Concepedia

Rashim Setia

RS

5

Publications

493

Citations

5

H-Index

2017

Active since

Affiliations

University of Saskatchewan(Current)

Canadian International Grains Institute

Rashim Setia is an author at University of Saskatchewan specializing in food chemistry, food technology, and engineering.

Top concepts

Food ChemistryHealthEngineeringFood TechnologyBotanyNutritionFood QualitySeed StorageBiotechnologyGrain Science

Publications per year

2017–2020

5

Publications

5

Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches

Liying Li, Tommy Z. Yuan, Rashim Setia et al. · Food Chemistry · 2018 · 189 citations

Food Chemistry, Agricultural Chemistry, Commercial Starches +5

Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours

Rashim Setia, Zhixin Dai, Michael T. Nickerson et al. · Food Research International · 2019 · 181 citations

Food Chemistry, Short-term Germination, Botany +6

Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes

Yikai Ren, Rashim Setia, Thomas D. Warkentin et al. · Food Chemistry · 2020 · 88 citations

Food Chemistry, Different Particle Sizes, Starch Digestibility +4

Properties and bread‐baking performance of wheat flour composited with germinated pulse flours

Rashim Setia, Zhixin Dai, Michael T. Nickerson et al. · Cereal Chemistry · 2020 · 22 citations

Food Chemistry, Nutrition, Engineering +15

Extruded corn soy blends: physicochemical and molecular characterization

Qingbin Guo, Michael Joseph, Rashim Setia et al. · Journal of Cereal Science · 2017 · 13 citations

Materials Science, Food Chemistry, Biomanufacturing +7

Rows per page

1–5 of 5