| 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 | 605 | 2015 |
| Beneficial phytochemicals in potato—a review R Ezekiel, N Singh, S Sharma, A Kaur Food Research International 50 (2), 487-496, 2013 | 567 | 2013 |
| 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 | 562 | 2016 |
| Phenolic composition, antioxidant potential and health benefits of citrus peel B Singh, JP Singh, A Kaur, N Singh Food Research International 132, 109114, 2020 | 466 | 2020 |
| 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 | 458 | 2018 |
| 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 | 457 | 2017 |
| 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 | 317 | 2017 |
| 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 | 308 | 2015 |
| 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 | 282 | 2017 |
| Pulse proteins: Secondary structure, functionality and applications K Shevkani, N Singh, Y Chen, A Kaur, L Yu Journal of food science and technology 56, 2787-2798, 2019 | 259 | 2019 |
| Physicochemical, thermal and pasting properties of starches separated from different potato cultivars grown at different locations A Kaur, N Singh, R Ezekiel, HS Guraya Food Chemistry 101 (2), 643-651, 2007 | 254 | 2007 |
| Saponins in pulses and their health promoting activities: A review B Singh, JP Singh, N Singh, A Kaur Food chemistry 233, 540-549, 2017 | 250 | 2017 |
| In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols JP Singh, A Kaur, N Singh, L Nim, K Shevkani, H Kaur, DS Arora LWT-Food Science and Technology 65, 1025-1030, 2016 | 227 | 2016 |
| Cowpea protein isolates: functional properties and application in gluten-free rice muffins K Shevkani, A Kaur, S Kumar, N Singh LWT-Food Science and Technology 63 (2), 927-933, 2015 | 211 | 2015 |
| Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables JP Singh, A Kaur, K Shevkani, N Singh Journal of food science and technology 53, 4056-4066, 2016 | 167 | 2016 |
| Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice … JP Singh, A Kaur, K Shevkani, N Singh International Journal of Food Science & Technology 50 (5), 1190-1197, 2015 | 158 | 2015 |
| Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil K Suri, B Singh, A Kaur, MP Yadav, N Singh Food chemistry 326, 126974, 2020 | 151 | 2020 |
| Control of insect pests in crop plants and stored food grains using plant saponins: A review B Singh, A Kaur Lwt 87, 93-101, 2018 | 151 | 2018 |
| Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches A Kaur, K Shevkani, N Singh, P Sharma, S Kaur Journal of food science and technology 52, 8113-8121, 2015 | 147 | 2015 |
| Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum JP Singh, A Kaur, N Singh Journal of food science and technology 53, 1269-1278, 2016 | 142 | 2016 |
Narpinder SinghGraphic Era Deemed to be University在 geu.ac.in 的电子邮件经过验证
