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Dalbir S Sogi
Dalbir S Sogi
Professor of Food Technology
Verified email at gndu.ac.in - Homepage
Title
Cited by
Cited by
Year
Functional properties of rice bran protein concentrates
GK Chandi, DS Sogi
Journal of food Engineering 79 (2), 592-597, 2007
3872007
Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods
DS Sogi, M Siddiq, I Greiby, KD Dolan
Food chemistry 141 (3), 2649-2655, 2013
3192013
Effect of extraction conditions on lycopene extractions from tomato processing waste skin using response surface methodology
D Kaur, AA Wani, DPS Oberoi, DS Sogi
Food chemistry 108 (2), 711-718, 2008
2292008
Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates
IA Wani, DS Sogi, US Shivhare, BS Gill
Food research international 76, 11-18, 2015
1822015
Total phenolics, carotenoids and antioxidant properties of Tommy Atkin mango cubes as affected by drying techniques
DS Sogi, M Siddiq, KD Dolan
LWT-Food Science and Technology 62 (1), 564-568, 2015
1822015
Water sorption isotherm and drying characteristics of tomato seeds
DS Sogi, US Shivhare, SK Garg, AS Bawa
Biosystems Engineering 84 (3), 297-301, 2003
1542003
Physico‐chemical properties of starches from Indian kidney bean (Phaseolus vulgaris) cultivars
IA Wani, DS Sogi, AA Wani, BS Gill, US Shivhare
International journal of food science & technology 45 (10), 2176-2185, 2010
1522010
Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder
DPS Oberoi, DS Sogi
Journal of food engineering 165, 172-178, 2015
1502015
Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources
M Kaur, DPS Oberoi, DS Sogi, BS Gill
Journal of food science and technology 48, 460-465, 2011
1482011
Physico-chemical and functional properties of flours from Indian kidney bean (Phaseolus vulgaris L.) cultivars
IA Wani, DS Sogi, AA Wani, BS Gill
LWT-Food Science and Technology 53 (1), 278-284, 2013
1452013
Extraction optimization of watermelon seed protein using response surface methodology
AA Wani, D Kaur, I Ahmed, DS Sogi
LWT-Food Science and Technology 41 (8), 1514-1520, 2008
1392008
Isolation, composition, and physicochemical properties of starch from legumes: A review
IA Wani, DS Sogi, AM Hamdani, A Gani, NA Bhat, A Shah
Starch‐Stärke 68 (9-10), 834-845, 2016
1312016
Extraction and Characterization of Pectin from Apple (Malus Pumila. Cv Amri) Peel Waste
BS Virk, DS Sogi
International journal of food properties 7 (3), 693-703, 2004
1312004
Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars
IA Wani, DS Sogi, AA Wani, BS Gill
Journal of the Saudi Society of Agricultural Sciences 16 (1), 7-15, 2017
1252017
Effect of temperature, alkali concentration, mixing time and meal/solvent ratio on the extraction of watermelon seed proteins—a response surface approach
AA Wani, DS Sogi, L Grover, DC Saxena
Biosystems engineering 94 (1), 67-73, 2006
1142006
Characterisation and functional properties of watermelon (Citrullus lanatus) seed proteins
AA Wani, DS Sogi, P Singh, IA Wani, US Shivhare
Journal of the Science of Food and Agriculture 91 (1), 113-121, 2011
1132011
Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat
M Siddiq, S Roidoung, DS Sogi, KD Dolan
Food chemistry 136 (2), 803-806, 2013
1102013
Studies on bitterness development in Kinnow juice, ready-to-serve beverage, squash, jam and candy
DS Sogi, S Singh
Journal of food science and technology (Mysore) 38 (5), 433-438, 2001
1102001
Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments
M Siddiq, DS Sogi, KD Dolan
LWT-Food Science and Technology 53 (1), 156-162, 2013
972013
Effect of extraction parameters on curcumin yield from turmeric
DS Sogi, S Sharma, DPS Oberoi, IA Wani
Journal of food science and technology 47, 300-304, 2010
952010
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Articles 1–20