| Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil K Suri, B Singh, A Kaur, MP Yadav, N Singh Food chemistry 326, 126974, 2020 | 182 | 2020 |
| Enzymatic browning of fruit and vegetables: A review B Singh, K Suri, K Shevkani, A Kaur, A Kaur, N Singh Enzymes in food technology: Improvements and innovations, 63-78, 2018 | 172 | 2018 |
| Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella … K Suri, B Singh, A Kaur, MP Yadav, N Singh Food chemistry 295, 537-547, 2019 | 129 | 2019 |
| Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils K Suri, B Singh, A Kaur, N Singh Journal of food science and technology 56, 2436-2445, 2019 | 100 | 2019 |
| Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil K Suri, B Singh, A Kaur Food Chemistry 368, 130777, 2022 | 69 | 2022 |
| Enzymes in food technology B Singh, K Suri, K Shevkani, A Kaur, A Kaur, N Singh Springer, 2018 | 29 | 2018 |
| Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil K Suri, B Singh, A Kaur, N Singh Journal of Food Science and Technology, 1-11, 2021 | 28 | 2021 |
| Physicochemical characteristics, oxidative stability, pigments, fatty acid profile and antioxidant properties of co-pressed oil from blends of peanuts, flaxseed and black cumin … K Suri, B Singh, A Kaur, MP Yadav Food Chemistry Advances 2, 100231, 2023 | 17 | 2023 |
| Bioactive Compounds in Nigella Seeds K Suri, S Sareen Spice Bioactive Compounds, 187-216, 2022 | 2 | 2022 |
| Thermal Modification of Plant-Based Proteins K Suri, S Bhinder, S Kaur, M Katyal Novel Plant Protein Processing, 95-115, 2024 | | 2024 |
| Food Chemistry Advances K Suri, B Singh, A Kaur, MP Yadav | | |
Dr. Amritpal Kaur, ProfessorDepartment of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab,IndiaPotvrđena adresa e-pošte na gndu.ac.in