1. Ali, A., Rehman, A., Jafari, S.M., Ranjha, M.M.A.N., Shehzad, Q., Shahbaz, H.M., Khan, S., Usman, M., Kowalczewski, P.Ł., Jarzębski, M., & Xia, W. (2022). Effect of co‐encapsulated natural antioxidants with modified starch on the oxidative stability of β‐Carotene loaded within nanoemulsions. Applied Sciences, 12. https://doi.org/10.3390/app12031070
2. Lee, H., Shahbaz, H. M.,* Yang, J., Jo, M. H., Kim, J. U., Yoo, S., Kim, S. H., Lee, D. U., & Park, J. (2021). Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during refrigerated storage. Journal of Food Processing and Preservation, 45, 1–8. https://doi.org/10.1111/jfpp.15345
3. Kim, J. U., Shahbaz, H. M.,* Cho, J., Lee, H., & Park, J. (2021). Inactivation of Bacillus cereus spores using a combined treatment of UV-TiO2 photocatalysis and high hydrostatic pressure. Innovative Food Science and Emerging Technologies, 70, 102676. https://doi.org/10.1016/j.ifset.2021.102676
4. Javed, F., Shahbaz, H. M.,* Nawaz, A., Olaimat, A. N., Stratakos, A. C., Wahyono, A., Munir, S., Mueen-ud-din, G., Ali, Z., & Park, J. (2021). Formation of furan in baby food products: Identification and technical challenges. Comprehensive Reviews in Food Science and Food Safety, 20(3), 2699–2715. https://doi.org/10.1111/1541-4337.12732
5. Nawaz, A., Danish, A., Ali, S. W., Shahbaz, H. M., Khalifa, I., Ahmed, A., Irshad, S., Ahmad, S., & Ahmed, W. (2021). Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan. Journal of Food Processing and Preservation, 45(5), 1–9. https://doi.org/10.1111/jfpp.15437
6. Kim, J. U., Shahbaz, H. M., Lee, H., Kim, T., Yang, K., Roh, Y. H., & Park, J. (2020). Optimization of phytic acid-crosslinked chitosan microspheres for oral insulin delivery using response surface methodology. International Journal of Pharmaceutics, 588, 119736. https://doi.org/10.1016/j.ijpharm.2020.119736
7. Lee, H., Shahbaz, H. M., Ha, N., Kim, J. U., Lee, S. J., & Park, J. (2020). Development of ginseng powder using high hydrostatic pressure treatment combined with UV-TiO2 photocatalysis. Journal of Ginseng Research, 44(1), 154–160. https://doi.org/10.1016/j.jgr.2018.11.004
8. Choi, S. W., Shahbaz, H. M., Kim, J. U., Kim, D. H., Yoon, S., Jeong, S. H., Park, J., & Lee, D. U. (2020). Photolysis and TiO2 photocatalytic treatment under UVC/VUV irradiation for simultaneous degradation of pesticides and microorganisms. Applied Sciences, 10(13). https://doi.org/10.3390/app10134493
9. Nawaz, A., Li, E., Irshad, S., HHM, H., Liu, J., Shahbaz, H. M., Ahmed, W., & Regenstein, J. M. (2020). Improved effect of autoclave processing on size reduction, chemical structure, nutritional, mechanical and in vitro digestibility properties of fish bone powder. Advanced Powder Technology, 31(6), 2513–2520. https://doi.org/10.1016/j.apt.2020.04.015
10. Nawaz, A., Li, E., Irshad, S., Xiong, Z., Xiong, H., Shahbaz, H. M., & Siddique, F. (2020). Valorization of fisheries by-products: Challenges and technical concerns to food industry. Trends in Food Science and Technology, 99, 34–43.https://doi.org/10.1016/j.tifs.2020.02.022
11. Ameer, K., Jo, Y., Amir, R. M., Shahbaz, H. M., & Kwon, J. H. (2020). Screening and identification of electron-beam irradiated dried spice-mixture products by electronic sensing and standard analytical methods through dose estimation. LWT – Food Science and Technology, 125, 108957. https://doi.org/10.1016/j.lwt.2019.108957
12. Olaimat, A. N., Aolymat, I., Elsahoryi, N., Shahbaz, H. M., & Holley, R. A. (2020). Attitudes, anxiety, and behavioral practices regarding covid-19 among university students in Jordan: A cross-sectional study. American Journal of Tropical Medicine and Hygiene, 103(3), 1177–1183. https://doi.org/10.4269/ajtmh.20-0418
13. Olaimat, A. N., Aolymat, I., Shahbaz, H. M., & Holley, R. A. (2020). Knowledge and information sources about covid-19 among university students in Jordan: A cross-sectional study. Frontiers in Public Health, 8, 254. https://doi.org/10.3389/fpubh.2020.00254
14. Olaimat, A. N., Shahbaz, H. M.,* Fatima, N., Munir, S., & Holley, R. A. (2020). Food safety during and after the era of covid-19 pandemic. Frontiers in Microbiology, 11, 1854. https://doi.org/10.3389/fmicb.2020.01854
15. Park, I., Kim, J. U., Shahbaz, H. M., Jung, D., Jo, M., Lee, K. S., Lee, H., & Park, J. (2019). High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity. International Journal of Food Science and Technology, 54(2), 325–334. https://doi.org/10.1111/ijfs.13937
16. Shahbaz H. M., Jeong, B., Kim, J. U., Ha, N., Lee, H., Ha, S. Do, & Park, J. (2018). Application of high pressure processing for prevention of greenish-gray yolks and improvement of safety and shelf-life of hard-cooked peeled eggs. Innovative Food Science and Emerging Technologies, 45, 10–17. https://doi.org/10.1016/j.ifset.2017.09.016
17. Shahbaz H. M., Kim, S., Kim, J. U., Park, D., Lee, M., Lee, D. U., & Park, J. (2018). Inactivation of Salmonella Typhimurium in fresh cherry tomatoes using combined treatment of UV–TiO2 photocatalysis and high hydrostatic pressure. Food Science and Biotechnology, 27(5), 1531–1539. https://doi.org/10.1007/s10068-018-0368-3
18. Kim, G. R., Shahbaz, H. M., Kyung, H. K., & Kwon, J. H. (2018). Assessment of microbiological contamination in saengshik products from the Korean market and identification of the irradiation status. Food Science and Biotechnology, 27(2), 607–615. https://doi.org/10.1007/s10068-017-0273-1
19. Lee, M., Shahbaz, H. M., Kim, J. U., Lee, H., Lee, D. U., & Park, J. (2018). Efficacy of UV-TiO2 photocatalysis technology for inactivation of Escherichia coli K12 on the surface of blueberries and a model agar matrix and the influence of surface characteristics. Food Microbiology, 76, 526–532. https://doi.org/10.1016/j.fm.2018.07.015
20. Lee, H., Ha, M. J., Shahbaz, H. M., Kim, J. U., Jang, H., & Park, J. (2018). High hydrostatic pressure treatment for manufacturing of red bean powder: A comparison with the thermal treatment. Journal of Food Engineering, 238, 141–147. https://doi.org/10.1016/j.jfoodeng.2018.06.016
21. Rubab, M., Shahbaz, H. M., Olaimat, A. N., & Oh, D. H. (2018). Biosensors for rapid and sensitive detection of Staphylococcus aureus in food. Biosensors and Bioelectronics, 105, 49–57. https://doi.org/10.1016/j.bios.2018.01.023
22. Olaimat, A. N., Al-Holy, M. A., Abu Ghoush, M. H., Al-Nabulsi, A. A., Qatatsheh, A. A., Shahbaz, H. M., Osaili, T. M., & Holley, R. A. (2018). The use of malic and acetic acids in washing solution to control Salmonella spp. on chicken breast. Journal of Food Science, 83(8), 2197–2203. https://doi.org/10.1111/1750-3841.14286
23. Olaimat, A. N., Al-Holy, M. A., Shahbaz, H. M., Al-Nabulsi, A. A., Abu Ghoush, M. H., Osaili, T. M., Ayyash, M. M., & Holley, R. A. (2018). Emergence of antibiotic resistance in Listeria monocytogenes isolated from food products: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety, 17(5), 1277–1292. https://doi.org/10.1111/1541-4337.12387
24. Shahbaz, H. M., Ryoo, H., Kim, J. U., Kim, S., Lee, D. U., Ghafoor, K., & Park, J. (2017). Effects of UV-C in a teflon-coil and high hydrostatic pressure combined treatment for maintenance of the characteristic quality of dongchimi (watery radish kimchi) during room temperature storage. Journal of Food Processing and Preservation, 41(4). https://doi.org/10.1111/jfpp.13057
25. Kim, S. H., Shahbaz, H. M., Park, D., Chun, S., Lee, W., Oh, J. W., Lee, D. U., & Park, J. (2017). A combined treatment of UV-assisted TiO2 photocatalysis and high hydrostatic pressure to inactivate internalized murine norovirus. Innovative Food Science and Emerging Technologies, 39, 188–196. https://doi.org/10.1016/j.ifset.2016.11.015
26. Akram, K., Shahbaz, H. M., Kim, G. R., Farooq, U., & Kwon, J. H. (2017). Improved extraction and quality characterization of water-soluble polysaccharide from gamma-irradiated Lentinus edodes. Journal of Food Science, 82(2), 296–303. https://doi.org/10.1111/1750-3841.13590
27. Ameer, K., Shahbaz, H. M., & Kwon, J. H. (2017). Green extraction methods for polyphenols from plant matrices and their byproducts: a review. Comprehensive Reviews in Food Science and Food Safety, 16(2), 295–315. https://doi.org/10.1111/1541-4337.12253
28. Park, D., Shahbaz, H. M., Kim, S. H., Lee, M., Lee, W., Oh, J. W., Lee, D. U., & Park, J. (2016). Inactivation efficiency and mechanism of UV-TiO2 photocatalysis against murine norovirus using a solidified agar matrix. International Journal of Food Microbiology, 238, 256–264. https://doi.org/10.1016/j.ijfoodmicro.2016.09.025
29. Shahbaz H. M., Akram, K., Ahn, J. J., & Kwon, J. H. (2016). Worldwide status of fresh fruits irradiation and concerns about quality, safety, and consumer acceptance. Critical Reviews in Food Science and Nutrition, 56(11), 1790–1807. https://doi.org/10.1080/10408398.2013.787384
30. Shahbaz H. M., Kim, S., Hong, J., Kim, J. U., Lee, D. U., Ghafoor, K., & Park, J. (2016). Effects of TiO2-UVC photocatalysis and thermal pasteurisation on microbial inactivation and quality characteristics of the Korean rice-and-malt drink sikhye. International Journal of Food Science and Technology, 51(1), 123–132. https://doi.org/10.1111/ijfs.12954
31. Shahbaz H. M., Park, E. J., Kim, G. R., Akram, K., & Kwon, J. H. (2016). Assessment of antioxidant potential of pomegranate fruit by-products via a direct approach using a simple QUENCHER method. Journal of AOAC International, 99(3), 599–603. https://doi.org/10.5740/jaoacint.15-0194
32. Shahbaz H. M., Yoo, S., Seo, B., Ghafoor, K., Kim, J. U., Lee, D. U., & Park, J. (2016). Combination of TiO2-UV photocatalysis and high hydrostatic pressure to inactivate bacterial pathogens and yeast in commercial apple juice. Food and Bioprocess Technology, 9(1), 182–190. https://doi.org/10.1007/s11947-015-1614-9
33. Kim, J. U., Ghafoor, K., Ahn, J., Shin, S., Lee, S. H., Shahbaz, H. M., Shin, H. H., Kim, S., & Park, J. (2016). Kinetic modeling and characterization of a diffusion-based time-temperature indicator (TTI) for monitoring microbial quality of non-pasteurized angelica juice. LWT – Food Science and Technology, 67, 143–150. https://doi.org/10.1016/j.lwt.2015.11.034
34. Shahbaz H. M., Kyung, H. K., Kim, H. Y., & Kwon, J. H. (2015). Analysis of electron spin resonance spectra for the identification of complex ESR signals using irradiated standard marker materials. Journal of Radioanalytical and Nuclear Chemistry, 306, 93–97. https://doi.org/10.1007/s10967-015-4075-8
35. Kim, B. K., Shahbaz, H. M., Akram, K., Kim, C. T., Ahn, J. J., & Kwon, J. H. (2015). The impact of mineral separation procedure on thermoluminescence analysis of non-irradiated dried fish and shellfish. Acta Alimentaria, 44(3), 400–408. https://doi.org/10.1556/066.2015.44.0011
36. Yoo, S., Ghafoor, K., Kim, S., Sun, Y. W., Kim, J. U., Yang, K., Lee, D. U., Shahbaz, H. M., & Park, J. (2015). Inactivation of pathogenic bacteria inoculated onto a Bacto^TM agar model surface using TiO2-UVC photocatalysis, UVC and chlorine treatments. Journal of Applied Microbiology, 119(3), 688–696. https://doi.org/10.1111/jam.12877
37. Kim, Byeong Keun, Ahn, J. J., Shahbaz, H. M., Kim, C. T., & Kwon, J. H. (2014). Effect of drying treatment on physical identification characteristics of irradiated seasonings. Food Analytical Methods, 7(2), 268–275. https://doi.org/10.1007/s12161-013-9623-7
38. Shahbaz H. M, Ahn, J. J., Akram, K., Kim, H. Y., Park, E. J., & Kwon, J. H. (2014). Chemical and sensory quality of fresh pomegranate fruits exposed to gamma radiation as quarantine treatment. Food Chemistry, 145, 312–318. https://doi.org/10.1016/j.foodchem.2013.08.052
39. Ahn, J. J., Shahbaz, H. M., Akram, K., Kwak, J. Y., & Kwon, J. H. (2014). Improved electron spin resonance spectroscopy with different sample treatments to identify irradiated sprout seeds. Food Analytical Methods, 7(9), 1874–1880. https://doi.org/10.1007/s12161-014-9831-9
40. Kwon, J. H., Shahbaz, H. M., Ahn, J. J. (2014). Advanced electron paramagnetic resonance spectroscopy for the identification of irradiated food. American Laboratory, 46, 1−4.
41. Ahn, J. J., Shahbaz, H. M., Park, K. H., & Kwon, J. H. (2014). Application of simple biological analyses to screen irradiated brown rice, soybean and sesame seeds. Journal of the Korean Society for Applied Biological Chemistry, 57(2), 253–258. https://doi.org/10.1007/s13765-013-4001-0
42. Ahn, J. J., Akram, K., Shahbaz, H. M., & Kwon, J. H. (2014). TL and ESR based identification of gamma-irradiated frozen fish using different hydrolysis techniques. Radiation Physics and Chemistry, 105, 83–88. https://doi.org/10.1016/j.radphyschem.2014.05.028
43. Kim, H. Y., Ahn, J. J., Shahbaz, H. M., Park, K. H., & Kwon, J. H. (2014). Physical-, chemical-, and microbiological-based identification of electron beam- and γ-irradiated frozen crushed garlic. Journal of Agricultural and Food Chemistry, 62(31), 7920–7926. https://doi.org/10.1021/jf500200r
44. Shahbaz H. M., Akram, K., Ahn, J. J., & Kwon, J. H. (2013). Investigation of radiation-induced free radicals and luminescence properties in fresh pomegranate fruits. Journal of Agricultural and Food Chemistry, 61(17), 4019–4025. https://doi.org/10.1021/jf3054388
45. Shahbaz H. M., Akram, K., Ahn, J. J., & Kwon, J. H. (2013). Radiation- and grinding-induced luminescence properties for the detection of irradiated wheat. Journal of Cereal Science, 57(3), 261–263. https://doi.org/10.1016/j.jcs.2013.01.015
46. Akram, K., Ahn, J. J., Shahbaz, H. M., Jo, D., & Kwon, J. H. (2013). Effectiveness of thermoluminescence analysis to detect low quantity of gamma-irradiated component in non-irradiated mushroom powders. Journal of Luminescence, 136, 395–400. https://doi.org/10.1016/j.jlumin.2012.12.006
47. Ahn, J. J., Akram, K., Shahbaz, H. M., & Kwon, J. H. (2013). Effectiveness of luminescence analysis to identify gamma-irradiated shrimps: Effects of grinding, mixing and different methods of mineral separation. Food Research International, 54(1), 416–422. https://doi.org/10.1016/j.foodres.2013.07.040

Oral Presentations at International Conferences

1. Invited Speaker at the virtual conference on plant-based foods and potential for food security and pandemic management organized by MNS University of Agriculture, Multan, Pakistan. Delivered a lecture on “High pressure processing for plant-based foods”. Oct 2020.
2. Keynote Speaker at the International Conference on Food and Agriculture, held in Bali, Indonesia. Delivered a lecture on “Photocatalysis technology for disinfection of fresh produce”. Nov 2019.
3. Invited Speaker at the International Symposium and Annual Meeting of the Korean Society of Food Science & Technology (KoSFoST) held in Songdo, South Korea. Delivered a lecture on “Photocatalysis non-thermal technology”. June 2019.
4. Invited Speaker at International Food and Nutrition Research Conference and Food Expo, Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan. Delivered a lecture on “High pressure processing technology”. Feb 2019.
5. Shahbaz, H.M., Ha, M., Kim, J.U., & Park, J. (2016). A novel approach using non-thermal process for complete microbiological safety of green tea powder. International Union of Food Science & Technology (IUFoST) World Congress, Aug 21-25, 2016, Dublin, Ireland
6. Shahbaz, H.M., Ahn, J.J., & Kwon, J.H. (2015). Phytosanitary irradiation for fresh produce. International Symposium and Annual Meeting of the Korean Society of Food Science & Technology (KoSFoST), Jun 3-5, 2015, Busan, Korea
7. Shahbaz, H.M., Ahn, J.J., Park, E.J., Lim, H.K., & Kwon, J.H. (2014). Measurement of the antioxidant potential in irradiated pomegranate fruit industrial waste: A new direct approach. International Union of Food Science & Technology (IUFoST) World Congress, Aug 17-21, 2014, Montreal, Canada
8. Shahbaz, H.M., Ahn, J.J., Akram, K., Lee, J.W., & Kwon, J.H. (2013). Improved identification of gamma-irradiated frozen fish using different hydrolysis techniques. International Meeting on Radiation Processing (IMRP), Nov 5-7, 2013, Shanghai, China

Poster Presentations in International Conferences

1. Kim, J.U., Kim, E., Shahbaz, H.M., & Park, J. (2017). Optimization and characterization of chitosan microspheres crosslinked with phytic acid for controlled release of insulin. Institute of Food Technologists (IFT) Annual Meeting, Jun 25-28, 2017, Las Vegas, United States
2. Kim, E., Shahbaz, H.M., & Park, J. (2016). Encapsulation of probiotic Lactobacillus acidophilus using biodegradable material via electrostatic extrusion technique for enhanced survival during harsh conditions of processing and post-acidification during storage with special reference to yogurt. Institute of Food Technologists (IFT) Annual Meeting, July 16-19, 2016, Chicago, United States
3. Shahbaz, H.M., Kwon, J.H., Kyung, H.K., Kim, G.R., Ameer, K., Nam, H.A., & Maeng, J.H. (2015). Application of gamma-irradiation for enhanced extraction of polyphenols from pomegranate peel. Institute of Food Technologists (IFT) Annual Meeting, July 11-14, 2015, Chicago, United States
4. Kim, G.R., Lee, H.J., Shahbaz, H.M., & Kwon, J.H. (2015). Microbiological, physicochemical, and sensory characteristics of electron-beam irradiated cereal powders during accelerated storage. Institute of Food Technologists (IFT) Annual Meeting, July 11-14, 2015, Chicago, United States
5. Shahbaz, H.M., Ahn, J.J., Maeng, J.H., Lim, H.K., Lee, H.G., & Kwon. J.H. (2014). Photostimulated luminescence and thermoluminescence-based identification of fig fruit (Ficus carica) treated with gamma-rays as phytosanitary measure. Proceedings of the Annual Meeting of the Korean Society of Food Science & Technology (KoSFoST), Aug 25-27, 2014, Gwangju, Korea
6. Park, E.J., Shahbaz, H.M., Ahn, J.J., Lim, H.G., & Kwon, J.H. (2014). Physicochemical and biological properties of microwave-assisted Schizandra chinensis fruit extracts. Proceedings of the 5th Asia-Pacific Conference on Public Health, Apr 10-11, 2014, Seoul, Korea
7. Shahbaz, H.M., Ahn, J.J., & Kwon, J.H. (2013). Analysis of electron spin resonance spectra for the identification of complex ESR signals using irradiated foods and standard marker materials. Proceedings of the Annual Meeting of the Korean Society of Food Science & Technology (KoSFoST), Aug 28-30, 2013, Cheonan, Korea
8. Ahn, J.J., Kwak, J.Y., Jeong, M.S., Akram, K., Shahbaz, H.M., Park, E.J., Kim, H.Y., Kwon, J.H. (2012). A comparative study on investigating different methods to screen foods materials with respect to their irradiation status. Proceedings of the International Symposium and Annual Meeting of the Korean Society of Food Science and Nutrition (KFN), Oct 31-Nov 2 2012, Jeju, Korea

1. Shahbaz, H.M., Kim, J.U., Kim, S.H., Park, J. (2018).
   Chapter 7 – Advances in nonthermal processing technologies for enhanced microbiological safety and quality of fresh fruit and juice products.
   Editor(s): Grumezescu, A. M., and Holban, A. M.
   In Handbook of Food Bioengineering.
   Food Processing for Increased Quality and Consumption.
   Academic Press, 2018, Pages 179-217.
   https://doi.org/10.1016/B978-0-12-811447-6.00007-2
2. Shahbaz, H.M., Kim, J.U., Kim, S.H., Park, J. (2018).
   Chapter 18 – The Inactivation of pathogens in fruit juice: Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes.
   Editor(s): Rajauria, G., Tiwari. B. K. In Fruit Juices.
   Academic Press, 2018, Pages 341-361.
   https://doi.org/10.1016/B978-0-12-802230-6.00018-7
3. Kwon, J.H., Ahn, J.J., Shahbaz, H.M. (2014).
   Chapter 7 – Food irradiation processing.
   Editors: Varzakas, T., and Tzia, C.
   In Food Engineering Handbook: Food Engineering Fundamentals.
   CRC Press, New York. Pages 427−490.