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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
22542003
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
8152007
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
5842015
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
5502005
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
5492016
Beneficial phytochemicals in potato—a review
R Ezekiel, N Singh, S Sharma, A Kaur
Food Research International 50 (2), 487-496, 2013
5482013
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
4482017
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
4432018
Phenolic composition, antioxidant potential and health benefits of citrus peel
B Singh, JP Singh, A Kaur, N Singh
Food Research International 132, 109114, 2020
4352020
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
4112005
Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars
M Kaur, N Singh
Food chemistry 102 (1), 366-374, 2007
3902007
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
3662006
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
3612004
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
3422001
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
3262003
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
3112017
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
3092007
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
3032004
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
2982015
Some properties of potatoes and their starches II. Morphological, thermal and rheological properties of starches
L Kaur, N Singh, NS Sodhi
Food chemistry 79 (2), 183-192, 2002
2922002
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