| Tea and its consumption: benefits and risks K Hayat, H Iqbal, U Malik, U Bilal, S Mushtaq Critical reviews in food science and nutrition 55 (7), 939-954, 2015 | 412 | 2015 |
| Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro K Hayat, S Hussain, S Abbas, U Farooq, B Ding, S Xia, C Jia, X Zhang, ... Separation and Purification Technology 70 (1), 63-70, 2009 | 363 | 2009 |
| An overview of ultrasound-assisted food-grade nanoemulsions S Abbas, K Hayat, E Karangwa, M Bashari, X Zhang Food Engineering Reviews 5, 139-157, 2013 | 285 | 2013 |
| Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system F Gu, JM Kim, K Hayat, S Xia, B Feng, X Zhang Food Chemistry 117 (1), 48-54, 2009 | 271 | 2009 |
| Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation Z Dong, Y Ma, K Hayat, C Jia, S Xia, X Zhang Journal of Food Engineering 104 (3), 455-460, 2011 | 269 | 2011 |
| Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace K Hayat, X Zhang, U Farooq, S Abbas, S Xia, C Jia, F Zhong, J Zhang Food chemistry 123 (2), 423-429, 2010 | 253 | 2010 |
| Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity K Hayat, X Zhang, H Chen, S Xia, C Jia, F Zhong Separation and Purification Technology 73 (3), 371-376, 2010 | 231 | 2010 |
| Sensory characteristics and antioxidant activities of Maillard reaction products from soy protein hydrolysates with different molecular weight distribution P Liu, M Huang, S Song, K Hayat, X Zhang, S Xia, C Jia Food and Bioprocess Technology 5, 1775-1789, 2012 | 214 | 2012 |
| Ascorbic acid: microencapsulation techniques and trends—a review S Abbas, C Da Wei, K Hayat, Z Xiaoming Food Reviews International 28 (4), 343-374, 2012 | 192 | 2012 |
| Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly S Abbas, E Karangwa, M Bashari, K Hayat, X Hong, HR Sharif, X Zhang Ultrasonics sonochemistry 23, 81-92, 2015 | 165 | 2015 |
| Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow S Song, X Zhang, K Hayat, P Liu, C Jia, S Xia, Z Xiao, H Tian, Y Niu Food Chemistry 124 (1), 203-209, 2011 | 144 | 2011 |
| Formation and fate of Amadori rearrangement products in Maillard reaction H Cui, J Yu, Y Zhai, L Feng, P Chen, K Hayat, Y Xu, X Zhang, CT Ho Trends in food science & technology 115, 391-408, 2021 | 133 | 2021 |
| Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system K Eric, LV Raymond, M Huang, MJ Cheserek, K Hayat, ND Savio, ... Food Research International 54 (2), 1437-1447, 2013 | 127 | 2013 |
| Optimization of cross-linking parameters during production of transglutaminase-hardened spherical multinuclear microcapsules by complex coacervation ZJ Dong, SQ Xia, S Hua, K Hayat, XM Zhang, SY Xu Colloids and Surfaces B: Biointerfaces 63 (1), 41-47, 2008 | 118 | 2008 |
| Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots M Zhang, X Chen, K Hayat, E Duhoranimana, X Zhang, S Xia, J Yu, ... Food Research International 109, 72-81, 2018 | 116 | 2018 |
| Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi X Fu, K Hayat, Z Li, Q Lin, S Xu, S Wang Food Hydrocolloids 27 (2), 301-308, 2012 | 116 | 2012 |
| Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression S Song, Q Tang, L Fan, X Xu, Z Song, K Hayat, T Feng, Y Wang Meat Science 124, 15-24, 2017 | 91 | 2017 |
| Production and Implication of Bio-Activated Organic Fertilizer Enriched with Zinc-Solubilizing Bacteria to Boost up Maize (Zea mays L.) Production and … A Hussain, ZA Zahir, A Ditta, MU Tahir, M Ahmad, MZ Mumtaz, K Hayat, ... Agronomy 10 (1), 39, 2019 | 90 | 2019 |
| Effect of microwave and conventional oven heating on phenolic constituents, fatty acids, minerals and antioxidant potential of fennel seed K Hayat, S Abbas, S Hussain, SA Shahzad, MU Tahir Industrial Crops and Products 140, 111610, 2019 | 89 | 2019 |
| Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine H Cui, C Jia, K Hayat, J Yu, S Deng, E Karangwa, E Duhoranimana, S Xia, ... RSC advances 7 (72), 45442-45451, 2017 | 87 | 2017 |