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Narpinder Singh
Narpinder Singh
Graphic Era Deemed to be University
Verified email at geu.ac.in
Title
Cited by
Cited by
Year
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
23182003
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
8352007
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
6292015
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
5892016
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
5722005
Beneficial phytochemicals in potato—a review
R Ezekiel, N Singh, S Sharma, A Kaur
Food Research International 50 (2), 487-496, 2013
5662013
Phenolic composition, antioxidant potential and health benefits of citrus peel
B Singh, JP Singh, A Kaur, N Singh
Food Research International 132, 109114, 2020
5212020
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
4872018
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
4822017
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
4182005
Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars
M Kaur, N Singh
Food chemistry 102 (1), 366-374, 2007
4062007
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
3722006
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
3632004
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
3472001
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
3372003
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
3282017
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
3212015
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
3162007
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
3112004
Wheat starch production, structure, functionality and applications—a review
K Shevkani, N Singh, R Bajaj, A Kaur
International Journal of Food Science & Technology 52 (1), 38-58, 2017
3022017
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