| Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study K Shevkani, N Singh, A Kaur, JC Rana Food Hydrocolloids 43, 679-689, 2015 | 605 | 2015 |
| 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 | 317 | 2017 |
| Wheat starch production, structure, functionality and applications—a review K Shevkani, N Singh, R Bajaj, A Kaur International Journal of Food Science & Technology 52 (1), 38-58, 2017 | 282 | 2017 |
| Pulse proteins: Secondary structure, functionality and applications K Shevkani, N Singh, Y Chen, A Kaur, L Yu Journal of food science and technology 56, 2787-2798, 2019 | 259 | 2019 |
| 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-Food Science and Technology 65, 1025-1030, 2016 | 227 | 2016 |
| Cowpea protein isolates: functional properties and application in gluten-free rice muffins K Shevkani, A Kaur, S Kumar, N Singh LWT-Food Science and Technology 63 (2), 927-933, 2015 | 211 | 2015 |
| Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch‐based gluten‐free muffins K Shevkani, N Singh International journal of food science & technology 49 (10), 2237-2244, 2014 | 197 | 2014 |
| 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 | 167 | 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 & Technology 50 (5), 1190-1197, 2015 | 158 | 2015 |
| Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches A Kaur, K Shevkani, N Singh, P Sharma, S Kaur Journal of food science and technology 52, 8113-8121, 2015 | 147 | 2015 |
| Enzymatic browning of fruit and vegetables: A review B Singh, K Suri, K Shevkani, A Kaur, A Kaur, N Singh Enzymes in food technology: Improvements and innovations, 63-78, 2018 | 130 | 2018 |
| Rice grain and starch properties: Effects of nitrogen fertilizer application N Singh, N Pal, G Mahajan, S Singh, K Shevkani Carbohydrate polymers 86 (1), 219-225, 2011 | 124 | 2011 |
| Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality A Kaur, K Shevkani, M Katyal, N Singh, AK Ahlawat, AM Singh Journal of food science and technology 53, 2127-2138, 2016 | 121 | 2016 |
| Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates K Shevkani, N Singh, JC Rana, A Kaur International Journal of Food Science & Technology 49 (2), 541-550, 2014 | 113 | 2014 |
| Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removal K Shevkani, N Singh, A Kaur, JC Rana Journal of food science 79 (7), C1271-C1277, 2014 | 107 | 2014 |
| Maize: grain structure, composition, milling, and starch characteristics N Singh, A Kaur, K Shevkani Maize: nutrition dynamics and novel uses, 65-76, 2014 | 78 | 2014 |
| Characteristics of starch obtained at different stages of purification during commercial wet milling of maize N Singh, K Shevkani, A Kaur, S Thakur, N Parmar, A Singh Virdi Starch‐Stärke 66 (7-8), 668-677, 2014 | 76 | 2014 |
| Maize: Composition, bioactive constituents, and unleavened bread N Singh, S Singh, K Shevkani Flour and breads and their fortification in health and disease prevention …, 2019 | 73 | 2019 |
| Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars RS Sandhu, N Singh, RSS Kaler, A Kaur, K Shevkani Food chemistry 260, 231-238, 2018 | 73 | 2018 |
| Amaranth: Potential source for flour enrichment N Singh, P Singh, K Shevkani, AS Virdi Flour and breads and their fortification in health and disease prevention …, 2019 | 72 | 2019 |
