Muneer Ahmed Jamali

Postmortem salting effects on actomyosin characteristics and tenderness in chicken breast: Role of L-lysine at low NaCl

Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level

Novel Water–Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck

Resonance vibration ameliorating tenderness of yak longissimus thoracis et lumborum: A novel physical tenderization technology

A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids

Effect of l-histidine and l-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength

Manipulating interfacial behaviour and emulsifying properties of myofibrillar proteins by L‐Arginine at low and high salt concentration

Influence of l-histidine and l-lysine on the phosphorylation of myofibrillar and sarcoplasmic proteins from chicken breast in response to salting

Hydrolysis and oxidation of protein and lipids in dry-salted grass carp (<i>Ctenopharyngodon idella</i>) as affected by partial substitution of NaCl with KCl and amino acids

Influence of salt substitute containing KCl, L-histidine and L-lysine on the secondary structure and gel properties of myosin

Heat-induced gel properties of porcine myosin in a sodium chloride solution containing L-lysine and L-histidine

Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures

Antioxidant Enzyme Activities and Lipid Oxidation in Rape (Brassica campestris L.) Bee Pollen Added to Salami during Processing

The mechanics of formation of heat-induced myofibrillar protein gel from rabbit<i>psoas major</i>