S
Sajid Maqsood
Researcher at United Arab Emirates University
Publications - 148
Citations - 4980
Sajid Maqsood is an academic researcher from United Arab Emirates University. The author has contributed to research in topics: Chemistry & Biology. The author has an hindex of 31, co-authored 94 publications receiving 2926 citations. Previous affiliations of Sajid Maqsood include Prince of Songkla University.
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Isolation and characterisation of collagen extracted from the skin of striped catfish (Pangasianodon hypophthalmus)
TL;DR: In this article, acid soluble collagen and pepsin soluble collagen (PSC) from the skin of striped catfish (Pangasian- odon hypophthalmus) were isolated and characterised.
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Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications
TL;DR: The protein-polyphenol conjugates with higher thermal stability, antioxidant activities, better emulsifying properties and enhanced gelling property can be used as novel food additives for improvement of functionalities and quality of food products.
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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.
Sajid Maqsood,Soottawat Benjakul +1 more
TL;DR: In this article, the antioxidant properties of different phenolic compounds (catechin, caffeic acid, ferulic acid and tannic acid) at various levels were determined by different assays.
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Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion.
TL;DR: Novel starch-based nanoparticles from three sources: horse chestnut, water chestnut and lotus stem were prepared for nano-encapsulation of catechin and bioactive properties were retained at higher level in encapsulated cateschine compared to free catechine upon in-vitro digestion.
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Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review
TL;DR: In this paper, the role of pure phenolic compounds and crude plant phenolic extracts on the prevention of lipid oxidation in different seafood systems was reviewed in detail and their natural sources as well as focusing on their role on the role in preventing lipid oxidation.