Research At COMSATS

Label

Dr. Khizar Hayat

	Designation:	Assistant Professor
	Email:	khizar@cuiatd.edu.pk
	Phone No. :	N/A
	Role:	Faculty
	Research Interests:	· Use of agro-industrial waste materials as value added products to develop some functional foods. · Use of various physical and chemical methods to enhance the antioxidant potential of plant materials and different food products.

Publications/Papers

2015

Journal

K.Hayat,HIRA IQBAL,SOBIA MUSHTAQ,UZMA BILAL,UZMA MALIK "Tea and Its Consumption: Benefits and Risks" , Critical Reviews in Food Science and Nutrition ,Volume 55 ,Issue 7 ,Page 939-954 , 2015

Shabbar Abbas, Xiaoming Zhang,Hafiz Rizwan Sharif,K.Hayat, Xiao Hong, Mohanad Bashari, Eric Karangwa "Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly. " , Ultrasonics Sonochemistry ,Volume 23 ,Page 81-92 , 2015

2014

Journal

K.Hayat "Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression" , Meat Science ,Volume 96 ,Issue 3 ,Page 1191-1200 , 2014

K.Hayat " In vitro evaluation of biological activities of citrus leaf extracts" , Sains Malaysiana ,Volume 43 ,Issue 2 ,Page 185–194 , 2014

S.U.Din,K.Hayat "A Watermarking Scheme for High Efficiency Video Coding (HEVC)" , PLoS ONE, 08 August , 2014

K.Hayat "Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly" , Ultrasonics Sonochemistry ,Volume 23 ,Page 81-92 , 2014

Book/Chapter

K.Hayat "Citrus: Molecular Phylogeny, Antioxidant Properties and Medicinal Uses" , Citrus: Molecular Phylogeny, Antioxidant Properties and Medicinal Uses , 2014

2013

Journal

O.Khalid,Samee U Khan,S.Madani,K.Hayat,Majid I Khan,Nasro Min-Allah,Joanna Kolodziej,Lizhe Wang,Sherali Zeadally,Dan Chen "Comparative study of trust and reputation systems for wireless sensor networks" , Security and Communication Networks , 2013

K.Hayat "Rapid measuring and modelling flavour quality changes of oxidized chicken fat by electronic nose profiles through the partial least squares regression analysis" , Food Chemistry , 2013

K.Hayat "An overview of ultrasound-assisted food-grade nanoemulsions" , Food Engineering Reviews , 2013

K.Hayat "Coordinating fingerprint determination of solid-phase microextraction/gas chromatography-mass spectrometry and chemometric methods for quality control of oxidized tallow" , Journal of Chromatography A ,Volume 1278 ,Page 145-152 , 2013

K.Hayat " Evaluation of HIV/AIDS diagnostics kits and formulation of a testing strategy for Pakistan" , Journal of Clinical Virology ,Volume 56 ,Issue 4 ,Page 367-369 , 2013

Mehran Ajmal,S.Madani,T. Maqsood,K.Bilal,B.Nazir,K.Hayat "Coordinated opportunistic routing protocol for wireless mesh networks" , Computers & Electrical Engineering, 12th August, 2013 , 2013

K.Hayat "Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system" , Food Research International , 2013

Conference

Rafaqat A. Khan,Bushra Ismail,Asad M. Khan,K.Hayat,A.R. Khan "Role of Mg in Tuning Electrical and Dielectric Properties of BaCo2 Hexaferrites" , International Conference on Physical and Environmental Chemistry (ICPEC 2013) , 2013

2012

Journal

K.Hayat "Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography–mass spectrometry and partial least squares regression" , Journal of Chromatography A ,Volume 1254 ,Page 115-124 , 2012

K.Hayat "Improving Blended Carrot-Orange Juice Quality by the Addition of Cyclodextrins During Enzymatic Clarification" , Food and Bioprocess Technology ,Volume 5 ,Issue 6 ,Page 2612-2617 , 2012

K.Hayat "Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution" , Food and Bioprocess Technology ,Volume 5 ,Issue 5 ,Page 1775-1789 , 2012

K.Hayat "Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of l-cysteine and Amadori compounds." , Journal of Peptide Science ,Volume 18 ,Issue 5 ,Page 342-349 , 2012

K.Hayat "Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi. " , Food Hyrdocolloids ,Volume 27 ,Issue 2 ,Page 301-308 , 2012

K.Hayat "Ascorbic acid: Microencapsulation techniques and trends-A review. " , Food Reviews International ,Volume 28 ,Issue 4 ,Page 343-374 , 2012

2011

Journal

K.Hayat "Comparative study on phenolic compounds and antioxidant activity of Feutrell’s Early and Kinnow peel extracts. " , Journal of Food Biochemistry ,Volume 35 ,Issue 2 ,Page 454-471 , 2011

K.Hayat "Effect of ultraﬁltration and ﬁning adsorbents on the clariﬁcation of green tea" , Journal of Food Engineering ,Volume 102 ,Issue 4 ,Page 321-326 , 2011

K.Hayat "Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation" , Journal of Food Engineering ,Volume 104 ,Issue 3 ,Page 455-460 , 2011

K.Hayat "Preparation, characterization and the stability of ferrous glycinate nanoliposomes. " , Journal of Food Engineering ,Volume 102 ,Issue 2 ,Page 202-208 , 2011

K.Hayat "Contribution of sulfur-containing compounds to the color inhibiting effect and improved antioxidative activity of Maillard reaction products of soybean protein hydrolysates" , Journal of the Science of Food and Agriculture ,Volume 91 ,Issue 4 ,Page 710-720 , 2011

K.Hayat "Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow. " , Food Chemistry ,Volume 124 ,Issue 1 ,Page 203-209 , 2011

2010

Journal

K.Hayat "Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace" , Food Chemistry ,Volume 123 ,Issue 2 ,Page 423-429 , 2010

K.Hayat "Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity" , Separation and Purification Technology ,Volume 73 ,Issue 3 ,Page 371-376 , 2010

K.Hayat "Separation and purification of flavonoid from Ginkgo extract by polyamide resin. " , Separation Science and Technology ,Volume 45 ,Issue 16 ,Page 2413-2419 , 2010

K.Hayat "Optimization of processing parameters for clarification of blended carrot-orange juice and improvement of its carotene content. " , Advance Journal of Food Science and Technology ,Volume 2 ,Issue 5 ,Page 268-278 , 2010

K.Hayat "Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression. " , Journal of Chromatography A ,Volume 1217 ,Issue 49 ,Page 7788-7799 , 2010

K.Hayat "Correlating chemical parameters of controlled oxidation tallow to gas chromatography-mass spectrometry profiles and e-nose responses using partial least squares regression analysis. " , Sensors and Actuators B: Chemical ,Volume 147 ,Issue 2 ,Page 660-668 , 2010

K.Hayat "Encapsulation of ascorbic acid in amorphous maltodextrin employing extrusion as affected by matrix/core ratio and water content. " , International Journal of Food Science and Technology ,Volume 45 ,Issue 9 ,Page 1895-1901 , 2010

K.Hayat "Purification of flavonoid from Gingko biloba extract by zinc complexation method and its effect on antioxidant activity. " , Separation and Purification Technology ,Volume 71 ,Issue 3 ,Page 273-278 , 2010

2009

Journal

K.Hayat,Sarfraz Hussain,Shabbar Abbas,Umar Farooq,Baomiao Ding,Shuqin Xia,Chengsheng Jia,Xiaoming Zhang,Wenxue Xia "Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro" , Separation and Purification Technology ,Volume 70 ,Issue 1 ,Page 63-70 , 2009

Baomiao Ding,Shuqin Xia,K.Hayat,Xiaoming Zhang "Preparation and pH stability of ferrous glycinate liposomes" , Journal of Agricultural and Food Chemistry ,Volume 57 ,Issue 7 ,Page 2938-2944 , 2009

Fenglin Gu,Jin Moon Kim,K.Hayat,Shuqin Xia,Biao Feng,Xiaoming Zhang "Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system. " , Food Chemistry ,Volume 117 ,Issue 1 ,Page 48-54 , 2009

Wenbin Zhang,Yinjiao Wang,K.Hayat,Xiaoming Zhang,Shabbar Abbas,Bioa Feng,Chengsheng Jia "Efficient lipase-selective synthesis of dilauryl mannoses by simultaneous reaction–extraction system. " , Biotechnology Letters ,Volume 31 ,Issue 3 ,Page 423-428 , 2009

2008

Journal

Zhijian Dong,Shuqin Xia,Serenus Hua,K.Hayat,Xiaoming Zhang,Shiying Xu "Optimization of cross-linking parameters during production of transglutaminase-hardened spherical multinuclear microcapsules by complex coacervation. " , Colloids and Surfaces B: Biointerfaces ,Volume 63 ,Issue 1 ,Page 41-47 , 2008