Dr. Asif Ahmad

Food Technology
Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University Rawalpindi, Pakistan
E-mail: asifahmad@uaar.edu.pk
Page: http://www.asifahmad1.wixsite.com/foodtechnologist

Fields of interest

Food Science; Nutrition; Cereals; Nutraceuticals

Recent publications

  1. Khalid, S; Ahmad,A; Masud,T; Asad, M.J; Sandhu, M. 2016. Nutritional assessment of ajwa date flesh and pits in comparison to local varieties.  Journal of Animal and Plant Sciences, Volume: 26(4). 1072-1080.
  2. Kaleem, M., Ahmad, A., Khalid, S., and Azam, M. T. 2016. HPLC condition optimization for identification of flavonoids from Carissa opaca. Sci.Int.(Lahore),28(1),343-348.
  3. Ahmad A., Kaleem M, Ahmed Z, and Shafiq, H. 2015. Therapeutic potential of flavonoids and their mechanism of action against microbial and viral infections—A review. Food Research International. 77(2):221-235. (accepted June 23, 2015). doi:10.1016/j.foodres.2015.06.021.
  4. Hayat I,  Ahmad A, Ahmed A,  Khalil S and  Gulfraz M. 2014. Exploring the potential of red kidney beans (phaseolus vulgaris l.) To develop protein based product for food applications. The Journal of Animal & Plant Sciences, 24(3): 860-868. ISSN: 1018-7081
  5. Ahmad A, Hayat I, Arif S, Masud, T, Khalid N, Ahmed A. 2014. Mechanisms involved in the therapeutic effects of soybean (glycine max). International Journal of Food Properties. 17(6):1332-1354.
  6. Chatha, Z. A., Ahmad, A., Zahoor, T., & Raza, A. (2013). Comparative Effect of Gamma Irradiation, UV-C and Hot Water on Antioxidant Potential of Mango (Mangifera indica L.) Fruit. Pakistan Journal of Nutrition, 12(11), 1019-1023.
  7. Chatha, Z. A., Ahmad, A., Zahoor, T., Raza, A., & Kaleem, M. (2013). Effect of Gamma Irradiation, UV-Irradiation and Hot Water Treatment on Fungal Growth and Aflatoxin in Mango Fruits (Mangifera indica L.). Pakistan Journal of Nutrition, 12(12), 1050-1056.
  8. Ahmed Z, Wang Y, Anjum N, Ahmad A, Khan ST. (2013). Characterization of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir- Part II.Food Hydrocolloids. 30: 342-350.
  9. Mehmood, T., Ahmad, A., Ahmed, A., Wakeel, A., Khan, A. S., Baig, H. H., & Rafique, A. (2013). Physico-chemical and sensory evaluation of different vanaspati ghee available in Pakistan. Innovative Romanian Food Biotechnology, 12.
  10. Ahmed A, Malik NA, Randhawa MA, Ahmad A, Akhtar S, Ahmed H, Shah SS. 2012.   Changes in vegetable oil used for commercial frying: A case study from Rawalpindi. Journal of the Chemical Society of Pakistan 34(5): 1079-1083.
  11. Ahmad A,  Anjum FM,  Zahoor T, Nawaz H and Dilshad SMR.2012. Beta glucan: A valuable functional ingredient in foods. Critical Reviews in Food Science and Nutrition. 52 (3):201-212.
  12. Ahmad A, Anjum FM, Zahoor T, Nawaz H and Ahmed Z. 2010. Extraction and characterization of β-glucan from oat for industrial utilization. Int. J. Biologic. Macromolec., 46(3): 304-309.