| Physiochemical changes in sous-vide and conventionally cooked meat H Ayub, A Ahmad International journal of gastronomy and food science 17, 100145, 2019 | 149 | 2019 |
| Multivariate analysis of peach quality treated with essential oil coatings H Ayub, A Ahmad, RM Amir, G Irshad Journal of Food Processing and Preservation 45 (1), e15083, 2021 | 16 | 2021 |
| Fourier transform infrared spectroscopy (FTIR) technique for food analysis and authentication A Ahmad, H Ayub Nondestructive quality assessment techniques for fresh fruits and vegetables …, 2022 | 13 | 2022 |
| Anthocyanin delivery systems: A critical review of recent research findings JM Al-Khayri, W Asghar, A Akhtar, H Ayub, I Aslam, N Khalid, ... Applied Sciences 12 (23), 12347, 2022 | 6 | 2022 |
| Therapeutic potential of marine bioactive peptides against human immunodeficiency virus: Recent evidence, challenges, and future trends JM Al-Khayri, W Asghar, S Khan, A Akhtar, H Ayub, N Khalid, FM Alessa, ... Marine Drugs 20 (8), 477, 2022 | 5 | 2022 |
| Qualitative assessment of cooking oils used by street food vendors of Lahore, Pakistan H Ayub, M Awan, W Nazir, A Sami, N Khalid Journal of food quality and hazards control, 2022 | 2 | 2022 |
| Comparative effects of gamma irradiation, UV-C and hot water treatments on sensory attributes of mango fruit (Mangifera indica L.) cv. white and black chaunsa ZA Chatha, A Ahmad, F Faiyaz, H Ayub Pakistan Journal of Agricultural Sciences 57 (2), 499-504, 2020 | 2 | 2020 |
| Food irradiation technology: Prospects and future applications S Asghar, H Ayub, N Khalid Food Science and Preservation 29 (7), 1013-1021, 2022 | 1 | 2022 |
