Singh, Narpinder

Phenolic composition, antioxidant potential and health benefits of citrus peel

Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2020) · Food Research International

Bioactive Compounds in PlantsPhytochemicals and Antioxidant Activities

Cited by 711

Bioactive compounds in banana and their associated health benefits – A review

Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2016) · Food Chemistry

Phytochemicals and Antioxidant ActivitiesBanana Cultivation and Research

Cited by 531

Pulses: An Overview

Singh, N. (2017) · Journal of Food Science and Technology

Food Nutrient Composition and Product DevelopmentFood composition and properties

Cited by 290

Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables

Singh, J. P., Kaur, A., Shevkani, K., & Singh, N. (2016) · Journal of Food Science and Technology

Phytochemicals and Antioxidant ActivitiesFood Nutrient Composition and Product Development

Cited by 157

Unlocking the potential of future version 3D food products with next generation microalgae blue protein integration: a review

Bisht, B., Begum, J. P. S., Dmitriev, A. A., Kurbatova, A., Singh, N., Nishinari, K., Nanda, M., Kumar, S., Vlaskin, M. S., & Kumar, V. (2024) · Trends in Food Science & Technology

Additive Manufacturing and 3D Printing TechnologiesFood Industry and Aquatic Biology

Cited by 40

Effect of grain hardness, fractionation and cultivars on protein, pasting and dough rheological properties of different wheat flours

Singh, N., Katyal, M., Virdi, A. S., Kaur, A., Goyal, A., Ahlawat, A. K., & Mahendru Singh, A. (2018) · International Journal of Food Science & Technology

Food composition and propertiesWheat and Barley Genetics and Pathology

Cited by 12