| Aroma compounds identified in cooked meat: A review A Sohail, S Al-Dalali, J Wang, J Xie, A Shakoor, A Sailimuhan, H Shah, ... Food Research International, https://doi.org/10.1016/j.foodres.2022.1, 2022 | 184 | 2022 |
| Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat S Al-Dalali, C Li, B Xu Food Chemistry, https://doi.org/10.1016/j.foodchem.2021., 2021 | 154 | 2021 |
| Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose C Li, S Al-Dalali, Z Wang, B Xu, H Zhou Food Chemistry 386, 132728, 2022 | 119 | 2022 |
| Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin A Sarwar, T Aziz, S Al-Dalali, X Zhao, J Zhang, J ud Din, C Chen, Y Cao, ... Foods 8 (10), 468, 2019 | 93 | 2019 |
| Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation S Al-Dalali, C Li, B Xu Food Chemistry 385, 132629, 2022 | 69 | 2022 |
| Influence of curing on the metabolite profile of water-boiled salted duck L Cong, AD Sam, Z Hui, X Baocai Food Chemistry 133752, 10.1016/j.foodchem.2022.133752, 2022 | 44* | 2022 |
| Comparison of aroma profiles of traditional and modern Zhenjiang aromatic vinegars and their changes during the vinegar aging by SPME-GC-MS and GC-O S Al-Dalali, F Zheng, B Sun, F Chen Food Analytical Methods 12, 544-557, 2019 | 42 | 2019 |
| Effects of different brewing processes on the volatile flavor profiles of Chinese vinegar determined by HS-SPME-AEDA with GC-MS and GC-O S Al-Dalali, F Zheng, B Sun, C Zhou, M Li, F Chen LWT - Food Science and Technology, 109969, 2020 | 41 | 2020 |
| Characterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O S Al-Dalali, F Zheng, H Li, M Huang, F Chen Lwt 112, 108264, 2019 | 41 | 2019 |
| Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin A Sarwar, T Aziz, S Al-Dalali, J Zhang, J ud Din, C Chen, Y Cao, H Fatima, ... LWT, 110910, 2021 | 39 | 2021 |
| Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis S Al-Dalali, C Li, B Xu Journal of food biochemistry, e13962, 2021 | 37 | 2021 |
| Characterization and comparison of aroma profiles and aroma-active compounds between traditional and modern Sichuan vinegars by molecular sensory science S Al-Dalali, F Zheng, B Sun, F Chen Journal of agricultural and food chemistry 68 (18), 5154-5167, 2020 | 35 | 2020 |
| Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O S Al-Dalali, F Zheng, B Sun, T Rahman, F Chen Journal of Food Composition and Analysis, https://doi.org/10.1016/j.jfca …, 2021 | 30 | 2021 |
| Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics C Li, S Al-Dalali, H Zhou, Z Wang, B Xu Food Research International 149, 110651, 2021 | 28 | 2021 |
| Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) P Li, H Zhou, Z Wang, S Al-Dalali, W Nie, F Xu, C Li, P Li, K Cai, B Xu Meat Science 194, 108992, 2022 | 27 | 2022 |
| Biotransformation of linoleic acid into different metabolites by food derived Lactobacillus plantarum 12-3 and in silico characterization of relevant reactions ZY Tariq Aziz, Abid Sarwar, Jalal ud Din, Sam Al-Dalali, Ayaz Ali Khan, Zia ... Food Research International 110470 (10.1016/j.foodres.2021.110470), 10.1016 …, 2021 | 27* | 2021 |
| Oligopeptides from Jinhua ham prevent alcohol-induced liver damage by regulating intestinal homeostasis and oxidative stress in mice W Nie, Y Du, F Xu, K Zhou, Z Wang, S Al-Dalali, Y Wang, X Li, Y Ma, Y Xie, ... Food & Function 12 (20), 10053-10070, 2021 | 24 | 2021 |
| Physicochemical characterization, molecular modeling, and applications of carboxymethyl chitosan-based multifunctional films combined with gum arabic and anthocyanins F Alnadari, S Al-Dalali, F Pan, M Abdin, EB Frimpong, Z Dai, A Al-Dherasi, ... Food and Bioprocess Technology 16 (12), 2984-3002, 2023 | 22 | 2023 |
| Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii CNCM I-745 in Combination with Inulin S Abid, AD Sam, A Tariq, Y Zhennai, UD Jalal, K Ayaz, D Zubaida, ... Journal of Fungi 8 (7), 10.3390/jof8070713, 2022 | 22 | 2022 |
| In silico characterization of linoleic acid biotransformation to rumenic acid in food derived Lactobacillus plantarum YW11 T Aziz, A Sarwar, M Fahim, S Al Dalali, ZU Din, JU Din, Z Xin, Z Jian, ... Acta Biochimica Polonica 67 (1), 99-109, 2020 | 21 | 2020 |
Dr. Abid SarwarBeijing Technology and Business university,Beijing ChinaVerified email at uoswabi.edu.pk