K. Suri

Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils

Narpinder Singh, A. Kaur, Balwinder Singh, 2019, Journal of Food Science and Technology.

Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil.

Narpinder Singh, A. Kaur, Balwinder Singh, 2020, Food chemistry.

Enzymatic Browning of Fruit and Vegetables: A Review

Narpinder Singh, A. Kaur, Balwinder Singh, 2018 .

Developmental study on metallic thorium and uranium-thorium alloy

Raj Kumar, K. Suri, 2011 .

Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil.

Narpinder Singh, A. Kaur, Balwinder Singh, 2019, Food chemistry.

Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil

Narpinder Singh, A. Kaur, Balwinder Singh, 2021, Journal of Food Science and Technology.

Physicochemical characteristics, oxidative stability, pigments, fatty acid profile and antioxidant properties of co-pressed oil from blends of peanuts, flaxseed and black cumin seeds

A. Kaur, M. Yadav, K. Suri, 2023, Food Chemistry Advances.

Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil.

A. Kaur, Balwinder Singh, K. Suri, 2021, Food chemistry.