Dr. Shoaib Younas

Dr. Shoaib Younas

Dr. Shoaib Younas

Assistant Professor

shoaib.younas@ucp.edu.pk

Dr. Shoaib Younas perused PhD in Food Science from Hefei University of Technology, China and graduated in 2021. He obtained MSc (Hons) in Food and Nutrition from Institute of Food Science and Nutrition (IFSN), University of Sargodha, Pakistan in 2014 and obtained BSc (Hons) in Food Technology from University of Azad Jammu & Kashmir Muzaffarabad, Pakistan. He earned Chinese Government Scholarship (CSC) to peruse PhD studies in 2017. He worked excellently and published research work in well reputed SCI ranked international journals. Currently, I am serving as Assistant Professor, Faculty of life sciences, Department of Food science and Technology, University of Central Punjab, Pakistan.
His research engage with impact of processing methods on physicochemical changes, water status and functional properties of fruits and vegetables. He interested in research of application of thermal and non-thermal methods on foods and investigate the association with qualitative and quantitative aspects. His research focuses on investigate water status, nutritional composition, functional properties, and microbial analysis with various destructive and non-destructive imaging based techniques in food system. Dr. Shoaib Younas has authored/co-authored 9 impacted research articles.

PhD Food Science Hefei University of Technology, China 2021
MSc (Hons.) Food & Nutrition University of Sargodha, Pakistan 2014
BSc (Hons.) Food Technology Azad Jammu & Kashmir Muzaffarabad, Pakistan 2011
1Shoaib Younas, Yu Mao, Changhong Liu, Wei Liu, Tao Jin, Lei Zheng. 2021. Efficacy study on the non-destructive determination of water fractions in infrared-dried Lentinus edodes using multispectral imaging. Journal of Food Engineering. (IF = 5.35: Q1)
2Shoaib Younas, Yu Mao, Changhong Liu, Mian Anjum Murtaza, Zeshan Ali, Liyang Wei, Wei Liu, Lei Zheng. 2021. Measurement of water fractions in freeze-dried Shiitake mushroom by means of multispectral Imaging (MSI) and low-field nuclear magnetic resonance (LF-NMR). Journal of Food Composition and Analysis. (IF = 4.55: Q1)
3Shoaib Younas, Changhong Liu, Hao Qu, Yu Mao, Wei Liu, Liyang Wei, Ling Yan, Lei Zheng. 2020. Multispectral imaging for predicting the water status in mushroom during hot-air dehydration. Journal of Food Science. (IF = 3.16: Q1)
4Zeshan Ali, Jianke Li, Yuhuan Zhang, Naureen Naeem, Shoaib Younas & Farah Javeed. 2020. Dates (Phoenix Dactylifera) and Date Vinegar: Preventive Role against Various Diseases and Related in Vivo Mechanisms. Food Reviews International. (IF = 6.48: Q1)
5Wei L, Liu C, Wang J, Younas S, Zheng H, Zheng L. 2020. Melatonin immersion affects the quality of fresh-cut broccoli (Brassica oleracea L.) during cold storage: Focus on the antioxidant system. Journal of Food Processing and Preservation. (IF = 2.19: Q1)
6Yu, J. Ren, S. Liu, C. Wei, B. Zhang, L. Younas, S. Zheng, L. 2018. Non-destructive detection and classification of in-shell insect-infested almonds based on multispectral imaging technology. The Journal of Agricultural Science. (IF = 1.48: Q2)
7Zeshan Ali1, Haile Ma, Muhammad Tayyab Rashid, Asif Wali, Shoaib Younas. 2019. Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar. Journal of Food Science and Nutrition. (IF = 2.86: Q2)
8Ali, Z., Ma, H., Wali, A., Ayim, I., Rashid, M. T., & Younas, S. 2018. A double-blinded, randomized, placebo-controlled study evaluating the impact of dates vinegar consumption on blood biochemical and hematological parameters in patients with type 2 diabetes. Tropical Journal of Pharmaceutical Research. (2018). (IF = 0.50: Q2)
9Zeshan Ali, Zhenbin Wang, Rai Muhammad Amir, Shoaib Younas, Asif Wali, Nana Adowa, Ishmael Ayim. 2017. Potential Uses of Vinegar as a Medicine and Related in vivo Mechanisms. International Journal for Vitamin and Nutrition Research. (IF = 1.78: Q2)

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