Dr. Ayesha Murtaza
Assistant Professor
ayesha.murtaza@ucp.edu.pk
Dr. Ayesha Murtaza is currently serving as Assistant Professor, Faculty of life sciences, Department of Food science and Technology. She earned her Ph.D. in Food Science from Huazhong Agricultural University, Wuhan, China. Her research mainly focused on Food quality and Safety. She has worked on the enzymatic/non-enzymatic browning of fruits and aquatic vegetables during storage and by using non-thermal processing techniques. Additionally, she has continually demonstrated a record of research and publishing excellence, including collaborative publications of numerous articles in top-tier academic journals. She has also published 13 Research articles in high impacted renowned journals with impact factor around 65. She has been serving as reviewer for many leading journals in the field of Food Science and Technology..
| PhD | Food science Food Science | HZAU, Wuhan, China | 2018 |
| MSc (Hons.) | Food Science & Technology | IFSN, Pakistan | 2014 |
| BSc (Hons.) | Food Science & Technology | IFSN, Pakistan | 2011 |
| Assistant Professor | University of Central Punjab, Lahore | 9/2020-Continue |
| Visiting Assistant Professor | The University of Punjab, Lahore | 9/2019-8/2021 |
| Research Associate | HZAU, China | 2014-2018 |
| 1 | Murtaza, A., Iqbal, A., Linhu, Z., Liu, Y., Xu, X., Pan, S., & Hu, W. (2019). Effect of high-pressure carbondioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice. Innovative Food Science & Emerging Technologies 54, 43-50. doi(online) |
| 2 | 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. (online) |
| 3 | Murtaza, A., Muhammad, Z., Iqbal, A., Ramzan, R., Liu, Y., Hu, W. (2018). Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase from Apple Juice (Malus domestica). Frontiers in Chemistry 6,1-10, 2018. doi:10.3389/fchem.2018.00203 |
| 4 | Iqbal.A., Murtuza. A., Pinto. C., Marszałek. K. (2020). High-pressure processing for food preservation. (pp. 435-499). Academic Press. |
| 5 | Kong, M., Murtaza, A., Hu, X., Iqbal, A., Zhu, L., Ali, S.W., Xu, X., Pan, S., & 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. |
| 6 | Zhang, J., Murtaza, A., Zhu, L., Iqbal, A., Ali, S. W., Xu, X., … Hu, W. (2021). High pressure CO2 treatment alleviates lignification and browning of fresh-cut water-bamboo shoots (Zizania latifolia). Postharvest Biology and Technology, 182(1), 111690. (online) |
| 7 | 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, (online) |
| 8 | 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. J. CO2 Util. 46, 101467.(online) |
| 9 | Liu, S., 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. (online) |
| 10 | 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. doi:10.3390/molecules23071743. |
| 11 | 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 processing. Food and bio-products Processing, 117(1), 170–182. doi: 10.1016/j.fbp.2019.07.006. |
| 12 | Zhu, L.; Zhu, L.; Murtaza, A.; Liu, Y.; Liu, S.; Li, J.; Iqbal, A.; Xu, X.; Pan, S.; Hu, W. Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck). Molecules 2019, 24. doi:(online) |
| 13 | Teng, Y., Murtaza, A., Iqbal, A., Fu, J., Ali, S. W., Iqbal, M. A., Hu, W. (2020). Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut. Food Bioscience, 100716. .(online) |