Dalbir S Sogi
Dalbir S Sogi
Professor of Food Technology
Verified email at gndu.ac.in - Homepage
TitleCited byYear
Functional properties of rice bran protein concentrates
GK Chandi, DS Sogi
Journal of Food Engineering 79 (2), 592-597, 2007
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
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
Water sorption isotherm and drying characteristics of tomato seeds
DS Sogi, US Shivhare, SK Garg, AS Bawa
Biosystems Engineering 84 (3), 297-301, 2003
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
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
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
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
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
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
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 (4), 460-465, 2011
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
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
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
Biological evaluation of tomato waste seed meals and protein concentrate
DS Sogi, R Bhatia, SK Garg, AS Bawa
Food chemistry 89 (1), 53-56, 2005
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
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
Effect of extraction parameters on curcumin yield from turmeric
DS Sogi, S Sharma, DPS Oberoi, IA Wani
Journal of food science and technology 47 (3), 300-304, 2010
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
Functional properties of seed meals and protein concentrates from tomato‐processing waste
DS Sogi, SK Garg, AS Bawa
Journal of food science 67 (8), 2997-3001, 2002
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