User talk:Muqeetpk
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Your submission at Articles for creation: sandbox (April 10)
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Hello! Muqeetpk,
I noticed your article was declined at Articles for Creation, and that can be disappointing. If you are wondering why your article submission was declined, please post a question at the Articles for creation help desk. If you have any other questions about your editing experience, we'd love to help you at the Teahouse, a friendly space on Wikipedia where experienced editors lend a hand to help new editors like yourself! See you there! Roger (Dodger67) (talk) 19:54, 10 April 2016 (UTC)
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Your submission at Articles for creation: International Journal of Food and Allied Sciences (April 11)
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Your submission at Articles for creation: International Journal of Food and Allied Sciences has been accepted
The article has been assessed as Start-Class, which is recorded on the article's talk page. You may like to take a look at the grading scheme to see how you can improve the article.
You are more than welcome to continue making quality contributions to Wikipedia. Note that because you are a logged-in user, you can create articles yourself, and don't have to post a request. However, you may continue submitting work to Articles for Creation if you prefer.
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Thank you for helping improve Wikipedia!
333-blue 14:00, 11 April 2016 (UTC)Wikipedia and copyright
Hello Muqeetpk, and welcome to Wikipedia. All or some of your addition(s) to International Journal of Food and Allied Sciences has had to be removed, as it appears to have added copyrighted material without permission from the copyright holder. While we appreciate your contributing to Wikipedia, there are certain things you must keep in mind about using information from your sources to avoid copyright or plagiarism issues here.
- You can only copy/translate a small amount of a source, and you must mark what you take as a direct quotation with double quotation marks (") and cite the source using an inline citation. You can read about this at Wikipedia:Non-free content in the sections on "text". See also Help:Referencing for beginners, for how to cite sources here.
- Aside from limited quotation, you must put all information in your own words and structure, in proper paraphrase. Following the source's words too closely can create copyright problems, so it is not permitted here; see Wikipedia:Close paraphrasing. (There is a college-level introduction to paraphrase, with examples, hosted by the Online Writing Lab of Purdue.) Even when using your own words, you are still, however, asked to cite your sources to verify information and to demonstrate that the content is not original research.
- Our primary policy on using copyrighted content is Wikipedia:Copyrights. You may also want to review Wikipedia:Copy-paste.
- If you own the copyright to the source you want to copy or are a designated agent, you may be able to license that text so that we can publish it here. However, there are steps that must be taken to verify that license before you do. See Wikipedia:Donating copyrighted materials.
- In very rare cases (that is, for sources that are public domain or compatibly licensed), it may be possible to include greater portions of a source text. However, please seek help at the help desk before adding such content to the article. 99.9% of sources may not be added in this way, so it is necessary to seek confirmation first. If you do confirm that a source is public domain or compatibly licensed, you will still need to provide full attribution; see Wikipedia:Plagiarism for the steps you need to follow.
- Also note that Wikipedia articles may not be copied or translated without attribution. If you want to copy or translate from another Wikipedia project or article, you can, but please follow the steps in Wikipedia:Copying within Wikipedia.
It's very important that contributors understand and follow these practices, as policy requires that people who persistently do not must be blocked from editing. If you have any questions about this, you are welcome to leave me a message on my talk page. Thank you. /wiae /tlk 00:24, 12 April 2016 (UTC)
Research and Publication
He has more than 58 research publications in journals of national and international repute on food safety and nutrition in addition to contributing several book chapters in international books on food safety and nutrition. He has designed several research projects on food safety and nutrition and has won research grants of millions from donors. Moreover, he has gained numerous trainings in the last few years and imparted several training at National level in Food Safety and nutrition. He is on the panel of numerous peer-reviewed international journals of exceptional repute as a reviewer of Food safety/Nutrition related articles/reports. He has been a professional member of Institute of Food Technologists, Chicago Illinois, USA, International Association of Food Protection, Des Moines, Iowa, USA, American Society of Nutrition, American Society of Microbiology, Pakistan Society of Microbiology Member, Pakistan Nutrition and Dietetics Society and Bio-safety Association of Pakistan.[1]
Reference
Your submission at Articles for creation: Dr. Saeed Akhtar (January 1)
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Your draft article, Draft:Saeed Akhtar (scientist)
Hello, Muqeetpk. It has been over six months since you last edited the Articles for Creation submission or Draft page you started, "Saeed Akhtar".
In accordance with our policy that Wikipedia is not for the indefinite hosting of material deemed unsuitable for the encyclopedia mainspace, the draft has been nominated for deletion. If you plan on working on it further, or editing it to address the issues raised if it was declined, simply and remove the {{db-afc}}, {{db-draft}}, or {{db-g13}} code.
If your submission has already been deleted by the time you get there, and you wish to retrieve it, you can request its undeletion by following the instructions at this link. An administrator will, in most cases, restore the submission so you can continue to work on it.
Thank you for your submission to Wikipedia! UnitedStatesian (talk) 03:15, 31 March 2021 (UTC)