D. Singh

发表

Shelf Life Enhancement of Butter, Ice-Cream, and Mayonnaise by Addition of Lycopene

Ali Abas Wani, D. Kaur, D. S. Sogi, 2011 .

Production, purification and immobilisation of inulinase from Kluyveromyces fragilis

A. Gupta, N. Kaur, D. Singh, 1994 .

Inulin is a better inducer of acid invertase than sucrose

A. Gupta, N. Kaur, D. Singh, 1994 .

Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine.

K. Grice, M. Downey, A. Zerihun, 2012, Food chemistry.

A GC-MS based analytical method for detection of smoke taint associated phenols in 1 smoke affected wines . 2 3

M. Downey, A. Zerihun, D. Singh, 2015 .

Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine

M. Parker, M. Herderich, M. Downey, 2011 .

Chemical Removal of Cordon Bunches in Dried Grape Production

M. Downey, D. Singh, E. Hancock, 2016 .

A GC-MS Based Analytical Method for Detection of Smoke Taint Associated Phenols in Smoke Affected Wines

M. Downey, A. Zerihun, D. Singh, 2012 .

Guaiacol and 4‐methylguaiacol accumulate in wines made from smoke‐affected fruit because of hydrolysis of their conjugates

M. Downey, N. Dokoozlian, D. Singh, 2011 .