Fields of interest:
Food Technology, Cereal Science, Bakery, Sugars
Recent publications (selected):
Asghar, A, Anjum, F.M., Butt, M.S and Randhawa, M.A., 2012, Effect of Polyols on The Rheological and Sensory Parameters of Frozen Dough Pizza, Food Science and Technology Research , 18(6):781-787
Aziz, A., Randhawa,M.A., Butt, M.S., Asghar, A., Yasin, M., and Shibamoto, T., 2012, Glycoalkaloids (α-Chaconine and α-Solanine) Contents of Selected Pakistani Potato Cultivars and Their Dietary Intake Assessment, Journal of Food Science, 77(3): 58-61
Parveen, R., Asghar, A., Anjum, F.M., Khan, M.I, Arshad, M.S. and Yasmeen, A. 2013. Selective deposition of dietary α-Lipoic acid in mitochondrial fraction and its synergistic effect with α-Tocoperhol acetate on broiler meat oxidative stability. Lipids in Health and Disease 12:52.
Waheed, A., Rasool, G and Asghar, A, 2010. Effect of interesterified palm and cottonseed oil blends on cookie quality Agric. Biol. J. N. Am., 1(3): 402-406
Asghar, A and Abbas, M., 2012, Dried egg powder utilization, a new frontier in bakery products, Agriculture and Biology Journal of North America , 3(12): 493-505
Majeed, M., Asghar, A., Randhawa, M.A, Shahzad, M.A., Sohaib, M. and Abdullah, 2013. Ochratoxin A in cereal products, potential hazards and prevention strategies: A review. Pak. J. Food Sci., 23(1): 52- 61
Asghar, A. and Majeed, M.N., 2013. Chemical characterization and fatty acid profile of different sesame verities in Pakistan. Am. J. Sci. Ind. Res., 2013, 4(6): 540-545.
Afzal, S., Shehzad, A., Randhawa, M.A., Asghar, A., Shoaib, M and Jahangir, M.A. 2013. Health Benefits and Importance of Utilizing Wheat and Rye. Pak. J. Food Sci. 23(4), 212-222