Ayesha Murtaza - Concepedia

Author

Ayesha Murtaza

Huazhong Agricultural University ORCID

Also Known As

Anees Murtaza, Aribah Murtaza, Ayesha Murtaza, Ayesha MURTAZA, Ayesha Murtaza, Sobia Ashraf

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Huazhong Agricultural University Cornell University New York State College of Agriculture & Life Sciences University of Central Punjab University of the Punjab

About

Ayesha Murtaza is an author at Huazhong Agricultural University specializing in food chemistry, health sciences, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	372
2	Engineering	5	5	227
3	Medicine	2	2	55
4	Natural Sciences	2	2	30
5	Public Health	1	1	18

Ayesha Murtaza

Publications

973

Citations

H-Index

Page 1

	Year	Citations
Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing Aamir Iqbal, Ayesha Murtaza, Wanfeng Hu, Food and Bioproducts Processing Food ChemistryChemical EngineeringPolyphenolicsBiochemistryFood Preservation	2019	163
Organic electrosynthesis: electrochemical alkyne functionalization Guilherme M. Martins, Bahareh Shirinfar, Tomas Hardwick, Catalysis Science & Technology Materials ScienceChemical EngineeringElectrochemical Alkyne FunctionalizationEngineeringAlkene Metathesis	2019	73
Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice Ayesha Murtaza, Aamir Iqbal, Zhu Linhu, Innovative Food Science & Emerging Technologies Food ChemistryBiomanufacturingHealth SciencesBiochemistryBiochemical Engineering	2019	64
Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince (Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment Aamir Iqbal, Ayesha Murtaza, Muhammad Zafarullah, Molecules EngineeringGreen ChemistryConformational ChangesEnzyme InactivationFood Preservation	2018	60
Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase From Apple Juice (Malus domestica) Ayesha Murtaza, Muhammad Zafarullah, Aamir Iqbal, Frontiers in Chemistry	2018	51
Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut Yongxin Teng, Ayesha Murtaza, Aamir Iqbal, Food Bioscience Food ChemistryChemical QualitiesEugenol EmulsionsFood AnalysisFood Processing	2020	50
Inactivation and structural changes of polyphenol oxidase in quince (<scp><i>Cydonia oblonga</i></scp> Miller) juice subjected to ultrasonic treatment Aamir Iqbal, Ayesha Murtaza, Krystian Marszałek, Journal of the Science of Food and Agriculture	2019	47
Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation Xuan Zhou, Aamir Iqbal, Jiaxing Li, Antioxidants	2021	47
Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species Lijuan Zhu, Wanfeng Hu, Ayesha Murtaza, Food Chemistry X	2022	47
High-pressure carbon dioxide treatment alleviates browning development by regulating membrane lipid metabolism in fresh-cut lettuce Wanlu Ma, Jiaxing Li, Ayesha Murtaza, Food Control NutritionEngineeringPhysiologyAgricultural EconomicsMembrane Lipid Metabolism	2021	42

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