PhD Student (Commonwealth Scholar)
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Prior to my Ph.D., I obtained my undergraduate course from the University of Agriculture Faisalabad, Pakistan and a master program from Kyungpook National University (KNU) South Korea. During my master’s course, I worked with Prof. Dr. Shin Dong-Hyun as a research assistant in the Plant Resource Development Lab KNU. I analyzed the antioxidant and nutritional potential of functional foods such as fermented soybean (Cheonggukjang), bread wheat and Moringa oleifera.
I am interested in the genetic biofortification of common wheat (Triticum aestivum) to understand the molecular mechanism that regulates the mobilization of micronutrients from vegetative tissues to the endosperm. The main target is to fill the nutritional deficiency gap and determine the possibility of wheat biofortification.
Ali M.W. and Borrill P. (2020). Novel genomic resources to accelerate wheat biofortification. Heredity, In Press, https://doi.org/10.1038/s41437-020-0326-8 Open access version
Ali M.W., Ilyas M.Z., Saeed M.T., Shin D.H. (2019) Comparative assessment regarding antioxidative and nutrition potential of Moringa oleifera leaves by bacterial fermentation. Journal of food science & technology. doi:10.1007/s13197-019-04043-7 (forthcoming)
Ali M.W., Shahzad R., Bilal S., Adhikari B., Kim I.D., Lee J.D., Lee I.J., Shin D.H. (2018) Comparison of antioxidants potential, metabolites, and nutritional profiles of Korean fermented soybean (Cheonggukjang) with Bacillus subtilis KCTC 13241. Journal of food science & technology 55: 2871. https://doi.org/10.1007/s13197-018-3202-2
Adhikari B., Dhungana S.K., Ali M.W., Adhikari A., Kim I.D., Shin D.H. (2018) Antioxidant activities, polyphenol, flavonoid and amino acid contents in peanut shells. Journal of Saudi Society of Agriculture Sciences. https://doi:10.1016/j.jssas.2018.02.004
Adhikari B., Dhungana S.K., Adhikari A., Ali M.W., Kim I.D., Shin D.H. (2018) Resveratrol, total phenolic, and flavonoid contents, and antioxidant potential of seeds and sprouts of Korean peanuts. Food Science and Biotechnology. https://doi.org/10.1007/s10068-018-0364-7
Ali M.W., Kim I.-D., Bilal S., Shahzad R., Saeed M.T., Adhikari B., Nabi R.B.S., Kyo J.R., Shin D.-H. (2017). Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241). Molecules, 22, 2200. https://doi.org/10.3390/molecules22122200