Jatinder Pal Singh

In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols

Jatinder Pal Singh, Amritpal Kaur, Narpinder Singh et al. · LWT · 2015 · 193 citations

Food Chemistry, Vitro Antioxidant, Polyphenolics +8

Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables

Jatinder Pal Singh, Amritpal Kaur, Khetan Shevkani et al. · Journal of Food Science and Technology · 2016 · 157 citations · Full text

Food Chemistry, Nutrition, Food Bioactive Compound +7

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

Jatinder Pal Singh, Amritpal Kaur, Narpinder Singh · Journal of Food Science and Technology · 2015 · 136 citations · Full text

Food Chemistry, Agricultural Economics, Food Engineering +3

Influence of jambolan (<i><scp>S</scp>yzygium cumini</i>) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins

Jatinder Pal Singh, Amritpal Kaur, Khetan Shevkani et al. · International Journal of Food Science & Technology · 2015 · 123 citations

Food Chemistry, Nutrition, Jambolan Fruit Pulp +14

Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (<i>Beta vulgaris</i>) at different extrusion temperatures

Jatinder Pal Singh, Amritpal Kaur, Khetan Shevkani et al. · International Journal of Food Science & Technology · 2016 · 65 citations

Food Chemistry, Different Extrusion Temperatures, Agricultural Chemistry +15