Stebėti
Narpinder Singh
Narpinder Singh
Graphic Era Deemed to be University
Patvirtintas el. paštas geu.ac.in
Pavadinimas
Cituota
Cituota
Metai
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
23602003
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
8502007
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
6762015
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
6422016
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
5942005
Phenolic composition, antioxidant potential and health benefits of citrus peel
B Singh, JP Singh, A Kaur, N Singh
Food Research International 132, 109114, 2020
5922020
Beneficial phytochemicals in potato—a review
R Ezekiel, N Singh, S Sharma, A Kaur
Food Research International 50 (2), 487-496, 2013
5892013
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
5222018
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
5192017
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
4422005
Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars
M Kaur, N Singh
Food chemistry 102 (1), 366-374, 2007
4222007
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
3882006
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
3732004
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
3552001
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
3522017
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
3422003
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
3362015
Pulse proteins: Secondary structure, functionality and applications
K Shevkani, N Singh, Y Chen, A Kaur, L Yu
Journal of food science and technology 56, 2787-2798, 2019
3262019
Wheat starch production, structure, functionality and applications—a review
K Shevkani, N Singh, R Bajaj, A Kaur
International Journal of Food Science and Technology 52 (1), 38-58, 2017
3232017
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
3192007
Sistema negali atlikti operacijos. Bandykite vėliau dar kartą.
Straipsniai 1–20