Faculty Member Profile

13 years of experience

Total Publications: 27

• Riaz, A., Lei, S., Akhtar, HMS., Wan, P., Chen, D., Jabbar, S., Abid, M., Hashim, M.M., and Zeng, X. (2018). Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols. International Journal of Biological Macromolecules. 114, 547-555. (2018)
• Ajmal, M., Nadeem, M., Imran, M., Abid, M., Batool, M., Khan, I. T., Gulzar, N., & Tayyab, M. (2018). Impact of immediate and delayed chilling of raw milk on chemical changes in lipid fraction of pasteurized milk. Lipids in health and disease, 17, 190. (2018)
• Saeeduddin, M., Abid, M., Jabbar, S., Wu, T., Hu, B., Xie, M., & Zeng, X. (2016). Nutritional, microbial and physicochemical changes in pear juice under ultrasound and commercial pasteurization during storage. Journal of Food Processing and Preservation. 41, e13237. (2016)
• Saeeduddin, M., Abid, M., Jabbar, S., Hu, B., Hashim, M. M., Khan, M. A., Xie, M., Wu, T., & Zeng, X. (2016). Physicochemical parameters, bioactive compounds and microbial quality of sonicated pear juice. International Journal of Food Science & Technology. 51, 1552-1559. (2016)
• Wu, T., Yu, X., Hu, A., Zhang, L., Jin, Y., & Abid, M. (2015). Ultrasonic disruption of yeast cells: Underlying mechanism and effects of processing parameters. Innovative Food Science & Emerging Technologies, 28, 59-65. (2015)
• Saeeduddin, M., Abid, M., Jabbar, S., Wu, T., Hashim, M.M., Awad, F.N., Hu, B., Lei, S., & Zeng, X. (2015). Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. LWT-Food Science and Technology, 64: 452-458. (2015)
• Jabbar, S., Abid, M., Hu, B., Hashim, M.M., Lei, S., Wu, T., & Zeng, X. (2015). Exploring the potential of thermosonication in carrot juice processing. Journal of Food Science and Technology. 52: 7002-7013. (2015)
• Abid M, Jabbar S, Hu B, Wu T, Hashim MM, Wu Z, Khan MA, & Zeng X. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice. [J] LWT-Food Science and Technology, 2014, 59: 70-76. (2014)
• Abid M, Jabbar S, Hu B, Hashim MM, Wu T, Lei S, Khan MA, & Zeng X. Thermosonication as a potential quality enhancement technique of apple juice. [J] Ultrasonics Sonochemistry, 2014, 21: 984-990. (2014)
• Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Lei S, & Zeng X. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. [J] Ultrasonics Sonochemistry, 2014, 21: 93-97. (2014)

No awards listed.

• Food Science and Technology
• Food Safety
• Non-Thermal Technologies
• Functional Foods