Balwinder Singh

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 · 225 citations

Agriculture, Food Science, Nutritional Sciences +12

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 · 149 citations

Agriculture, Biochemistry, Food Science +16

Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour

Seerat Bhinder, Supriya Kumari, Balwinder Singh et al. · Food Chemistry · 2021 · 142 citations

Agriculture, Food Science, Nutritional Sciences +14

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 · 122 citations · Full text

Agriculture, Food Science, Food Analysis +12

Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties

Seerat Bhinder, Balwinder Singh, Amritpal Kaur et al. · Food Chemistry · 2019 · 110 citations

Agriculture, Agronomy, Food Science +13