1. Antimicrobial potential of pomegranate peel: a review. (30th September 2018) Authors: Singh, Balwinder; Singh, Jatinder Pal; Kaur, Amritpal; Singh, Narpinder Journal: International journal of food science & technology Issue: Volume 54:Number 4(2019) Page Start: 959 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten‐free foods and sports nutrition. (7th March 2022) Authors: Shevkani, Khetan; Singh, Narpinder; Patil, Chidanand; Awasthi, Ankit; Paul, Maman Journal: International journal of food science & technology Issue: Volume 57:Number 9(2022) Page Start: 5571 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Atmospheric pressure cold plasma (ACP) treatment of wheat flour. (February 2015) Authors: Misra, N.N.; Kaur, Seeratpreet; Tiwari, Brijesh K.; Kaur, Amritpal; Singh, Narpinder; Cullen, P.J. Journal: Food hydrocolloids Issue: Volume 44(2015:Feb.) Page Start: 115 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Bioactive compounds in banana and their associated health benefits – A review. (1st September 2016) Authors: Singh, Balwinder; Singh, Jatinder Pal; Kaur, Amritpal; Singh, Narpinder Journal: Food chemistry Issue: Volume 206(2016) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Changes in chemical properties and oxidative stability of refined vegetable oils during short‐term deep‐frying cycles. Issue 6 (3rd March 2020) Authors: Kaur, Amarbir; Singh, Balwinder; Kaur, Amritpal; Singh, Narpinder Journal: Journal of food processing and preservation Issue: Volume 44:Issue 6(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Characteristics of starch obtained at different stages of purification during commercial wet milling of maize. Issue 7 (26th February 2014) Authors: Singh, Narpinder; Shevkani, Khetan; Kaur, Amritpal; Thakur, Sheetal; Parmar, Naincy; Singh Virdi, Amardeep Journal: Stärke Issue: Volume 66:Issue 7/8(2014) Page Start: 668 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Characteristics of starch separated from coarse and fine flour fractions obtained from hard, medium‐hard, and soft Indian wheat cultivars. (3rd May 2016) Authors: Singh, Narpinder; Kaur, Navneet; Katyal, Mehak; Kaur, Amritpal; Shevkani, Khetan Other Names: Alvarez‐Ramirez Jose guestEditor. Journal: Stärke Issue: Volume 69:Number 1/2(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Chemical, nutritional and phenolic composition of wheatgrass and pulse shoots. (21st June 2017) Authors: Ghumman, Atinder; Singh, Narpinder; Kaur, Amritpal Journal: International journal of food science & technology Issue: Volume 52:Number 10(2017) Page Start: 2191 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics. Issue 7 (30th April 2019) Authors: Kaur, Amarbir; Singh, Balwinder; Kaur, Amritpal; Singh, Narpinder Journal: Journal of food processing and preservation Issue: Volume 43:Issue 7(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium‐hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior. Issue 1 (23rd December 2019) Authors: Katyal, Mehak; Singh, Narpinder; Virdi, Amardeep Singh; Kaur, Amritpal; Ahlawat, Arvind Kumar; Singh, Anju Mahendru; Bajaj, Ritika Journal: Journal of food science Issue: Volume 85:Issue 1(2020) Page Start: 65 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗