| Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits MS Sajid Ali, Ahmad Sattar Khan, Aman Ullah Malik Food Chemistry, http://dx.doi.org/10.1016/j.foodchem.201, 2016 | 180* | 2016 |
| Resource efficiency and climate change E Hertwich, R Lifset, S Pauliuk, N Heeren, S Ali, Q Tu, F Ardente, P Berrill, ... International Resource Panel (IRP), 2020 | 153 | 2020 |
| Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit SH Sajid Ali, Ahmad Sattar Khan, Aamir Nawaz, Muhammad Akbar Anjum, Safina ... Postharvest Biology and Technology 157, 110960, 2019 | 148 | 2019 |
| Postharvest L-cysteine application delayed pericarp browning, suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit AUM Sajid Ali, Ahmad Sattar Khan Postharvest Biology and Technology 121, 135–142, 2016 | 124 | 2016 |
| Modern drying techniques in fruits and vegetables to overcome postharvest losses: A review RA Mahmood Ul Hasan, Aman Ullah Malik, Sajid Ali, Amna Imtiaz, Anjum Munir ... Journal of Food Processing and Preservation, e14280, 2019 | 108 | 2019 |
| Effect of gum arabic and Aloe vera gel based edible coatings in combination with plant extracts on postharvest quality and storability of ‘Gola’ guava fruits SA Muhammad Akbar Anjum, Hira Akram, Maryem Zaidi Scientia Horticulturae 271, 109506, 2020 | 104 | 2020 |
| Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage HMSS Sajid Ali, Ahmad Sattar Khan, Aman Ullah Malik, Muhammad Akbar Anjum ... Scientia Horticulturae 254, 14-20, 2019 | 94 | 2019 |
| Postharvest application of gum arabic edible coating delays ripening and maintains quality of persimmon fruits during storage P application of gum arabic edible coating delays ripening and maintains ... Journal of Food Processing and Preservation, e14583, 2020 | 90* | 2020 |
| Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit SA Hafiz Muhammad Shoaib Shah, Ahmad Sattar Khan Postharvest Biology and Technology 132, 154-161, 2017 | 88 | 2017 |
| Incorporation of ascorbic acid in chitosan-based edible coating improves postharvest quality and storability of strawberry fruits MS Saleem, MA Anjum, S Naz, S Ali, S Hussain, M Azam, H Sardar, ... International Journal of Biological Macromolecules 189, 160-169, 2021 | 85 | 2021 |
| Carboxymethyl cellulose coating delays chilling injury development and maintains eating quality of ‘Kinnow’ mandarin fruits during low temperature storage S Ali International Journal of Biological Macromolecules 168, 77-85, 2021 | 84 | 2021 |
| Pre-storage methionine treatment inhibits postharvest enzymatic browning of cold stored ‘Gola’ litchi fruit MS Sajid Ali, Ahmad Sattar Khan, Aman Ullah Malik, Tayyaba Shaheen Postharvest Biology and Technology 140, 100-106, 2018 | 78 | 2018 |
| Effects of hydrogen sulfide on postharvest physiology of fruits and vegetables: An overview HUJ SajidAli, AamirNawaz, Shaghef Ejaz, Sakeena Tul-Ain Haidera, Muhammad ... Scientia Horticulturae 243, 290-299, 2019 | 77 | 2019 |
| Effect of postharvest oxalic acid application on enzymatic browning and quality of lotus (Nelumbo nucifera Gaertn.) root slices SH Sajid Ali, Ahmad Sattar Khan, Muhammad Akbar Anjum, Aamir Nawaz, Safina ... Food Chemistry 312, 126051, 2020 | 71 | 2020 |
| Foliar application of some macro and micro nutrients improves tomato growth, flowering and yield MAN Sajid Ali , Hafiz Umer Javed , Rana Naveed Ur International Journal of Biosciences (IJB) 3 (10), 280-287, 2013 | 70 | 2013 |
| Combined application of ascorbic and oxalic acids delays postharvest browning of litchi fruits under controlled atmosphere conditions S Ali Food Chemistry 350, 129277, 2021 | 69 | 2021 |
| Morphological and molecular characterization and evaluation of mango germplasm: An overview IAK Ahmad Sattar Khan, Sajid Ali Scientia Horticulturae 194, 353–366, 2015 | 63 | 2015 |
| Potential of Aloe vera gel coating for storage life extension and quality conservation of fruits and vegetables: An overview S Ali Journal of Food Biochemistry, e13640, 2021 | 61 | 2021 |
| Effect of pre‐storage ascorbic acid and Aloe vera gel coating application on enzymatic browning and quality of lotus root slices HS Sajid Ali, Muhammad Akbar Anjum, Aamir Nawaz, Safina Naz, Sajjad Hussain ... Journal of Food Biochemistry, e13136, 2020 | 56 | 2020 |
| Aloe vera gel coating delays post-cut surface browning and maintains quality of cold stored lotus (Nelumbo nucifera Gaertn.) root slices SH SajidAli, Ahmad SattarKhan, Muhammad AkbarAnjum, AamirNawaz, Safina Naz ... Scientia Horticulturae 256, 108612, 2019 | 52 | 2019 |
Aman Ullah MalikProfessor (Tenured) Horticulture, University of AgricultureVerified email at uaf.edu.pk
