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Khizar Hayat

Quaid-i-Azam University
Jiangnan University

28

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1560

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Green synthesis of selenium based N-heterocyclic carbene compounds; structural, in-vitro anticancer and molecular docking studies

2021 Computational Biology and Chemistry
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Analysis of Water in the Area of District Sahiwal for Heavy Metals (A Case Study)

2018 Pakistan journal of scientific and industrial research
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Tea and its consumption: benefits and risks.

2015 Critical Reviews in Food Science and Nutrition
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Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

2013 Food Research International
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Ascorbic Acid: Microencapsulation Techniques and Trends—A Review

2012 Food Reviews International
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Improving Blended Carrot-Orange Juice Quality by the Addition of Cyclodextrins During Enzymatic Clarification

2012 Food and Bioprocess Technology
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Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi

2012 Food Hydrocolloids
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Inhibiting the color formation by gradient temperature‐elevating Maillard reaction of soybean peptide‐xylose system based on interaction of l‐cysteine and Amadori compounds

2012 Journal of Peptide Science
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Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

2012 Food and Bioprocess Technology
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Effect of ultrafiltration and fining adsorbents on the clarification of green tea

2011 Journal of Food Engineering
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Citations (40)