Dr. Khalid's research interests in the field of "Lipid Oxidation: Influencing Parameters, Formed Products, and Methods of Analysis" encompass several key areas. With extensive experience in the mechanisms of lipid oxidation, Dr. Khalid investigates the biochemical pathways that lead to lipid oxidation across various food matrices. His work focuses on identifying critical factors that either accelerate or inhibit this process, including exploring both intrinsic and extrinsic parameters such as temperature, light, oxygen exposure, moisture content, fatty acid composition, and the presence of antioxidants or pro-oxidants in food systems.

Dr. Khalid is also deeply interested in the characterization of oxidation by-products, where he analyzes the chemical compounds formed during lipid oxidation—both volatile and non-volatile—and assesses their impact on food quality and safety. In addition, his research includes the development and refinement of analytical methods to precisely measure lipid oxidation and its by-products, utilizing advanced techniques like chromatography, mass spectrometry, and spectroscopy to detect and quantify oxidation markers.

Furthermore, Dr. Khalid studies how lipid oxidation affects the sensory properties of food, such as flavor, aroma, and texture, and examines how these changes influence consumer perception and acceptance. His work aims to advance the understanding of lipid oxidation and its implications for food quality and safety.