V. Singh

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Phenolic compounds and antioxidant activities in dehusked and polished pigmented rice varieties

Vasudev Singh, F. Khanum, Chandrasekhar Yadavalli, 2019, Oryza-An International Journal on Rice.

Antioxidative free and bound phenolic constituents in pericarp, germ and endosperm of Indian dent (Zea mays var. indentata) and flint (Zea mays var. indurata) maize

Vasudev Singh, A. Das, V. Singh, 2015 .

Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypes.

Vasudev Singh, A. Das, V. Singh, 2016, Food chemistry.

Influence of milling on the nutritional composition of bran from different rice varieties

Vasudev Singh, R. Subramanian, C. Kalpanadevi, 2018, Journal of Food Science and Technology.

Nutrients, Nutraceuticals and Bioactive Properties of Multi-Whole Grain Mix for Drink and Porridge

A. Jayadeep, V. Singh, Hameeda Banu, 2012 .

Peroxidase activity, chlorophylls and antioxidant profile of two leaf vegetables (Solanum nigrum L. and Amaranthus cruentus L.) under six pretreatment methods before cooking

Vasudev Singh, O. Adebooye, R. Vijayalakshmi, 2008 .

Properties of Starches Modified by Different Acids

V. Singh, S.Z. Ali, 2008 .

EFFECT OF COOKING ON THE PROFILE OF PHENOLICS, TANNINS, PHYTATE, AMINO ACID, FATTY ACID AND MINERAL NUTRIENTS OF WHOLE‐GRAIN AND DECORTICATED VEGETABLE COWPEA (VIGNA UNGUICULATA L. WALP)

O. Adebooye, V. Singh, 2007 .

A comparative study on starch digestibility, glycemic index and resistant starch of pigmented (‘Njavara’ and ‘Jyothi’) and a non-pigmented (‘IR 64’) rice varieties

Vasudev Singh, K. Naidu, G. Deepa, 2010, Journal of food science and technology.

Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

V. Pratape, V. Sashikala, V. Singh, 2012 .

Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals

N. Malleshi, N. Vijayalakshmi, A. Senthil, 2014, Journal of Food Science and Technology.

Diversity in phytochemical composition and antioxidant capacity of dent, Flint, and specialty corns.

A. Das, V. Singh, Y. N. Sreerama, 2014 .

Beneficial influence of phosphorylated parboiled dehusked redrice (Oryza sativa L.) in streptozotocin-induced diabetic rats

Vasudev Singh, K. Srinivasan, A. Jayadeep, 2016 .

Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp)

O. Adebooye, V. Singh, 2008 .

Status of dietary fiber contents in pigmented and non-pigmented rice varieties before and after parboiling

Vasudev Singh, Y. L. Savitha, V. Singh, 2011 .

COOKING BEHAVIOR OF RICE AND BLACK GRAM IN THE PREPARATION OF IDLI, A TRADITIONAL FERMENTED PRODUCT OF INDIAN ORIGIN, BY VISCOGRAPHY

B. Koh, V. Singh, 2009 .

Shelf stable multigrain halwa mixes: preparation of halwa, their textural and sensory studies

A. R. Indiramma, M. Prakash, Hameedabanu N Itagi, 2013, Journal of Food Science and Technology.

Nutrient composition and physicochemical properties of Indian medicinal rice - Njavara

Vasudev Singh, K. Naidu, G. Deepa, 2008 .

Effect of processing paddy on digestibility of rice starch by in vitro studies

S. Z. Ali, V. Singh, M. Chitra, 2010, Journal of food science and technology.

Optimisation of Dump Slope Geometry Vis-à-vis Flyash Utilisation Using Numerical Simulation

T. N. Singh, S. P. Pradhan, Vikram Vishal, 2014 .

X-ray analysis of different starch granules

S. Z. Ali, R. Somashekar, H. Somashekarappa, 1995 .

Production of okara and soy protein concentrates using membrane technology.

K. Vishwanathan, K. Govindaraju, R. Subramanian, 2011, Journal of food science.

Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique.

Himjyoti Dutta, C. Mahanta, Dr. Bhumika Das, 2016, Food chemistry.

Changes in the properties of rice varieties with different amylose content on dry heat parboiling

Himjyoti Dutta, C. Mahanta, V. Singh, 2015 .

Influence of Soaking on Crushing Strength of Raw and Parboiled Rice

R. Subramanian, P. Jagtap, V. Singh, 2008 .

Energy conservation in domestic rice cooking

Rangaswamy Subramanian, Tribeni Das, A. Chakkaravarthi, 2006 .

Mechanical and Barrier Properties of Hydroxy Propyl Methyl Cellulose Edible Polymer Films with Plasticizer Combinations

Vasudev Singh, Mahadevaiah, L. R. Shivakumara, 2017 .

Hydrothermal and biotechnological treatments on nutraceutical content and antioxidant activity of rice bran

M. Guha, A. Jayadeep, P. Pradeep, 2014 .

Physicochemical and genetic analysis of an endemic rice variety, Njavara (Oryza sativa L.), in comparison to two popular South Indian cultivars, Jyothi (PTB 39) and IR 64.

H. Shashidhar, K. Naidu, G. Deepa, 2009, Journal of agricultural and food chemistry.

Slake durability study of shaly rock and its predictions

T. Singh, A. Verma, Vasudev Singh, 2005 .

13C CP/MAS NMR spectroscopy of native and acid modified starches.

S. Z. Ali, S. Divakar, V. Singh, 1993 .

Grinding characteristics and batter quality of rice in different wet grinding systems

Pankaj Sharma, R. Subramanian, V. Singh, 2008 .

Scope of colloid mill for industrial wet grinding for batter preparation of some Indian snack foods

S. Z. Ali, B. Manohar, R. Subramanian, 2005 .

Wet grinding characteristics of soybean for soymilk extraction.

K. Vishwanathan, R. Subramanian, V. Singh, 2011 .

Comparative acid modification of various starches.

S. Z. Ali, V. Singh, Vasudev Singh, 1987 .

Impact of physicochemical properties on duration and head rice yield during abrasive and friction milling of rice

Vasudev Singh, R. Subramanian, C. Kalpanadevi, 2019, Journal of Food Science and Technology.

Influence of particle size on protein extractability from soybean and okara

K. Vishwanathan, R. Subramanian, V. Singh, 2011 .

Studies on the Selection of Plastic Woven Sacks for Storage of Food CommoditiesStudies on the Selection of Plastic Woven Sacks for Storage of Food Commodities

G. Uma, K. Ramaswamy, N. Gunasekaran, 2009 .

Microcrystalline parameters in native and acid-modified starches

S. Z. Ali, R. Somashekar, H. Somashekarappa, 1999 .

Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant's bioaccessibility studies.

Vasudev Singh, F. Khanum, R. Jayaraman, 2019, Journal of food biochemistry.

Energy consumption in microwave cooking of rice and its comparison with other domestic appliances

Rangaswamy Subramanian, A. Chakkaravarthi, R. Subramanian, 2007 .

Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes

Hameedabanu N Itagi, V. Singh, 2012, Journal of Food Science and Technology.

Effect of Physical Processing of Commercial De-oiled Rice Bran on Particle Size Distribution, and Content of Chemical and Bio-functional Components

S. Z. Ali, A. Jayadeep, Vasudeva Singh, 2009 .

Food Fortification to Combat Iron Deficiency Anaemia

S. Pandey, V. Singh, Vasudev Singh, 2013 .

Determination of in-situ stress and rock strength using borehole acoustic data

C. Sayers, J. Adachi, Z. Nagy, 2009 .

Drilling and 4D seismic calibrated geomechanical model: Enabling extended-reach drilling well design in complex subsalt GOM play

G. Akinniranye, S. Chakraborty, C. Walker, 2016 .

Construction of a Mechanical Earth Model and Wellbore Stability Analysis for a CO2 Injection Well

T. Bérard, Donald W. Lee, V. Singh, 2009 .

Nature of Crystallinity in Native and Acid Modified Starches

R. Somashekar, P. S. Mukherjee, V. Singh, 2006 .