Dr. Ayesha Murtaza

1. Li, J., Hu, W., Murtaza, A., Iqbal, A., & Kong, M. (2024). Widely targeted metabolomics analysis reveals the potential metabolic network of high-pressure carbon dioxide regulating fresh-cut Chinese water chestnut yellowing. Food Bioscience, 59(1), 103889. https://doi.org/10.1016/j.fbio.2024.103889. Food bioscience. (IF: 2).
2. Wang, H., Zhou, X., Hu, W., Hu, X., Murtaza, A., Wang, L., et al. (2024). Mechanism of the Abnormal Softening of Banana Pulp Induced by High Temperature and High Humidity During Postharvest Storage. Food and Bioprocess Technology, 1–11. (IF:5.6).
3. Muzzafar, A., Ali, S. W., Iqbal, M., Saeed, M., Ahmad, M., Tariq, M. R., Yusuf, A. M., Murtaza, A., Ahmed, A., & Yaqub, S. (2024). Comparative evaluation of ethylene oxide, electron beam and gamma irradiation treatments on commonly cultivated red chilli cultivars (Kunri and Hybrid) of Sindh, Pakistan. Heliyon, 10(1). (IF:4.0).
4. Yuan, , Zhang, J., Hu, W., Liu, X., & Murtaza, A. (2024). Cyclic variable temperature conditioning induces the rapid sweetening of sweet potato tuberous roots by regulating the sucrose metabolism. Food Chemistry, 433(April 2023), 137364. https://doi.org/10.1016/j.foodchem.2023.137364. (IF.8.8)
5. Ahmad, M., Ali, S. W., Aasim, M., Awais, M., Ahmad, Z., Murtaza, A., Nadeem, M., Muzzafar, M. A., & Ahmed, A. (2024). Development and characterization of locally prepared Aloe Vera juice and its functional potential against Hyperlipidemia. Pakistan Journal of Agricultural Sciences, 61(1). (IF.0.86)
6. Zhu, L., Hu, W., Murtaza, A., Iqbal, A., Kong, M., Zhang, J., Li, J., Xu, X., & Pan, S. (2023). Browning inhibition in fresh-cut Chinese water chestnut under high pressure CO2 treatment:Regulation of reactive oxygen species and membrane lipid metabolism. Food Chemistry, 427, 136586. https://doi.org/10.1016/j.foodchem.2023.136586. (IF.8.8)
7. Li, J., Hu, W., Zhu, L., Murtaza, A., Iqbal, A., Xu, X., & Pan, S. (2023). Molecular dynamics simulation of interaction between high pressure carbon dioxide (HPCD) and phenylalanine ammonia- lyase (PAL). Food Bioscience, 53, 102784. https://doi.org/10.1016/j.fbio.2023.102784. (IF: 2).
8. Yuan, J., Zhang, J., Hu, W., Liu, X., Murtaza, A., Iqbal, A., Hu. X., Wang.L., Xu, X., & Pan, S. (2023). Cyclic variable temperature conditioning induces the rapid sweetening of sweet potato tuberous roots via regulating the sucrose metabolism. Food Chemistry. Accepted (IF: 8)
9. Zhang, B., Murtaza, A., Iqbal, A., Zhang, J., Bai, T., Ma, W., Xu, X., Pan, S., Hu, W., (2022). Comparative study on nutrient composition and antioxidant capacity of potato based on geographical and  climatic                                    Food Bioscience. 46, 101536. (IF:5.2)
10. Li, J., Zhu, L., Murtaza, A., Iqbal, A., Zhang, J., Xu, X., Pan, S., Hu, W., (2022). The effect of high- pressure carbon dioxide on the inactivation kinetics and structural alteration of phenylalanine ammonia-lyase from Chinese water chestnut: An investigation using multi-spectroscopy and molecular docking methods. Food Sci. Emerg. Technol. 77, 102970. https://doi.org/10.1016/j.ifset.2022.102970. (IF: 6.6)
11. Elkhedir, A.E., Iqbal, A., Zogona, D., Mohammed, H.H., Murtaza, A., Xu, X., (2022). Apigenin glycosides from green pepper enhance longevity and stress resistance in Caenorhabditis Nutr. Res. 102, 23–34. https://doi.org/10.1016/j.nutres.2022.02.003. (IF: 4.5)
12. Zhu, L., Hu, W., Murtaza, A., Iqbal, A., Li, Jiaxing, Zhang, J., Li, Junjie, Kong, M., Xu, X., Pan, S., (2022). Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen Food Chem. X 100307. https://doi.org/https://doi.org/10.1016/j.fochx.2022.100307. (IF: 6.1)
13. Zhang, J., Yuan, X., Yang, Z., Iqbal, A., Murtaza, A., Wang, H., Xu, X., Pan, S., Hu, W., (2022). Effects of sucrose substitutes and hydrocolloids on the texture of low-sugared orange peels as a moist filling for baked products. Food Process. Preserv. 1–12. https://doi.org/10.1111/jfpp.16625. (IF: 2.5)
14. Wang, ; Iqbal, A.; Murtaza, A., Xu, X.; Pan, S.; Hu, W (2022). A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition. Food Rev. Int. 2022, 1–22, doi:10.1080/87559129.2022.2119997. (IF: 5.8)
15. Zhou, ; Hu, W.; Li, J.; Iqbal, A.; Murtaza, A., Xu, X.; Pan, S (2022). High-Pressure Carbon Dioxide Treatment and Vacuum Packaging Alleviate the Yellowing of Peeled Chinese Water Chestnut (Eleocharis Tuberosa). Food Packaging & Shelf Life, 34, 100927. (IF: 8.0)
16. Bai, , Li, J., Murtaza, A., Iqbal, A., Zhu, L., Zhang, J., Zhang, B., Xu, X., Pan, S., & Hu, W. (2022). Scavenging of ROS after eugenol treatment as mechanism of slowing down membrane lipid metabolism to maintain the surface color of fresh-cut yam. Food and Bioprocess Technology, 15(8), 1821–1835. (IF: 5.6)
17. Akhlaq, , Ali, S.W., Murtaza, A., Arshad Jave, M., Ahmad Khan, A., Rai Muhammad, A., (2022). Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of

wheat    in   Pakistan.   J.   Food    Process.    Preserv.   16387.             https://doi.org/10.1111/jfpp.16387. (IF: 2.5)

18. Zhang, J., Murtaza, A., Zhu, L., Iqbal, A., Ali, S.W., Xu, X., Pan, S., Hu, W., (2021). High pressure CO2 treatment alleviates lignification and browning of fresh-cut water-bamboo shoots (Zizanialatifolia).                        Postharvest    Biology           and                        Technology.182,111690. https://doi.org/10.1016/j.postharvbio.2021.111690. (IF: 0)
19. Zhang, J., Iqbal, A., Murtaza, A., Zhou, X., Xu, X., Pan, S., Hu, W., (2021). Effect of high-pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel. CO2 Util. 46, 101467. https://doi.org/10.1016/j.jcou.2021.101467. (IF: 7.7)
20. Ma, , Li, J., Murtaza, A., Iqbal, A., Zhang, J., Zhu, L.,Hu, W. (2021). High-pressure carbon dioxide treatment alleviates browning development by regulating membrane lipid metabolism in fresh-cut lettuce. Food Control, 134(1), 108749. https://doi.org/10.1016/j.foodcont.2021.108749. (IF: 6.0)
21. Zhou, , Iqbal, A., Li, J., Liu, C., Murtaza, A., Xu, X., Pan, S., Hu, W., (2021). Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation. Antioxidants 10, 1809. https://doi.org/10.3390/antiox10111809. (IF:7.0)
22. Kong, , Murtaza, A., Hu, X., Iqbal, A., Zhu, L., Ali, S. W., Hu, W. (2021). Effect of high- pressure carbon dioxide treatment on browning inhibition of fresh-cut Chinese water chestnut (Eleocharis tuberosa): Based on the comparison of damaged tissue and non-damaged tissue. Postharvest Biology and Technology, 179(1), 111557. https://doi.org/10.1016/j.postharvbio.2021. (IF: 7.0)
23. Zhang, J., Li, J., Murtaza, A., Iqbal, A., Zhu, L., Ali, S. W., Hu, W. (2021). Synergistic effect of high‐ intensity ultrasound and β‐cyclodextrin treatments on browning control in apple juice. International Journal of Food Science & Technology, 1-11. https://doi.org/10.1111/ijfs.15443. (IF: 3.3)
24. Teng, Y., Murtaza, A., Iqbal, A.; Fu, J.; Ali, S. W.; Iqbal, M. A.; Xu, X.; Pan, S.; Hu, W. (2020). Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut. Food Bioscience. 2020, 100716, https://doi.org/10.1016/j.fbio.2020.100716. (IF:5.2)
25. Murtaza, A., Iqbal, A., Marszałek, K., Iqbal, M. A., Ali, S.W., Xu, X. Pan, S., Hu, W. (2020). Enzymatic, phyto- and physico-chamical evaluation of apple juice under high pressure carbon dioxide and thermal processing. Foods.9,243. https://doi.org/10.3390/foods902024. (IF: 2)
26. Murtaza, A., Iqbal, A., Linhu, Z., Liu, Y., Xu, X., Pan, S., & Hu, W. (2019). Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice. Innovative Food Science & Emerging Technologies 54, 43-50. https://doi.org/10.1016/j.ifset.2019.03.001. (IF: 6)
27. Iqbal, A., Murtaza, A., Marszałek, K., Iqbal, M. A., Chughtai, M. F. J., Hu, W., Xu, X. (2019). Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment. Journal of the Science of Food and Agriculture, https://doi.org/10.1002/jsfa.10229. (IF: 1)
28. Iqbal, A., Murtaza, A., Hu, W., Ahmad, I., Ahmed, A., & Xu, X. (2019). Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food Food and Bioproducts Processing, 117(1), 170–182. https://doi: 10.1016/j.fbp.2019.07.006. (IF: 4.6)
29. Zhu, L., Zhu, L., Murtaza, A., Liu, Y., Liu, S., Li, J., Iqbal, A., Xu, X., Pan,S., Hu, W. (2019).Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck). Molecules, 24. https://doi.org/10.3390/molecules24101922. (IF: 4.6)
30. Murtaza, A., Muhammad, Z., Iqbal, A., Ramzan, R., Liu, Y., Hu, W. “Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase from Apple Juice (Malus domestica). Frontiers in Chemistry 6,1-10, 2018.https://doi:10.3389/fchem.2018.00203. (IF: 5.5)
31. Liu, , Murtaza, A., Liu, Y., Hu, W., Xu, X., Pan, S. (2018). Catalytic and Structural Characterization of a Browning-Related Protein in Oriental Sweet Melon (Cucumis Melo var. Makuwa Makino). Frontiers in    Chemistry.    6,     1–11,     2018.     https://doi.org/10.3389/fchem.2018.00354   (IF: 5.5)
32. Iqbal, A., Murtaza, A., Muhammad, Z., Elkhedir, A., Tao, M., and Xu, X. (2018). Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince (Cydonia oblonga

Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment. Molecules 23, 1743, 2018. https://doi:10.3390/molecules23071743. (IF: 4.6)

1. Murtaza, ,Iqbal, A., Awan, K. A., Tufail, A., Ali, S. W., Younas, S., & Manzoor, M. S. Impact of High-Pressure Carbon Dioxide on the Processing of Fruits and Vegetables. In Sustainable Postharvest Technologies for Fruits and Vegetables (pp. 185-196). CRC Press.
2. Iqbal, A., Murtaza, A., Pinto, C. A., Saraiva, J. A., Liu, X., Zhu, Z., Marszałek, K. (2022). High- pressure processing for food In Innovative and Emerging Technologies in the Bio-marine Food Sector (pp. 495–518). Elsevier. https://doi.org/10.1016/B978-0-12-820096-4.00006-7