Dr.Iftikhar Ali Khan | Food Science | Best Researcher Award 

Postdoctoral Research Fellow Shenzhen University China

Iftikhar Ali Khan is a dedicated researcher and educator specializing in food science, particularly focusing on food chemistry and safety. He has a strong background in investigating the molecular mechanisms and kinetic analysis of food components, aiming to improve food safety and quality.

Profile

Scopus

Education 🎓

Iftikhar holds a Doctor of Philosophy (Ph.D.) in Food Science & Engineering-Animal Products Technology from Nanjing Agricultural University, China. He also has a Master of Philosophy (MPhil) in Animal Products Technology from Sindh Agriculture University, Pakistan, and a Doctor of Veterinary Medicine (DVM) from the same institution.

Experience 💼

Currently, Iftikhar is a Postdoctoral Scholar at the College of Chemistry and Environmental Engineering, Shenzhen University, China. Previously, he served as a Postdoctoral Scholar at the Institute of Agro-products Processing, Jiangsu Academy of Agricultural Sciences (JAAS), and as a Senior Lecturer at Baqai College of Veterinary Sciences in Pakistan. His work primarily involves the study of food safety, focusing on mitigating harmful byproducts and enhancing the nutritional quality of meat products.

Research Interests 🔬

Iftikhar’s research interests include the chemistry of heat-induced carcinogens such as heterocyclic amines and polycyclic aromatic hydrocarbons, their mechanisms of formation, and methods of inhibition in heated meat products. He also explores the antioxidant potential of natural extracts and their impact on food safety and quality.

Awards 🏆

Iftikhar has received numerous awards, including the Wiley Top Cited Article Award (2020-2021) for his research on the antioxidant potential of chrysanthemum morifolium flower extract in meat products. He was also honored as the Excellent International Student Leader and Excellent International Student of the Year at Nanjing Agricultural University.

Publications 📚

1. Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts (2023) – Food Chemistry. DOI: 10.1016/j.foodchem.2023.137592 – Cited by: 8 articles
2. Editorial: Hazardous substances from food processing: formation and control, biotoxicity and mitigation (2022) – Frontiers in Nutrition. DOI: 10.3389/fnut.2022.1118936 – Cited by: 6 articles
3. Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: the correlation between antioxidant capacities and mitigating activities (2021) – Food Chemistry, DOI: 10.1016/j.foodchem.2021.130845 – Cited by: 15 articles
4. Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors affecting their production, risk assessment, and mitigation strategies (2021) – Meat Science, DOI: 10.1016/j.meatsci.2021.108693 – Cited by: 10 articles
5. Inhibitory effect of chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures (2018) – Meat Science, DOI: 10.1016/j.meatsci.2018.07.027 – Cited by: 25 articles
6. Occurrence of heterocyclic amines in commercial fast-food meat products available on the Chinese market and assessment of human exposure to these compounds (2019) – Journal of Food Science, DOI: 10.1111/1750-3841.14501 – Cited by: 12 articles
7. Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage (2020) – Journal of Food Science, DOI: 10.1111/1750-3841.15036 – Cited by: 20 articles
8. Perilla frutescens seed meal as a fat substitute mitigates heterocyclic amine formation and protein oxidation and improves fatty acid profile of pan-fried chicken patties (2022) – Frontiers in Nutrition, DOI: 10.3389/fnut.2022.975831 – Cited by: 5 articles
9. Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel (2022) – Food Chemistry, DOI: 10.1016/j.foodchem.2022.132952 – Cited by: 7 articles
10. Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties (2022) – Ultrasonics Sonochemistry, DOI: 10.1016/j.ultsonch.2022.105987 – Cited by: 3 articles
11. Flavonoid derivatives formed from inhibition of harmful Maillard product formation in thermally-processed foods: potential benefits, and health risks (Under review) – Comprehensive Reviews in Food Science and Food Safety.
12. Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks (2020) – Journal of Food Protection, DOI: 10.4315/JFP-19-398 – Cited by: 18 articles
13. Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry (2022) – Food Research International, DOI: 10.1016/j.foodres.2022.111322 – Cited by: 4 articles