| Isolation and characterisation of collagen extracted from the skin of striped catfish (Pangasianodon hypophthalmus) P Singh, S Benjakul, S Maqsood, H Kishimura Food chemistry 124 (1), 97-105, 2011 | 464 | 2011 |
| Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications TH Quan, S Benjakul, T Sae-leaw, AK Balange, S Maqsood Trends in Food Science & Technology 91, 507-517, 2019 | 438 | 2019 |
| Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince S Maqsood, S Benjakul Food Chemistry 119 (1), 123-132, 2010 | 378 | 2010 |
| Phenolic compounds and plant phenolic extracts as natural antioxidants in prevention of lipid oxidation in seafood: A detailed review S Maqsood, S Benjakul, A Abushelaibi, A Alam Comprehensive Reviews in Food Science and Food Safety 13 (6), 1125-1140, 2014 | 323 | 2014 |
| Bioactive compounds from date fruit and seed as potential nutraceutical and functional food ingredients S Maqsood, O Adiamo, M Ahmad, P Mudgil Food chemistry 308, 125522, 2020 | 294 | 2020 |
| Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion M Ahmad, P Mudgil, A Gani, F Hamed, FA Masoodi, S Maqsood Food chemistry 270, 95-104, 2019 | 280 | 2019 |
| Emerging role of phenolic compounds as natural food additives in fish and fish products S Maqsood, S Benjakul, F Shahidi Critical reviews in food science and nutrition 53 (2), 162-179, 2013 | 263 | 2013 |
| Characterization and identification of novel antidiabetic and anti-obesity peptides from camel milk protein hydrolysates P Mudgil, H Kamal, GC Yuen, S Maqsood Food chemistry 259, 46-54, 2018 | 208 | 2018 |
| Identification of novel dipeptidyl peptidase IV (DPP-IV) inhibitory peptides in camel milk protein hydrolysates AB Nongonierma, S Paolella, P Mudgil, S Maqsood, RJ FitzGerald Food Chemistry 244, 340-348, 2018 | 154 | 2018 |
| Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems KA Al-Shamsi, P Mudgil, HM Hassan, S Maqsood Journal of dairy science 101 (1), 47-60, 2018 | 147 | 2018 |
| Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage S Maqsood, S Benjakul, AK Balange Food Chemistry 130 (2), 408-416, 2012 | 147 | 2012 |
| Opportunities and challenges for functional and medicinal beverages: Current and future trends M Nazir, S Arif, RS Khan, W Nazir, N Khalid, S Maqsood Trends in Food Science & Technology 88, 513-526, 2019 | 136 | 2019 |
| Immunomodulatory and growth promoting effect of dietary levamisole in Cyprinus carpio fingerlings against the challenge of Aeromonas hydrophila S Maqsood, MH Samoon, P Singh Turkish Journal of Fisheries and Aquatic Sciences 9 (1), 2009 | 128 | 2009 |
| Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices S Maqsood, S Benjakul Food Chemistry 121 (1), 29-38, 2010 | 118 | 2010 |
| Emerging role of immunostimulants in combating the disease outbreak in aquaculture. S Maqsood, P Singh, MH Samoon, K Munir International Aquatic Research (Islamic Azad University, Tonekabon Branch) 3 (3), 2011 | 116 | 2011 |
| Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage S Maqsood, S Benjakul Food chemistry 124 (2), 459-467, 2011 | 110 | 2011 |
| Effect of dietary chitosan on non-specific immune response and growth of Cyprinus carpio challenged with Aeromonas hydrophila S Maqsood, P Singh, MH Samoon, A Khansaheb Balange International Aquatic Research 2 (2), 77-85, 2010 | 108 | 2010 |
| Comparative studies on molecular changes and pro-oxidative activity of haemoglobin from different fish species as influenced by pH S Maqsood, S Benjakul Food Chemistry 124 (3), 875-883, 2011 | 105 | 2011 |
| Inhibitory properties of camel whey protein hydrolysates toward liver cancer cells, dipeptidyl peptidase-IV, and inflammation H Kamal, S Jafar, P Mudgil, C Murali, A Amin, S Maqsood Journal of Dairy Science 101 (10), 8711-8720, 2018 | 99 | 2018 |
| Dipeptidyl peptidase IV (DPP-IV) inhibitory properties of camel milk protein hydrolysates generated with trypsin AB Nongonierma, S Paolella, P Mudgil, S Maqsood, RJ FitzGerald Journal of Functional Foods 34, 49-58, 2017 | 97 | 2017 |
Priti MudgilUnited Arab Emirates University在 uaeu.ac.ae 的电子邮件经过验证
