| Bioactive peptides of animal origin: a review ZF Bhat, S Kumar, HF Bhat Journal of food science and technology 52, 5377-5392, 2015 | 342 | 2015 |
| In vitro meat production: Challenges and benefits over conventional meat production ZF Bhat, S Kumar, H Fayaz Journal of integrative agriculture 14 (2), 241-248, 2015 | 330 | 2015 |
| Perspective of membrane technology in dairy industry: A review P Kumar, N Sharma, R Ranjan, S Kumar, ZF Bhat, DK Jeong Asian-Australasian journal of animal sciences 26 (9), 1347, 2013 | 313 | 2013 |
| Prospectus of cultured meat—advancing meat alternatives ZF Bhat, H Fayaz Journal of food science and technology 48, 125-140, 2011 | 237 | 2011 |
| Role of calpain system in meat tenderness: A review ZF Bhat, JD Morton, SL Mason, AEDA Bekhit Food Science and Human Wellness 7 (3), 196-204, 2018 | 202 | 2018 |
| In vitro meat: A future animal-free harvest ZF Bhat, S Kumar, HF Bhat Critical reviews in food science and nutrition 57 (4), 782-789, 2017 | 183 | 2017 |
| Milk and dairy products as functional foods: a review. ZF Bhat, HB Hina Bhat | 179 | 2011 |
| Current and future prospects for the use of pulsed electric field in the meat industry ZF Bhat, JD Morton, SL Mason, AEDA Bekhit Critical Reviews in Food Science and Nutrition 59 (10), 1660-1674, 2019 | 171 | 2019 |
| Applied and emerging methods for meat tenderization: A comparative perspective ZF Bhat, JD Morton, SL Mason, AEDA Bekhit Comprehensive Reviews in Food Science and Food Safety 17 (4), 841-859, 2018 | 152 | 2018 |
| Animal-free meat biofabrication. ZF Bhat, HB Hina Bhat | 136 | 2011 |
| Paneer—An Indian soft cheese variant: a review S Kumar, DC Rai, K Niranjan, ZF Bhat Journal of food science and technology 51, 821-831, 2014 | 118 | 2014 |
| Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest ZF Bhat, JD Morton, SL Mason, AEDA Bekhit, HF Bhat Comprehensive Reviews in Food Science and Food Safety 18 (4), 1192-1208, 2019 | 116 | 2019 |
| The application of pulsed electric field as a sodium reducing strategy for meat products ZF Bhat, JD Morton, SL Mason, AEDA Bekhit Food chemistry 306, 125622, 2020 | 103 | 2020 |
| Preservative effect of Asparagus racemosus: A novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products S Noor, ZF Bhat, S Kumar, RJ Mudiyanselage Meat science 139, 207-212, 2018 | 97 | 2018 |
| Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages FA Zargar, S Kumar, ZF Bhat, P Kumar SpringerPlus 3, 1-10, 2014 | 94 | 2014 |
| Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows ZF Bhat, JD Morton, X Zhang, SL Mason, AEDA Bekhit Food Research International 127, 108708, 2020 | 92 | 2020 |
| Antihypertensive peptides of animal origin: A review ZF Bhat, S Kumar, HF Bhat Critical reviews in food science and nutrition 57 (3), 566-578, 2017 | 91 | 2017 |
| Thermal Processing Implications on the Digestibility of Meat, Fish and Seafood Proteins HFB Zuhaib F Bhat, James D Morton, Alaa El-Din A Bekhit, Sunil Kumar Comprehensive Reviews in Food Science and Food Safety, 2021 | 86* | 2021 |
| Pomegranate (Punica granatum) rind extract as a novel preservative in cheese D Mahajan, ZF Bhat, S Kumar Food Bioscience 12, 47-53, 2015 | 85 | 2015 |
| Tissue engineered meat-future meat B Z. F. Bhat, Hina Journal of Stored Products and Postharvest Research 2 (1), 1-10, 2011 | 79* | 2011 |
Alaa BekhitProfessor of Food Science, University of OtagoVerified email at otago.ac.nz
