Narpinder Singh

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Dr. Amritpal Kaur, ProfessorDepartment of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab,IndiaBestätigte E-Mail-Adresse bei gndu.ac.in
Khetan ShevkaniAssistant Professor, Central University of PunjabBestätigte E-Mail-Adresse bei cup.edu.in
Jaspreet Singh, PhDProfessor at School of Food and Advanced Technology, Massey University, NZBestätigte E-Mail-Adresse bei massey.ac.nz
Kawaljit Singh SandhuProfessor & HOD, Maharaja Ranjit Singh Punjab Technical University (MRSPTU), BathindaBestätigte E-Mail-Adresse bei mrsptu.ac.in
Amardeep Singh VirdiDepartment of Food Science and TechnologyBestätigte E-Mail-Adresse bei pb.amity.edu
Dr Lovedeep Kaur, PhDSenior Research Officer, School of Food and Advanced Technology, Massey University, New ZealandBestätigte E-Mail-Adresse bei massey.ac.nz
Jatinder Pal SinghPhDBestätigte E-Mail-Adresse bei gndu.ac.in
Maninder KaurProfessor and Head, Dept. of Food Science & Technology, Guru Nanak Dev UniversityBestätigte E-Mail-Adresse bei gndu.ac.in
Mehak KatyalManav Rachna International Institute of Research & Studies, FaridabadBestätigte E-Mail-Adresse bei mriu.edu.in
JC RanaScientist ICAR-National Bureau of Plant Genetic ResourcesBestätigte E-Mail-Adresse bei icar.gov.in
Baljit SinghSenior Baking Technologist, Punjab Agricultural University, LudhianaBestätigte E-Mail-Adresse bei pau.edu
Katsuyoshi NishinariProfesseur de sciene des aliments, Hubei University of TechnologyBestätigte E-Mail-Adresse bei hbut.edu.cn
Anju Mahendru-SinghPrincipal Scientist, Division of Genetics, ICAR-IARI, New Delhi, IndiaBestätigte E-Mail-Adresse bei icar.gov.in
Takahiro NodaHokkaido Agricultural Research Center, NAROBestätigte E-Mail-Adresse bei affrc.go.jp
Dr Shagun SharmaAssistant Professor, Food Science and Technology, Maharaja Ranjit Singh Punjab Technical university, Bathinda, PunjabBestätigte E-Mail-Adresse bei mrsptu.ac.in
Professor Brijesh K. Tiwari, FIFST, FRSCTeagasc-Irish Agriculture and Food Development AuthorityBestätigte E-Mail-Adresse bei teagasc.ie
harinder singhMotilal Nehru National Institute of Technology Allahabad, PrayagrajBestätigte E-Mail-Adresse bei mnnit.ac.in
Kanchan SuriPG Department of Agriculture, Khalsa College, AmritsarBestätigte E-Mail-Adresse bei khalsacollege.edu.in
Balmeet Singh GillProfessor, Guru Nanak Dev University, Amritsar, Punjab, IndiaBestätigte E-Mail-Adresse bei gndu.ac.in
ROBIN JOSHIUniversity of PennsylvaniaBestätigte E-Mail-Adresse bei pennmedicine.upenn.edu

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Narpinder Singh

Graphic Era Deemed to be University

Bestätigte E-Mail-Adresse bei geu.ac.in

Food Science and Technology


Titel Nach Zitationen sortieren Nach Jahr sortieren Nach Titel sortieren	Zitiert von Zitiert von	Jahr
Morphological, thermal and rheological properties of starches from different botanical sources N Singh, J Singh, L Kaur, NS Sodhi, BS Gill Food chemistry 81 (2), 219-231, 2003	2262	2003
Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties KS Sandhu, N Singh Food chemistry 101 (4), 1499-1507, 2007	818	2007
Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study K Shevkani, N Singh, A Kaur, JC Rana Food Hydrocolloids 43, 679-689, 2015	590	2015
Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars M Kaur, N Singh Food chemistry 91 (3), 403-411, 2005	556	2005
Bioactive compounds in banana and their associated health benefits–A review B Singh, JP Singh, A Kaur, N Singh Food chemistry 206, 1-11, 2016	554	2016
Beneficial phytochemicals in potato—a review R Ezekiel, N Singh, S Sharma, A Kaur Food Research International 50 (2), 487-496, 2013	550	2013
Phenolic compounds as beneficial phytochemicals in pomegranate (Punica granatum L.) peel: A review B Singh, JP Singh, A Kaur, N Singh Food chemistry 261, 75-86, 2018	453	2018
Phenolic composition and antioxidant potential of grain legume seeds: A review B Singh, JP Singh, A Kaur, N Singh Food research international 101, 1-16, 2017	452	2017
Phenolic composition, antioxidant potential and health benefits of citrus peel B Singh, JP Singh, A Kaur, N Singh Food Research International 132, 109114, 2020	444	2020
Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars N Singh, L Kaur, NS Sodhi, KS Sekhon Food chemistry 89 (2), 253-259, 2005	412	2005
Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars M Kaur, N Singh Food chemistry 102 (1), 366-374, 2007	395	2007
Relationships between physicochemical, morphological, thermal, rheological properties of rice starches N Singh, L Kaur, KS Sandhu, J Kaur, K Nishinari Food hydrocolloids 20 (4), 532-542, 2006	366	2006
Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch N Singh, D Chawla, J Singh Food chemistry 86 (4), 601-608, 2004	362	2004
Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars J Singh, N Singh Food chemistry 75 (1), 67-77, 2001	343	2001
Morphological, thermal and rheological properties of starches separated from rice cultivars grown in India NS Sodhi, N Singh Food chemistry 80 (1), 99-108, 2003	329	2003
Bioactive constituents in pulses and their health benefits B Singh, JP Singh, K Shevkani, N Singh, A Kaur Journal of food science and technology 54, 858-870, 2017	313	2017
Some properties of corn grains and their flours I: Physicochemical, functional and chapati-making properties of flours KS Sandhu, N Singh, NS Malhi Food Chemistry 101 (3), 938-946, 2007	310	2007
Atmospheric pressure cold plasma (ACP) treatment of wheat flour NN Misra, S Kaur, BK Tiwari, A Kaur, N Singh, PJ Cullen Food Hydrocolloids 44, 115-121, 2015	304	2015
Characterization of starches separated from Indian chickpea (Cicer arietinum L.) cultivars N Singh, KS Sandhu, M Kaur Journal of food Engineering 63 (4), 441-449, 2004	304	2004
Some properties of potatoes and their starches II. Morphological, thermal and rheological properties of starches L Kaur, N Singh, NS Sodhi Food chemistry 79 (2), 183-192, 2002	293	2002

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