Kusaimah Manheem

Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds

Sajid Maqsood, Aisha Abushelaibi, Kusaimah Manheem et al. · LWT · 2015 · 87 citations

Food Chemistry, Phenolic Compounds, Biochemistry +8

Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage

Sajid Maqsood, Aisha Abushelaibi, Kusaimah Manheem et al. · Journal of Food Composition and Analysis · 2015 · 71 citations

Animal Physiology, Fresh Camel Meat, Meat Packaging +10

Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness

Sajid Maqsood, Kusaimah Manheem, Asir Gani et al. · Journal of Food Science and Technology · 2018 · 66 citations

Animal Physiology, Camel Meat Tenderness, Biochemistry +7

The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage

Kusaimah Manheem, Soottawat Benjakul, Kongkarn Kijroongrojana et al. · Food Chemistry · 2011 · 58 citations

Food Chemistry, Biochemistry, Food Preservation +5

Effect of pre-cooking times on enzymes, properties, and melanosis of Pacific white shrimp during refrigerated storage

Kusaimah Manheem, Soottawat Benjakul, Kongkarn Kijroongrojana et al. · International aquatic research. · 2013 · 40 citations · Full text

Nutrition, Protease Activities, Engineering +21