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Saqib Jabbar

Researcher at National Agricultural Research Centre

Publications -  63
Citations -  3037

Saqib Jabbar is an academic researcher from National Agricultural Research Centre. The author has contributed to research in topics: Ascorbic acid & Carrot juice. The author has an hindex of 25, co-authored 54 publications receiving 2111 citations. Previous affiliations of Saqib Jabbar include Nanjing Agricultural University & University of Sargodha.

Papers
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Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols.

Asad Riaz, +8 more
- 15 Jul 2018 - 
TL;DR: The results revealed that addition of APP into CS significantly improved the physical properties of the film by increasing its thickness, density, solubility, opacity and swelling ratio whereas moisture content and water vapor permeability were decreased.
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Effect of ultrasound on different quality parameters of apple juice

Muhammad Abid, +8 more
- 01 Sep 2013 - 
TL;DR: Sonication treatment may successfully be employed for the processing of apple juice with improved quality and safety from consumer's health point of view and significant reduction in microbial population was observed.
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Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration techniques

Muhammad Naeem Safdar, +6 more
- 01 Jul 2017 - 
TL;DR: It was concluded that kinnow mandarin peels, being a potential source of phenolic compounds with antioxidant and antimicrobial properties, may be used as an ingredient for the preparation of functional foods.
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Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice

Muhammad Abid, +7 more
- 01 Jan 2014 - 
TL;DR: Findings of the present study suggest that sonication technique may be applied to improve phytonutrients present naturally in apple juice.
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Thermosonication as a potential quality enhancement technique of apple juice.

Muhammad Abid, +7 more
- 01 May 2014 - 
TL;DR: The results indicated the usefulness of thermosonication for apple juice processing at low temperature, for enhanced inactivation of enzymes and microorganisms.