Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management
2024 · Food Chemistry X · 11 citations
https://doi.org/10.1016/j.fochx.2024.101959
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Aysha Imtiaz
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15
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275
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7
h-index
6
i10-index
Aysha Imtiaz is an academic researcher from Yangzhou University. The author has contributed to research in topics: Probiotics and Fermented Foods & Food Quality and Safety Studies & Meat and Animal Product Quality. The author has an h-index of 7, co-authored 13 publications.
Papers by this author
worksSynergistic enhancement in the mulberry juice’s antioxidant activity by using lactic acid bacteria co-culture fermentation
2025 · Scientific Reports · 7 citations
https://doi.org/10.1038/s41598-024-81023-8
Synergistic impact of multi-frequency ultrasound on sea buckthorn juice fermentation: A holistic study on bioactive compounds, micromorphology, sensory quality, and computational evidence
2025 · Ultrasonics Sonochemistry · 0 citations
https://doi.org/10.1016/j.ultsonch.2025.107571
Improvement of organoleptic properties of Polygonatum sibiricum-rice wine by Co-fermentation of Saccharomyces cerevisiae, Lacticaseibacillus casei and Limosilactobacillus fermentum
2026 · Food Chemistry X · 0 citations
https://doi.org/10.1016/j.fochx.2026.103625
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