Zuhaib F. Bhat

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Sunil KumarProfessor in Livestock Products Technology at SKUAST-JammuVerificeret mail på skuastj.org
Alaa BekhitProfessor of Food Science, University of OtagoVerificeret mail på otago.ac.nz
James David MortonLincoln UniversityVerificeret mail på lincoln.ac.nz
Rana Muhammad AadilNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanVerificeret mail på uaf.edu.pk
Pavan KumarGuru Angad Dev Veterinary and Animal Sciences University Ludhiana, India & Universiti Putra MalaysiaVerificeret mail på gadvasu.in
Tanyaradzwa MungureResearch Fellow, University of MelbourneVerificeret mail på unimelb.edu.au
Simranjeet KaurAssistant ProfessorVerificeret mail på gadvasu.in
Dr. Rai Naveed ArshadInstitute of High Voltage & High Current, UTM, MalaysiaVerificeret mail på graduate.utm.my
Muhammad Azher BhattiResearcher, Norwegian University of Life SciencesVerificeret mail på nmbu.no
Ajay S. DesaiAssistant Professor. College of Fisheries, Dr.BSKKV, IndiaVerificeret mail på lincolnuni.ac.nz
Isam A. Mohamed AhmedProfessor of Food Science and Technology, King Saud UniversityVerificeret mail på ksu.edu.sa
Riaz ShahSKUAST KashmirVerificeret mail på skuastkashmir.ac.in
Ume Roobab QazalbashSouth China University of TechnologyVerificeret mail på mail.scut.edu.cn
Xi GongLincoln UniversityVerificeret mail på lincolnuni.ac.nz
Basharat BhatUniversity of OtagoVerificeret mail på snu.edu.in
Dr Rajiv Ranjan KumarSr. Scientist, Indian Veterinary research Institute, IzatnagarVerificeret mail på icar.gov.in

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Zuhaib F. Bhat

SKUAST-Jammu

Verificeret mail på skuastj.org - Startside

Meat Biochemistry Processing Packaging Dairy Technology


Titel Sortér efter henvisninger Sortér efter årstal Sortér efter titel	Citeret af Citeret af	År
In vitro meat production: Challenges and benefits over conventional meat production ZF Bhat, S Kumar, H Fayaz Journal of integrative agriculture 14 (2), 241-248, 2015	390	2015
Bioactive peptides of animal origin: a review ZF Bhat, S Kumar, HF Bhat Journal of food science and technology 52, 5377-5392, 2015	389	2015
Perspective of membrane technology in dairy industry: A review P Kumar, N Sharma, R Ranjan, S Kumar, ZF Bhat, DK Jeong Asian-Australasian journal of animal sciences 26 (9), 1347, 2013	342	2013
Prospectus of cultured meat—advancing meat alternatives ZF Bhat, H Fayaz Journal of food science and technology 48, 125-140, 2011	275	2011
Role of calpain system in meat tenderness: A review ZF Bhat, JD Morton, SL Mason, AEDA Bekhit Food Science and Human Wellness 7 (3), 196-204, 2018	244	2018
In vitro meat: A future animal-free harvest ZF Bhat, S Kumar, HF Bhat Critical reviews in food science and nutrition 57 (4), 782-789, 2017	202	2017
Current and future prospects for the use of pulsed electric field in the meat industry ZF Bhat, JD Morton, SL Mason, AEDA Bekhit Critical Reviews in Food Science and Nutrition 59 (10), 1660-1674, 2019	201	2019
Milk and dairy products as functional foods: a review. ZF Bhat, HB Hina Bhat	195	2011
Applied and emerging methods for meat tenderization: A comparative perspective ZF Bhat, JD Morton, SL Mason, AEDA Bekhit Comprehensive Reviews in Food Science and Food Safety 17 (4), 841-859, 2018	176	2018
Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest ZF Bhat, JD Morton, SL Mason, AEDA Bekhit, HF Bhat Comprehensive Reviews in Food Science and Food Safety 18 (4), 1192-1208, 2019	152	2019
Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as colorants in food products BG Nabi, K Mukhtar, W Ahmed, MF Manzoor, MMAN Ranjha, M Kieliszek, ... Food Bioscience, 102403, 2023	143	2023
Animal-free meat biofabrication. ZF Bhat, HB Hina Bhat	143	2011
The fourth industrial revolution in the food industry—part II: Emerging food trends A Hassoun, AED Bekhit, AR Jambrak, JM Regenstein, F Chemat, ... Critical Reviews in Food Science and Nutrition 64 (2), 407-437, 2024	134	2024
The application of pulsed electric field as a sodium reducing strategy for meat products ZF Bhat, JD Morton, SL Mason, AEDA Bekhit Food chemistry 306, 125622, 2020	124	2020
Thermal Processing Implications on the Digestibility of Meat, Fish and Seafood Proteins HFB Zuhaib F Bhat, James D Morton, Alaa El-Din A Bekhit, Sunil Kumar Comprehensive Reviews in Food Science and Food Safety, 2021	122*	2021
Paneer—An Indian soft cheese variant: a review S Kumar, DC Rai, K Niranjan, ZF Bhat Journal of food science and technology 51, 821-831, 2014	121	2014
Effect of dietary protein and processing on gut microbiota—A systematic review S Wu, ZF Bhat, RS Gounder, IA Mohamed Ahmed, FY Al-Juhaimi, Y Ding, ... Nutrients 14 (3), 453, 2022	114	2022
Preservative effect of Asparagus racemosus: A novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products S Noor, ZF Bhat, S Kumar, RJ Mudiyanselage Meat science 139, 207-212, 2018	105	2018
Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows ZF Bhat, JD Morton, X Zhang, SL Mason, AEDA Bekhit Food Research International 127, 108708, 2020	101	2020
Pomegranate (Punica granatum) rind extract as a novel preservative in cheese D Mahajan, ZF Bhat, S Kumar Food Bioscience 12, 47-53, 2015	99	2015

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