Zuhaib F. Bhat

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

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Zuhaib F. Bhat

SKUAST-Jammu

Verifierad e-postadress på skuastj.org - Startsida

Meat Biochemistry Processing Packaging Dairy Technology


Titel Sortera efter citat Sortera efter år Sortera efter titel	Citeras av Citeras av	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	388	2015
Bioactive peptides of animal origin: a review ZF Bhat, S Kumar, HF Bhat Journal of food science and technology 52, 5377-5392, 2015	387	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	341	2013
Prospectus of cultured meat—advancing meat alternatives ZF Bhat, H Fayaz Journal of food science and technology 48, 125-140, 2011	273	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	243	2018
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
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	201	2017
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	151	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	142	2023
Animal-free meat biofabrication. ZF Bhat, HB Hina Bhat	142	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	104	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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