1. 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  |  
2. Rahman, U.U., A. Sahar, I. Pasha, S.U. Rahman and M. Sohaib et al., 2016. Augmenting quality and microbial safety of broiler meat at refrigeration storage by applying chemical interventions. J. Food Process. Preserv., 10.1111/jfpp.13030.
   CrossRef  |  Direct Link  |  
3. Pasha, I., F. Saeed, M.T. Sultan, R. Batool, M. Aziz and W. Ahmed, 2016. Wheat allergy and intolerence; recent updates and perspectives. Crit. Rev. Food Sci. Nutr., 56: 13-24.
   CrossRef  |  PubMed  |  Direct Link  |  
4. Ahmad, S., M.S. Butt, I. Pasha and A. Sameen, 2016. Quality of processed cheddar cheese as a function of emulsifying salt replaced by κ-carrageenan. Int. J. Food Prop., 19: 1874-1883.
   CrossRef  |  Direct Link  |  
5. Afzal, B., I. Pasha, T. Zahoor and H. Nawaz, 2016. Nutritional potential of fenugreek supplemented bread with special reference to antioxidant profiling. Pak. J. Agric. Sci., 53: 217-223.
   CrossRef  |  Direct Link  |  
6. Younas, M.S., M.S. Butt, I. Pasha and M. Shahid, 2015. Effect of zinc fortified edible coated apricots on hematology in rabbits. J. Anim. Plant Sci., 25: 1140-1145.
   Direct Link  |  
7. Saeed, F., M.U. Arshad, I. Pasha, H.A.R. Suleria and M.S. Arshad et al., 2015. Effect of arabinoxylan and arabinogalactan on textural attributes of bread. J. Food Process. Preserv., 39: 1070-1088.
   CrossRef  |  Direct Link  |  
8. Saeed, F., I. Pasha, M.U. Arshad, F.M. Anjum and S. Hussain et al., 2015. Physiological and nutraceutical perspectives of fructan. Int. J. Food Prop., 18: 1895-1904.
   CrossRef  |  Direct Link  |  
9. Rafiq, S., N. Huma, I. Pasha, A. Sameen, O. Mukhtar and M.I. Khan, 2015. Chemical composition, nitrogen fractions and amino acids profile of milk from different animal species. Asian-Australasian J. Anim. Sci., 29: 1022-1028.
   CrossRef  |  PubMed  |  Direct Link  |  
10. Perveen, R., H.A.R. Suleria, F.M. Anjum, M.S. Butt, I. Pasha and S. Ahmad, 2015. Tomato (Solanum lycopersicum) carotenoids and lycopenes chemistry; metabolism, absorption, nutrition and allied health claims: A comprehensive review. Crit. Rev. Food Sci. Nutr., 55: 919-929.
    CrossRef  |  Direct Link  |  
11. Pasha, I., M.R. Khan, A. Ali, M.F.J. Chughtai, S. Ahmad and M.A. Nasir, 2015. Physico-chemical and microbial properties of bread supplemented with sweet potato flour. Pak. J. Food Sci., 25: 26-36.
    Direct Link  |  
12. Pasha, I., M.F.J. Chughtai, A. Sarwar and M. Asim, 2015. Application of extrusion technology to prepare bread crumb, a comparison with oven method. Pak. J. Sci. Ind. Res. Ser. B Biol. Sci., 58: 83-91.
    Direct Link  |  
13. Pasha, I., A. Riaz, M. Saeed and M.A. Randhawa, 2015. Exploring the antioxidant perspective of sorghum and millet. J. Food Process. Preserv., 39: 1089-1097.
    CrossRef  |  Direct Link  |  
14. Nasir, M.A., I. Pasha, M.S. Butt and H. Nawaz, 2015. Biochemical characterization of quinoa with special reference to its protein quality. Pak. J. Agric. Sci., 52: 731-737.
    Direct Link  |  
15. Iqbal, Z., I. Pasha, M.S. Hanif, M.A. Randhawa, A. Rashid and A.M. Arif, 2015. Effect of specialty flours on physical and sensorial attributes of cookies. Pak. J. Agric. Sci., 52: 1091-1098.
    Direct Link  |  
16. Iqbal, Z., I. Pasha, M. Abrar, S. Masih and M.S. Hanif, 2015. Physico-chemical, functional and rheological properties of wheat varieties. J. Agric. Res., 53: 253-267.
17. Chughtai, M.F.J., I. Pasha, F.M. Anjum and M.A. Nasir, 2015. Characterization of sorghum and millet with special reference to fatty acid and volatile profile. Turk. J. Agric. Food Sci. Technol., 3: 515-521.
    Direct Link  |  
18. Younas, M.S., M.S. Butt, I. Pasha and M. Shahid, 2014. Development of zinc fortified chitosan and alginate based coatings for apricot. Pak. J. Agric. Sci., 51: 1033-1039.
    Direct Link  |  
19. Tehseen, S., F.M. Anjum, I. Pasha, M.I. Khan and F. Saeed, 2014. Suitability of spring wheat varieties for the production of best quality pizza. J. Food Sci. Technol., 51: 1517-1524.
    CrossRef  |  PubMed  |  Direct Link  |  
20. Tehseen, S., F.M. Anjum, I. Pasha and M. Nisa, 2014. Portrayal and eminence assessment of aboriginal wheat varieties milled at different extraction rates. Br. J. Agric. Sci., 9: 13-18.
21. Saleem, A., I. Pasaha, M.S. Butt and M.A. Bajwa, 2014. Fortification of super basmati during parboiling of rice to alleviate zinc deficiency. Pak. J. Food Sci., 24: 75-81.
22. Saeed, M., M.A. Randhawa, I. Pasha, M.A. Murtaza and J. Afzal, 2014. Amino acids and organic acids production by single strain starter culture in sourdough fermentation. Br. J. Agric. Sci., 9: 121-127.
23. Saeed, F., M.U. Arshad, I. Pasha, R. Naz and R. Batool et al., 2014. Nutritional and phyto-therapeutic potential of papaya (Carica papaya Linn.): An overview. Int. J. Food Prop., 17: 1637-1653.
    CrossRef  |  Direct Link  |  
24. Saeed, F., I. Pasha, F.M. Anjum, J.I. Sultan and M. Arshad, 2014. Arabinoxylan and arabinogalactan content in different spring wheats. Int. J. Food Prop., 17: 713-721.
    CrossRef  |  Direct Link  |  
25. Pasha, I., I. Saqib, M.S. Butt, M.A. Randhawa, F. Saeed and K. Waqas, 2014. Distribution of phenolic acids in milling fractions of spring wheats. Int. J. Food Prop., 17: 2052-2062.
    CrossRef  |  Direct Link  |  
26. Pasha, I., F. Saeed, M.T. Sultan, M.R. Khan and M. Rohi, 2014. Recent developments in minimal processing: A tool to retain nutritional quality of food. Crit. Rev. Food Sci. Nutr., 54: 340-351.
    CrossRef  |  PubMed  |  Direct Link  |  
27. Pasha, I., F. Ahmad and M. Saeed, 2014. Biochemical profiling of sorghum and millet with special reference to anthocyanins and condensed tannins content. Br. J. Agric. Sci., 9: 371-379.
28. Khan, M.A., F.M. Anjum, I. Pasha, M. Nadeem and M.A. Sheikh, 2014. Effect of raw and processed oat bran on lipid profile of normal, hypercholesterolemic and diabetic rats. J. Anim. Plant Sci., 24: 1322-1328.
    Direct Link  |  
29. Rohi, M., I. Pasha, M.S. Butt and H. Nawaz, 2013. Variation in the levels of B-vitamins and protein content in wheat flours. Pak. J. Nutr., 12: 441-447.
    CrossRef  |  Direct Link  |  
30. Pasha, I., Q.A.B. Khan, M.S. Butt and M. Saeed, 2013. Rheological and functional properties of pumpkin wheat composite flour. Pak. J. Food Sci., 23: 100-104.
    Direct Link  |  
31. Pasha, I., F. Saeed, K. Waqas, F.M. Anjum and M.U. Arshad, 2013. Nutraceutical and functional scenario of wheat straw. Crit. Rev. Food Sci. Nutr., 53: 287-295.
    CrossRef  |  PubMed  |  Direct Link  |  
32. Naz, A., M.S. Butt, I. Pasha and H. Nawaz, 2013. Antioxidant indices of watermelon juice and lycopene extract. Pak. J. Nutr., 12: 255-260.
    CrossRef  |  Direct Link  |  
33. Butt, M.S., I. Pasha, M.T. Sultan, M.A. Randhawa, F. Saeed and W. Ahmed, 2013. Black pepper and health claims: A comprehensive treatise. Crit. Rev. Food Sci. Nutr., 53: 875-886.
    CrossRef  |  
34. Aziz, M., I. Pasha and F.M. Anjum, 2013. Comparison of mitigation strategies to reduce acrylamide in prepared maillard model systems. Pak. J. Nutr., 12: 555-559.
    CrossRef  |  Direct Link  |  
35. Ashraf, M., M.S. Butt, I. Pasha and M.A. Sheikh, 2013. Phytochemical profiling of pakistani garlic varieties; special attention to antioxidant status. Pak. J. Sci., 65: 478-485.
    Direct Link  |  
36. Anwer, M., M.I. Khan, I. Pasha, M.R. Tariq and M. Sohaib, 2013. Quality assessment of meat in relation to colour and muscle fiber types. Pak. J. Food Sci., 23: 80-86.
37. Abrar, M., F.M. Anjum, M.S. Butt, I. Pasha, M.A. Randhawa, F. Saeed and K. Waqas, 2013. Aflatoxins: Biosynthesis, occurrence, toxicity and remedies. Crit. Rev. Food Sci. Nutr., 53: 862-874.
    CrossRef  |  PubMed  |  Direct Link  |  
38. Sultan, M.T., M.S. Butt, R.S. Ahmad, I. Pasha, A.N. Ahmad and M.M.N. Qayyum, 2012. Supplementation of Nigella sativa fixed and essential oil mediates potassium bromate induced oxidative stress and multiple organ toxicity. Pak. J. Pharm. Sci., 25: 175-181.
    Direct Link  |  
39. Shamim, F., F.M. Anjum, I. Pasha and S. Tehseen, 2012. In vivo characterization of monounsaturated, polyunsaturated fatty acids and their utilization in functional muffins. Res. Rev. J. Food Sci. Technol., 1: 15-22.
    Direct Link  |  
40. Khan, M.R., F.M. Anjum, I. Pasha, M.A. Shabbir, S. Hussain and M. Nadeem, 2012. Application of enzyme-linked immunosorbent assay for the assessment of spring wheat quality. Food Agric. Immunol., 23: 1-15.
    CrossRef  |  Direct Link  |  
41. Khan, M.I., F.M. Anjum, I. Pahsa, A. Sameen and M. Nadeem, 2012. Nutritional quality and safety of wheat-soy composite flour chapattis. Brit. Food J., 114: 239-247.
    CrossRef  |  Direct Link  |  
42. Sultan, M.T., M.S. Butt, I. Pasha, M.M.N. Qayyum, F. Saeed and W. Ahmad, 2011. Preparation and evaluation of dietetic cookies for vulnerable segments using black cumin fixed oil. Pak. J. Nutr., 10: 451-456.
    CrossRef  |  
43. Shahzad, T., F.M. Anjum, I. Pasha and F. Saeed, 2011. Characterization of different groundnut varieties grown in Pakistan. Pak. J. Food Sci., 21: 52-55.
    Direct Link  |  
44. Saeed, F., I. Pasha, F.M. Anjum, M., H.A.R. Sularia and M. Farooq, 2011. Effect of parboiling on physic-chemical and cooking attributes of different rice cultivars. Internet J. Food Saf., 13: 237-245.
45. Saeed, F., I. Pasha, F.M. Anjum and M.T. Sultan, 2011. Arabinoxylans and arabinogalactans: A comprehensive treatise. Crit. Rev. Food Sci. Nutr., 51: 467-476.
    CrossRef  |  PubMed  |  Direct Link  |  
46. Saeed, F., I. Pasha, F.M. Anjum and J.I. Sultan, 2011. Water-extractable arabinoxylan content in milling fractions of spring wheats. Cyta J. Food, 9: 43-48.
    CrossRef  |  Direct Link  |  
47. Pasha, I., S. Rashid, F.M. Anjum, M.T. Sultan, M.M.N. Qayyum and F. Saeed, 2011. Quality evaluation of wheat-mungbean flour blends and their utilization in baked products. Pak. J. Nutr., 10: 388-392.
    CrossRef  |  Direct Link  |  
48. Khan, M.I., S. Javed, I. Pasha, M.S. Arshad, M. Nadeem, 2011. Optimization of time/temperature for dehydration of perishable and semi-perishable commodities. Int. J. Food Saf. Nutr. Public Health Technol., 3: 9-11.
    Direct Link  |  
49. Amir, R.M., F.M. Anjum, M.I. Khan, M.R. Khan, I. Pasha and M. Nadeem, 2011. Application of Fourier Transform Infrared (FTIR) Spectroscopy for the identification of wheat varieties. J. Food Sci. Tech., 50: 1018-1023.
    CrossRef  |  Direct Link  |  
50. Pasha, I., F.M. Anjum and C.F. Morris, 2010. Grain hardness: A major determinant of wheat quality. Food Sci. Technol. Int., 16: 511-522.
    CrossRef  |  PubMed  |  Direct Link  |  
51. Nadeem, M., F.M. Anjum, I. Pasha, M.R. Khan, M.I. Khan and S. Hussain, 2010. Antimicrobial Peptides: A new weapon to fight infections, recent advances and future prospects - A Review. Int. J. Food Saf. Nutr. Public Health Technol., 2: 9-14.
    Direct Link  |  
52. Anjum, F.M., M.Z. Sabir, M.I. Khan and I. Pasha, 2010. Sugar utilization behavior of yeast (Saccharomyces cerevisae) types and doses on bread quality. Nutr. Food Sci., 40: 395-402.
    CrossRef  |  Direct Link  |  
53. Sheikh H., I. Pasha and A.G. Katiya, 2009. Factors affecting whipping ability of fresh and stale egg. Pak. J. Food Sci., 19: 1-6.
54. Pasha, I., F.M. Anjum and M.S. Butt, 2009. Genotypic variation of spring wheats for solvent retention capacities in relation to end-use quality. LWT-Food Sci. Technol., 42: 418-423.
    CrossRef  |  Direct Link  |  
55. Pasha, I., F.M. Anjum and M.S. Butt, 2009. Biochemical characterization of spring wheats in relation to grain hardness. Int. J. Food Prop., 12: 910-928.
    Direct Link  |  
56. Pasha, I., S. Parveen and H. Nawaz, 2008. Baking quality of wheat flour cookies supplemented with fiber from different sources. Pak. J. Food Sci., 18: 1-8.
57. Anjum, F.M., I. Pasha, S. Ahmad, M.I. Khan and Z. Iqbal, 2008. Effect of emulsifiers on wheat potato composite flour for the production of leavened flat bread (naan). Nutri. Food Sci., 38: 482-491.
    CrossRef  |  Direct Link  |  
58. Anjum, F.M., I. Pasha, K. Ghafoor, I.M. Khan and M.A. Raza, 2008. Preparation of sourdough bread using a blend of bacterial culture and baker's yeast. Nutr. Food Sci., 38: 146-153.
    CrossRef  |  Direct Link  |  
59. Anjum, F.M., I. Ahmad, M.S. Butt, M.U. Arshad and I. Pasha, 2008. Improvement in end-use quality of spring wheat varieties grown in different eras. Food Chem., 106: 482-486.
    CrossRef  |  Direct Link  |  
60. Pasha, I., F.M. Anjum, M.S. Butt and J.I. Sultan, 2007. Gluten quality prediction and correlation studies in spring wheats. J. Food Qual., 30: 438-449.
    CrossRef  |  Direct Link  |  
61. Anjum, F.M., M.R. Khan, A. Din, M. Saeed, I. Pasha and M.U. Arshad, 2007. Wheat gluten: High molecular weight glutenin subunits-structure, genetics and relation to dough elasticity. J. Food Sci., Vol. 72. 10.1111/j.1750-3841.2007.00292.x.
    CrossRef  |  PubMed  |  Direct Link  |  
62. Anjum, F.M., I. Pasha, M.A. Bugti and M.S. Butt, 2007. Mineral composition of different rice varieties and their milling fractions. Pak. J. Agric. Sci., 44: 332-336.
    Direct Link  |  
63. Pasha, I., F.M. Anjum and M.S. Rashid, 2006. Near infrared spectroscopic technique to predict different wheat quality characteristics. Pak. J. Agric. Sci., 43: 146-151.
    Direct Link  |  
64. Hussain, I., F.M. Anjum, I. Pasha, M.I. Khan and A. Asghar, 2005. Effect of heat treatment and storage on the physic-chemical and microbiological characteristics of kinnow pulp. Pak. J. Food Sci., 15: 1-4.
65. Anjum, F.M., I. Ahmad, M.S. Butt, M.A. Sheikh and I. Pasha, 2005. Amino acid composition of spring wheats and losses of lysine during chapati baking. J. Food Compos. Anal., 18: 523-532.
    CrossRef  |  Direct Link  |  
66. Ahmad, I., F.M. Anjum, M.S. Butt and I. Pasha, 2004. Regression analysis of spring wheat varieties. Pak. J. Food Sci., 14: 15-18.
67. Butt, M.S., A. Ali, I. Pasha, A.M. Hashmi and S. Dogar, 2003. Effect of different antioxidants and packaging materials on the storage stability of breakfast cereals. Internet J. Food Saf., 2: 1-5.
68. Anjum, F.M., A. Ahmad, I. Pasha and M.S. Butt, 2003. Micronutrients in various mill streams of flour of different wheat cultivars. Pak. J. Agric. Sci., 40: 180-185.
    Direct Link  |  
69. Tufail, F., I. Pasha, M.S. Butt, N. Abbas and S. Afzaal, 2002. Use of date syrup in the preparation of low caloric cakes replacing sucrose. Pak. J. Agric. Sci., 39: 149-153.
70. Rehman, S.U., J.A. Awan, I. Pasha, N. Huma and A. Mumtaz, 2002. Preparation and application of bread improver using locally available ingredients. Pak. J. Agric. Sci., 39: 154-158.
71. Pasha, I., M.S. Butt, F.M. Anjum and N. Shahzadi, 2002. Effect of dietetic sweeteners on the quality of cookies. Int. J. Agric. Biol., 4: 245-248.
72. Huma, N., I. Pasha, S. Shakoor, Z. Javed and A. Iqbal, 2002. Incorporation of legumes as non-meat protein extenders in fresh beefsausages. Pak. J. Agric. Sci., 39: 236-239.
73. Butt, M.S., I. Pasha, F. Tufail and F.M. Anjum, 2002. Use of low absorptive sweeteners in cakes. Int. J. Agric. Biol., 4: 249-251.
    Direct Link  |