R Paul Singh

Q: What Schools Are Affiliated With R Paul Singh

R Paul Singh is affiliated with the following schools: University of California, Berkeley, Massey University, University of California, Davis, Stanford University

R Paul Singh's AcademicInfluence.com Rankings

R Paul Singh

Engineering

#4086

World Rank

#5251

Historical Rank

Applied Physics

#918

World Rank

#940

Historical Rank

engineering Degrees

Download Badge

Engineering

R Paul Singh's Degrees

PhD Chemical Engineering Stanford University
Masters Chemical Engineering Stanford University
Bachelors Chemical Engineering University of California, Berkeley

Why Is R Paul Singh Influential?

(Suggest an Edit or Addition)

(See a Problem?)

R Paul 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

A standardised static in vitro digestion method suitable for food - an international consensus. (2014) (2844)
INFOGEST static in vitro simulation of gastrointestinal food digestion (2019) (1109)
Introduction to food engineering (1984) (809)
Disintegration of solid foods in human stomach. (2008) (501)
SINGLE LAYER DRYING EQUATION FOR ROUGH RICE. (1978) (329)
A human gastric simulator (HGS) to study food digestion in human stomach. (2010) (320)
Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model (2009) (319)
USE OF VARIABLE EQUILIBRIUM MOISTURE CONTENT IN MODELING RICE DRYING. (1978) (273)
Modeling heat and mass transfer in immersion frying. I, model development (1996) (264)
Handbook of Food Engineering Practice (1997) (227)
Effect of elevated admission serum creatinine and its worsening on outcome in hospitalized patients with decompensated heart failure. (2004) (173)
KINETICS OF WATER DIFFUSION AND STARCH GELATINIZATION DURING RICE PARBOILING (1980) (164)
Scientific principles of shelf life evaluation (1994) (154)
Modeling heat and mass transfer in immersion frying. II, model solution and verification (1996) (128)
A model stomach system to investigate disintegration kinetics of solid foods during gastric digestion. (2008) (125)
Bolus Formation and Disintegration during Digestion of Food Carbohydrates (2012) (120)
Liquid Diffusivity of Rough Rice Components (1980) (104)
Modeling the forced-air cooling process of fresh strawberry packages, Part I: Numerical model (2009) (102)
Fluid Flow and Heat Transfer in Air Jet Impingement in Food Processing (2004) (98)
Osmotic-convective dehydrofreezing process for drying kiwifruit (1997) (95)
Utility of models of the gastrointestinal tract for assessment of the digestion and absorption of engineered nanomaterials released from food matrices (2015) (94)
PHYSICAL AND THERMAL PROPERTIES OF PISTACHIOS (1991) (94)
Food storage stability (1997) (93)
A computer-aided method for the prediction of properties and freezing/thawing times of foods (1989) (93)
Modes of Disintegration of Solid Foods in Simulated Gastric Environment (2009) (91)
Food properties and computer-aided engineering of food processing systems (1989) (87)
Advances in food Engineering (1993) (85)
Kinetics of moisture uptake and soluble‐solids loss by puffed breakfast cereals immersed in water (1998) (84)
Prediction of Freezing and Thawing Times of Foods Using a Numerical Method Based on Enthalpy Formulation (1988) (81)
Viscosity and heat transfer coefficients for canola, corn, palm, and soybean oil (1994) (76)
Kinetics of in Vitro Bread Bolus Digestion with Varying Oral and Gastric Digestion Parameters (2013) (73)
Digestion of Raw and Roasted Almonds in Simulated Gastric Environment (2009) (70)
Physical changes in white and brown rice during simulated gastric digestion. (2011) (68)
Optimization of air drying of foods (1994) (68)
Computational modeling of gastric digestion and the role of food material properties (2011) (68)
Heat and mass transfer in foods during deep-fat frying (1995) (67)
Predictive modeling of contact-heating process for cooking a hamburger patty (2000) (66)
Diffusion coefficients for predicting rice drying behaviour (1982) (66)
THIN-LAYER DRYING STUDIES ON SHORT-GRAIN ROUGH RICE. (1978) (66)
Physical Properties of Air‐Dried and Freeze‐Dried Chicken White Meat (1991) (64)
Modeling the forced-air cooling process of fresh strawberry packages, Part II: Experimental validation of the flow model (2009) (62)
Simultaneous gas diffusion and chemical reaction in foods stored in modified atmospheres (1991) (60)
Theoretical and Practical Aspects of Rough Rice Tempering (1980) (59)
Physical and Thermal Properties of Short-Grain Rough Rice (1979) (59)
Thermal properties of cassava, yam and platain (1998) (58)
Heat and mass transfer in foods during deep-fat frying : Engineering aspects of deep-fat frying of foods (1995) (57)
Gastric emptying rate and chyme characteristics for cooked brown and white rice meals in vivo. (2013) (57)
Improved airflow method and packaging system for forced-air cooling of strawberries (2011) (54)
Physical and Thermal Properties of Ground Beef During Cooking (2001) (54)
KINETICS OF QUALITY DEGRADATION: ASCORBIC ACID OXIDATION IN INFANT FORMULA DURING STORAGE (1976) (53)
Kinetic analysis of light-induced riboflavin loss in whole milk (1975) (52)
Effective heat transfer coefficient measurement during air impingement thawing using an inverse method (2006) (52)
Challenges facing food engineering (2013) (52)
Desorption Isotherms of Rough Rice from 10 C to 40 C (1979) (50)
A Kinetic Approach to Food Quality Prediction Using Full-History Time-Temperature Indicators (1988) (49)
The major types of food spoilage: an overview. (2004) (48)
Energy for Food Processing (1984) (48)
A QUALITY‐BASED INVENTORY ISSUE POLICY FOR PERISHABLE FOODS (1989) (46)
Chemical deterioration and physical instability of foods and beverages (2011) (45)
Gastric pH Distribution and Mixing of Soft and Rigid Food Particles in the Stomach using a Dual-Marker Technique (2014) (45)
A proposed food breakdown classification system to predict food behavior during gastric digestion. (2015) (44)
On the kinematics and efficiency of advective mixing during gastric digestion - A numerical analysis. (2014) (43)
Design guidelines for the forced-air cooling process of strawberries (2009) (43)
Application of Time‐Temperature Indicators in Monitoring Changes in Quality Attributes of Perishable and Semiperishable Foods (1988) (43)
Minimal processing of foods and process optimization : an interface (1994) (43)
Heat transfer in double-sided cooking of meat patties considering two-dimensional geometry and radial shrinkage (2003) (43)
COMMERCIAL-SCALE FORCED-AIR COOLING OF PACKAGED STRAWBERRIES (2004) (42)
Influence of Tempering Time and Cooling on Rice Milling Yields and Moisture Removal (1979) (42)
Energy use of commercial forced-air coolers for fruit. (2010) (41)
QUALITY OF FROZEN FOODS — A REVIEW (1977) (41)
Particle size distribution of brown and white rice during gastric digestion measured by image analysis. (2013) (41)
Modeling the thawing of frozen foods using air impingement technology (2006) (40)
Impacts of international wheat improvement research, 1994-2014 (2016) (40)
Solid Loss of Carrots During Simulated Gastric Digestion (2010) (40)
Advances in instrumental methods to determine food quality deterioration (2011) (39)
Exercise performance and peripheral vascular insufficiency improve with AMPK activation in high-fat diet-fed mice. (2014) (38)
Rheological Properties and Textural Attributes of Cooked Brown and White Rice During Gastric Digestion in Vivo (2013) (37)
Acid diffusion into rice boluses is influenced by rice type, variety, and presence of α-amylase. (2015) (37)
Buffering capacity of protein-based model food systems in the context of gastric digestion. (2019) (37)
Air impingement technology for food processing: visualization studies (2004) (36)
Use of time-temperature indicators to monitor quality of frozen hamburger (1985) (36)
Measurement of Food Thermal Conductivity Using Differential Scanning Calorimetry (1993) (36)
Understanding the fluid dynamics of gastric digestion using computational modeling (2011) (35)
CORRELATION OF TIME-TEMPERATURE INDICATOR RESPONSE WITH MICROBIAL GROWTH IN PASTEURIZED MILK (1987) (34)
A nonintrusive flow measurement technique to validate the simulated laminar fluid flow in a packed container with vented walls. (2008) (34)
PHYSICOCHEMICAL CHANGES IN STARCH DURING DEEP‐FAT FRYING OF A MOLDED CORN STARCH PATTY (1997) (33)
Spatial Variation of Convective Heat Transfer Coefficient in Air Impingement Applications (2003) (32)
Thawing and freezing of selected meat products in household refrigerators (2004) (31)
Moving Boundaries in Food Engineering (2000) (31)
FOOD FREEZING (31)
Heating and Cooling Processes for Foods (2006) (31)
Computational modelling of gastric digestion: Current challenges and future directions (2015) (31)
Rice bolus texture changes due to α-amylase (2014) (31)
Optical properties of corn oil during frying (1996) (30)
THERMODYNAMIC ANALYSIS OF MOISTURE ADSORPTION ISOTHERMS OF RAW AND BLANCHED ALMONDS (2012) (29)
Delignification and bleaching of chemical pulps with ozone : a literature review (1992) (29)
MODELLING HEAT TRANSFER IN FOODS USING THE FINITE‐ELEMENT METHOD (1977) (29)
Monitoring Chemical and Microbial Changes of Cottage Cheese using a Full‐history Time‐temperature Indicator (1991) (28)
Air-impingement cooling of boiled eggs: Analysis of flow visualization and heat transfer (2007) (28)
Energy accounting in canning tomato products (1980) (28)
DIFFUSIVITY OF STARCHY ENDOSPERM AND BRAN OF FRESH AND REWETTED RICE (1980) (28)
VISCOSITY and SURFACE TENSION of CORN OIL AT FRYING TEMPERATURES (1995) (27)
EVALUATION OF TIME‐TEMPERATURE RELATED QUALITY CHANGES IN ICE CREAM DURING STORAGE (1985) (27)
Sterilization Process Engineering (1997) (26)
Mathematical modeling of air-impingement cooling of finite slab shaped objects and effect of spatial variation of heat transfer coefficient (2005) (26)
Phthalic acid bis-ester and other phytoconstituents of Phyllanthus urinaria. (1995) (26)
SIMULATION OF THAWING OF FOODS USING FINITE ELEMENT METHOD (1985) (26)
IMPACT OF BLENDING OF FRYING OILS ON VISCOSITY AND HEAT TRANSFER COEFFICIENT AT ELEVATED TEMPERATURES (2010) (25)
Characterization of egg white gel microstructure and its relationship with pepsin diffusivity (2020) (24)
Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment (2013) (23)
Mapping the spatiotemporal distribution of acid and moisture in food structures during gastric juice diffusion using hyperspectral imaging. (2019) (23)
An acylflavone glucoside of Echinops echinatus flowers. (1996) (23)
Numerical simulation of individual quick freezing of spherical foods (1987) (22)
Energy management in milk processing. (1986) (22)
OBJECTIVE MEASUREMENT OF RETROGRADATION IN COOKED RICE DURING STORAGE (1993) (22)
Physical Property Changes in Raw and Roasted Almonds during Gastric Digestion In vivo and In vitro (2014) (21)
RESPONSE CHARACTERISTICS OF FULL‐HISTORY TIME‐TEMPERATURE INDICATORS SUITABLE FOR PERISHABLE FOOD HANDLING (1988) (20)
Heat Transfer in Food Processing (2014) (20)
Monitoring quality changes in stored frozen strawberries with time-temperature indicators (1987) (19)
Optimal control of heat and mass transfer in food and bioproducts processing (1994) (19)
Heating Surface Temperature and Contact-Heat Transfer Coefficient of A Clam-Shell Grill (2002) (18)
Heat Transfer in Meat Patties during Double-Sided Cooking (2000) (18)
Analysis of energy utilization in spinach processing (1980) (18)
Practical guide to the identification of selected diseases of wheat and barley (1997) (18)
Pharmacological activity of Trachyspermum ammi : A Review (2010) (17)
A Graphical Interpretation of Time-Temperature Related Quality Changes in Frozen Food (1987) (17)
SURVEY OF WATER USE IN THE CALIFORNIA FOOD PROCESSING INDUSTRY (1993) (17)
VISCOELASTIC BEHAVIOR OF FRIED POTATO CRUST (2001) (16)
Postharvest Technology: Cereals, Pulses, Fruits and Vegetables (2002) (16)
On the Optimal Control of Contact-Cooking Processes (2001) (16)
Heat transfer during immersion frying of frozen foods (1997) (16)
Gastric digestion of raw and roasted almonds in vivo. (2013) (15)
Simulation of rough rice drying in a spouted-bed. (1980) (15)
In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy (2020) (15)
PREDICTION OF TEMPERATURE IN FROZEN FOODS EXPOSED TO SOLAR RADIATION (1987) (14)
CONTACT HEAT TRANSFER COEFFICIENT DURING DOUBLE-SIDED COOKING OF HAMBURGER PATTIES (2001) (14)
KINETICS OF OXYGEN UPTAKE IN LIQUID FOODS (1976) (14)
Chemical study of Piper betel leaves. (1970) (14)
MECHANICAL PROPERTIES OF A FRIED CRUST (2001) (14)
Gastric Digestion of Foods: Mathematical Modeling of Flow Field in a Human Stomach (2010) (14)
Dynamic optimization of double-sided cooking of meat patties (2003) (14)
Air Impingement Cooling of Cylindrical Objects Using Slot Jets (2008) (14)
Effective surface heat-transfer coefficients encountered in air-blast freezing of single-plastic wrapped whole turkey. (1994) (14)
Effective surface heat transfer coefficients encountered in air blast freezing of whole chicken and chicken parts, individually and in packages (1994) (13)
Modelling temperature fluctuations in stored frozen foods (1985) (13)
Structural breakdown of starch-based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations. (2021) (13)
ALFALFA PROTEIN FRACTIONATION BY ULTRAFILTRATION (1978) (13)
Energy benchmarking of warehouses for frozen foods (2008) (13)
Tracking physical breakdown of rice- and wheat-based foods with varying structures during gastric digestion and its influence on gastric emptying in a growing pig model. (2021) (13)
Postharvest Technology and Food Process Engineering (2014) (13)
Thermal Properties of Frozen Foods (2014) (13)
Moisture Diffusivity in Tylose Gel (Karlsruhe Test Material) (2005) (13)
Cold Model Study of Mixing and Mass Transfer in LBE Process of Steel-making (1990) (12)
FINITE ELEMENT MODELING AND SENSITIVITY ANALYSIS OF DOUBLE-SIDED CONTACT-HEATING OF INITIALLY FROZEN HAMBURGER PATTY (2004) (12)
Human Gastric Simulator (Riddet Model) (2015) (12)
TEXTURAL CHANGES IN VEGETABLES DURING THERMAL PROCESSING. II. EFFECTS of ACIDIFICATION and SELECTED PRETREATMENTS ON TEXTURE of TURNIPS (1994) (12)
Pipeline Design Calculations for Newtonian and Non-Newtonian Fluids (1997) (12)
Study on Heterosis in Boro x High Yielding Rice Hybrids (2011) (11)
Food for Health in the Pacific Rim (1998) (11)
Modeling Flow and Heat Transfer During Freezing of Foods in Forced Airstreams (2006) (11)
Thawing of frozen foods in humid air (1988) (11)
Modeling Airflow through Vented Packages Containing Horticultural Products (2007) (11)
Optimization of fixed and fluidized bed freezing processes (1991) (11)
Prediction of oxygen transport parameters of plastic packaging materials from transient state measurements (1995) (10)
ESTIMATION of HEAT of MOISTURE SORPTION and IMPROVED CRITERIA FOR EVALUATING MOISTURE SORPTION ISOTHERM EQUATIONS FOR FOODS (1987) (10)
Specific Heat and Enthalpy of Foods (2009) (10)
2 – Chemical deterioration and physical instability of foods and beverages (2011) (10)
Energy use quantification in the canning of Clingstone peaches (1980) (10)
A NEW APPROACH TO CORRELATE TEXTURAL AND COOKING PARAMETERS WITH OPERATING CONDITIONS DURING DOUBLE‐SIDED COOKING OF MEAT PATTIES (2000) (10)
Mechanical properties of a corn starch product during the post-frying period (1999) (10)
MOISTURE MIGRATION IN A POTATO STARCH PATTY DURING POST-FRYING PERIOD (1999) (9)
Neem in the management strategies of insect pest of cotton. (1999) (9)
Conducting laboratory experiments via the internet (1998) (9)
Energy Consumption in Sugar Beet Production and Processing in California (1980) (9)
Experimental characterization of the fluid dynamics in an in‐vitro system simulating the peristaltic movement of the stomach wall (2011) (9)
Factors Influencing Fresh Market Blueberry Quality (1975) (9)
Biochemical constituents imparting resistance in upland cotton (Gossypium hirsutum) to whitefly (Bemisia tabaci) (2004) (9)
Teaching food science and technology on the World Wide Web (1996) (9)
Effective water diffusivity in deep-fat fried restructured potato product (1997) (9)
BUSINESS PROCESS REENGINEERING: A RECENT REVIEW (2014) (9)
Gastric protein hydrolysis of raw and roasted almonds in the growing pig. (2016) (9)
Effect of modified urea materials on the performance of rice under varying nitrogen levels. (1990) (9)
Anther Culture Response in Boro Rice Hybrids (2011) (9)
FORMATION OF RESISTANT STARCH DURING DEEP‐FAT FRYING AND ITS ROLE IN MODIFYING MECHANICAL PROPERTIES OF FRIED PATTIES CONTAINING CORN, RICE, WHEAT, OR POTATO STARCH AND WATER (1998) (9)
Dynamics of Gastric Contents During Digestion—Computational and Rheological Considerations (2014) (8)
Evaluation of standardization parameters of Ashwagandha Churna-Ayurvedic drug. (2010) (8)
Energy Use in Citrus Packing Plants (1979) (8)
A viroid from Coleus species in Brazil. (1990) (8)
MECHANICAL PROPERTIES OF AN IMMERSION FRIED POTATO STARCH‐GLUTEN GEL DURING POSTFRYING PERIOD (1998) (8)
Introduction to Food Engineering Ed. 4 (2008) (8)
Alternative Paradigms for the Production of Beer (2008) (8)
Effects of different objective functions on optimal decision variables: a study using modified complex method to optimize hamburger cooking (2005) (8)
Improving the design and efficiency of the forced-air cooling process of fresh strawberries using computational modeling (2011) (8)
NATURAL AND APPLIED WAX COATINGS ON ORANGES (1985) (7)
USE of PHYTOGLYCOGEN EXTRACTED FROM CORN to INCREASE the BOWL-LIFE of BREAKFAST CEREAL (2003) (7)
Chapter 12 – Dehydration (2014) (7)
Textural changes in vegetables during thermal processing. I: A descriptive method to segregate effects of process treatments (1994) (7)
Marker-assisted recurrent backcrossing in cultivar development. (2010) (7)
QUALITY OF MEAT PRODUCTS DURING REFRIGERATED AND ULTRA‐CHILLED STORAGE (2005) (7)
Correlative Analysis of Yield and its Components in Maize (1974) (7)
Simulation of Liquid Food Quality During Storage (1976) (7)
Thermal Property Measurements of Fried Foods Using Differential Scanning Calorimeter (1994) (7)
Computational Modeling of Gastrointestinal Fluid Dynamics (2013) (6)
Energy use in evaporation of liquid foods. (1986) (6)
Nutritional translation blended with food science: 21st century applications. (2012) (6)
MATHEMATICAL MODELING OF ROUGH RICE DRYING IN A SPOUTED BED (1980) (6)
Thermodynamics of Food Freezing (1981) (6)
Chapter 15 – Packaging Concepts (2014) (6)
The bleaching of pulp : a project of the Pulp Bleaching Committee, Pulp Manufacture Division (1979) (6)
A Computer-Aided Calculation of Temperature History During Thawing of Foods (1985) (6)
Moisture Adsorption and Thermodynamic Properties of California Grown Almonds (Varieties: Nonpareil and Monterey) (2012) (6)
Quality changes in hamburger meat during frozen storage (1989) (6)
Remote experiments for food engineering (2005) (6)
Energy use profiles in citrus packing plants in California. (1980) (6)
Soil and water conservation in the Indian SAT: principles and improved practices. (1995) (5)
Ornamental plants: silent carrier of evolving viroids. (2006) (5)
CHAPTER 4 – Heat Transfer in Food Processing (1984) (5)
Use of predictive modelling in hamburger cooking (1997) (5)
CHANGES IN FRESHNESS OF CHILIPEPPER ROCKFISH (SEBASTES GOODEI) DURING STORAGE AS MEASURED BY CHEMICAL SENSORS AND BIOSENSORS (1992) (5)
Nucleic Acid Hybridization for Plant Virus and Viroid Detection (2002) (5)
PERIODICAL CHANGES IN FOLIAR MACRONUTRIENT STATUS OF OLIVE (2005) (5)
Molecular plant breeding: principle, method and application. (2010) (5)
Development of a multipurpose fruit and vegetable processor for a manned mission to Mars (2006) (5)
Advances in Instrumental Methods for Shelf Life Evaluation (2016) (4)
Chapter 2 – Fluid Flow in Food Processing (2014) (4)
Internet-Assisted Real-Time Experiments Using the Internet--Hardware and Software Considerations. (2006) (4)
Chapter 7 – Food Freezing (2014) (4)
Molecular markers in plants. (2010) (4)
Storage of mechanically peeled oranges and grapefruit (1994) (4)
Freezing And Thawing Of Foods – ComputationMethods And Thermal Properties Correlation (2007) (4)
The Effect of Bruising on Dried Fruit Quality (1984) (4)
Predictive Modeling of Textural Quality of Almonds During Commercial Storage and Distribution (2013) (4)
Computer applications in food technology : use of spreadsheets in graphical, statistical, and process analyses (1996) (4)
Association between flag leaf area and grain yield in wheat. (1980) (4)
Evaporation for Fluid Food Concentration (1981) (3)
Sensory Evaluation of Foods (1996) (3)
Pharmacological action and SAR of Phthalazine derivatives - A Review (2015) (3)
Watershed management in dryland areas-principles and practices. (1995) (3)
INFLUENCE OF PARBOILING AND FREEZING CONDITIONS ON TEXTURAL PROPERTIES OF CALIFORNIA COOKED RICE (1991) (3)
Cold Model Study of Mixing Time in Hybrid Process (1988) (3)
Exergy analysis for energy conservation in the food processing industry. (1986) (3)
Marker assisted selection for improvement of quality traits in crop plants. (2010) (3)
Protective irrigation (life saving): principles and practices. (1995) (3)
Design of Perforated Polymeric Packages for the Modified Atmosphere Storage of Broccoli (1994) (3)
Food Engineering Curricula North-American and Asian Perspectives (1997) (3)
Heating and Cooling Processes (1981) (3)
Status of energy use and conservation technologies used in fruit and vegetable cooling operations in California. PIER final project report. (2008) (3)
CHAPTER 3 Freezing and thawing of foods – computation methods and thermal properties correlation (2007) (3)
Air impingement heating. (2004) (3)
Effectiveness of Empagliflozin With Vitamin D Supplementation in Peripheral Neuropathy in Type 2 Diabetic Patients (2021) (3)
Studies on chemical weeding in onion. (1980) (2)
Recent Advances In Poultry And Egg Processing And Quality Assessment Of Poultry Products (2005) (2)
Adoption of scientific dairy husbandary practices by khatal owners of Ranchi City. (2008) (2)
Process and Plant Design (2002) (2)
EFFECT OF PARBOILING AND FREEZING ON QUALITY OF THREE SPANISH RICE VARIETIES (1986) (2)
Research methods in plant sciences: allelopathy. Volume 2: Plant protection. (2004) (2)
Energy Accounting and Conservation in the Manufacture of Yogurt and Sour Cream (1981) (2)
Molecular and physiological approaches for drought management in crops. (2010) (2)
Weight Loss and Chip Quality of Potatoes During Storage (1975) (2)
Hydrothermal Treatment/Conditioning of Cereal Grains (2016) (2)
IRREGULAR BEARING BEHAVIOUR OF OLIVES - ROLE OF DIFFERENT WEATHER COMPONENTS (1999) (2)
Role of the Internet in Food Engineering Teaching (2002) (2)
Molecular detection of plant viroids. (2007) (2)
Chemical Kinetics in Food Processing (1996) (2)
OPTICAL ASSESSMENT OF CORN OIL DETERIORATION DURING FRYING (1998) (2)
Effect of spacing on yield of tomato variety HS-102. (1980) (2)
Correction: Tracking physical breakdown of rice- and wheat-based foods with varying structures during gastric digestion and its influence on gastric emptying in a growing pig model. (2021) (2)
Freezing of foods under surface boiling boundary conditions (1991) (2)
Emerging food technologies. (2008) (2)
CHAPTER 8 – Psychrometrics (1984) (2)
Effectiveness of electrolysed water in clean-in-place applications for systems fouled with apple juice (2008) (1)
Modelling textural changes of vegetables during acidification under isothermal and non-isothermal conditions (2001) (1)
Simulation of the water management system of a peach canning plant (1993) (1)
Properties of Squid Useful in Designing of Cleaning and Handling Systems (1979) (1)
Mechanical Separation Processes (1981) (1)
CHAPTER 6 – Food Freezing (1984) (1)
ICRS/DS: A Computer Package for the Optimization of Batch Processes and its Applications in Food Processing (1994) (1)
Statistical analysis of molecular data. (2010) (1)
Transport of Liquid Foods (1984) (1)
Advances in molecular detection methodologies for potato viruses and viroids. (2000) (1)
Time evolution of size distribution for smoke aerosols using photon correlation spectroscopy (2010) (1)
Chapter 8 – Evaporation (2014) (1)
Modeling of two-stage drying of pistachios. (1990) (1)
Rheology of Processed Foods (1981) (1)
Rate kinetics of bread bolus disintegration during in vitro digestion (2011) (1)
Water harvesting procedures for dryland areas. (1995) (1)
Prediction of Freeze-Drying Time for Hydrolyzed Vegetable Protein Mixtures (1976) (1)
ALS-Integrated Food/Fiber Production and Packaging System for Long-term Space Mission to Mars (2004) (1)
Plant genetic engineering. Volume 6: Improvement of fruit crops. (2003) (1)
High throughput detection of PCR products and SNPs for molecular breeding. (2010) (1)
Spirulina: Health Food for Complete Nutrition (2013) (1)
High throughput detection of PCR products and SNPs for molecular breeding. (2010) (1)
OVERVIEW OF QbD: A CHALLENGE TO THE PHARMACEUTICAL INDUSTRY (2014) (1)
Viscosity Measurements of Fresh and Heat Stressed Frying Oil at High Temperatures (1994) (1)
Role of Food Material Properties and Disintegration Kinetics in Gastric Digestion – A quest for foods for healthy benefits (2013) (1)
Adoption Level of Scientific Goat Farming Practices among Goat Farmers (2018) (1)
Methods to screen allelopathic rice varieties against weeds. (2004) (1)
QTL mapping in crop plants: principle and methodology. (2010) (1)
Prediction of food quality during frozen food storage (1978) (1)
Proper post-treatment ensures ozone bleaching efficiency, selectivity (1993) (1)
Studies on ash components of residual fuel oil and their effects on refractories of Shell oil gasifier. Part I: Ash components and the build up of ash in the feed. (1982) (1)
Computer-Aided Inventory Management Using Time-Temperature Indicators (1989) (1)
Internet-assisted laboratory experiments for distance learning systems (2004) (1)
Chapter 5 – Preservation Processes (2014) (1)
Temerature Tolerance of Foods during Distribution (1997) (1)
Bagasse Ash (ScBa) and Its Utilization in Concrete as Pozzolanic Material: A Review (2021) (1)
Applied allelopathy techniques. (2004) (1)
Mapping and tagging of qualitative traits in crop plants. (2010) (1)
Chemical composition and nutritive value of rice bean straw (1980) (1)
Energy consumption in membrane processing of foods. (1986) (1)
Chapter 9 – Psychrometrics (2014) (1)
Chapter 14 – Extrusion Processes for Foods (2014) (1)
EFFECT OF PRE-BLOOM TEMPERATURE AND RAINFALL ON GROWTH, YIELD AND PRODUCTIVITY OLIVES (1999) (1)
Modeling fluid flow in gastric digestion simulators (2011) (1)
Strength and Impact of Rice Husk Ash on Expansive Soil by Using Soil Stabilization (2021) (1)
Plant genetic engineering. Volume 1: Applications and limitations. (2003) (1)
Effect of seed soaking with zinc on growth and yield of chickpea (2011) (1)
Strength Properties and Durability of Concrete Prepared From Sugarcane Bagasse Ash and Stone Dust (2021) (0)
Design and Evaluation of a Salt Agglomeration System (1978) (0)
Vinyls Modified Guar Gum Biodegradable Plastics (2012) (0)
Diacylglycerol (DAG) oil : Nutritional relevance and metabolism (2007) (0)
A Primer on Using Spreadsheets (1996) (0)
Vegetable oils: a source of additives for lubricants. (1980) (0)
In situ hybridization - an important tool in cyto-molecular mapping. (2010) (0)
Molecular markers in biosystematics. (2010) (0)
Title: COATING QUALITY AS AFFECTED BY CORE PARTICLE SEGREGATION IN FLUIDIZED BED (2018) (0)
Food science education in the United States (1992) (0)
Role of gastric juice diffusion into steamed and fried orange-fleshed sweet potatoes on the macro- and micro-structural changes and nutrient release during static in-vitro gastric digestion (2017) (0)
COMMERCIAL-SCALE FORCED-AIR COOLING (2004) (0)
Influence of sulphur on grain quality of new wheat variety. (2010) (0)
Genomics and gene based markers for crop improvement. (2010) (0)
Energy conservation in the canning industry. Phase I: identification and measurement of energy uses in food processing operations (1980) (0)
Alternative reading list (1987) (0)
Chapter 13 – Supplemental Processes (2014) (0)
Plant genetic engineering. Volume 4: Improvement of commercial plants-II. (2003) (0)
Methods to study effect of allelochemicals on insect natural enemies. (2004) (0)
CHAPTER 5 – Refrigeration (1984) (0)
Chapter 11 – Membrane Separation (2014) (0)
Periodical Changes of Amino Acids in Different Tissues of Olive During ‘OffR and ‘OnR Year (2010) (0)
DRI as a coolant in BOF at Bokaro Steel Ltd. (1987) (0)
Technological developments in egg processing in India: future R & D needs. (2006) (0)
DNA fingerprinting technology and its applications in farm animals. (2000) (0)
DRI as a coolant in BOF at Bokaro Steel Ltd. (1987) (0)
Plant genetic engineering. Volume 5: Improvement of vegetables. (2003) (0)
HEATING OF CANNED FOOD IN FLUIDIZED SILICA SAND (1979) (0)
Molecular mapping and mapping populations in plants. (2010) (0)
Continuous Flow Rice Drying Using Simulation -Resident and Tempering Time Effects- (1986) (0)
Soil and water conservation for food security and sustainable agriculture. (2000) (0)
Plant Viroids: A Biochemical Novelty (2018) (0)
Steady State Heat Transfer in Food Processing (1996) (0)
CHAPTER 7 – Evaporation (1984) (0)
Chapter 10 – Mass Transfer (2014) (0)
Prediction of Textural Properties of Cooked Parboiled Rice as Influenced by Steaming and Freezing Conditions (1996) (0)
Energy in Citrus Packing (1986) (0)
Contact Equilibrium Processes (1981) (0)
Analysis of the Influence of Polymeric Fabric Waste on Soil Subgrade (2020) (0)
Transient Heat Transfer in Food Processing (1996) (0)
CAUTION CARE IN CONVERTING UNITS (1977) (0)
Refrigeration, Freezing, and Cold Chain (1996) (0)
RECENT DEVELOPMENTS IN POLYMERIC FILMS- PACKAGING OF FRESH FRUITS (1998) (0)
Physicochemical and Preliminary Phytochemical Studies on the Fruit of Tribulus terrestries Linn. (2010) (0)
An Overview: Supplementary Cementitious Materials (2021) (0)
Mechanical Transport of Liquid Foods (1996) (0)
EVALUATION OF ICE CREAM QUALITY AND TIME TEMPERATURE INDICATORS. (1984) (0)
Moisture retention by soils and its availability: principle and practices. (1995) (0)
AMMI analysis for yield trials of barley (Hordeum vulgare L.) (2002) (0)
Advances in predictive modelin in food frying and cooking processes (1998) (0)
Statistical Quality Control in Food Processing (1996) (0)
Correlation of the water reactivity test of limes with their rates of dissolution in steelmaking slag (1985) (0)
Properties of Concrete with Bagasse Ash and Stone Dust Exposed to Sulphate Attack (2021) (0)
Flag leaf, its components and grain yield of wheat. (1980) (0)
Bioassay techniques to evaluate allelochemicals as antibiosis compounds. (2004) (0)
Plant Virus Detection in Animal Vectors (2001) (0)
Technology Commercialization and Marketing Products (2014) (0)
Rheological properties of brown and white rice during in vivo digestion in pigs (2011) (0)
Chapter 3 – Resource Sustainability (2014) (0)
Yield and chemical composition of various varieties of oat fodders. (1966) (0)
Food Digestion Simulation (2010) (0)
General nematological techniques. (2004) (0)
Plant, Equipment and Utilities | Dairy Plant Design, Construction and Operation (2020) (0)
Evaporation, Steam Properties, and Psychrometrics (1996) (0)
Poultry Nutrition Research (2017) (0)
Bionanomaterials for Emerging Biosensors Technology (2012) (0)
Methods to study effect of cropping systems on insect pests. (2004) (0)
Association mapping in crop improvement. (2010) (0)
PLANT AND EQUIPMENT | Process and Plant Design (2011) (0)
Forced Air Cooling of Packaged Strawberries (2003) (0)
Nutrient Management in Vertisol in the Indian SAT (1987) (0)
Association mapping in crop improvement. (2010) (0)
Formulating marker-assisted selection strategies using computer simulation. (2010) (0)
INFOGEST static in vitro simulation of 1 gastrointestinal food digestion 2 3 (2019) (0)
Nutritional Translation Blended With Food Science : 21 st Century Applications 1 – 4 (2012) (0)
Chapter 6 – Refrigeration (2014) (0)
CHAPTER 9 – Food Dehydration (1984) (0)
Bioassay techniques for evaluation of allelochemicals as insect attractants and arrestants. (2004) (0)
Experimental Techniques: An Introductory Overview (2012) (0)
Transport phenomena during double-sided cooking of meat patties (2016) (0)
Advances in molecular plant breeding: an introduction. (2010) (0)
Advances in molecular plant breeding: an introduction. (2010) (0)
Interaction of Nematicides with Soils (1997) (0)
Microbial Destruction in Thermal Processing of Foods (1996) (0)

This paper list is powered by the following services:

What Schools Are Affiliated With R Paul Singh?

R Paul Singh is affiliated with the following schools: