Shahzad Hussain - Concepedia

Author

Shahzad Hussain

Also Known As

Dr. Shahzad Hussain, HUSSAIN, Shahzad, Hossain, S. Mohammad Jahangir, Hussain S, Hussain, S. M., S Hussain, S. Hussain, S. M. HUSSAIN, Saddam Hussain, Sayed Muqayyad Hussain

240

Publications

6.1K

Citations

H-Index

133

Concepts

All Affiliations

King Saud University Government College University, Faisalabad Jiangnan University State Key Laboratory of Food Science and Technology University of Agriculture Faisalabad

About

Shahzad Hussain is an author at King Saud University specializing in health sciences, food chemistry, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	22	43	2K
2	Engineering	18	28	850
3	Medicine	11	12	1.1K
4	Natural Sciences	7	7	421
5	Business	1	1	38

Shahzad Hussain

115

Publications

4.9K

Citations

H-Index

Page 1

	Year	Citations
Natural polyphenols: An overview Munawar Abbas, Farhan Saeed, Faqir Muhammad Anjum, International Journal of Food Properties Fruit PeelPolyphenolicsOxidative StressFood ChemistryBioactive Compounds	2016	722
A Comparative Study on Chemical Composition and Antioxidant Activity of Ginger (<i>Zingiber officinale</i>) and Cumin (<i>Cuminum cyminum</i>) Ahmed H. El‐Ghorab, Muhammad Nauman, Faqir Muhammad Anjum, Journal of Agricultural and Food Chemistry	2010	286
Lactoferrin (LF): a natural antimicrobial protein Bushra Niaz, Farhan Saeed, Awais Ahmed, International Journal of Food Properties NutritionAntimicrobial ChemotherapyDairy IndustryImproved AwarenessDrug Resistance	2019	133
Characterization of Coriander (<i>Coriandrum sativum</i>L.) Seeds and Leaves: Volatile and Non Volatile Extracts Muhammad Khuram Shahwar, Ahmed H. El‐Ghorab, Faqir Muhammad Anjum, International Journal of Food Properties Coriander Essential OilBotanyNon Volatile ExtractsEssential OilPlant Metabolomics	2011	129
Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies Shahzad Hussain, Faqir Muhammad Anjum, Masood Sadiq Butt, DergiPark (Istanbul University)	2006	114
Effect of microwave and conventional oven heating on phenolic constituents, fatty acids, minerals and antioxidant potential of fennel seed Khizar Hayat, Shabbar Abbas, Shahzad Hussain, Industrial Crops and Products Food ChemistryFood AnalysisPhenolic ConstituentsPhytochemicalFennel Seed	2019	104
Production and Implication of Bio-Activated Organic Fertilizer Enriched with Zinc-Solubilizing Bacteria to Boost up Maize (Zea mays L.) Production and Biofortification under Two Cropping Seasons Azhar Hussain, Zahir Ahmad Zahir, Allah Ditta, Agronomy Zinc-solubilizing BacteriaEngineeringBioenergyPlant Zn ContentsAgricultural Waste	2019	99
Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein Xue Zhou, Heping Cui, Qıang Zhang, Food Research International Food ChemistryPea ProteinMaillard Reaction IntermediatesHealth SciencesBiochemistry	2020	95
Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditions Muhammad Afzaal, Azmat Ullah, Farhan Saeed, Food Science & Nutrition	2019	94
Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement Yan Fang, Heping Cui, Qıang Zhang, Food and Bioprocess Technology NutritionPea ProteinSmall Peptides HydrolyzedEngineeringTaste Modifiers	2021	93

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