| Curcumin, quercetin, catechins and metabolic diseases: The role of gut microbiota U Shabbir, M Rubab, EBM Daliri, R Chelliah, A Javed, DH Oh Nutrients 13 (1), 206, 2021 | 178 | 2021 |
| Potato peel waste—its nutraceutical, industrial and biotechnological applacations A Javed, A Ahmad, A Tahir, U Shabbir, M Nouman, A Hameed Deakin University, 2019 | 116 | 2019 |
| Crosstalk between gut and brain in Alzheimer’s disease: the role of gut microbiota modulation strategies U Shabbir, MS Arshad, A Sameen, DH Oh Nutrients 13 (2), 690, 2021 | 111 | 2021 |
| Curcumin and its derivatives as theranostic agents in Alzheimer’s disease: The implication of nanotechnology U Shabbir, M Rubab, A Tyagi, DH Oh International Journal of Molecular Sciences 22 (1), 196, 2020 | 73 | 2020 |
| Edible plant sprouts: Health benefits, trends, and opportunities for novel exploration SO Aloo, FK Ofosu, SM Kilonzi, U Shabbir, DH Oh Nutrients 13 (8), 2882, 2021 | 51 | 2021 |
| Health lipid indices and physicochemical properties of dual fortified yogurt with extruded flaxseed omega fatty acids and fibers for hypercholesterolemic subjects N Ahmad, MF Manzoor, U Shabbir, S Ahmed, T Ismail, F Saeed, MU Nisa, ... Food Science & Nutrition 8 (1), 273, 2020 | 40 | 2020 |
| The potential role of polyphenols in oxidative stress and inflammation induced by gut microbiota in alzheimer’s disease U Shabbir, A Tyagi, F Elahi, SO Aloo, DH Oh Antioxidants 10 (9), 1370, 2021 | 33 | 2021 |
| Limosilactobacillus reuteri Fermented Brown Rice: A Product with Enhanced Bioactive Compounds and Antioxidant Potential A Tyagi, U Shabbir, R Chelliah, EBM Daliri, X Chen, DH Oh Antioxidants 10 (7), 1077, 2021 | 27 | 2021 |
| Effect of slightly acidic electrolyzed water on amino acid and phenolic profiling of germinated brown rice sprouts and their antioxidant potential A Tyagi, X Chen, U Shabbir, R Chelliah, DH Oh LWT 157, 113119, 2022 | 24 | 2022 |
| Functional foods and human health: an overview MS Arshad, W Khalid, RS Ahmad, MK Khan, MH Ahmad, S Safdar, ... Functional Foods Phytochem Health Promoting Potential 3, 2021 | 24 | 2021 |
| Turnip (Brassica Rapus L.): a natural health tonic A Javed, A Ahmad, M Nouman, A Hameed, A Tahir, U Shabbir Brazilian Journal of Food Technology 22, e2018253, 2019 | 22 | 2019 |
| Multilegume bar prepared from extruded legumes flour to address protein energy malnutrition S Saadat, S Akhtar, T Ismail, MK Sharif, U Shabbir, N Ahmad, A Ali Italian journal of food science 32 (1), 2020 | 16 | 2020 |
| Hypocholesterolemic effect of designer yogurts fortified with omega fatty acids and dietary fibers in hypercholesterolemic subjects N Ahmad, U Shabbir, A Sameen, MF Manzoor, MH Ahmad, T Ismail, ... Food Science and Technology 41, 1000-1008, 2021 | 14 | 2021 |
| Antioxidant activities of novel peptides from Limosilactobacillus reuteri fermented brown rice: A combined in vitro and in silico study A Tyagi, R Chelliah, EBM Daliri, G Sultan, IH Madar, NH Kim, U Shabbir, ... Food Chemistry 404, 134747, 2023 | 11 | 2023 |
| Phytochemical profiling and cellular antioxidant efficacy of different rice varieties in colorectal adenocarcinoma cells exposed to oxidative stress A Tyagi, U Shabbir, X Chen, R Chelliah, F Elahi, HJ Ham, DH Oh PloS One 17 (6), e0269403, 2022 | 11 | 2022 |
| Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation N Ahmad, A Hussain, S Khan, SA Korma, G Hussain, RM Aadil, ... Food Science & Nutrition 9 (5), 2743-2753, 2021 | 11 | 2021 |
| Anti-adhesion and anti-biofilm activity of slightly acidic electrolyzed water combined with sodium benzoate against Streptococcus mutans: A novel ecofriendly oral sanitizer to … X Chen, A Tyagi, S Vijayalakshmi, R Chelliah, U Shabbir, DH Oh Microbial Pathogenesis 166, 105535, 2022 | 9 | 2022 |
| Comprehensive profiling of bioactive compounds in germinated black soybeans via UHPLC-ESI-QTOF-MS/MS and their anti-Alzheimer’s activity U Shabbir, A Tyagi, HJ Ham, DH Oh PLoS One 17 (1), e0263274, 2022 | 9 | 2022 |
| Compositional and textural properties of goat’s milk cheese prepared using dahi (yogurt) as the starter culture U Shabbir, N Huma, A Javed Brazilian Journal of Food Technology 22, 2019 | 8 | 2019 |
| Effect of fermentation on the bioactive compounds of the black soybean and their anti-Alzheimer’s activity U Shabbir, A Tyagi, HJ Ham, F Elahi, DH Oh Frontiers in Nutrition 9, 880361, 2022 | 6 | 2022 |
