| Effect of germination time and temperature on the functionality and protein solubility of sorghum flour A Singh, S Sharma, B Singh Journal of Cereal Science 76, 131-139, 2017 | 134 | 2017 |
| Enzymatic modification of starch: A green approach for starch applications SP Bangar, AO Ashogbon, A Singh, V Chaudhary, WS Whiteside Carbohydrate Polymers 287 (6), 119265, 2022 | 133 | 2022 |
| Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review A Singh, S Sharma Critical Reviews in Food Science and Nutrition 57 (14), 3051-3071, 2017 | 127 | 2017 |
| Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste VKR Surasani, A Singh, A Gupta, S Sharma LWT- Food Science and Technology 111, 443-448, 2019 | 60 | 2019 |
| Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and … S Sharma, A Singh, B Singh Journal of food biochemistry 43 (2), e12706, 2019 | 54 | 2019 |
| Surface modifications of cellulose nanocrystals: Processes, properties, and applications SP Bangar, MM Harussani, RA Ilyas, AO Ashogbon, A Singh, M Trif, ... Food Hydrocolloids 130, 107689, 2022 | 53 | 2022 |
| In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions A Singh, S Sharma, B Singh, K Gurkirat Journal of Food Science and Technology 56 (6), 3077-3089, 2019 | 46 | 2019 |
| Influence of grain activation conditions on functional characteristics of brown rice flour A Singh, S Sharma, B Singh Food Science and Technology International, 1082013217704327, 2017 | 39 | 2017 |
| Physico-nutritional and sensory properties of cookies formulated with quinoa, sweet potato and wheat flour blends N Chopra, R Rani, A Singh Current Research in Nutrition and Food Science Journal 6 (3), 798-806, 2018 | 34 | 2018 |
| Effect of Storage Period on the Physicochemical, Sensory and Microbiological Quality of Bakery Flavoured Ice Cream A Singh, U Bajwa, RK Goraya International Journal of engineering Research and Applications 4 (8), 80-90, 2014 | 28 | 2014 |
| Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour S Sharma, A Singh, B Singh Quality Assurance and Safety of Crops & Foods 11 (3), 305-312, 2019 | 26 | 2019 |
| Beetroot as a novel ingredient for its versatile food applications S Punia Bangar, A Singh, V Chaudhary, N Sharma, JM Lorenzo Critical Reviews in Food Science and Nutrition 63 (26), 8403-8427, 2023 | 24 | 2023 |
| A comprehensive review of impacts of ozone treatment on textural properties in different food products R Pandiselvam, A Singh, S Agriopoulou, M Sachadyn-Król, R Aslam, ... Trends in Food Science & Technology 127, 74-86, 2022 | 24 | 2022 |
| Shelf life extension of muffins coated with cinnamon and clove oil nanoemulsions Prastuty, G Kaur, A Singh Journal of Food Science and Technology, 1-11, 2021 | 21 | 2021 |
| Ball-milling: A sustainable and green approach for starch modification SP Bangar, A Singh, AO Ashogbon, H Bobade International journal of biological macromolecules, 124069, 2023 | 19 | 2023 |
| Glycaemic response of pseudocereals based gluten‐free food products: A review S Punia Bangar, N Sharma, A Singh, Y Phimolsiripol, CS Brennan International Journal of Food Science & Technology 57 (8), 4936-4944, 2022 | 18 | 2022 |
| Influence of supplementation with pangas protein isolates on textural attributes and sensory acceptability of semolina pasta A Singh, A Gupta, VKR Surasani, S Sharma Journal of Food Measurement and Characterization 15, 1317-1326, 2021 | 18 | 2021 |
| Fish processing waste: a novel source of non‐conventional functional proteins S Rana, A Singh, VKR Surasani, S Kapoor, A Desai, S Kumar International Journal of Food Science & Technology 58 (5), 2637-2644, 2023 | 15 | 2023 |
| Mechanistic understanding and potential application of electrospraying in food processing: A review A Dhiman, R Suhag, A Singh, PK Prabhakar Critical Reviews in Food Science and Nutrition 62 (30), 8288-8306, 2022 | 15 | 2022 |
| Effect of hydrothermal and thermal processing on the antioxidative, antinutritional and functional characteristics of Salvia hispanica A Kataria, S Sharma, A Singh, B Singh Journal of Food Measurement and Characterization 16, 332–343, 2022 | 15 | 2022 |
Savita SharmaProfessorVerified email at pau.edu
