Sajid Maqsood
Sajid Maqsood
Department of Food Nutrition and Health, UAE University.
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Isolation and characterisation of collagen extracted from the skin of striped catfish (Pangasianodon hypophthalmus)
P Singh, S Benjakul, S Maqsood, H Kishimura
Food chemistry 124 (1), 97-105, 2011
Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince
S Maqsood, S Benjakul
Food Chemistry 119 (1), 123-132, 2010
Emerging role of phenolic compounds as natural food additives in fish and fish products
S Maqsood, S Benjakul, F Shahidi
Critical reviews in food science and nutrition 53 (2), 162-179, 2013
Phenolic compounds and plant phenolic extracts as natural antioxidants in prevention of lipid oxidation in seafood: A detailed review
S Maqsood, S Benjakul, A Abushelaibi, A Alam
Comprehensive Reviews in Food Science and Food Safety 13 (6), 1125-1140, 2014
Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage
S Maqsood, S Benjakul, AK Balange
Food Chemistry 130 (2), 408-416, 2012
Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices
S Maqsood, S Benjakul
Food Chemistry 121 (1), 29-38, 2010
Immunomodulatory and growth promoting effect of dietary levamisole in Cyprinus carpio fingerlings against the challenge of Aeromonas hydrophila
S Maqsood, MH Samoon, P Singh
Turkish Journal of Fisheries and Aquatic Sciences 9 (1), 111-120, 2009
Emerging role of immunostimulants in combating the disease outbreak in aquaculture.
S Maqsood, P Singh, MH Samoon, K Munir
International Aquatic Research (Islamic Azad University, Tonekabon Branch) 3 (3), 2011
Effect of dietary chitosan on non-specific immune response and growth of Cyprinus carpio challenged with Aeromonas hydrophila.
M Sajid, S Prabjeet, MH Samoon, AK Balange
International Aquatic Research 2 (2), 77-85, 2010
Comparative studies on molecular changes and pro-oxidative activity of haemoglobin from different fish species as influenced by pH
S Maqsood, S Benjakul
Food Chemistry 124 (3), 875-883, 2011
Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion
M Ahmad, P Mudgil, A Gani, F Hamed, FA Masoodi, S Maqsood
Food chemistry 270, 95-104, 2019
Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage
S Maqsood, S Benjakul
Food chemistry 124 (2), 459-467, 2011
Preventive effect of tannic acid in combination with modified atmospheric packaging on the quality losses of the refrigerated ground beef
S Maqsood, S Benjakul
Food Control 21 (9), 1282-1290, 2010
Exogenous supplementation of papain as growth promoter in diet of fingerlings of Cyprinus carpio.
S Prabjeet, M Sajid, MH Samoon, P Vikas, D Mohd, RS Chalal
International Aquatic Research 3 (1), 1-9, 2011
A review on role of exogenous enzyme supplementation in poultry production
K Munir, S Maqsood
Emirates Journal of Food and Agriculture, 66-80, 2013
Retardation of haemoglobin-mediated lipid oxidation of Asian sea bass muscle by tannic acid during iced storage
S Maqsood, S Benjakul
Food Chemistry 124 (3), 1056-1062, 2011
Identification of novel dipeptidyl peptidase IV (DPP-IV) inhibitory peptides in camel milk protein hydrolysates
AB Nongonierma, S Paolella, P Mudgil, S Maqsood, RJ FitzGerald
Food chemistry 244, 340-348, 2018
Haemoglobin-mediated lipid oxidation in the fish muscle: A review
S Maqsood, S Benjakul, A Kamal-Eldin
Trends in food science & technology 28 (1), 33-43, 2012
Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds
S Maqsood, A Abushelaibi, K Manheem, A Al Rashedi, IT Kadim
LWT-Food Science and Technology 63 (2), 953-959, 2015
Characterization and identification of novel antidiabetic and anti-obesity peptides from camel milk protein hydrolysates
P Mudgil, H Kamal, GC Yuen, S Maqsood
Food chemistry 259, 46-54, 2018
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