| Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality A Kaur, K Shevkani, M Katyal, N Singh, AK Ahlawat, AM Singh Journal of food science and technology 53, 2127-2138, 2016 | 121 | 2016 |
| Diversity in quality traits amongst Indian wheat varieties I: flour and protein characteristics M Katyal, AS Virdi, A Kaur, N Singh, S Kaur, AK Ahlawat, AM Singh Food chemistry 194, 337-344, 2016 | 87 | 2016 |
| Relationship of various flour properties with noodle making characteristics among durum wheat varieties A Kaur, N Singh, S Kaur, M Katyal, AS Virdi, D Kaur, AK Ahlawat, ... Food Chemistry 188, 517-526, 2015 | 79 | 2015 |
| Diversity in quality traits amongst Indian wheat varieties II: paste, dough and muffin making properties N Singh, A Kaur, M Katyal, S Bhinder, AK Ahlawat, AM Singh Food chemistry 197, 316-324, 2016 | 63 | 2016 |
| Extraordinarily soft, medium-hard and hard Indian wheat varieties: composition, protein profile, dough and baking properties M Katyal, N Singh, AS Virdi, A Kaur, N Chopra, AK Ahlawat, AM Singh Food Research International 100, 306-317, 2017 | 44 | 2017 |
| Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles S Sharma, N Singh, M Katyal Journal of food science and technology 53, 2482-2491, 2016 | 38 | 2016 |
| Hard, medium-hard and extraordinarily soft wheat varieties: Comparison and relationship between various starch properties M Katyal, N Singh, N Chopra, A Kaur International journal of biological macromolecules 123, 1143-1149, 2019 | 32 | 2019 |
| Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness N Singh, HS Gujral, M Katyal, B Sharma Journal of food science and technology 56, 2679-2686, 2019 | 27 | 2019 |
| Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat N Singh, AS Virdi, M Katyal, A Kaur, D Kaur, AK Ahlawat, AM Singh, ... Food Chemistry 344, 128725, 2021 | 22 | 2021 |
| Characteristics of starch separated from coarse and fine flour fractions obtained from hard, medium‐hard, and soft Indian wheat cultivars N Singh, N Kaur, M Katyal, A Kaur, K Shevkani Starch‐Stärke 69 (1-2), 1600012, 2017 | 17 | 2017 |
| Diversity in protein profiling, pasting, empirical and dynamic dough rheological properties of meal from different durum wheat accessions M Katyal, AS Virdi, N Singh, A Kaur, JC Rana, J Kumari Journal of food science and technology 55, 1256-1269, 2018 | 16 | 2018 |
| Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties M Katyal, AS Virdi, N Singh, N Chopra, A Kaur, AK Ahlawat, AM Singh Journal of food science and technology 55, 4661-4674, 2018 | 13 | 2018 |
| Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength M Katyal, A Kaur, N Singh Journal of food science and technology 56, 2700-2711, 2019 | 12 | 2019 |
| Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties M Katyal, N Singh, H Singh Journal of food science and technology 56, 1056-1065, 2019 | 10 | 2019 |
| Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium‐hard wheat varieties for protein solvation, pasting, mixing, and dough rheological … M Katyal, N Singh, AS Virdi, A Kaur, AK Ahlawat, AM Singh, R Bajaj Journal of food science 85 (1), 65-76, 2020 | 9 | 2020 |
| Effect of grain hardness, fractionation and cultivars on protein, pasting and dough rheological properties of different wheat flours N Singh, M Katyal, AS Virdi, A Kaur, A Goyal, AK Ahlawat, ... International journal of food science & technology 53 (9), 2077-2087, 2018 | 9 | 2018 |
| Marker-trait association identified candidate starch biosynthesis pathway genes for starch and amylose–lipid complex gelatinization in wheat (Triticum aestivum L.) MS Rahim, A Mishra, M Katyal, S Thakur, M Sharma, P Kumar, A Parveen, ... Euphytica 216, 1-22, 2020 | 8 | 2020 |
| Effect of debranning on grains and meal characteristics of different Indian and exotic wheat varieties M Katyal, N Singh, AS Virdi, A Kaur, N Chopra, S Agarwal, JK Roy Food research international 123, 327-339, 2019 | 7 | 2019 |
| Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie S Sharma, M Katyal, N Singh, AM Singh, AK Ahlawat Journal of Food Science and Technology, 1-17, 2022 | 5 | 2022 |
| A comparative review of protein and starch characteristics and end-use quality of soft and hard wheat K Shevkani, M Katyal, N Singh Food Chemistry Advances, 100613, 2024 | 2 | 2024 |
