Sangeeta C. Sindhu - Concepedia

Author

Sangeeta C. Sindhu

Chaudhary Charan Singh Haryana Agricultural University ORCID

Also Known As

S Sindhu, S.C. Sindhu, Sangeeta C Sindhu, Sangeeta C. Sindhu, Sangeeta Chahal Sindhu, Sindhu S, Sindhu, S., Sindhu, Sangeeta C

Publications

316

Citations

H-Index

Concepts

All Affiliations

Chaudhary Charan Singh Haryana Agricultural University

About

Sangeeta C. Sindhu is an author at Chaudhary Charan Singh Haryana Agricultural University specializing in nutrition, microbiology, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	54
2	Medicine	3	3	135
3	Public Health	3	3	57
4	Engineering	1	1	13
5	Chemical Engineering	1	1	13

Sangeeta C. Sindhu

Publications

229

Citations

H-Index

Page 1

	Year	Citations
Probiotic Fermentation of Indigenous Food Mixture: Effect on Antinutrients and Digestibility of Starch and Protein Sangeeta C. Sindhu, Neelam Khetarpaul Journal of Food Composition and Analysis NutritionProbioticFood FermentationIndigenous Food MixtureAgricultural Economics	2001	80
Effect of feeding probiotic fermented indigenous food mixture on serum cholesterol levels in mice Sangeeta C. Sindhu, Neelam Khetarpaul Nutrition Research NutritionProbioticSerum Cholesterol LevelsLipid NutritionProbiotics	2003	39
Effect of Probiotic Fermentation on Antinutrients and <i>In Vitro</i> Protein and Starch Digestibilities of Indigenously Developed RWGT Food Mixture Sangeeta C. Sindhu, Neelam Khetarpaul Nutrition and Health NutritionProbiotic FermentationGreen Gram PasteProbioticsFood Chemistry	2002	28
Enhanced production of cordycepin in Ophiocordyceps sinensis using growth supplements under submerged conditions Vikas Kaushik, Amanvir Singh, Aditi Arya, Biotechnology Reports	2020	26
Fermentation with one step single and sequential cultures of yeast and lactobacilli: Effect on antinutrients and digestibilities (in vitro) of starch and protein in an indigenously developed food mixture Sangeeta C. Sindhu, Neelam Khetarpaul Plant Foods for Human Nutrition NutritionProbioticSequential CulturesFood FermentationIn Vitro Fermentation	2003	16
Shelf Life Evaluation of Biscuits and Cookies Incorporating Germinated Pumpkin Seed Flour Neeta Kumari, Sangeeta C. Sindhu, Varsha Rani, International Journal of Current Microbiology and Applied Sciences	2021	14
Development, acceptability and nutritional evaluation of an indigenous food blend fermented with probiotic organisms Sangeeta C. Sindhu, Neelam Khetarpaul Nutrition & Food Science NutritionProbiotic OrganismsProbioticsIndigenous Food BlendNutritional Evaluation	2005	13
Spray-dried lassi powder: Process optimisation using RSM and physicochemical properties during storage at room and refrigerated temperature Kritika Rawat, Anju Kumari, Rakesh Kumar, International Dairy Journal Food ChemistryChemical EngineeringBiomanufacturingProcess OptimisationHealth Sciences	2022	13

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