| Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties A Shakoor, C Zhang, J Xie, X Yang Food Chemistry 393, 133416, 2022 | 142 | 2022 |
| Aroma compounds identified in cooked meat: A review A Sohail, S Al-Dalali, J Wang, J Xie, A Shakoor, S Asimi, H Shah, P Patil Food Research International 157, 111385, 2022 | 133 | 2022 |
| Effect of sucrose and stabilizer on the overall quality of guava bar M Khan, M Ayub, Y Durrani, S Wahab, M Ali, SA Ali, A Shakoor, ... World Journal of Pharmacy and Pharmaceutical Science 3 (5), 130-146, 2014 | 19 | 2014 |
| Effect of different levels of sucrose-glucose mixture on overall quality of guava bar A Shakoor, M Ayub, S Wahab, M Khan, A Khan, Z Rahman Journal of Food Processing and Technology 6, 1-7, 2015 | 17 | 2015 |
| Inhibitory effect of ginger and turmeric on Rhizopus stolonifer growth on bread A Muhammad, Z Rahman, M Ayub, Y Durrani, SA Ali, A Tabassum, ... Journal of Food Processing & Technology 5 (5), 1, 2014 | 10 | 2014 |
| Glochidion ellipticum Wight extracts ameliorate dextran sulfate sodium-induced colitis in mice by modulating nuclear factor kappa-light-chain-enhancer of activated … I Hossen, W Hua, A Mehmood, RN Raka, S Jingyi, J Jian-Ming, X Min, ... Journal of Pharmacy and Pharmacology 73 (3), 410-423, 2021 | 7 | 2021 |
| The number and position of unsaturated bonds in aliphatic aldehydes affect the cysteine-glucose Maillard reaction: Formation mechanism and comparison of volatile compounds W Du, Y Wang, Q Yan, S Bai, Y Huang, L Li, Y Mu, A Shakoor, B Fan, ... Food Research International 173, 113337, 2023 | 5 | 2023 |
| Effect of sucrose and stabilizer on the overall quality of guava bar. MK Majid Khan, M Ayub, Y Durrani, S Wahab, AM Ali Muhammad, SA Ali, ... | 1 | 2014 |
| Unveiling improval changes in fried chicken flavor by glucose-curing treatment based on molecular sensory science A Shakoor, Z Pei, S Al-Dalali, X Wang, J Xie, X Yang Journal of Food Composition and Analysis 124, 105697, 2023 | | 2023 |
| Effect of different levels of sucrose-glucose mixture on overall quality of guava bar. AS Ashbala Shakoor, MA Muhammad Ayub, SW Said Wahab, ... | | 2015 |
