Kanchan Suri

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

Kanchan Suri, Balwinder Singh, Amritpal Kaur et al. · Food Chemistry · 2020 · 215 citations

Food Chemistry, Fatty Acid Composition, Chemical Composition +6

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

Kanchan Suri, Balwinder Singh, Amritpal Kaur et al. · Food Chemistry · 2019 · 144 citations

Food Chemistry, Dry Air, Food Analysis +3

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

Kanchan Suri, Balwinder Singh, Amritpal Kaur et al. · Journal of Food Science and Technology · 2019 · 117 citations · Full text

Food Chemistry, Food Analysis, Extraction Methods +5

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

Kanchan Suri, Balwinder Singh, Amritpal Kaur · Food Chemistry · 2021 · 81 citations

Food Chemistry, Nigella Seed, Food Analysis +4

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

Kanchan Suri, Balwinder Singh, Amritpal Kaur et al. · Journal of Food Science and Technology · 2021 · 36 citations · Full text

Food Chemistry, Dry Air, Food Analysis +4