| Bioactive compounds in banana and their associated health benefits–A review B Singh, JP Singh, A Kaur, N Singh Food chemistry 206, 1-11, 2016 | 645 | 2016 |
| Phenolic composition, antioxidant potential and health benefits of citrus peel B Singh, JP Singh, A Kaur, N Singh Food Research International 132, 109114, 2020 | 597 | 2020 |
| Phenolic compounds as beneficial phytochemicals in pomegranate (Punica granatum L.) peel: A review B Singh, JP Singh, A Kaur, N Singh Food chemistry 261, 75-86, 2018 | 522 | 2018 |
| Phenolic composition and antioxidant potential of grain legume seeds: A review B Singh, JP Singh, A Kaur, N Singh Food research international 101, 1-16, 2017 | 522 | 2017 |
| Bioactive constituents in pulses and their health benefits B Singh, JP Singh, K Shevkani, N Singh, A Kaur Journal of food science and technology 54, 858-870, 2017 | 355 | 2017 |
| Saponins in pulses and their health promoting activities: A review B Singh, JP Singh, N Singh, A Kaur Food chemistry 233, 540-549, 2017 | 282 | 2017 |
| In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols JP Singh, A Kaur, N Singh, L Nim, K Shevkani, H Kaur, DS Arora Lwt 65, 1025-1030, 2016 | 250 | 2016 |
| Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables JP Singh, A Kaur, K Shevkani, N Singh Journal of food science and technology 53, 4056-4066, 2016 | 181 | 2016 |
| Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten-free eggless rice … JP Singh, A Kaur, K Shevkani, N Singh International Journal of Food Science and Technology 50 (5), 1190-1197, 2015 | 181 | 2015 |
| Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum JP Singh, A Kaur, N Singh Journal of Food Science and Technology 53, 1269-1278, 2016 | 166 | 2016 |
| Insights into the chemical composition and bioactivities of citrus peel essential oils B Singh, JP Singh, A Kaur, MP Yadav Food Research International 143, 110231, 2021 | 164 | 2021 |
| Antimicrobial potential of pomegranate peel: A review B Singh, JP Singh, A Kaur, N Singh International Journal of Food Science & Technology 54 (4), 959-965, 2019 | 141 | 2019 |
| Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures JP Singh, A Kaur, K Shevkani, N Singh, B Singh International Journal of Food Science and Technology 51 (4), 911-919, 2016 | 74 | 2016 |
| Phenolic compounds in potato (Solanum tuberosum L.) peel and their health‐promoting activities B Singh, J Singh, JP Singh, A Kaur, N Singh International Journal of Food Science & Technology 55 (6), 2273-2281, 2020 | 60 | 2020 |
| Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health-promoting effects B Singh, JP Singh, A Kaur, N Singh International Journal of Food Science and Technology 53 (11), 2431-2447, 2018 | 52 | 2018 |
| Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures JP Singh, A Kaur, B Singh, N Singh, B Singh Journal of Food Science and Technology 56, 2205-2212, 2019 | 44 | 2019 |
| Effect of chickpea and spinach on extrusion behavior of corn grit K Shevkani, N Singh, B Rattan, JP Singh, A Kaur, B Singh Journal of Food Science and Technology 56, 2257-2266, 2019 | 31 | 2019 |
| Polyphenols in fig: A review on their characterisation, biochemistry during ripening, antioxidant activity and health benefits JP Singh, B Singh, A Kaur International Journal of Food Science and Technology 57 (6), 3333-3342, 2022 | 16 | 2022 |
| Bioactive compounds of legume seeds JP Singh, B Singh, A Kaur Bioactive compounds in underutilized vegetables and legumes, 645-665, 2021 | 14 | 2021 |
| Antioxidant profile of legume seeds B Singh, JP Singh, A Kaur, A Kaur, N Singh Sustainable Agriculture Reviews 45: Legume Agriculture and Biotechnology Vol …, 2020 | 4 | 2020 |
Dr. Amritpal Kaur, ProfessorDepartment of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab,IndiaZweryfikowany adres z gndu.ac.in