Search Results - "Khan, Iftikhar Ali"

  • Showing 1 - 20 results of 114
Refine Results
  1. 1

    This result is not displayed to guests.

    Linked Full Text
    Save to List
  2. 2
    Public Health Risks Associated with Food Process Contaminants – A Review

    Public Health Risks Associated with Food Process Contaminants – A Review

    Zahir, Ahmadullah 1, ⁎, Ge, Zhiwen 2, Khan, Iftikhar Ali 3

    Linked Full Text
    Save to List
  3. 3
    Meat Protein in High-Fat Diet Induces Adipogensis and Dyslipidemia by Altering Gut Microbiota and Endocannabinoid Dysregulation in the Adipose Tissue of Mice

    Meat Protein in High-Fat Diet Induces Adipogensis and Dyslipidemia by Altering Gut Microbiota and Endocannabinoid Dysregulation in the Adipose Tissue of Mice

    Ijaz, Muhammad Umairaff1, aff2, aff3, aff4, Ahmad, Muhammad Ijazaff1, aff2, aff3, aff4, Hussain, Muzhairaff1, aff2, aff3, aff4, Khan, Iftikhar Aliaff1, aff2, aff3, aff4, Zhao, Diaff1, aff2, aff3, aff4, Li, Chunbaoaff1, aff2, aff3, aff4, aff5, aff6

    Save to List
  4. 4
    The inhibitory effects of endophytic metabolites on glycated proteins under non-communicable disease conditions: A review

    The inhibitory effects of endophytic metabolites on glycated proteins under non-communicable disease conditions: A review

    Nawaz, Muhammad, Afridi, Muhammad Naveed, Ullah, Irfan, Khan, Iftikhar Ali, Ishaq, Muhammad Saqib, Su, Yuting, Rizwan, Hafiz Muhammad, Cheng, Ka-Wing, Zhou, Qian, Wang, Mingfu

    Linked Full Text
    Save to List
  5. 5
    The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation

    The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation

    Zhu, Zongshuai, Bassey, Anthony Pius, Huang, Ming, Khan, Iftikhar Ali

    Linked Full Text
    Save to List
  6. 6
    Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation

    Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation

    Fang, Rui, Zhu, Zongshuai, Bassey, Anthony Pius, Khan, Iftikhar Ali, Huang, Ming

    Linked Full Text
    Save to List
  7. 7

    This result is not displayed to guests.

    Linked Full Text
    Save to List
  8. 8
    Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation

    Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation

    Zhu, Zongshuai, Bassey, Anthony Pius, Khan, Iftikhar Ali, Huang, Ming, Zhang, Xibin

    Linked Full Text
    Save to List
  9. 9
    Air frying combined with grape seed extract inhibits Nε-carboxymethyllysine and Nε-carboxyethyllysine by controlling oxidation and glycosylation

    Air frying combined with grape seed extract inhibits Nε-carboxymethyllysine and Nε-carboxyethyllysine by controlling oxidation and glycosylation

    Zhu, Zongshuai, Fang, Rui, Yang, Jing, Khan, Iftikhar Ali, Huang, Jichao, Huang, Ming

    Linked Full Text
    Save to List
  10. 10

    This result is not displayed to guests.

    HTML Full Text PDF Full Text
    Save to List
  11. 11

    This result is not displayed to guests.

    Linked Full Text
    Save to List
  12. 12
    Food process contaminants: formation, occurrence, risk assessment and mitigation strategies – a review.

    Food process contaminants: formation, occurrence, risk assessment and mitigation strategies – a review.

    Zahir, Ahmadullah1 (AUTHOR), Khan, Iftikhar Ali2 (AUTHOR) ifti_vet@szu.edu.cn, Nasim, Maazullah3 (AUTHOR), Azizi, Mohammad Naeem4 (AUTHOR), Azi, Fidelis5 (AUTHOR)

    Linked Full Text
    Save to List
  13. 13

    This result is not displayed to guests.

    View this record from ISI Web of Science
    Linked Full Text
    Save to List
  14. 14
    Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives.

    Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives.

    Baoping Shi, Huaixu Wang, Nawaz, Asad, Khan, Iftikhar Ali, Qi Wang, Danyue Zhao, Ka-Wing Cheng

    Linked Full Text
    Save to List
  15. 15

    This result is not displayed to guests.

    View this record from ISI Web of Science
    Save to List
  16. 16

    This result is not displayed to guests.

    View this record from ISI Web of Science
    Linked Full Text
    Save to List
  17. 17

    This result is not displayed to guests.

    View this record from ISI Web of Science
    Linked Full Text
    Save to List
  18. 18

    This result is not displayed to guests.

    View this record from ISI Web of Science
    Linked Full Text
    Save to List
  19. 19

    This result is not displayed to guests.

    View this record from ISI Web of Science
    Linked Full Text
    Save to List
  20. 20

    This result is not displayed to guests.

    View this record from ISI Web of Science
    Linked Full Text
    Save to List

Search Tools: