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Scopus Author ID: 57209323249

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Education and qualifications (3)

University of California, San Diego: San Diego, California, US

2021-09 to present | PhD. Chemistry - Chemical Biology (Chemistry and Biochemistry)
Education
Source: Self-asserted source
Zulfiqar Mohamedshah

North Carolina State University: Raleigh, North Carolina, US

2019-08 to 2021-06 | M.S. Food Science (Food, Bioprocessing and Nutrition Sciences)
Education
Source: Self-asserted source
Zulfiqar Mohamedshah

University of Virginia: Charlottesville, VA, US

2014-08 to 2018-05 | B.S. Chemistry (Department of Chemistry)
Education
Source: Self-asserted source
Zulfiqar Mohamedshah

Works (4)

Bioaccessibility, gut microbial metabolism and intestinal transport of phenolics from 100% Concord grape juice and whole grapes are similar in a simulated digestion and fecal fermentation model

Food & Function
2022 | Journal article
DOI: 10.1039/D1FO04226B
Contributors: Zulfiqar Mohamedshah; Micaela Hayes; Sydney Chadwick-Corbin; Andrew P. Neilson; Mario G. Ferruzzi
Source: check_circle
Crossref

Comparative assessment of phenolic bioaccessibility from 100% grape juice and whole grapes

Food and Function
2020 | Journal article
DOI: 10.1039/d0fo00792g
EID:

2-s2.0-85088491582

Part of ISSN: 2042650X 20426496
Contributors: Mohamedshah, Z.; Chadwick-Corbin, S.; Wightman, J.D.; Ferruzzi, M.G.
Source: Self-asserted source
Zulfiqar Mohamedshah via Scopus - Elsevier

Insights from in vitro exploration of factors influencing iron, zinc and provitamin A carotenoid bioaccessibility and intestinal absorption from cereals

Journal of Cereal Science
2020 | Journal article
DOI: 10.1016/j.jcs.2020.103126
EID:

2-s2.0-85096595994

Part of ISSN: 10959963 07335210
Contributors: Ferruzzi, M.G.; Kruger, J.; Mohamedshah, Z.; Debelo, H.; Taylor, J.R.N.
Source: Self-asserted source
Zulfiqar Mohamedshah via Scopus - Elsevier

Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility

Food Chemistry
2019 | Journal article
DOI: 10.1016/j.foodchem.2019.124990
EID:

2-s2.0-85067336355

Part of ISSN: 18737072 03088146
Contributors: Pico, J.; Xu, K.; Guo, M.; Mohamedshah, Z.; Ferruzzi, M.G.; Martinez, M.M.
Source: Self-asserted source
Zulfiqar Mohamedshah via Scopus - Elsevier
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