Dr. Ashish Kumar Singh
Dr. Ashish Kumar Singh
Principal Scientist (Food Science & Technology), National Dairy Research Institute, Karnal
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Significance of coarse cereals in health and nutrition: a review
KD Kaur, A Jha, L Sabikhi, AK Singh
Journal of food science and technology 51, 1429-1441, 2014
Riboflavin and health: A review of recent human research
K Thakur, SK Tomar, AK Singh, S Mandal, S Arora
Critical reviews in food science and nutrition 57 (17), 3650-3660, 2017
Galactooligosaccharides: Novel Components of Designer Foods
V Sangwan, SK Tomar, RRB Singh, AK Singh, B Ali
Journal of Food Science, 2011
High hydrostatic pressure technology in dairy processing: a review
R Chawla, GR Patil, AK Singh
Journal of Food Science and Technology, 1-9, 2011
Development and physico-chemical characterization of microencapsulated flaxseed oil powder: A functional ingredient for omega-3 fortification
A Goyal, V Sharma, MK Sihag, SK Tomar, S Arora, L Sabikhi, AK Singh
Powder Technology 286, 527-537, 2015
Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method–Milk fortification
C Gupta, P Chawla, S Arora, SK Tomar, AK Singh
Food Hydrocolloids 43, 622-628, 2015
Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids
A Goyal, V Sharma, N Upadhyay, AK Singh, S Arora, D Lal, L Sabikhi
Journal of food science and technology 52, 4256-4265, 2015
Milk protein concentrates: opportunities and challenges
GS Meena, AK Singh, NR Panjagari, S Arora
Journal of food science and technology 54, 3010-3024, 2017
Improved storage stability of pearl millet flour through microwave treatment
DN Yadav, T Anand, J Kaur, AK Singh
Agricultural Research 1, 399-404, 2012
Colostrum immunoglobulins: Processing, preservation and application aspects
SG Borad, AK Singh
International Dairy Journal 85, 201-210, 2018
Effect of processing on nutritive values of milk protein
SG Borad, A Kumar, AK Singh
Critical reviews in food science and nutrition 57 (17), 3690-3702, 2017
Production and characterisation of whey protein hydrolysate having antioxidant activity from cheese whey
S Athira, B Mann, P Saini, R Sharma, R Kumar, AK Singh
Journal of the Science of Food and Agriculture 95 (14), 2908-2915, 2015
Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules
A Goyal, V Sharma, MK Sihag, AK Singh, S Arora, L Sabikhi
Journal of food science and technology 53, 2422-2433, 2016
Curative effect of Terminalia chebula extract on acetic acid-induced experimental colitis: role of antioxidants, free radicals and acute inflammatory marker
MK Gautam, S Goel, RR Ghatule, A Singh, G Nath, RK Goel
Inflammopharmacology 21, 377-383, 2013
Sorption isotherms and thermodynamics of water sorption of ready-to-use Basundi mix
P Sharma, RRB Singh, AK Singh, AA Patel, GR Patil
LWT-Food Science and Technology 42 (1), 441-445, 2009
Rheological and functional properties of heat moisture treated pearl millet starch
M Sharma, DN Yadav, AK Singh, SK Tomar
Journal of Food Science and Technology 52, 6502-6510, 2015
Co‐extrusion of pearl millet‐whey protein concentrate for expanded snacks
DN Yadav, T Anand, Navnidhi, AK Singh
International journal of food science & technology 49 (3), 840-846, 2014
Impact of octenyl succinylation on rheological, pasting, thermal and physicochemical properties of pearl millet (Pennisetum typhoides) starch
M Sharma, AK Singh, DN Yadav, S Arora, RK Vishwakarma
LWT 73, 52-59, 2016
Production of β-galactosidase from streptococcus thermophilus for galactooligosaccharides synthesis
V Sangwan, SK Tomar, B Ali, RRB Singh, AK Singh
Journal of food science and technology 52, 4206-4215, 2015
Organic solvent-free extraction of carotenoids from carrot bio-waste and its physico-chemical properties
S Tiwari, N Upadhyay, AK Singh, GS Meena, S Arora
Journal of food science and technology 56, 4678-4687, 2019
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