Aamir Iqbal

Postdoc in Novel Food Processing & Engineering lab at Cornell university

Research Expertise

Food Science

About

Aamir Iqbal is a highly educated and experienced food scientist, with a Ph.D in Food Science from Huazhong Agricultural University and Postdoc from Cornell University. With his expertise in food science, Aamir has conducted extensive research on food safety, food chemistry and food processing. He is passionate about using his knowledge and skills to develop safe, nutritious and sustainable food products. Aamir is committed to staying updated with the latest advancements in the field of food science and is dedicated to finding innovative solutions to food-related challenges. He is a driven and dedicated professional, and his contributions to the field of food science have been widely recognized. Aamir is also a team player and enjoys collaborating with others to achieve common goals.

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Publications

Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds
Molecules
2020
Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing
Food and Bioproducts Processing
2019
Valorization of bioactive compounds in fruit pomace from agro-fruit industries: Present Insights and future challenges
Food Bioscience
2021
Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice
Innovative Food Science & Emerging Technologies
2019
Green Chemistry Extractions of Carotenoids from Daucus carota L.—Supercritical Carbon Dioxide and Enzyme-Assisted Methods
Molecules
2019
Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince (Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment
Molecules
2018
Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut
Food Bioscience
2020
Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase From Apple Juice (Malus domestica)
Frontiers in Chemistry
2018
Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment
Journal of the Science of Food and Agriculture
2020
Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck)
Molecules
2019
Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation
Antioxidants
2021
Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing
Foods
2020
Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species
Food Chemistry: X
2022
Effect of high-pressure carbon dioxide treatment on browning inhibition of fresh-cut Chinese water chestnut (Eleocharis tuberosa): Based on the comparison of damaged tissue and non-damaged tissue
Postharvest Biology and Technology
2021
High-pressure carbon dioxide treatment alleviates browning development by regulating membrane lipid metabolism in fresh-cut lettuce
Food Control
2022
Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds
Food Science of Animal Resources
2020
High pressure CO2 treatment alleviates lignification and browning of fresh-cut water-bamboo shoots (Zizania latifolia)
Postharvest Biology and Technology
2021
Apigenin glycosides from green pepper enhance longevity and stress resistance in Caenorhabditis elegans
Nutrition Research
2022
Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel
Journal of CO2 Utilization
2021
High-pressure carbon dioxide treatment and vacuum packaging alleviate the yellowing of peeled Chinese water chestnut (Eleocharis tuberosa)
Food Packaging and Shelf Life
2022
The effect of high pressure carbon dioxide on the inactivation kinetics and structural alteration of phenylalanine ammonia-lyase from Chinese water chestnut: An investigation using multi-spectroscopy and molecular docking methods
Innovative Food Science & Emerging Technologies
2022
Scavenging of ROS After Eugenol Treatment as Mechanism of Slowing Down Membrane Lipid Metabolism to Maintain the Surface Color of Fresh-Cut Yam
Food and Bioprocess Technology
2022
Comparative study on nutrient composition and antioxidant capacity of potato based on geographical and climatic factors
Food Bioscience
2022
Capsaicinoid-Glucosides of Fresh Hot Pepper Promotes Stress Resistance and Longevity in Caenorhabditis elegans
Plant Foods for Human Nutrition
2022
Cell Nucleation Dynamic and Expansion Characteristics of Milk Protein Puffs Containing Fruit Pomace Made by Supercritical Fluid Extrusion
Food and Bioprocess Technology
2023
High-pressure processing for food preservation
Innovative and Emerging Technologies in the Bio-marine Food Sector
2022
Synergistic effect of high‐intensity ultrasound and β‐cyclodextrin treatments on browning control in apple juice
International Journal of Food Science & Technology
2021
Nutritionally enhanced milk protein and starch-based extrudates made from agro-food byproducts using supercritical fluid extrusion
Innovative Food Science & Emerging Technologies
2023
Supercritical fluid extrusion of dairy and fruit products to generate GOS-enriched and nutritionally superior snack puffs
Food and Bioproducts Processing
2024
Techno-economic feasibility & environmental sustainability of producing nutritionally enhanced snack foods from agro-food byproducts using supercritical CO2-based extrusion
Food and Bioproducts Processing
2024
Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products
Journal of Food Processing and Preservation
2022
Orally self-disintegrating milk protein puffs enriched with food by-products for the elderly
Food Chemistry
2024

Education

Huazhong Agricultural University

Ph.D, Food Science / January, 2019

Wuhan

University of Agriculture Faisalabad

M.S, Food Science / September, 2014

Faisalabad

Experience

Cornell University

Postdoctoral Associate / October, 2020Present

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