Kaur A - Search Results

1

Bioactive compounds in banana and their associated health benefits - A review.

Singh B, Singh JP, Kaur A, Singh N. Singh B, et al. Among authors: kaur a. Food Chem. 2016 Sep 1;206:1-11. doi: 10.1016/j.foodchem.2016.03.033. Epub 2016 Mar 11. Food Chem. 2016. PMID: 27041291 Review.

2

Purification of Colocasia esculenta lectin and determination of its anti-insect potential towards Bactrocera cucurbitae.

Thakur K, Kaur M, Kaur S, Kaur A, Kamboj SS, Singh J. Thakur K, et al. Among authors: kaur a, kaur s, kaur m. J Environ Biol. 2013 Jan;34(1):31-6. J Environ Biol. 2013. PMID: 24006804

3

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: kaur s. 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

4

Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removal.

Shevkani K, Singh N, Kaur A, Rana JC. Shevkani K, et al. Among authors: kaur a. J Food Sci. 2014 Jul;79(7):C1271-7. doi: 10.1111/1750-3841.12493. Epub 2014 Jun 3. J Food Sci. 2014. PMID: 24893988

5

Successive Reduction Dry Milling of Normal and Waxy Corn: Grain, Grit, and Flour Properties.

Thakur S, Kaur A, Singh N, Virdi AS. Thakur S, et al. Among authors: kaur a. J Food Sci. 2015 Jun;80(6):C1144-55. doi: 10.1111/1750-3841.12895. Epub 2015 May 5. J Food Sci. 2015. PMID: 25943010

6

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: kaur s, kaur d. 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

7

Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudates.

Kaur A, Kaur S, Singh M, Singh N, Shevkani K, Singh B. Kaur A, et al. Among authors: kaur s. J Food Sci Technol. 2015 Jul;52(7):4276-85. doi: 10.1007/s13197-014-1524-2. Epub 2014 Sep 9. J Food Sci Technol. 2015. PMID: 26139892 Free PMC article.

8

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: kaur a, kaur s. 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

9

Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches.

Kaur A, Shevkani K, Singh N, Sharma P, Kaur S. Kaur A, et al. Among authors: kaur s. J Food Sci Technol. 2015 Dec;52(12):8113-21. doi: 10.1007/s13197-015-1954-5. Epub 2015 Jul 31. J Food Sci Technol. 2015. PMID: 26604384 Free PMC article.

10

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: kaur a. 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

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