Narpinder Singh
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Sociology
Narpinder Singh's Degrees
- PhD Food Science University of California, Davis
- Masters Food Science University of California, Davis
- Bachelors Food Science Punjab Agricultural University
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(Suggest an Edit or Addition)Narpinder Singh's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Morphological, thermal and rheological properties of starches from different botanical sources (2003) (1483)
- Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties (2007) (538)
- Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars (2005) (347)
- Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study (2015) (334)
- Beneficial phytochemicals in potato — a review (2013) (327)
- A comparison of native and acid thinned normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties (2007) (291)
- Bioactive compounds in banana and their associated health benefits - A review. (2016) (290)
- Relationships between physicochemical, morphological, thermal, rheological properties of rice starches (2006) (263)
- Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars (2005) (262)
- Phenolic compounds as beneficial phytochemicals in pomegranate (Punica granatum L.) peel: A review. (2018) (248)
- Phenolic composition and antioxidant potential of grain legume seeds: A review. (2017) (241)
- Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars (2001) (231)
- Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch (2004) (230)
- Morphological, thermal and rheological properties of starches separated from rice cultivars grown in India (2003) (229)
- Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars (2007) (216)
- Relationship of granule size distribution and amylopectin structure with pasting, thermal, and retrogradation properties in wheat starch. (2010) (215)
- Some properties of potatoes and their starches II. Morphological, thermal and rheological properties of starches (2002) (209)
- Characterization of starches separated from Indian chickpea (Cicer arietinum L.) cultivars (2004) (202)
- Atmospheric pressure cold plasma (ACP) treatment of wheat flour (2015) (198)
- Some properties of corn grains and their flours I: Physicochemical, functional and chapati-making properties of flours (2007) (196)
- Morphological, thermal, rheological and retrogradation properties of potato starch fractions varying in granule size (2004) (195)
- Phenolic composition, antioxidant potential and health benefits of citrus peel. (2020) (192)
- Characteristics of the different corn types and their grain fractions: physicochemical, thermal, morphological, and rheological properties of starches (2004) (182)
- Bioactive constituents in pulses and their health benefits (2017) (180)
- Quality evaluation of different types of Indian honey (1997) (180)
- Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice (2007) (178)
- Factors influencing the properties of hydroxypropylated potato starches (2004) (177)
- Characteristics of acetylated starches prepared using starches separated from different rice cultivars (2005) (177)
- Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches (2003) (174)
- Effect of acetylation on some properties of corn and potato starches (2004) (172)
- Physicochemical, thermal and pasting properties of starches separated from different potato cultivars grown at different locations☆ (2007) (170)
- Wheat starch production, structure, functionality and applications—a review (2017) (157)
- Saponins in pulses and their health promoting activities: A review. (2017) (156)
- Amylose-lipid complex formation during cooking of rice flour (2000) (154)
- Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars (2007) (154)
- Structural, thermal and viscoelastic characteristics of starches separated from normal, sugary and waxy maize (2006) (152)
- Physicochemical, morphological, thermal and rheological properties of starches separated from kernels of some Indian mango cultivars (Mangifera indica L.)☆ (2004) (144)
- Effect of cross-linking on some properties of potato (Solanum tuberosum L.) starches (2006) (136)
- Physico-chemical, morphological, thermal, cooking and textural properties of chalky and translucent rice kernels (2003) (133)
- In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols (2016) (127)
- Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat (2002) (125)
- Cowpea protein isolates: Functional properties and application in gluten-free rice muffins (2015) (123)
- A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking process (1997) (123)
- Physicochemical, rheological and cookie making properties of corn and potato flours (2003) (120)
- Pulse Chemistry and Technology (2012) (118)
- Soy protein-fortified expanded extrudates : Baseline study using normal corn starch (2009) (116)
- Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars (2005) (116)
- Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins (2014) (112)
- A comparison between Helianthus annuus and Eucalyptus lanceolatus honey (1999) (112)
- Pulses: an overview (2017) (107)
- Effect of water stress at different stages of grain development on the characteristics of starch and protein of different wheat varieties (2008) (107)
- Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches (2005) (107)
- Pulse proteins: secondary structure, functionality and applications (2019) (102)
- Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables (2016) (99)
- Wheat Chemistry and Technology (2011) (99)
- Physicochemical, Thermal, Morphological and Pasting Properties of Starches from some Indian Black Gram (Phaseolus mungo L.) Cultivars (2004) (92)
- Starch in Food: Structure, Function and Applications (2006) (92)
- Effect of fatty acids on the rheological properties of corn and potato starch (2002) (91)
- Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins (2015) (91)
- Some properties of potatoes and their starches I. Cooking, textural and rheological properties of potatoes (2002) (88)
- Effects of gamma-irradiation on the morphological, structural, thermal and rheological properties of potato starches (2011) (88)
- Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches (2015) (88)
- Microstructural, cooking and textural characteristics of potato (Solanum tuberosum L) tubers in relation to physicochemical and functional properties of their flours† (2005) (87)
- Rice grain and starch properties: effects of nitrogen fertilizer application (2011) (86)
- Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum (2016) (86)
- Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality (2016) (84)
- Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties (2013) (83)
- Rice Chemistry and Quality (2005) (82)
- Physicochemical and thermal properties of starches separated from corn produced from crosses of two germ pools (2005) (82)
- Structural, thermal and viscoelastic properties of potato starches (2008) (80)
- Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties (2011) (80)
- Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates (2014) (80)
- Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour (2016) (78)
- Fine Structure, Thermal and Viscoelastic Properties of Starches Separated from Indica Rice Cultivars (2007) (78)
- Impact of germination on flour, protein and starch characteristics of lentil (Lens culinari) and horsegram (Macrotyloma uniflorum L.) lines (2016) (77)
- Structure and Functional Properties of Acid Thinned Sorghum Starch (2009) (76)
- Influence of heat–moisture treatment and annealing on functional properties of sorghum starch (2011) (75)
- Morphological, thermal, rheological and noodle-making properties of potato and corn starch (2002) (75)
- Bakery Products Science and Technology (2008) (71)
- Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removal. (2014) (69)
- Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS) (2013) (68)
- Green Chemistry of Zein Protein Toward the Synthesis of Bioconjugated Nanoparticles: Understanding Unfolding, Fusogenic Behavior, and Hemolysis (2013) (65)
- Physicochemical, thermal and pasting properties of starch separated from γ-irradiated and stored potatoes (2007) (64)
- CHANGES IN PHYSICO‐CHEMICAL, THERMAL, COOKING AND TEXTURAL PROPERTIES OF RICE DURING AGING (2003) (64)
- 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 sativa L.) seed oil. (2019) (63)
- Relationships Between Selected Properties of Seeds, Flours, and Starches from Different Chickpea Cultivars (2006) (62)
- Diversity in quality traits amongst Indian wheat varieties I: flour and protein characteristics. (2016) (61)
- Mixed-micelle formation by strongly interacting surfactant binary mixtures: effect of head-group modification (2002) (60)
- Relationship between the degree of milling, ash distribution pattern and conductivity in brown rice (2000) (60)
- 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 (Phaseolus vulgaris) accessions (2017) (60)
- Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars. (2014) (59)
- Extrusion behaviour of grits from flint and sweet corn (2001) (59)
- Relationship of various flour properties with noodle making characteristics among durum wheat varieties. (2015) (57)
- Characterisation of starches separated from sorghum cultivars grown in India. (2010) (57)
- Antimicrobial potential of pomegranate peel: a review (2018) (57)
- Properties of starches separated from potatoes stored under different conditions. (2009) (56)
- Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil. (2020) (56)
- Diversity in properties of seed and flour of kidney bean germplasm (2009) (55)
- Effect of additives on dough development, gaseous release and bread making properties (1999) (54)
- Characteristics of starch obtained at different stages of purification during commercial wet milling of maize (2014) (53)
- Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties. (2016) (53)
- Functional suitability of commercially milled rice bran in India for use in different food products (1997) (53)
- Amaranthus hypochondriacus and Amaranthus caudatus germplasm: Characteristics of plants, grain and flours (2010) (52)
- Structure and Viscoelastic Properties of Starches Separated from Different Legumes (2008) (52)
- STUDIES ON the IMPROVEMENT of FUNCTIONAL and BAKING PROPERTIES of WHEAT-CHICKPEA FLOUR BLENDS (1991) (51)
- Physicochemical and Functional Properties of Freeze-Dried and Oven Dried Corn Gluten Meals (2005) (51)
- Diversity in amylopectin structure, thermal and pasting properties of starches from wheat varieties/lines. (2009) (50)
- EFFECT OF HYDROCOLLOIDS, STORAGE TEMPERATURE, AND DURATION ON THE CONSISTENCY OF TOMATO KETCHUP (2002) (50)
- Biomineralization of gold nanoparticles by lysozyme and cytochrome C and their applications in protein film formation. (2010) (50)
- Ultrasound assisted extraction of polyphenols and their distribution in whole mung bean, hull and cotyledon (2017) (49)
- Different sex ratios of children born to Indian and Pakistani immigrants in Norway (2010) (49)
- Enzymatic Browning of Fruit and Vegetables: A Review (2018) (48)
- Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise. (2019) (47)
- Relationship between heating and hydroxymethylfurfural formation in different honey types (1998) (47)
- Effect of extrusion on morphology, structural, functional properties and in vitro digestibility of corn, field pea and kidney bean starches (2015) (46)
- Relationship between protein characteristics and film‐forming properties of kidney bean, field pea and amaranth protein isolates (2015) (46)
- Diversity in seed and flour properties in field pea (Pisum sativum) germplasm. (2010) (45)
- Physical Properties of Extruded Wheat Starch-Additive Mixtures (1998) (45)
- Grains, starch and protein characteristics of rice bean (Vigna umbellata) grown in Indian Himalaya regions (2013) (44)
- Relationship between physicochemical and rheological properties of starches from Indian wheat lines (2011) (44)
- Effect of debranning on the physico-chemical, cooking, pasting and textural properties of common and durum wheat varieties (2010) (44)
- Effect of sprouting conditions on functional and dynamic rheological properties of wheat (2001) (43)
- Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudates (2015) (41)
- Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: a comparative study (2018) (41)
- Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties. (2019) (41)
- Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology (2016) (41)
- Effect of feed moisture and extrusion temperature on protein digestibility and extrusion behaviour of lentil and horsegram (2016) (39)
- Rheological behaviour of different cereals using capillary rheometry (1999) (39)
- Effects of different ingredients and microwave power on popping characteristics of popcorn (1999) (39)
- Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars. (2018) (38)
- Protein Films of Bovine Serum Albumen Conjugated Gold Nanoparticles: A Synthetic Route from Bioconjugated Nanoparticles to Biodegradable Protein Films (2011) (38)
- Structure and Functional Properties of Acetylated Sorghum Starch (2012) (37)
- Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn. (2017) (36)
- Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils (2019) (36)
- EFFECT OF MILLING VARIABLES ON THE DEGREE OF MILLING OF UNPARBOILED AND PARBOILED RICE (2002) (35)
- Influence of Early and Delayed Transplantation of Paddy on Physicochemical, Pasting, Cooking, Textural, and Protein Characteristics of Milled Rice (2014) (35)
- Chemistry of pulses (2011) (35)
- Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures (2016) (35)
- Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea. (2016) (35)
- Relationships between various physicochemical, thermal and rheological properties of starches separated from different potato cultivars (2004) (34)
- Maize: Grain Structure, Composition, Milling, and Starch Characteristics (2014) (34)
- EXTRUSION BEHAVIOUR AND PRODUCT CHARACTERISTICS OF BROWN AND MILLED RICE GRITS (2002) (33)
- Structural, thermal, and rheological properties of Amaranthus hypochondriacus and Amaranthus caudatus starches (2014) (32)
- Physical properties of zein films containing salicylic acid and acetyl salicylic acid (2010) (32)
- Amylose content, molecular structure, physicochemical properties and in vitro digestibility of starches from different mung bean (Vigna radiata L.) cultivars (2011) (31)
- Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour. (2021) (31)
- Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology. (2019) (31)
- Relationships between various functional, thermal and pasting properties of flours from different Indian black gram (Phaseolus mungo L.) cultivars (2007) (31)
- Relationships Between Selected Properties of Starches from Different Corn Lines (2005) (31)
- Composition, Rheological and Extrusion Behaviour of Fractions Produced by Three Successive Reduction Dry Milling of Corn (2014) (31)
- Comparison of Composition, Protein, Pasting, and Phenolic Compounds of Brown Rice and Germinated Brown Rice from Different Cultivars (2016) (31)
- Zein-iodine complex studied by FTIR spectroscopy and dielectric and dynamic rheometry in films and precipitates. (2009) (30)
- Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties. (2017) (30)
- Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties. (2020) (30)
- Some properties of seeds and starches separated from different Indian pea cultivars (2004) (30)
- Maize: Composition, Bioactive Constituents, and Unleavened Bread (2019) (29)
- Effect of different additives on mixograph and bread making properties of Indian wheat flour (2003) (29)
- Amaranth: potential source for flour enrichment. (2011) (29)
- Studies of the physico-chemical properties and polyphenoloxidase activity in seeds from hybrid sunflower (Helianthus annuus) varieties grown in India (1999) (29)
- Physicochemical, cooking and textural characteristics of some Indian black gram (Phaseolus mungo L) varieties (2004) (29)
- Protein and starch characteristics of milled rice from different cultivars affected by transplantation date (2016) (28)
- Functional and physicochemical properties of pulse starch (2021) (27)
- Serial electrocardiographic changes as a predictor of cardiovascular toxicity in acute tricyclic antidepressant overdose. (2002) (26)
- Genotypic diversity in physico-chemical, pasting and gel textural properties of chickpea (Cicer arietinum L.) (2010) (26)
- Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health-promoting effects (2018) (25)
- Influence of prior acid treatment on physicochemical and structural properties of acetylated sorghum starch (2011) (25)
- Novel Biodegradable Films with Extraordinary Tensile Strength and Flexibility Provided by Nanoparticles (2013) (25)
- The effects of iodine on kidney bean starch: films and pasting properties. (2009) (25)
- Chemical, nutritional and phenolic composition of wheatgrass and pulse shoots (2017) (25)
- Characteristics of white, yellow, purple corn accessions: phenolic profile, textural, rheological properties and muffin making potential (2018) (24)
- A comparison between the properties of seed, starch, flour and protein separated from chemically hardened and normal kidney beans (2007) (24)
- Nanoencapsulation of docosahexaenoic acid (DHA) using a combination of food grade polymeric wall materials and its application for improvement in bioavailability and oxidative stability. (2018) (24)
- Textural and pasting properties of potatoes (Solanum tuberosum L.) as affected by storage temperature (2007) (24)
- Determining the distribution of ash in wheat using debranning and conductivity (1998) (24)
- Effect of growing conditions on proximate, mineral, amino acid, phenolic composition and antioxidant properties of wheatgrass from different wheat (Triticum aestivum L.) varieties. (2020) (23)
- Isolation of arabinoxylan and cellulose-rich arabinoxylan from wheat bran of different varieties and their functionalities (2021) (23)
- Structural, morphological, thermal and pasting properties of starches from diverse Indian potato cultivars† (2018) (23)
- Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles (2016) (22)
- Quality Parameters of Potato Chips from Different Potato Cultivars: Effect of Prior Storage and Frying Temperatures (2008) (22)
- Evaluation of physicochemical, textural, mineral and protein characteristics of kidney bean grown at Himalayan region (2014) (21)
- Isoamylase debranched fractions and granule size in starches from kidney bean germplasm: Distribution and relationship with functional properties (2012) (21)
- Morphological, structural, thermal, and rheological characteristics of starches separated from apples of different cultivars. (2005) (20)
- Physico-chemical, hydration, cooking, textural and pasting properties of different adzuki bean (Vigna angularis) accessions (2018) (20)
- Physico–chemical, thermal and pasting properties of fractions obtained during three successive reduction milling of different corn types (2009) (20)
- Effects of phosphate salts on extrusion behaviour of rice (1999) (20)
- Acute ventricular rate control in atrial fibrillation and atrial flutter. (2004) (19)
- Effect of starch-lipids inclusion complex formation on functional properties of flour in tandoori roti (2000) (19)
- Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics (2019) (19)
- Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures (2019) (18)
- Effect of pearling and blending on the bread-making properties of sprout-damaged wheat (1992) (18)
- Successive Reduction Dry Milling of Normal and Waxy Corn: Grain, Grit, and Flour Properties. (2015) (17)
- Himalayan kidney bean germplasm: Grain-flour characteristics, structural-functional properties and in-vitro digestibility of starches (2015) (17)
- Phenolic compounds in potato ( Solanum tuberosum L.) peel and their health‐promoting activities (2020) (17)
- Use of Potato Flour in Bread and Flat Bread (2011) (17)
- Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions (2017) (17)
- Effect of chickpea and spinach on extrusion behavior of corn grit (2019) (17)
- Osmotic dehydration kinetics of carrots (2006) (16)
- Studies on the Functional Characteristics of Flour/Starch from Wrinkled Peas (Pisum Sativum) (2005) (16)
- Effect of pre-harvest flooding of paddy on the milling and cooking quality of rice† (1990) (16)
- Functional properties of normal, waxy and sugary corn starches (2007) (16)
- Diversity in characteristics of starch amongst rice bean (Vigna umbellate) germplasm: Amylopectin structure, granules size distribution, thermal and rheology (2012) (16)
- The effect of sodium bicarbonate and glycerol monostearate addition on the extrusion behaviour of maize grits (2000) (16)
- Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties. (2018) (16)
- Left Bundle Branch Block in Type 2 Diabetes Mellitus: A Sign of Advanced Cardiovascular Involvement (2004) (16)
- Effect of Process Variables and Sodium Alginate on Extrusion Behavior of Nixtamalized Corn Grit (2004) (16)
- The Impact of Starch Properties on Noodle Making Properties of Indian Wheat Flours (2004) (15)
- Hard, medium-hard and extraordinarily soft wheat varieties: Comparison and relationship between various starch properties. (2019) (15)
- Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars (2016) (15)
- Effect of shearing on functional properties of starches isolated from Indian kidney beans (2013) (14)
- Effect of microwave heating on Hydroxymethylfurfural formation and browning in Helianthus annuus and Eucalyptus lanceolatus honey (2001) (14)
- A RESEARCH NOTE CHEMICAL CHANGES IN HELIANTHUS ANNUUS AND EUCALYPTUS LANCEOLATUS HONEY DURING STORAGE (2000) (14)
- Characteristics of starch separated from coarse and fine flour fractions obtained from hard, medium-hard, and soft Indian wheat cultivars (2017) (14)
- Quality traits analysis and protein profiling of field pea (Pisum sativum) germplasm from Himalayan region. (2015) (14)
- IMPROVING the FUNCTIONAL and BREAD MAKING PROPERTIES of SPROUTED INDIAN WHEAT (1995) (13)
- Developmental changes in storage proteins and peptidyl prolyl cis-trans isomerase activity in grains of different wheat cultivars. (2011) (13)
- QUALITY IMPROVEMENT OF IDLI USING EXTRUDED RICE FLOUR (1995) (13)
- Keto-Enol Tautomerism of Temperature and pH Sensitive Hydrated Curcumin Nanoparticles: Their Role as Nanoreactors and Compatibility with Blood Cells. (2018) (13)
- Applications of rice protein in nanomaterials synthesis, nanocolloids of rice protein, and bioapplicability. (2018) (13)
- Development and characterization of Solid-SNEDDS formulation of DHA using hydrophilic carrier with improved shelf life, oxidative stability and therapeutic activity (2019) (13)
- EFFECT OF BAKING INGREDIENTS AND MIXING DURATION ON DOUGH DEVELOPMENT, GAS RELEASE AND BREAD MAKING PROPERTIES (2002) (12)
- Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour (2019) (12)
- Laboratory Sprout Damage and Effect of Heat Treatment on Milling and Baking Properties of Indian Wheats (1987) (12)
- Variation in composition, protein and pasting characteristics of different pigmented and non pigmented rice (Oryza sativa L.) grown in Indian Himalayan region (2018) (12)
- The increasing hunger concern and current need in the development of sustainable food security in the developing countries (2021) (11)
- A five years study on the selection of rice based cropping systems in Goa, for west coast region of India (2018) (11)
- Diversity in protein profiling, pasting, empirical and dynamic dough rheological properties of meal from different durum wheat accessions (2018) (11)
- Changes in chemical properties and oxidative stability of refined vegetable oils during short‐term deep‐frying cycles (2020) (11)
- Traditional and improved paddy varieties: Composition, protein, pasting, and gluten-free chapati making properties (2018) (11)
- CHAPTER 10:Zein: Structure, Production, Film Properties and Applications (2012) (10)
- Studies on the improvement of quality of wheat infected with Karnal bunt. I: Milling, rheological, and baking properties (1992) (10)
- EFFECT OF ACETIC ACID AND CMC ON RHEOLOGICAL AND BAKING PROPERTIES OF FLOUR (1999) (10)
- Effect of hydrocolloids on the rheology of tamarind sauce (2001) (10)
- Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties (2018) (10)
- Physicochemical, functional and structural characteristics of grains, flour and protein isolates of Indian quinoa lines. (2020) (10)
- Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat. (2020) (9)
- Rheological and cookie making studies on wheat-rice flour blends (1989) (9)
- X-ray Diffraction Studies on Extruded Maize Grits (1997) (8)
- Diversity in protein secondary structure, molecular weight, mineral and amino acid composition of lentil and horse gram germplasm (2019) (8)
- Fertility Status of the Unique Coastal Acid Saline Soils of Goa (2015) (8)
- Relationships Between Selected Properties of Black Gram Seeds and Their Composition (2004) (8)
- Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness (2019) (8)
- Effect of buckwheat incorporation on batter fermentation, rheology, phenolic, amino acid composition and textural properties of idli (2020) (8)
- STUDIES ON THE EFFECT OF SKIM MILK POWDER, SPROUTED WHEAT FLOUR, AND pH ON RHEOLOGICAL AND BAKING PROPERTIES OF FLOUR (2002) (8)
- Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties (2017) (8)
- Vitamin E TPGS based palatable, oxidatively and physically stable emulsion of microalgae DHA oil for infants, children and food fortification (2020) (7)
- Novel Gellan Gum-Based In Situ Nanovesicle Formulation of Docetaxel for Its Localized Delivery Using Depot Formation (2021) (7)
- Impact of germination on nutraceutical, functional and gluten free muffin making properties of Tartary buckwheat (Fagopyrum tataricum) (2021) (7)
- Effect of grain hardness, fractionation and cultivars on protein, pasting and dough rheological properties of different wheat flours (2018) (7)
- EFFECT OF ADDITIVES ON DOUGH AND COOKIE MAKING PROPERTIES OF FLOUR (2002) (7)
- Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties (2019) (7)
- Industrial Chocolate Manufacture and Uses (2009) (7)
- Physicochemical, pasting, and thermal properties of starches isolated from different adzuki bean ( Vigna angularis ) cultivars (2019) (7)
- Marker-trait association identified candidate starch biosynthesis pathway genes for starch and amylose–lipid complex gelatinization in wheat (Triticum aestivum L.) (2020) (6)
- Effect of mustard oil and process variables on extrusion behaviour of rice grits (2000) (6)
- Effect of photoperiod and growth media on yield and antioxidant properties of wheatgrass juice of Indian wheat varieties (2020) (6)
- Estimation of degree of counterion binding and related parameters of monomeric and dimeric cationic surfactants from cloud point measurements by using triblock polymer as probe (2006) (6)
- Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior. (2019) (6)
- Impact of intermittent frying on chemical properties, fatty acid composition, and oxidative stability of 10 different vegetable oil blends (2021) (5)
- Role of Gluten in Surface Chemistry: Nanometallic Bioconjugation of Hard, Medium, and Soft Wheat Protein. (2019) (5)
- Potato: production, composition and starch processing. (2013) (5)
- Hail damage to wheat grain quality and functional properties of flour (1990) (5)
- Evaluation of head and broken rice of long grain Indica rice cultivars: Evidence for the role of starch and protein composition to head rice recovery. (2019) (5)
- Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength (2019) (5)
- Effect of degree of milling and defatting on proximate composition, functional and texture characteristics of gluten-free muffin of bran of long-grain indica rice cultivars. (2020) (5)
- Diversity and relationship among grain, flour and starch characteristics of Indian Himalayan colored corn accessions (2020) (4)
- Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses ( dhals ) (2021) (4)
- Chemistry of pulses—macronutrients (2021) (4)
- THE EFFECT OF EXTRUDED FLOUR AND FERMENTATION TIME ON SOME QUALITY PARAMETERS OF IDLI (2000) (4)
- Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil (2021) (4)
- Socio-economic Status of Livestock farmers of ibrahimpur village, north goa district: A benchmark Analysis (2017) (4)
- Effect of High Pressure Treatment on Structural, Functional and In-Vitro Digestibility of Starches from Tubers, Cereals and Beans (2021) (4)
- Effect of debranning on grains and meal characteristics of different Indian and exotic wheat varieties. (2019) (3)
- Proximate, mineral, amino acid composition, phenolic profile, antioxidant and functional properties of oilseed cakes (2021) (3)
- Elastic behavior of syrups (2005) (3)
- Optimization of process parameters for preparation of rice extrudates from short and long Indica rice cultivars milled to varying degree of milling (2019) (3)
- Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram (2020) (3)
- Protein, Thermal and Functional Properties of α-, γ- and ω-gliadins of wheat and their effect on bread making characteristics (2021) (2)
- Effect of improved nutrient management on grain yield of rice (Oryza sativa) and soil health under organic management (2016) (2)
- Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation (2022) (2)
- Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation (2017) (2)
- Studies on the improvement of quality of wheat infected with Karnal bunt. II: Nutritional and biological effects (1992) (2)
- Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten‐free foods and sports nutrition (2022) (2)
- Functional properties and dynamic rheology of protein isolates extracted from male and female common carp ( Cyprinus carpio ) muscle subjected to pH‐shifting method (2019) (2)
- Rice based integrated farming system for lowland agroecosystem of Goa (2017) (2)
- RELATIONSHIP BETWEEN DEBRANNING, ASH DISTRIBUTION PATTERN, AND CONDUCTIVITY IN MAIZE (2001) (2)
- Comparative Analysis of RAPD and ISSR markers in Estimating the Genetic relationship among Cultivated and Wild genotypes of Pigeonpea [Cajanus cajan] (2017) (1)
- Studies on the improvement of quality of karnal bunt infected wheat i milling rheological and baking properties (1989) (1)
- Extrusion Problems Solved: Food, Pet Food and Feed By M.N. Riaz and G.J. Rokey Cambridge: Woodhead Publishing. Pp. 154. ISBN: 978‐1‐85573‐558‐3. Price: US $210. (2014) (1)
- Extrusion‐Cooking Technology: Applications, Theory and Sustainability By L. Moscicki. Weinheim, Germany: WILEY‐VCH. 2011. Pp. 220 ISBN: 978‐3‐527‐32888‐8. Price: US $115. (2014) (1)
- Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie (2021) (1)
- Running Marathons with Blocked Coronary Arteries and Runners' Risk of Sudden Cardiac Death-Case Report and Review. (2020) (1)
- Structural and functional properties of amaranth starches from residue obtained during protein extraction (2021) (1)
- Impact of pink rock salt and Lactobacillus spp. on physico‐chemical, microbiological properties, phenolic profile and sugar level of apple peel (2023) (1)
- Physicochemical, Thermal and Pasting Properties of Starch Separated from Various Timely Sown and Delayed Sown (Heat Stressed) Wheat of Different Wheat Lines/Variety (2022) (1)
- Plantation crops and tree nuts (2013) (1)
- Relationship between parboiling, degree of milling, ash distribution and conductivity in rice (2001) (1)
- Pigeonpea Research for Enhancing Crop Productivity (2017) (1)
- Single strand conformation polymorphism at growth hormone gene in Jamunapari breed of goat. (2008) (1)
- Antioxidant Profile of Legume Seeds (2020) (1)
- Corrigendum to “Relationship of various flour properties with noodle making characteristics among durum wheat varieties” [Food Chem. 188 (2015) 517–526] (2016) (1)
- Sneak-peek into the chlorophyll content, antioxidant activity, targeted and non-targeted UHPLC-QTOF LC/MS metabolomic fingerprints of pulse microgreens grown under different photoperiod regimes (2023) (0)
- Amaranth: Potential Source for Flour Enrichment (2019) (0)
- Carbohydrate Chemistry for Food Scientists (2009) (0)
- Studies on the improvement of quality of Karnal bunt infected wheat. III: Minerals composition, Chapati and Cookie making properties (1992) (0)
- Effect of ultrasonication on physicochemical, amino‐acids, sugar profile, antioxidant, pasting, and dynamic rheological properties of malted mung beans and lentils (2023) (0)
- Chemistry of pulses—micronutrients (2021) (0)
- Novel Methylcellulose Based Thermosenstive in situ Nano Liposomes of Docetaxel for Improved Pharmacokinetics and Pharmacodynamics With Reduced Toxicity (2022) (0)
- Textural Characteristics of Indian Foods (2020) (0)
- Insights into the growth parameters, mineral composition, protein and UHPLC‐QTOF‐LC / MS based non‐targeted metabolomic fingerprints of wheatgrass as a function of photoperiod and temperature (2023) (0)
- Morphological, thermal, and rheological properties of starch from brown rice and germinated brown rice from different cultivars (2022) (0)
- Modeling Flour and Dough Quality of Indian Wheat Varieties (2017) (0)
- Review for "Comparison of lignans and phenolic acids in different varieties of germinated flaxseed ( Linum usitatissimum L.)" (2020) (0)
- Quality evaluation of different fractions of wheat flour obtained after air classification and stone grinding (2022) (0)
- TECHNICAL FEASIBILITY BASED ON LMCA STENOSIS CLASSIFICATION AND SHORT TERM CLINICAL OUTCOMES AFTER UNPROTECTED LMCA PERCUTANEOUS INTERVENTIONS WITH DRUG ELUTING STENTS: A SINGLE CENTER EXPERIENCE (2005) (0)
- Left Bundle-Branch Block in Type-2 Diabetes Mellitus: A Sign of Advanced Cardiovascular Involvemen (2003) (0)
- Contributors (2019) (0)
- Decision letter for "Functional, amino acid composition and protein profiling of protein isolates from different pigmented, nonpigmented and improved rice varieties and their effects on starch thermal and dynamic rheological behaviour" (2021) (0)
- Proteins isolates and hydrolysates: structure‐function relation, production, bioactivities and applications for traditional and modern high nutritional value‐added food products (2022) (0)
- Efficiency of RAPD markers in estimating the genetic relationship and development of DNA fingerprint in popular pigeonpea [Cajanus cajan (L.) Millsp.] cultivars (2012) (0)
- Challenges and Strategies for Utilization of Pulse Proteins (0)
- Effect of solvents and supercritical‐CO 2 extraction of lipids on physico‐chemical, functional, pasting and rheological properties of hard, medium hard and soft wheat varieties (2022) (0)
- Strategies for pigeonpea improvement (2016) (0)
- Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours (2022) (0)
- Diversity in phenolics, amino acids, rheology and noodles glycemic response of brown rice from non-basmati and basmati rice. (2022) (0)
- Malignant ventricular arrhythmias during coronary angiography. (2003) (0)
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