| Physical and sensoric attributes of flaxseed flour supplemented cookies S Hussain, FM Anjum, MS Butt, MI Khan, A Asghar Turkish Journal of Biology 30 (2), 87-92, 2006 | 219 | 2006 |
| Food safety knowledge, attitudes and practices among consumers in developing countries: An international survey OA Odeyemi, NA Sani, AO Obadina, CKS Saba, FA Bamidele, ... Food research international 116, 1386-1390, 2019 | 138 | 2019 |
| Evaluating the antimicrobial potential of green cardamom essential oil focusing on quorum sensing inhibition of Chromobacterium violaceum Abdullah, A Asghar, MS Butt, M Shahid, Q Huang Journal of food science and technology 54, 2306-2315, 2017 | 86 | 2017 |
| Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products A Asghar, MW TRAIG, FM ANJUM, S Hussain Turkish Journal of Biology 29 (4), 237-241, 2005 | 70 | 2005 |
| Oxidative stability enhancement of broiler bird meats with α-lipoic acid and α-tocopherol acetate supplemented feed M Yasin, A Asghar, FM Anjum, MS Butt, MI Khan, MS Arshad, M Shahid, ... Food Chemistry 131 (3), 768-773, 2012 | 53 | 2012 |
| Lipid stability and antioxidant profile of microsomal fraction of broiler meat enriched with α-lipoic acid and α-tocopherol acetate MS Arshad, FM Anjum, A Asghar, MI Khan, M Yasin, M Shahid, ... Journal of agricultural and food chemistry 59 (13), 7346-7352, 2011 | 53 | 2011 |
| Utilization of dairy byproduct proteins, surfactants, and enzymes in frozen dough A Asghar, FM Anjum, JC Allen Critical reviews in food science and nutrition 51 (4), 374-382, 2011 | 51 | 2011 |
| A review on the utilization of sesame as functional food A Asghar, MN Majeed, MN Akhtar American Journal of Food and Nutrition 4 (1), 21-34, 2014 | 50 | 2014 |
| Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough A Asghar, FM Anjum, JC Allen, CR Daubert, G Rasool Food Hydrocolloids 23 (7), 1687-1692, 2009 | 50 | 2009 |
| Effect of interesterified palm and cottonseed oil blends on cookie quality A Waheed, G Rasool, A Asghar Agric. Biol. J. North Am 1 (3), 402-406, 2010 | 49 | 2010 |
| Chemical characterization and fatty acid profile of different sesame verities in Pakistan A Asghar, MN Majeed Am J Sci Ind Res 4 (6), 540-545, 2013 | 43 | 2013 |
| Glycoalkaloids (α‐chaconine and α‐solanine) contents of selected Pakistani potato cultivars and their dietary intake assessment A Aziz, MA Randhawa, MS Butt, A Asghar, M Yasin, T Shibamoto Journal of Food Science 77 (3), T58-T61, 2012 | 42 | 2012 |
| Rheological and storage effect of hydrophillic gums on the quality of frozen dough pizza A Asghar, FM Anjum, MS Butt, MW Tariq, S Hussain Food science and technology research 13 (2), 96-102, 2007 | 33 | 2007 |
| Dried egg powder utilization, a new frontier in bakery products A Asghar, M Abbas Agriculture and Biology Journal of North America 3 (13), 493-505, 2012 | 32 | 2012 |
| Black cardamom essential oil prevents Escherichia coli O157:H7 and Salmonella Typhimurium JSG 1748 biofilm formation through inhibition of quorum sensing Abdullah, A Algburi, A Asghar, Q Huang, W Mustfa, HU Javed, S Zehm, ... Journal of food science and technology 58, 3183-3191, 2021 | 28 | 2021 |
| Improving heat stability along with quality of compound dark chocolate by adding optimized cocoa butter substitute (hydrogenated palm kernel stearin) emulsion A Asghar, I Pasha, G Murtaza, M Ali Lwt 80, 531-536, 2017 | 24 | 2017 |
| Health benefits and importance of utilizing wheat and rye S Afzal, A Shehzad, MA Randhawa, A Asghar, M Shoaib, MA Jahangir Pakistan Journal of Food Sciences 23 (4), 212-222, 2013 | 24 | 2013 |
| Nutraceuticals A Grumezescu Academic Press, 2016 | 22 | 2016 |
| Functionality of Different Surfactants and Ingredients in Frozen Dough A Asghar, FM Anjum, MS Butt, S Hussain Turk. J. Biol 30, 243-250, 2006 | 21 | 2006 |
| Nutraceutical formulation strategies to enhance the bioavailability and efficiency: An overview A Asghar, MA Randhawa, MM Masood, M Abdullah, MA Irshad Role of Materials Science in Food Bioengineering, 329-352, 2018 | 17 | 2018 |
