Effect of Three Unani Formulations (Tiryaq Wabai, Arq-e-Ajeeb, and Habb-e-Loban) as an Adjuvant to Standard Care Treatment in the Management of Mild-to-Moderate COVID-19 Patients—A... by Kumar, A., Khan, M.S., Haque, Z.U., Fazil, M., Rabbani, G., Rai, A.

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Aging-induced changes in populations of lactococci, lactobacilli, and aerobic microorganisms in low-fat and full-fat Cheddar cheese by Haque, Z.U. (Mississippi State University, Mississippi State, MS.), Kucukoner, E, Aryana, K.J

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Standardized failure compression test of protein gels from a collaborative study by Lee, C.M. (Univ. of Rhode Island, Kingston, RI.), Filipi, I, Xiong, Y, Smith, D, Regenstein, J, Damodaran, S, Ma, C.Y, Haque, Z.U

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Physicochemical properties of low-fat and full-fat Cheddar cheeses by KÜÇÜKÖNER, E, HAQUE, Z.U

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Influence of fat-replacing ingredients on process and age induced soluble nitrogen content and unltrastructure of lowfat cheddar cheese by Haque, Z.U, Kucukoner, E, Aryana, K.J

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Thermal Gelation of β-Lactoglobulin AB Purified from Cheddar Whey. 1. Effect of pH on Association As Observed by Dynamic Light Scattering by Haque, Zahur U, Sharma, Mallika

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Influence of milk peptides in determining the functionality of milk proteins: a review by Haque, Z.U. (Mississippi State University)

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Effect of casein hydrolysates on association properties of milk proteins as seen by dynamic light scattering by Haque, Z.U, Cassay, G.A, Wilson, W.W, Antila, P, Antila, V

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Effect on sugar esters on the textural properties of nonfat calorie yogurt by Farooq, K. (Mississippi Agriculture and Forestry Experiment Station, Mississippi State University), Haque, Z.U

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