Raheel Suleman

Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb

Huan Liu, Jianrong Ma, Teng Pan et al. · Meat Science · 2020 · 62 citations

Agriculture, Animal Sciences, Food Science +17

Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties

Raheel Suleman, Teng Hui, Zhenyu Wang et al. · International Journal of Food Science & Technology · 2019 · 61 citations

Agriculture, Animal Sciences, Food Science +17

Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis

Huan Liu, Dengyong Liu, Raheel Suleman et al. · Food Research International · 2023 · 44 citations

Agriculture, Biochemistry, Food Science +16

Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts

Huan Liu, Zhenyu Wang, Raheel Suleman et al. · Meat Science · 2019 · 33 citations

Agriculture, Biochemistry, Food Science +17

Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder

Muhammad Waseem, Saeed Akhtar, Tariq Ismail et al. · Food Chemistry X · 2024 · 21 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17