Chengsheng Jia

Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro

Khizar Hayat, Sarfraz Hussain, Shabbar Abbas et al. · Separation and Purification Technology · 2009 · 277 citations

Polyphenolics, Citrus Mandarin Peels, Microwave-assisted Extraction +3

Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation

Zhijian Dong, Yong Ma, Khizar Hayat et al. · Journal of Food Engineering · 2011 · 208 citations

Food Colloid, Peppermint Oil, Micro-encapsulation +6

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

Xiaohong Lan, Ping Liu, Shuqin Xia et al. · Food Chemistry · 2009 · 197 citations

Food Chemistry, Xylose–soybean Peptide System, Engineering +8

Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace

Khizar Hayat, Xiaoming Zhang, Umar Farooq et al. · Food Chemistry · 2010 · 178 citations

Microwave Treatment, Phenolic Content, Citrus Mandarin Pomace +3

Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity

Khizar Hayat, Xiaoming Zhang, Han-Qing Chen et al. · Separation and Purification Technology · 2010 · 176 citations

Food Chemistry, Phenolic Compounds, Citrus Mandarin Peels +4