftikhar Ali Khan, Maazullah Nasim, et al.
Journal of Food Protection|January 24, 2020
Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled DrumsticksMingjun Yao, Iftikhar Ali Khan, Yiqun Cheng, et al.
Journal of Food Science|November 28, 2017
Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified AtmosphereYang Zhai, Jichao Huang, Iftikhar Ali Khan, et al.
Ultrasonics Sonochemistry|March 26, 2022
Evaluation of ultrasound-assisted <sub>L</sub>-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin propertiesHaibo Shi, Iftikhar Ali Khan, Ruyi Zhang, et al.
Meat Science|September 16, 2018
Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperaturesIftikhar Ali Khan, Dongmei Liu, Mingjun Yao, et al.
Food Chemistry|March 16, 2021
Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of N<sup>ε</sup>-carboxymethyllysine and N<sup>ε</sup>-carboxyethyllysineZongshuai Zhu, Jing Yang, Xinghu Zhou, et al.
Pageof 4

Showing results (1-10 of 36) with videos related to

Sort By:
Pageof 4
Frontiers in Nutrition|January 6, 2023
Editorial: Hazardous substances from food processing: Formation and control, biotoxicity and mitigationIftikhar Ali Khan, Chong Wang, Kezhou Cai
Journal of Food Protection|December 6, 2024
Public Health Risks Associated with Food Process Contaminants - A ReviewAhmadullah Zahir, Zhiwen Ge, Iftikhar Ali Khan
Urology Annals|March 29, 2021
Wunderlich syndrome with spontaneous renal hemorrhage into renal angiomyolipomaTanweer Bhatty, Ahmad Zia, Iftikhar Ali Khan, et al.
Journal of Ayub Medical College, Abbottabad : JAMC|July 18, 2015
URETERIC ANGIOMYOLIPOMA CAUSING UNILATERAL PELVI-URETERIC JUNCTION OBSTRUCTIONIftikhar Ali Khan, Durre Shahab, Asad Rehman, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 22, 2024
Food process contaminants: formation, occurrence, risk assessment and mitigation strategies - a reviewAhmadullah Zahir, Iftikhar Ali Khan, Maazullah Nasim, et al.
Journal of Food Protection|January 24, 2020
Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled DrumsticksMingjun Yao, Iftikhar Ali Khan, Yiqun Cheng, et al.
Journal of Food Science|November 28, 2017
Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified AtmosphereYang Zhai, Jichao Huang, Iftikhar Ali Khan, et al.
Ultrasonics Sonochemistry|March 26, 2022
Evaluation of ultrasound-assisted <sub>L</sub>-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin propertiesHaibo Shi, Iftikhar Ali Khan, Ruyi Zhang, et al.
Meat Science|September 16, 2018
Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperaturesIftikhar Ali Khan, Dongmei Liu, Mingjun Yao, et al.
Food Chemistry|March 16, 2021
Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of N<sup>ε</sup>-carboxymethyllysine and N<sup>ε</sup>-carboxyethyllysineZongshuai Zhu, Jing Yang, Xinghu Zhou, et al.
Pageof 4