关注
Rekha S. Singhal
Rekha S. Singhal
Professor of Food Technology, Institute of Chemical Technology
在 ictmumbai.edu.in 的电子邮件经过验证
标题
引用次数
引用次数
年份
Resistant starch–a review
MG Sajilata, RS Singhal, PR Kulkarni
Comprehensive reviews in food science and food safety 5 (1), 1-17, 2006
22412006
Glucose oxidase—an overview
SB Bankar, MV Bule, RS Singhal, L Ananthanarayan
Biotechnology advances 27 (4), 489-501, 2009
15112009
Microbial cellulose: fermentative production and applications.
PR Chawla, IB Bajaj, SA Survase, RS Singhal
Food Technology & Biotechnology 47 (2), 2009
9412009
Comparison of artificial neural network (ANN) and response surface methodology (RSM) in fermentation media optimization: case study of fermentative production of scleroglucan
KM Desai, SA Survase, PS Saudagar, SS Lele, RS Singhal
Biochemical Engineering Journal 41 (3), 266-273, 2008
6342008
Biosynthesis of silver nanoparticles using aqueous extract from the compactin producing fungal strain
NS Shaligram, M Bule, R Bhambure, RS Singhal, SK Singh, G Szakacs, ...
Process biochemistry 44 (8), 939-943, 2009
4872009
Poly (glutamic acid)–an emerging biopolymer of commercial interest
I Bajaj, R Singhal
Bioresource technology 102 (10), 5551-5561, 2011
4332011
Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials
S Krishnan, R Bhosale, RS Singhal
Carbohydrate polymers 61 (1), 95-102, 2005
4212005
The use of gum arabic and modified starch in the microencapsulation of a food flavoring agent
S Krishnan, AC Kshirsagar, RS Singhal
Carbohydrate polymers 62 (4), 309-315, 2005
3432005
Gellan gum: fermentative production, downstream processing and applications
IB Bajaj, SA Survase, PS Saudagar, RS Singhal
Food Technology and Biotechnology 45 (4), 341-354, 2007
3302007
Stability of cumin oleoresin microencapsulated in different combination of gum arabic, maltodextrin and modified starch
D Kanakdande, R Bhosale, RS Singhal
Carbohydrate polymers 67 (4), 536-541, 2007
3262007
Basmati rice: a review
P Bhattacharjee, RS Singhal, PR Kulkarni
International journal of food science & technology 37 (1), 1-12, 2002
3242002
Gymnema sylvestre: a memoir
P Kanetkar, R Singhal, M Kamat
Journal of clinical biochemistry and nutrition 41 (2), 77-81, 2007
3202007
The carotenoid pigment zeaxanthin—a review
MG Sajilata, RS Singhal, MY Kamat
Comprehensive reviews in food science and food safety 7 (1), 29-49, 2008
3112008
Microencapsulation of black pepper oleoresin
J Shaikh, R Bhosale, R Singhal
Food chemistry 94 (1), 105-110, 2006
3102006
Industrial production, processing, and utilization of sago palm-derived products
RS Singhal, JF Kennedy, SM Gopalakrishnan, A Kaczmarek, CJ Knill, ...
Carbohydrate polymers 72 (1), 1-20, 2008
3042008
Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches
R Bhosale, R Singhal
Carbohydrate polymers 66 (4), 521-527, 2006
2992006
Is there a common water-activity limit for the three domains of life?
A Stevenson, JA Cray, JP Williams, R Santos, R Sahay, N Neuenkirchen, ...
The ISME journal 9 (6), 1333-1351, 2015
2912015
Handbook of indices of food quality and authenticity
RS Singhal, PK Kulkarni, DV Reg
Elsevier, 1997
2721997
Surfactin–a review on biosynthesis, fermentation, purification and applications
NS Shaligram, RS Singhal
Food technology and biotechnology 48 (2), 119-134, 2010
2552010
Protein‐polysaccharide interactions: a new approach in food formulations
SK Samant, RS Singhal, PR Kulkarni, DV Rege
International journal of food science & technology 28 (6), 547-562, 1993
2081993
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