Singh AM - Search Results

1

Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars.

Kaur A, Singh N, Kaur S, Ahlawat AK, Singh AM. Kaur A, et al. Among authors: singh n, singh am. Food Chem. 2014 Sep 1;158:48-55. doi: 10.1016/j.foodchem.2014.02.096. Epub 2014 Mar 15. Food Chem. 2014. PMID: 24731313

2

Cloning and nucleotide sequence of a novel cry gene from Bacillus thuringiensis.

Stobdan T, Kaur S, Singh A. Stobdan T, et al. Biotechnol Lett. 2004 Jul;26(14):1153-6. doi: 10.1023/B:BILE.0000035488.85309.df. Biotechnol Lett. 2004. PMID: 15266122

3

Diversity in amylopectin structure, thermal and pasting properties of starches from wheat varieties/lines.

Singh N, Singh S, Isono N, Noda T, Singh AM. Singh N, et al. Among authors: singh am, singh s. Int J Biol Macromol. 2009 Oct 1;45(3):298-304. doi: 10.1016/j.ijbiomac.2009.06.005. Epub 2009 Jun 21. Int J Biol Macromol. 2009. PMID: 19549541

4

Relationship of various flour properties with noodle making characteristics among durum wheat varieties.

Kaur A, Singh N, Kaur S, Katyal M, Virdi AS, Kaur D, Ahlawat AK, Singh AM. Kaur A, et al. Among authors: singh n, singh am. Food Chem. 2015 Dec 1;188:517-26. doi: 10.1016/j.foodchem.2015.05.009. Epub 2015 May 5. Food Chem. 2015. PMID: 26041226

5

Diversity in quality traits amongst Indian wheat varieties I: flour and protein characteristics.

Katyal M, Virdi AS, Kaur A, Singh N, Kaur S, Ahlawat AK, Singh AM. Katyal M, et al. Among authors: singh n, singh am. Food Chem. 2016 Mar 1;194:337-44. doi: 10.1016/j.foodchem.2015.07.125. Epub 2015 Aug 6. Food Chem. 2016. PMID: 26471563

6

Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties.

Singh N, Kaur A, Katyal M, Bhinder S, Ahlawat AK, Singh AM. Singh N, et al. Among authors: singh am. Food Chem. 2016 Apr 15;197(Pt A):316-24. doi: 10.1016/j.foodchem.2015.10.035. Epub 2015 Oct 22. Food Chem. 2016. PMID: 26616955

7

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality.

Kaur A, Shevkani K, Katyal M, Singh N, Ahlawat AK, Singh AM. Kaur A, et al. Among authors: singh n, singh am. J Food Sci Technol. 2016 Apr;53(4):2127-38. doi: 10.1007/s13197-016-2202-3. Epub 2016 Apr 25. J Food Sci Technol. 2016. PMID: 27413243 Free PMC article.

8

Molecular mapping of the grain iron and zinc concentration, protein content and thousand kernel weight in wheat (Triticum aestivum L.).

Krishnappa G, Singh AM, Chaudhary S, Ahlawat AK, Singh SK, Shukla RB, Jaiswal JP, Singh GP, Solanki IS. Krishnappa G, et al. Among authors: singh gp, singh am, singh sk. PLoS One. 2017 Apr 6;12(4):e0174972. doi: 10.1371/journal.pone.0174972. eCollection 2017. PLoS One. 2017. PMID: 28384292 Free PMC article.

9

Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties.

Katyal M, Singh N, Virdi AS, Kaur A, Chopra N, Ahlawat AK, Singh AM. Katyal M, et al. Among authors: singh n, singh am. Food Res Int. 2017 Oct;100(Pt 2):306-317. doi: 10.1016/j.foodres.2017.08.050. Epub 2017 Aug 24. Food Res Int. 2017. PMID: 28888455

10

Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties.

Katyal M, Virdi AS, Singh N, Chopra N, Kaur A, Ahlawat AK, Singh AM. Katyal M, et al. Among authors: singh n, singh am. J Food Sci Technol. 2018 Nov;55(11):4661-4674. doi: 10.1007/s13197-018-3433-2. Epub 2018 Sep 25. J Food Sci Technol. 2018. PMID: 30333663 Free PMC article.

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