All Stories

  1. Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions

    Article • LWT, November 2015, Elsevier

    Muhammad Hashim, Dr Saqib Jabbar

  2. Exploring the potential of thermosonication in carrot juice processing

    Article • Journal of Food Science and Technology, May 2015, Springer Science + Business Media

    Muhammad Hashim, Dr Saqib Jabbar

  3. Ultrasound-Assisted Extraction of Bioactive Compounds and Antioxidants from Carrot Pomace: A Response Surface Approach

    Article • Journal of Food Processing and Preservation, December 2014, Wiley

    Muhammad Hashim, Dr Saqib Jabbar

  4. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice

    Article • LWT, November 2014, Elsevier

    Muhammad Hashim, Dr Saqib Jabbar

  5. Qualitative Assessment of Sonicated Apple Juice during Storage

    Article • Journal of Food Processing and Preservation, September 2014, Wiley

    Muhammad Hashim, Dr Saqib Jabbar

  6. Influence of sonication and high hydrostatic pressure on the quality of carrot juice

    Article • International Journal of Food Science & Technology, June 2014, Wiley

    Muhammad Hashim, Dr Saqib Jabbar

  7. Thermosonication as a potential quality enhancement technique of apple juice

    Article • Ultrasonics Sonochemistry, May 2014, Elsevier

    Muhammad Hashim, Dr Saqib Jabbar

  8. Quality of carrot juice as influenced by blanching and sonication treatments

    Article • LWT, January 2014, Elsevier

    Muhammad Hashim, Dr Saqib Jabbar

  9. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice

    Article • Ultrasonics Sonochemistry, January 2014, Elsevier

    Muhammad Hashim, Dr Saqib Jabbar

  10. Assessment of Various Growth, Yield and Nutritional Parameters of Tomatoes as Affected by Farmyard Manure Fortified with Potassium Fertilizer

    Article • Pakistan Journal of Nutrition, December 2013, Science Alert

    Muhammad Hashim

  11. Study on combined effects of blanching and sonication on different quality parameters of carrot juice

    Article • International Journal of Food Sciences and Nutrition, October 2013, Taylor & Francis

    Muhammad Hashim, Dr Saqib Jabbar

  12. Effect of ultrasound on different quality parameters of apple juice

    Article • Ultrasonics Sonochemistry, September 2013, Elsevier

    Muhammad Hashim, Dr Saqib Jabbar

  13. Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet

    Article • Dairy Science and Technology, April 2011, Springer Science + Business Media

    Muhammad Hashim

  14. Ginger rhizome as a potential source of milk coagulating cysteine protease

    Article • Phytochemistry, April 2011, Elsevier

    Muhammad Hashim