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Rekha S. Singhal
Rekha S. Singhal
Professor of Food Technology, Institute of Chemical Technology
Bestätigte E-Mail-Adresse bei ictmumbai.edu.in
Titel
Zitiert von
Zitiert von
Jahr
Resistant starch–a review
MG Sajilata, RS Singhal, PR Kulkarni
Comprehensive reviews in food science and food safety 5 (1), 1-17, 2006
21992006
Glucose oxidase—an overview
SB Bankar, MV Bule, RS Singhal, L Ananthanarayan
Biotechnology advances 27 (4), 489-501, 2009
14592009
Microbial cellulose: fermentative production and applications.
PR Chawla, IB Bajaj, SA Survase, RS Singhal
Food Technology & Biotechnology 47 (2), 2009
9202009
Comparison of artificial neural network (ANN) and response surface methodology (RSM) in fermentation media optimization: case study of fermentative production of scleroglucan
KM Desai, SA Survase, PS Saudagar, SS Lele, RS Singhal
Biochemical Engineering Journal 41 (3), 266-273, 2008
6292008
Biosynthesis of silver nanoparticles using aqueous extract from the compactin producing fungal strain
NS Shaligram, M Bule, R Bhambure, RS Singhal, SK Singh, G Szakacs, ...
Process biochemistry 44 (8), 939-943, 2009
4822009
Poly (glutamic acid)–an emerging biopolymer of commercial interest
I Bajaj, R Singhal
Bioresource technology 102 (10), 5551-5561, 2011
4182011
Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials
S Krishnan, R Bhosale, RS Singhal
Carbohydrate polymers 61 (1), 95-102, 2005
4162005
The use of gum arabic and modified starch in the microencapsulation of a food flavoring agent
S Krishnan, AC Kshirsagar, RS Singhal
Carbohydrate polymers 62 (4), 309-315, 2005
3402005
Stability of cumin oleoresin microencapsulated in different combination of gum arabic, maltodextrin and modified starch
D Kanakdande, R Bhosale, RS Singhal
Carbohydrate polymers 67 (4), 536-541, 2007
3192007
Gymnema sylvestre: a memoir
P Kanetkar, R Singhal, M Kamat
Journal of clinical biochemistry and nutrition 41 (2), 77-81, 2007
3182007
Gellan gum: fermentative production, downstream processing and applications
IB Bajaj, SA Survase, PS Saudagar, RS Singhal
Food Technology and Biotechnology 45 (4), 341-354, 2007
3162007
Basmati rice: a review
P Bhattacharjee, RS Singhal, PR Kulkarni
International journal of food science & technology 37 (1), 1-12, 2002
3162002
Microencapsulation of black pepper oleoresin
J Shaikh, R Bhosale, R Singhal
Food chemistry 94 (1), 105-110, 2006
3072006
Industrial production, processing, and utilization of sago palm-derived products
RS Singhal, JF Kennedy, SM Gopalakrishnan, A Kaczmarek, CJ Knill, ...
Carbohydrate polymers 72 (1), 1-20, 2008
3042008
The carotenoid pigment zeaxanthin—a review
MG Sajilata, RS Singhal, MY Kamat
Comprehensive reviews in food science and food safety 7 (1), 29-49, 2008
3002008
Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches
R Bhosale, R Singhal
Carbohydrate polymers 66 (4), 521-527, 2006
2932006
Is there a common water-activity limit for the three domains of life?
A Stevenson, JA Cray, JP Williams, R Santos, R Sahay, N Neuenkirchen, ...
The ISME journal 9 (6), 1333-1351, 2015
2862015
Handbook of indices of food quality and authenticity
RS Singhal, PK Kulkarni, DV Reg
Elsevier, 1997
2671997
Surfactin–a review on biosynthesis, fermentation, purification and applications
NS Shaligram, RS Singhal
Food technology and biotechnology 48 (2), 119-134, 2010
2462010
Protein‐polysaccharide interactions: a new approach in food formulations
SK Samant, RS Singhal, PR Kulkarni, DV Rege
International journal of food science & technology 28 (6), 547-562, 1993
2061993
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