| 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 BS Kanchan, K Suri, K Shevkani, A Kaur, A Kaur, N Singh Springer, 2018 | 171* | 2018 |
| Enzymatic browning of fruit and vegetables: A review B Singh, K Suri, K Shevkani, A Kaur, A Kaur, N Singh Enzymes in food technology, 63-78, 2018 | 171 | 2018 |
| Insights into the chemical composition and bioactivities of citrus peel essential oils B Singh, JP Singh, A Kaur, MP Yadav Food Research International, 110231, 2021 | 162 | 2021 |
| Synergetic effect of vancomycin loaded silver nanoparticles for enhanced antibacterial activity A Kaur, S Preet, V Kumar, R Kumar, R Kumar Colloids and Surfaces B: Biointerfaces 176, 62-69, 2019 | 149 | 2019 |
| Impact of germination on flour, protein and starch characteristics of lentil (Lens culinari) and horsegram (Macrotyloma uniflorum L.) lines A Ghumman, A Kaur, N Singh LWT-Food Science and Technology 65, 137-144, 2016 | 148 | 2016 |
| Antimicrobial potential of pomegranate peel: a review B Singh, JP Singh, A Kaur, N Singh International Journal of Food Science & Technology 54 (4), 959-965, 2019 | 139 | 2019 |
| Modification of starch using low pressure radio frequency air plasma S Banura, R Thirumdas, A Kaur, RR Deshmukh, US Annapure LWT 89, 719-724, 2018 | 139 | 2018 |
| Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour P Pal, P Kaur, N Singh, A Kaur, NN Misra, BK Tiwari, PJ Cullen, AS Virdi Food Research International 81, 50-57, 2016 | 135 | 2016 |
| 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 germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour S Bhinder, S Kumari, B Singh, A Kaur, N Singh Food Chemistry 346, 128915, 2021 | 120 | 2021 |
| Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removal K Shevkani, N Singh, A Kaur, JC Rana Journal of food science 79 (7), C1271-C1277, 2014 | 113 | 2014 |
| Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: a comparative study R Bajaj, N Singh, A Kaur, N Inouchi Journal of food science and technology 55 (9), 3799-3808, 2018 | 106 | 2018 |
| Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise R Bajaj, N Singh, A Kaur International journal of biological macromolecules 131, 147-157, 2019 | 103 | 2019 |
| The Punjab Disturbances of 1907: the response of the British Government in India to Agrarian unrest NG Barrier Modern Asian Studies 1 (4), 353-383, 1967 | 101 | 1967 |
| Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties S Bhinder, B Singh, A Kaur, N Singh, M Kaur, S Kumari, MP Yadav Food chemistry 285, 240-251, 2019 | 100 | 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 (5), 2436-2445, 2019 | 100 | 2019 |
| Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean … N Parmar, N Singh, A Kaur, S Thakur Journal of food science and technology 54 (4), 1023-1034, 2017 | 94 | 2017 |
| Diversity in quality traits amongst Indian wheat varieties I: flour and protein characteristics M Katyal, AS Virdi, A Kaur, N Singh, S Kaur, AK Ahlawat, AM Singh Food chemistry 194, 337-344, 2016 | 94 | 2016 |
| Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties S Bhinder, A Kaur, B Singh, MP Yadav, N Singh Food Research International 130, 108946, 2020 | 93 | 2020 |
