| Morphological, thermal and rheological properties of starches from different botanical sources N Singh, J Singh, L Kaur, NS Sodhi, BS Gill Food chemistry 81 (2), 219-231, 2003 | 2256 | 2003 |
| Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars N Singh, L Kaur, NS Sodhi, KS Sekhon Food chemistry 89 (2), 253-259, 2005 | 411 | 2005 |
| Morphological, thermal and rheological properties of starches separated from rice cultivars grown in India NS Sodhi, N Singh Food chemistry 80 (1), 99-108, 2003 | 326 | 2003 |
| Some properties of potatoes and their starches II. Morphological, thermal and rheological properties of starches L Kaur, N Singh, NS Sodhi Food chemistry 79 (2), 183-192, 2002 | 292 | 2002 |
| Characteristics of acetylated starches prepared using starches separated from different rice cultivars NS Sodhi, N Singh Journal of Food Engineering 70 (1), 117-127, 2005 | 271 | 2005 |
| Physico-chemical, morphological, thermal, cooking and textural properties of chalky and translucent rice kernels N Singh, NS Sodhi, M Kaur, SK Saxena Food chemistry 82 (3), 433-439, 2003 | 196 | 2003 |
| Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars M Kaur, N Singh, NS Sodhi Journal of Food Engineering 69 (4), 511-517, 2005 | 180 | 2005 |
| Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat HS Gujral, A Kaur, N Singh, NS Sodhi Journal of Food Engineering 53 (4), 377-385, 2002 | 174 | 2002 |
| Some properties of potatoes and their starches I. Cooking, textural and rheological properties of potatoes L Kaur, N Singh, NS Sodhi, HS Gujral Food chemistry 79 (2), 177-181, 2002 | 146 | 2002 |
| Morphological, thermal, rheological and noodle‐making properties of potato and corn starch N Singh, J Singh, N Singh Sodhi Journal of the Science of Food and Agriculture 82 (12), 1376-1383, 2002 | 114 | 2002 |
| Structure and functional properties of acid thinned sorghum starch H Singh, NS Sodhi, N Singh International Journal of Food Properties 12 (4), 713-725, 2009 | 111 | 2009 |
| Changes in physico‐chemical, thermal, cooking and textural properties of rice during aging NS SODHI, N SINGH, M ARORA, J SINGH Journal of Food Processing and Preservation 27 (5), 387-400, 2003 | 104 | 2003 |
| Properties of starches separated from potatoes stored under different conditions A Kaur, N Singh, R Ezekiel, NS Sodhi Food Chemistry 114 (4), 1396-1404, 2009 | 96 | 2009 |
| Characterisation of starches separated from sorghum cultivars grown in India H Singh, NS Sodhi, N Singh Food chemistry 119 (1), 95-100, 2010 | 90 | 2010 |
| Diversity in properties of seed and flour of kidney bean germplasm S Kaur, N Singh, NS Sodhi, JC Rana Food chemistry 117 (2), 282-289, 2009 | 75 | 2009 |
| Structure and functional properties of acetylated sorghum starch H Singh, NS Sodhi, N Singh International Journal of Food Properties 15 (2), 312-325, 2012 | 62 | 2012 |
| Effect of degree of milling (Dom) on overall quality of rice—A review S Puri, B Dhillon, NS Sodhi International Journal of Advanced Biotechnology and Research 5 (3), 474-489, 2014 | 59 | 2014 |
| Effect of milling variables on the degree of milling of unparboiled and parboiled rice HS Gujral, J Singh, NS Sodhi, N Singh International Journal of Food Properties 5 (1), 193-204, 2002 | 45 | 2002 |
| Physicochemical, cooking and textural characteristics of some Indian black gram (Phaseolus mungo L) varieties N Singh, M Kaur, KS Sandhu, NS Sodhi Journal of the Science of Food and Agriculture 84 (9), 977-982, 2004 | 42 | 2004 |
| Back extrusion properties of wheat porridge (Dalia) HS Gujral, NS Sodhi Journal of food engineering 52 (1), 53-56, 2002 | 35 | 2002 |
