Dr. Muhammad  Issa Khan
My Social Links

Dr. Muhammad Issa Khan

Assistant Professor
University of Agriculture Faisalabad, Pakistan


Highest Degree
PostDoc Fellow in Meat Science from Seoul National University, Korea

Share this Profile

Biography

Dr. Muhammad Issa Khan holds a position of Assistant Professor on Tenure Track System in National Institute of Food Science & Technology, University of Agriculture, Faisalabad. He earned his Ph.D. Food Technology from University of Agriculture, Faisalabad and Postdoctoral Researcher at College of Agriculture and Life Science, Seoul National University, Seoul, South Korea, and Short Term Training at University of Illinois, Urbana-Champaign, USA. His main area of research interest focuses on Meat Science & Technology, and Food Nutrition (Functional & Nutraceutical foods). Previously he was served as Production In charge of the Institute Bakery, worked on Project of Nestle Milkpak, training in Dawn Bread (Pvt.) Ltd. Faisalabad, Pakistan, Participated in Postgraduate Training course (20- 09- 2004 to 01- 10 - 2004) on Nuclear and other Advanced Techniques in Agricultural and Biological Research, NIAB Pakistan. He has completed 5 funded research projects as principal investigator and co-investigator. Currently he is working on 5 research projects. He is member of Pakistan Society of Food Scientists & Technologists (Pakistan). Dr. Issa has received honors includes Research Productivity Award, First Position in Department of Food Technology in B.Sc (Hons), and Holder of SMC merits Scholarship during M.Sc (Hons) Food Technology. He also developed high energy high protein cookies for earthquake affected people of Northern Areas of Pakistan. Dr. Issa has published 5 books, 4 book chapters, 87 research articles in journals as well as 27 abstracts in proceeding contributed as author/co-author. He also participated in number of scientific meeting and performed presentations. He has successfully supervised/co-supervised several MSc/M.Phil and PhD thesis. Dr. Issa is also serving as reviewer for number of national and international journals such as Pakistan Journal Agricultural Sciences , Pakistan Journal of Food Science, Nutrition and Food Science‏, International Journal of Food Properties‏, Journal of Cell and Animal Biology, Food and Chemical Toxicology, African Journal of Agricultural Research, Asian–Australasian Journal of Animal Sciences, Korean Journal of Food Science of Animal Resources, Biological Trace Element Research, and Mini-Reviews in Medicinal Chemistry.

Area of Interest:

Food Science and Technology
100%
Meat Science
62%
Meat Technology
90%
Food Nutrition
75%
Functional Foods
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Arshad, M.S., F.M. Anjum, M.I. Khan, F. Saeed and A. Imran et al., 2017. Manipulation of natural antioxidants in feed to enhance the oxidative stability and quality of broiler breast meat and nuggets. J. Food Process. Preserv., Vol. 41. 10.1111/jfpp.12849.
    CrossRef  |  Direct Link  |  
  2. Rahman, U., T. Shehzad, A. Sahar, A. Ishaq, M.I. Khan and S. Aslam, 2016. Recapitulating the competence of novel and rapid monitoring tools for microbial documentation in food systems. LWT-Food Sci. Technol., 67: 62-66.
    CrossRef  |  Direct Link  |  
  3. Kim, H.J., A.U. Alahakoon, D.D. Jayasena, M.I. Khan, K.C. Nam, C. Jo, and S. Jung, 2016. Effects of electron beam irradiation and high-pressure treatment with citrus peel extract on the microbiological, chemical and sensory qualities of marinated chicken breast meat. Korean J. Poult. Sci., 42: 215-221.
    CrossRef  |  Direct Link  |  
  4. Khan, M.I., S. Jung and C. Jo, 2016. Postmortem aging of beef with special reference to dry aging. Korean J. Food Sci. An., 36: 160-170.
  5. Khan, M.I., H.J. Lee, H.I. Yong, H. Lee, H.J. Kim and C. Jo, 2016. Marination absorption and physicochemical characteristics of vacuum-aged duck breast meat. Asian Austral. J. Anim., 10.5713/ajas.15.1053.
    CrossRef  |  Direct Link  |  
  6. Jo, C., F.F. Khan and M.I. Khan and J. Iqbal, 2016. Marine bioactive peptides: Types, structure and physiological functions. Food Rev. Int., 10.1080/87559129.2015.1137311.
    CrossRef  |  Direct Link  |  
  7. Faiz, F., M.I. Khan, M.S. Butt and H. Nawaz, 2016. Fatty acid profile of the broiler birds’ breast meat fed on citrus waste supplemented feed and bio evaluation assay of the albino rats fed on the feed with antioxidant enriched meat from the citrus waste. Sindh Uni. Res. J., .
  8. Tariq, M.R., M.I. Khan, A. Sameen and M. Nisa, 2015. Enrichment of flaxseed for developing functional rabbit meat. Sarhad J. Agric., 31: 70-74.
    Direct Link  |  
  9. Sohaib, M., M.S. Butt, F.M. Anjum, M.I. Khan and M. Shahid, 2015. Augmentation of oxidative stability, descriptive sensory attributes and quality of meat nuggets from broilers by dietary quercetin and ALPHA-tocopherol regimens. J. Food Process. Preservat. 10.1111/jfpp.12614.
    CrossRef  |  Direct Link  |  
  10. Siraj, N., M.A. Shabbir, T. Ahmad, A. Sajjad, M.R. Khan, M.I. Khan and M.S. Butt, 2015. Organogelators as a saturated fat replacer for structuring edible oils. Int. J. Food Prop., 18: 1973-1989.
    CrossRef  |  Direct Link  |  
  11. Rehman, U., M.I. Khan, M. Sohaib, A. Sahar and A. Ishaq, 2015. Exploiting microorganisms to develop functional meat products. Food Rev. Int., 10.1080/87559129.2016.1175012.
    CrossRef  |  Direct Link  |  
  12. Raza, A., M.A. Shabbir, M.I. Khan, H.A.R. Suleria and S. Sultan, 2015. Effect of thermal treatments on the formation of heterocyclic aromatic amines in various meats. J. Food Process. Preserv., 39: 376-383.
    CrossRef  |  Direct Link  |  
  13. Pasha, I., S. Hussain, M.I. Khan and N. Akram, 2015. Utilization of processed Vigna mungo L. flour in cookies. Nutri. Food Sci., 45: 883-894.
    CrossRef  |  Direct Link  |  
  14. Parveen, R., M.I. Khan, F.M. Anjum and M.A. Sheikh, 2015. Investigating potential role of extruded flaxseed and a- tocopherol acetate supplementation for healthier broiler meat development. Br. J. Poult. Sci., 10.1080/00071668.2016.1180669.
    CrossRef  |  Direct Link  |  
  15. Parveen, R., M.I. Khan, F.M. Anjum and M.A. Sheikh, 2015. Antioxidant potential and storage stability of broiler leg meat fed on extruded flaxseed and α- tocopherol acetate. Pak. J. Life Soc. Sci., 13: 170-176.
    Direct Link  |  
  16. Min, J.S., S.O. Lee, M.I. Khan, D.J. Yim, K.H. Seol, K.C. Nam, M. Lee and C. Jo, 2015. Impact of cooking, storage and reheating on formation of cholesterol oxidation products (COPs) in pork loin. Korean J. Food Sci. Anim. Res., 36: 23-28.
    CrossRef  |  Direct Link  |  
  17. Min, J.S., S.O. Lee, M.I. Khan, D.G. Yim, K.H. Seol, M. Lee and C. Jo, 2015. Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology. Lipids Health Dis., Vol. 14. 10.1186/s12944-015-0074-6.
    CrossRef  |  PubMed  |  Direct Link  |  
  18. Lee, H.J., H.J. Kim, H.I. Yong, M.I. Khan, K.N. Heo and C. Jo, 2015. Assessment of breed-and sex-based variation in flavor-related compounds of duck meat in Korea. Korean J. Poult. Sci., 42: 41-50.
    Direct Link  |  
  19. Khan, M.I., M.S. Arshad, F.M. Anjum, A. Riasat, F. Saeed, S. Hussain and M. Sohaib, 2015. Assessment of different cooking techniques on residual quantification of ciprofloxacin and enrofloxacin antibiotics in chicken. J. Food Process. Preservat., 39: 2379-2385.
    CrossRef  |  Direct Link  |  
  20. Khan, M.I., M.N. Adrees, M.S. Arshad, F.M. Anjum, C. Jo and A. Sameen, 2015. Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets. Lipids Health Dis., Vol. 14. 10.1186/s12944-015-0060-z.
    CrossRef  |  PubMed  |  Direct Link  |  
  21. Khan, M.I., K. Shehzad, M.S. Arshad, A. Sahar, M.A. Shabbir and M. Saeed, 2015. Impact of dietary α-lipoic acid on antioxidant potential of broiler thigh meat. J. Chem., Vol. 2015. 10.1155/2015/406894.
    CrossRef  |  Direct Link  |  
  22. Khan, M.I., J.S. Min, S.O. Lee, D.G. Yim, K.H. Seol, M. Lee and C. Jo, 2015. Cooking, storage and reheating effect on the formation of cholesterol oxidation products in processed meat products. Lipids Health Dis., Vol. 14. 10.1186/s12944-015-0091-5.
    CrossRef  |  PubMed  |  Direct Link  |  
  23. Khan, M.I., C. Jo and M.R. Tariq, 2015. Meat flavor precursors and factors influencing flavor precursors: A systematic review. Meat Sci., 110: 278-284.
    CrossRef  |  PubMed  |  Direct Link  |  
  24. Gulzar, N., A. Sameen, M.I. Khan, N. Huma, M.A. Murtaza and S. Rafiq, 2015. Nutritional and functional properties of fruited cream cheese spread as influenced by hydrocolloids. J. Food Nutr. Res., 3: 191-195.
    CrossRef  |  Direct Link  |  
  25. Arshad, M.S., A. Zulfiqar, F.M. Anjum, F. Saeed, M.I. Khan and M. Sohaib, 2015. Red meat consumption: A threat towards cardiovascular diseases. Pak. J. Food Sci., 25: 86-91.
    Direct Link  |  
  26. Tehseen, S., F.M. Anjum, I. Pasha, M.I. Khan and F. Saeed, 2014. Suitability of spring wheat varieties for the production of best quality pizza. J. Food Sci. Technol., 51: 1517-1524.
    CrossRef  |  PubMed  |  Direct Link  |  
  27. Sharif, H.R., Z. Fang, F.M. Anjum, M.I. Khan, M.K. Sharif, M.A. Khan and J. Haider, 2014. Effect of soaking and microwave pretreatments on nutritional profile and cooking quality of different lentil cultivars. Pak. J. Food Sci., 24: 186-194.
    Direct Link  |  
  28. Shabbir, M.A., M.R. Khan, A. Shehzad, A. Din, M.I. Khan and B. Hussain, 2014. Flaxseed segregation as an imperative tool for its neutraceutical implication. Pak. J. Food Sci., 24: 64-74.
  29. Saeed, M., W.A. Khan, M.A. Shabbir, M.I. Khan, M.A. Randhawa and I. Yasmin, 2014. Bacteriocins as a natural antimicrobial agent in food preservation: A review. Pak. J. Food Sci., 24: 244-255.
    Direct Link  |  
  30. Saeed, M., I. Yasmin, M.I. Khan, I. Pasha, M.R. Khan, A. Shabbir and W.A. Khan, 2014. Lactic acid bacteria in sourdough fermentation; A safe approach for food preservation. Pak. J. Food Sci., 24: 211-217.
    Direct Link  |  
  31. Rahman, U., A. Sahar, M.I. Khan and M. Nadeem, 2014. Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition: A review. LWT-Food Sci. Technol., 59: 229-233.
    CrossRef  |  Direct Link  |  
  32. Arif, S., A. Tahira, N. Abbas, M.I. Khan and S. Shakoor, 2014. Metabolic syndrome development in relation to low birth weight. J. Global Innovation Agric. Soc. Sci., 2: 82-87.
    Direct Link  |  
  33. Sohaib, M., F.M. Anjum, M.I. Khan, M.S. Arshad, M. Shahid and M. Yasin, 2013. Effect of α-lipoic acid and α-tocopherol acetate enriched broiler diet on oxidative stability and quality of broiler leg meat and meat products. J. Food Process. Technol., Vol. 4. .
    Direct Link  |  
  34. Saeed, M., F.M. Anjum, M.R. Khan, M.I. Khan and M. Nadeem, 2013. Isolation, characterization and utilization of starter cultures for the development of wheyghurt drink. Br. Food J., 115: 1169-1186.
    CrossRef  |  Direct Link  |  
  35. Khan, M.I., M.N. Adrees, M.R. Tariq and M. Sohaib, 2013. Application of edible coating for improving meat quality: A review. Pak. J. Food Sci., 23: 71-79.
    Direct Link  |  
  36. Khan, M.I., F.M. Anjum, M. Sohaib and A. Sameen, 2013. Tackling metabolic syndrome by functional food. Rev. Endocr. Metabol. Disord., 14: 287-297.
    CrossRef  |  Direct Link  |  
  37. Faiz, F., M.I. Khan, M.S. Awan and A.S. Khan, 2013. Effect of different levels of pulp concentration on processing of guava drink. Pak. J. Food Sci., 23: 194-197.
    Direct Link  |  
  38. Arshad, M.S., F.M. Anjum, M.I. Khan, M. Shahid, S. Akhtar and M. Sohaib, 2013. Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat. Lipids Health Dis., Vol. 12. 10.1186/1476-511X-12-164.
    CrossRef  |  Direct Link  |  
  39. Arshad, M.S., F.M. Anjum, M.I. Khan and M. Shahid, 2013. Wheat germ oil and α-lipoic acid predominantly improve the lipid profile of broiler meat. J. Agric. Food Chem., 61: 11158-11165.
    CrossRef  |  PubMed  |  Direct Link  |  
  40. Anwer, M., M.I. Khan, I. Pasha, M.R. Tariq and M. Sohaib, 2013. Quality assessment of meat in relation to colour and muscle fiber types. Pak. J. Food Sci., 23: 80-86.
  41. Akhtar, S., M.I. Khan and F. Faiz, 2013. Effect of thawing on frozen meat quality: A comprehensive review. Pak. J. Food Sci., 23: 198-211.
    Direct Link  |  
  42. Arshad, M.S., F.M. Anjum, M.I. Khan. M. Yasin, M. Shahid and A.H. El-Ghorab, 2011. Lipid stability and antioxidant profile of microsomal fraction of broiler meat enriched with a- lipoic acid and a- tocopherol acetate. J. Agric. Food Chem., 59: 7346-7352.
    CrossRef  |  Direct Link  |  
  43. Waqas, A.A., F.M. Anjum, M.I. Khan, M. Sohaib and M. Nadeem, 2010. Nutritional properties of barley (Hordeum vulgare L.) extrudates. Pak. J. Food Sci., 20: 15-18.
  44. Qamar, G., G.M. Din, N. Huma, A. Sameen and M.I. Khan, 2010. Textured soy protein (TSP) as pizza topping. Nutri. Food Sci., 40: 551-556.
    CrossRef  |  Direct Link  |  
  45. Nadeem, M., F.M. Anjum, S. Hussian, M.I. Khan, M.R. Khan, M.F. Shahzad, 2010. Chemical characteristics and antioxidant activity of seeds of different sunflower hybrids. Life Sci. Int. J., 4: 1349-1355.
  46. Nadeem, M., F.M. Anjum, I. Pasha, M.R. Khan, M.I. Khan and S. Hussain, 2010. Antimicrobial Peptides: A new weapon to fight infections, recent advances and future prospects - A Review. Int. J. Food Saf. Nutr. Public Health Technol., 2: 9-14.
    Direct Link  |  
  47. Sameen, A., F.M. Anjum, N. Huma and M.I. Khan, 2010. Comparison of locally isolated culture from yoghurt (dahi) with commercial culture for the production of mozzarella cheese. Int. J. Agri. Biol., 12: 231-236.
  48. Anjum, F.M., M.Z. Sabir, M.I. Khan and I. Pasha, 2010. Sugar utilization behavior of yeast (Sacchromyces cerevisae) types and doses on quality of bread. Nutri. Food Sci., 40: 395-402.
    CrossRef  |  Direct Link  |  
  49. Khan, M.I., F.M. Anjum, T. Zahoor and M. Sarwar, 2009. Nutritional characterization of wheat-soy unleavened flat bread by rat bioassay. Sarhad J. Agri., 25: 73-80.
    Direct Link  |  
  50. Huma, N., F.M. Anjum, S. Sehar, M.I. Khan and S. Hussain, 2008. Effect of soaking and cooking on nutritional quality and safety of legumes. Nutri. Food Sci., 38: 570-577.
    CrossRef  |  Direct Link  |  
  51. Anjum, F.M., I. Pasha, S. Ahmad, M.I. Khan and Z. Iqbal, 2008. Effect of emulsifiers on wheat potato composite flour for the production of leavened flat bread (naan). Nutri. Food Sci., 38: 482-491.
    CrossRef  |  Direct Link  |  
  52. Anjum, F.M., I. Pasha, K. Ghafoor, I.M. Khan and M.A. Raza, 2008. Preparation of sourdough bread using a blend of bacterial culture and baker's yeast. Nutr. Food Sci., 38: 146-153.
    CrossRef  |  Direct Link  |  
  53. Ahmad, I., F.M. Anjum, M.S. Butt, S. Hussain and M.I. Khan, 2008. Predictive modeling of spring wheat varieties by cluster analysis. Int. J. Food Prop., 11: 310-320.
    CrossRef  |  Direct Link  |  
  54. Riaz, M.N., F.M. Anjum and M.I. Khan, 2007. Latest trends in food processing using extrusion technology. Pak. J. Food Sci., 25: 43-50.
  55. Hussain, S., F.M. Anjum, M.S. Butt, M.I. Khan and A. Asghar, 2006. Physical and sensoric attributes of flaxseed flour supplemented cookies. Turk. J. Biol., 30: 87-92.
    Direct Link  |  
  56. Anjum, F.M., M.I. Khan, M.S. Butt, S. Hussain and M. Abrar, 2006. Functional properties of soy hulls supplemented wheat flour. Nutr. Food Sci., 36: 82-89.
    CrossRef  |  Direct Link  |  
  57. Anjum, F.M., M. Rauf, M.I. Khan and S. Hussain, 2006. Preparation of low calorific fiber rich cakes by wheat bran supplementation. Nutri. Food Sci., 36: 438-444.
    CrossRef  |  Direct Link  |  
  58. Anjum, F.M., A. Sultan, M.I. Khan, I. Pasha, S. Hussain, A. Asghar and M.R. Khan, 2006. Effect of interchanging starch and protein (gluten) fractions of two wheat varieties in the Rheological and bread making quality. Pak. J. Food Sci., 16: 15-23.
  59. Khan, M.I., F.M. Anjum, S. Hussain and M.T. Tariq, 2005. Effect of soy flour supplementation on mineral and phytate contents of unleavened flat bread (chapattis). Nutri. Food Sci., 35: 163-168.
    CrossRef  |  Direct Link  |  
  60. Khan, M.I., F.M. Anjum and S. Akhtar, 2005. Nutritional improvement of chapattis using soy hulls. J. Res. Sci., 16: 57-63.
    Direct Link  |  
  61. Hussain, I., F.M. Anjum, I. Pasha, M.I. Khan and A. Asghar, 2005. Effect of heat treatment on the physico-chemical and microbiological characteristics of Kinnow pulp. Pak. J. Food Sci., 15: 1-4.
  62. Afzal, B., F.M. Anjum, S. Hussain, M.I. Khan and A. Asghar, 2005. Effect of different improvers on the Rheological properties of selected wheat cultivars. Pak. J. Food Sci., 15: 5-10.
  63. Ziaulhaq, F., M. Anjum, T. Zahoor, M.S. Sharif and M.I. Khan, 2004. Studies on rheological and chemical properties of fortified whole wheat flour. Pak. J. Food Sci., 14: 27-30.
  64. Nadeem, M.T., F.M. Anjum, S. Rehman and M.I. Khan, 2004. Effect of different additives and packaging material on shelf life of bread. Indus J. Plant Sci., 3: 125-129.
  65. Anjum, F.M., M.R. Khan, M.I. Khan, S. Hussain and M.T. Tariq, 2004. Preparation and evaluation of low calorific biscuits from composite flours containing wheat barn. Pak. J. Food Sci., 14: 31-34.