Hayat, Khizar

Tea and its consumption: Benefits and risks

Hayat, K., Iqbal, H., Malik, U., Bilal, U., & Mushtaq, S. (2015) · Critical Reviews in Food Science and Nutrition

Tea Polyphenols and EffectsPhytochemicals and Antioxidant Activities

Cited by 405

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

Saeed Alkaltham, M., Musa Özcan, M., Uslu, N., Salamatullah, A. M., & Hayat, K. (2020) · Journal of Food Processing and Preservation

Coffee research and impactsEdible Oils Quality and Analysis

Cited by 33

Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gel

Zhang, M., Wei, T., Mai, Q., Hayat, K., Hou, Y., Xia, S., Cui, H., & Yu, J. (2024) · Food Chemistry

Meat and Animal Product QualityProteins in Food Systems

Cited by 24

Characterization of inhomogeneous Na+ distribution in myofibrillar protein-based emulsion gels during microwave heating and mechanistic insights into migration attenuation

Zhang, M., Hou, Y., Xia, S., Hayat, K., Cui, H., Yu, J., & Hussain, S. (2025) · Food Chemistry

Meat and Animal Product QualityProteins in Food Systems

Cited by 6