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11. Abid, M., Jabbar, S., Wu, T., Hashim, M. M., Hu, B., Saeeduddin, M., & Zeng, X. (2014). Qualitative assessment of sonicated apple juice during storage. Journal of Food Processing and Preservation. doi:10.1111/jfpp.12348. IF: 1.16.
12. Xin, Z., Zhu, X., Sun, Y., Hu, B., Yi, S., Jabbar, S. & Zeng, X. (2013). Fermentation in vitro of EGCG, GCG and EGCG3""e isolated from Oolong tea by human intestinal microbiota. Food Research International, 54, 1589-1595. IF: 2.82.
13. Jia, X., Chen, Y., Shi, C., Ye, Y., Abid, M., Jabbar, S., Wang, P., Zeng, X. & Wu, T. (2014). Rheological properties of an amorphous cellulose suspension. Food Hydrocolloids, 39, 27-33. IF: 4.09.
14. Xin, Z., Lei, S., Jabbar, S., Hu, B., Yi, S. & Zeng, X. (2013). Simultaneous separation and purification of tea bioactives from summer green tea by column chromatography. Journal of The Chemical Society of Pakistan, 35, 1258-1267. IF: 0.34.
15. Khan, M. A., Ali, S., Abid, M., Cao, J., Jabbar, S., Tume, R. K., & Zhou, G. (2014). Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties. Food Research International, 62, 926-933. IF: 2.82.
16. Yan, Y., Ran, L., Cao, Y., Qin, K., Xin, Z., Luo, Q., Jabbar, S., Abid, M. & Zeng, X. (2014). Nutritional, phytochemical characterization and antioxidant capacity of ningxia wolfberry (Lycium barbarum L.). Journal of The Chemical Society of Pakistan, 36, 1079-1087. IF: 0.34.
17. Jia, X., Xu, R., Shen, W., Xie, M., Abid, M., Jabbar, S., Wang, P., Zeng, Z., & Wu, T. (2014). Stabilizing oil-in-water emulsions with amorphous cellulose. Food Hydrocolloids, 43, 275-282. IF: 4.09.
18. Fei, Q., Gao, Y., Zhang, X., Sun, Y., Hu, B., Zhou, L., Jabbar, S., & Zeng, X. (2014). Effects of Oolong tea polyphenols, EGCG and EGCG3""e on Pancreatic alpha-Amylase Activity in vitro. Journal of Agricultural and Food Chemistry, 62, 9507-9514. IF: 2.91.
