Rekha S. Singhal
Rekha S. Singhal
Professor of Food Technology, Institute of Chemical Technology
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Cited by
Cited by
Resistant starch–a review
MG Sajilata, RS Singhal, PR Kulkarni
Comprehensive reviews in food science and food safety 5 (1), 1-17, 2006
Glucose oxidase—an overview
SB Bankar, MV Bule, RS Singhal, L Ananthanarayan
Biotechnology advances 27 (4), 489-501, 2009
Microbial cellulose: fermentative production and applications.
PR Chawla, IB Bajaj, SA Survase, RS Singhal
Food Technology & Biotechnology 47 (2), 2009
Comparison of artificial neural network (ANN) and response surface methodology (RSM) in fermentation media optimization: case study of fermentative production of scleroglucan
KM Desai, SA Survase, PS Saudagar, SS Lele, RS Singhal
Biochemical Engineering Journal 41 (3), 266-273, 2008
Biosynthesis of silver nanoparticles using aqueous extract from the compactin producing fungal strain
NS Shaligram, M Bule, R Bhambure, RS Singhal, SK Singh, G Szakacs, ...
Process biochemistry 44 (8), 939-943, 2009
Poly (glutamic acid)–an emerging biopolymer of commercial interest
I Bajaj, R Singhal
Bioresource technology 102 (10), 5551-5561, 2011
Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials
S Krishnan, R Bhosale, RS Singhal
Carbohydrate polymers 61 (1), 95-102, 2005
The use of gum arabic and modified starch in the microencapsulation of a food flavoring agent
S Krishnan, AC Kshirsagar, RS Singhal
Carbohydrate polymers 62 (4), 309-315, 2005
Stability of cumin oleoresin microencapsulated in different combination of gum arabic, maltodextrin and modified starch
D Kanakdande, R Bhosale, RS Singhal
Carbohydrate polymers 67 (4), 536-541, 2007
Gymnema sylvestre: a memoir
P Kanetkar, R Singhal, M Kamat
Journal of clinical biochemistry and nutrition 41 (2), 77-81, 2007
Basmati rice: a review
P Bhattacharjee, RS Singhal, PR Kulkarni
International journal of food science & technology 37 (1), 1-12, 2002
Gellan gum: fermentative production, downstream processing and applications
IB Bajaj, SA Survase, PS Saudagar, RS Singhal
Food Technology and Biotechnology 45 (4), 341-354, 2007
Microencapsulation of black pepper oleoresin
J Shaikh, R Bhosale, R Singhal
Food chemistry 94 (1), 105-110, 2006
Industrial production, processing, and utilization of sago palm-derived products
RS Singhal, JF Kennedy, SM Gopalakrishnan, A Kaczmarek, CJ Knill, ...
Carbohydrate polymers 72 (1), 1-20, 2008
The carotenoid pigment zeaxanthin—a review
MG Sajilata, RS Singhal, MY Kamat
Comprehensive reviews in food science and food safety 7 (1), 29-49, 2008
Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches
R Bhosale, R Singhal
Carbohydrate polymers 66 (4), 521-527, 2006
Is there a common water-activity limit for the three domains of life?
A Stevenson, JA Cray, JP Williams, R Santos, R Sahay, N Neuenkirchen, ...
The ISME journal 9 (6), 1333-1351, 2015
Handbook of indices of food quality and authenticity
RS Singhal, PK Kulkarni, DV Reg
Elsevier, 1997
Surfactin–a review on biosynthesis, fermentation, purification and applications
NS Shaligram, RS Singhal
Food technology and biotechnology 48 (2), 119-134, 2010
Optimisation of conditions of synthesis of oxidised starch from corn and amaranth for use in film-forming applications
S Chattopadhyay, RS Singhal, PR Kulkarni
Carbohydrate polymers 34 (4), 203-212, 1997
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