Biography

Dr. Mian Kamran Sharif is currently holds an academic position of Assistant Professor at National Institute of Food Science & Technology, University of Agriculture, Faisalabad. He earned his Ph. D. in Food Technology from National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan and Post Doctorate in Nutrition form Institute of food Science, College for Agriculture and Life Sciences, Cornell University, New York, USA. He also served as Visiting Fellow at Institute of Food Science, Cornell University, Ithaca, USA. He is life member of Pakistan Nutrition and Dietetics Society, Nutritionists Association of Pakistan, and member of The Nutrition Society UK, Society of Chemical Industry (SCI), Belgrave Square, London, Microbiology Association of Pakistan (MAP), The American Oil Chemist’s Society (USA), Iran Society of Biophysical Chemistry (ISOBC), and Italo-Latin American Society of Ethnomedicine. He is also serving as member of several committees. He also participated in number of workshops and conferences. His main area of research interest focuses on Nutrition and food safety, Process based fortified foods, Food processing and preservation, Rice and its by-products and Fat and oil. Dr. Kamran received honors includes HEC Recognized Supervisor, Research Productivity Award 2012 and HEC Post-doctoral Fellowship. He has supervised 2 PhD 31 MSc (Hon) students thesis, and co-supervised 3 PhD and 49 MSc (Hon) students. Dr. Kamran has 43 publications in journals, 1 book and 12 chapters in books contributed as author/co-author. Dr. Kamran is member of editorial board in Internet Journal of Food Safety, and Current Research in Nutrition and Food Science and reviewer for African Journal of Microbiology Research, International Journal of Food Science & Technology, Food Processing & Technology, Journal of Food Chemistry and Nutrition, Journal of Food Science, and Journal of Food Science and Technology. He has completed 2 research projects as principal investigator and team member.

Area of Interest:

Food Science and Technology

100%

Food Safety

62%

Nutrition

90%

Food Processing

75%

Food Preservation

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
88

Abstracts
0

Selected Publications

Shah, F., G. Rasool, M.K. Sharif, I. Pasha, S. Ahmad and H.R. Sharif, 2016. Determination of trans fat in traditional Pakistani breakfast and snack foods. Int. Food Res. J., 23: 849-853.
Direct Link |
Bashir, S., M.K. Sharif, M.S. Butt and M. Shahid, 2016. Functional properties and amino acid profile of spirulina platensis protein isolates. Pak. J. Sci. Ind. Ser. B Boil. Sci., 59: 12-19.
Ahmed, W., M.S. Butt, M.K. Sharif and T. Iqbal, 2016. Effect of storage on cooking quality attributes and fortificants stability in edible-coated iron-folate fortified basmati rice. J. Food Process. Preserv., 10.1111/jfpp.12671.
CrossRef | Direct Link |
Abbas, S., M.K. Sharif, F. Shah and R. Ejaz, 2016. Preparation of sesame flour supplemented high protein and energy food bars. Pak. J. Sci. Ind. Ser. B Boil. Sci., 59: 20-32.
Sibt-e-Abbas, M., M.S. Butt, M.T. Sultan, M.K. Sharif, A.N. Ahmad and R. Batool, 2015. Nutritional and functional properties of protein isolates extracted from defatted peanut flour. Int. Food Res. J., 22: 1533-1537.
Direct Link |
Sheraz, A., M.K. Sharif, M.S. Butt and H. Nawaz, 2015. Physicochemical and amino acid profiling of cheddar, mozzarella and paneer whey. Pak. J. Sci. Ind. Res. Ser. B Biol. Sci., 58: 155-158.
Paraman, I., M.K. Sharif, S. Supriyadi and S.S. Rizvi, 2015. Agro-food industry byproducts into value-added extruded foods. Food Bioprod. Process., 96: 78-85.
CrossRef | Direct Link |
Sharif, M.K., S.S. Rizvi and I. Paraman, 2014. Characterization of supercritical fluid extrusion processed rice-soy crisps fortified with micronutrients and soy protein. LWT-Food Sci. Technol., 56: 414-420.
CrossRef | Direct Link |
Sharif, M.K., M.S. Butt, F.M. Anjum and S.H. Khan, 2014. Rice bran: A novel functional ingredient. Crit. Rev. Food Sci. Nutr., 54: 807-816.
CrossRef | PubMed | Direct Link |
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 |
Saeed, M., M.K. Sharif, M.I. Khan, A. Shehzad and I. Yasmin, 2014. Application of sourdough fermentation to improve keeping quality and sensory profile of bread. Br. J. Agric. Sci., 9: 325-332.
Rehman, M.A., M.R. Khan, M.K. Sharif and S. Ahmad, 2014. Study on the storage stability of fruit juice concentrates. Pak. J. Food Sci., 24: 101-107.
Direct Link |
Qayyum, M.M.N., M. Butt, M.A. Khan, M. Shahnawaz and M.K. Sharif et al., 2014. Effects of different coatings on preserving fruit quality of sweet cherries grown in Skardu valley of Gilgit-Baltistan during storage. Int. J. Biosci., 5: 24-33.
CrossRef | Direct Link |
Butt, M.S., A. Imran, M.K. Sharif, R.S. Ahmad, H. Xiao, M. Imran and H.A. Rsool, 2014. Black tea polyphenols: A mechanistic treatise. Crit. Rev. Food Sci. Nutr., 54: 1002-1011.
CrossRef | PubMed | Direct Link |
Imran, A., M.S. Butt, M.K. Sharif and J.I. Sultan, 2013. Chemical profiling of black tea polyphenols. Pak. J. Nutr., 12: 261-267.
CrossRef | Direct Link |
Batool, R., M.S. Butt, M.K. Sharif and J.I. Sultan, 2013. Effect of Nigella sativa meal protein isolates supplementation on the physical and sensory characteristics of cookies during storage. Pak. J. Nutr., 12: 521-528.
CrossRef | Direct Link |
Ahmed, W., M.S. Butt, M.K. Sharif and M. Shahid, 2013. Comparative estimation of alginate and soy based coatings on Ph and Vitamin C contents of strawberry (Fragaria Ananassa L) at controlled climate chamber. J. Food Process. Technol., Vol. 4. 10.4172/2157-7110.1000280.
CrossRef | Direct Link |
Imran, A., M.S. Butt and M.K. Sharif, 2012. Phytochemical density of some promising commercial tea brands. Int. J. Food Prop., 15: 99-108.
CrossRef | Direct Link |
Younis, M.S., M.S. Butt, M.K. Sharif, H.A.R. Sulerai and F. Hameed, 2011. Effect of preservatives on physicochemical, microbial and sensory attributes of mangoes. Internet J. Food Saf., 13: 246-263.
Khan, S.H., M.S. Butt, M.K. Sharif, A. Sameen, S. Mumtaz and M.T. Sultan, 2011. Functional properties of protein isolates extracted from stabilized rice bran by microwave, dry heat and parboiling. J. Agric. Food Chem., 59: 2416-2420.
CrossRef |
Khan, S.H., M.S. Butt and M.K. Sharif, 2011. Biological quality and safety assessment of rice bran protein isolates. Int. J. Food Sci. Technol., 46: 2366-2372.
CrossRef | Direct Link |
Sharif, M.K., M.S. Butt, F.M. Anjum and H. Nawaz, 2009. Preparation of fiber and mineral enriched defatted rice bran supplemented cookies. Pak. J. Nutr., 8: 571-577.
CrossRef | Direct Link |
Butt, M.S., F.M. Anjum, Salim-ur-Rehman, M. Tahir-Nadeem, M.K. Sharif and M. Anwer, 2008. Selected quality attributes of fine basmati rice: Effect of storage history and varieties. Int. J. Food Prop., 11: 698-711.
CrossRef | Direct Link |
Shahzadi, N., M.S. Butt, M.K. Sharif and M. Nasir, 2007. Effect of guar gum on the serum lipid profile of Sprague Dawley rats. LWT-Food Sci. Technol., 40: 1198-1205.
CrossRef | Direct Link |
Butt, M.S., N. Shahzadi, M.K. Sharif and M. Nasir, 2007. Guar gum: A miracle therapy for hypercholesterolemia, hyperglycemia and obesity. Crit. Rev. Food Sci. Nutr., 47: 389-396.
CrossRef | PubMed |
Butt, M.S., N. Shahzadi, M.K. Sharif and M. Nasir, 2007. Canonical correlation: A multivariate technique to determine the contribution of various dependent and independent variables. Int. J. Food Sci. Technol., 42: 1416-1423.
CrossRef | Direct Link |
Butt, M.S., A. Ahmad and M.K. Sharif, 2007. Influence of pectin and guar gum composite flour on plasma biochemical profile of streptozotocin-induced diabetic male albino rats. Int. J. Food Prop., 10: 345-361.
CrossRef | Direct Link |
Butt, M.S., J. Rasool and K. Sharif, 2006. Note. preparation and characterisation of cake rusks by using red palm oil fortified shortening. Food Sci. Technol. Int., 12: 85-90.
CrossRef | Direct Link |
Ajmal, M., M.S. Butt, K. Sharif, M. Nasir and M.T. Nadeem, 2006. Preparation of fiber and mineral enriched pan bread by using defatted rice bran. Int. J. Food Prop., 9: 623-636.
CrossRef | Direct Link |
Sharif, K., M.S. Butt, F.M. Anjum and M. Nasir, 2005. Improved quality of baked products by rice bran oil. Int. J. Food Saf., 5: 1-8.
Direct Link |
Sharif, K., M.S. Butt and N. Huma, 2005. Oil extraction from rice industrial waste and its effect on physico-chemical characteristics of cookies. Nutr. Food Sci., 35: 416-427.
CrossRef | Direct Link |
Shahzadi, N., M.S. Butt, Saleem-ur-Rehman and K. Sharif, 2005. Chemical characteristics of various composite flours. Inter. J. Agric. Biol., 7: 105-108.
Direct Link |
Shahzadi, N., M.S. Butt, S.U. Rehman and K. Sharif, 2005. Rheological and baking performance of composite flours. Int. J. Agric. Biol., 7: 100-104.
Direct Link |
Mashood, S.B., N. Muhammad, A. Saeed and S. Kamran, 2005. Effect of moisture and packaging on the shelf life of wheat flour. Int. J. Food Safety, 4: 1-6.
Butt, M.S., K. Sharif, B.E. Bajwa and A. Aziz, 2005. Hazardous effects of sewage water on the environment: Focus on heavy metals and chemical composition of soil and vegetables. Manage. Environ. Qual. Int. J., 16: 338-346.
CrossRef | Direct Link |
Ali, S.W., G. Rasool, M.K. Sharif and M.T. Nadeem, 2005. Chemical and sensory characteristics of frozen stored chicken patties fried in different vegetable oils. Pak. J. Food Sci., 15: 17-20.
Yousaf, S., G. Rasool, S. Ullah and K. Sharif, 2004. Physico-chemical characteristics and frying ability of canola oil brands. Indus J. Plant Sci., 3: 149-152.
Butt, M.S., K. Sharif, N. Huma, T. Mukhtar and J. Rasool, 2004. Storage studies of red palm oil fortified cookies. Nutr. Food Sci., 34: 272-276.
CrossRef | Direct Link |
Butt, M.S., K. Sharif, M. Nasir, M. Iftikhar and K. Rehman, 2004. Preparation and quality evaluation of cookies containing sweet potato flour. Indus J. Plant Sci., 3: 69-76.
Sharif, M.K., M.S. Butt, F.M. Anjum, M. Nasir, R. Minhas and M.N. Qayyum, 2003. Extension of cookies shelf life by using rice bran oil. Int. J. Agric. Biol., 5: 455-457.
Direct Link |
Rasool, G., M. Imtiaz, K. Sharif and B.E. Bajwa, 2003. Gas chromatographic studies and composition of oils from different sunflower varieties. Pak. J. Food Sci., 13: 41-44.
Qayyum, M.N., M.S. Butt, F.M. Anjum, K. Sharif and M.S. Alam, 2003. The effect of chickpea and guar gum addition to whole wheat flour on reduction of blood glucose and cholesterol in rats. Pak. J. Food Sci., 13: 51-54.
Nasir, M., M.S. Butt, F.M. Anjum, M.K. Sharif and R. Minhas, 2003. Effect of moisture content on the shelf life of wheat flour. Int. J. Agric. Biol., 5: 458-459.
Direct Link |
Butt, M.S., K. Sharif, M. Ajmal, N. Shahzadi and M. Ashrif, 2003. Effect of defatted rice bran on physico-chemical properties of bread. Pak. J. Food Sci., 13: 63-67.