All Stories

  1. Development and characterization of physical stability, glycemic index, flow behaviors, and antioxidant activity of finger millet‐based beverage

    Article • Journal of Food Science, March 2024, Wiley

    Dr Rakhi Singh

  2. Effect of pulsed electric field parameters on the alkaline extraction of valuable compounds from perilla seed meal and optimization by central composite design approach

    Article • Applied Food Research, December 2022, Elsevier

    Dr Rakhi Singh

  3. Effect of Steaming as Postprocessing Method on Rice Flour and Jaggery 3D Printed Construct

    Article • Journal of Food Quality, September 2022, Hindawi Publishing Corporation

    Dr Rakhi Singh

  4. Enzymatic Extraction of Sapodilla (Manilkara achras L.) Juice: Process Optimization and Characterization

    Article • Journal of Food Quality, May 2022, Hindawi Publishing Corporation

    Dr Rakhi Singh

  5. Optimization of Enzymatic Hydrolysis Parameters for Sapodilla fruit ( Manikara achras L.) Juice Extraction

    Article • Journal of Food Processing and Preservation, January 2022, Wiley

    Dr Rakhi Singh

  6. Effect of Moringa oleífera pod addition on the digestibility, cooking quality and structural attributes of functional pasta

    Article • Journal of Food Processing and Preservation, November 2021, Wiley

    Dr Rakhi Singh

  7. Comparative analysis of ohmic and conventional heat‐treated carrot juice

    Article • Journal of Food Processing and Preservation, June 2021, Wiley

    Dr Rakhi Singh

  8. Evaluation of structural, chemical and digestibility properties of multigrain pasta

    Article • Journal of Food Science and Technology, July 2020, Springer Science + Business Media

    Dr Rakhi Singh

  9. Storage stability and shelf life prediction of multigrain pasta under different packaging material and storage conditions

    Article • Journal of Food Processing and Preservation, May 2020, Wiley

    Dr Rakhi Singh

  10. Multigrain noodles: nutritional fitness and cost effectiveness for Indian Mid-Day Meal

    Article • Food Security, January 2020, Springer Science + Business Media

    Dr Rakhi Singh

  11. Structural and quality evaluation of soy enriched functional noodles

    Article • Food Bioscience, December 2019, Elsevier

    Dr Rakhi Singh

  12. Effect of microwave processing on physicothermal properties, antioxidant potential, in vitro protein digestibility and microstructure of durum wheat semolina

    Article • Journal of Food Measurement & Characterization, November 2019, Springer Science + Business Media

    Dr Rakhi Singh

  13. Preparation and characterization of chitosan - pullulan blended edible films enrich with pomegranate peel extract

    Article • Reactive and Functional Polymers, November 2019, Elsevier

    Dr Rakhi Singh

  14. Evaluation of physicochemical, antioxidant, and sensory characteristics of khoa prepared from blends of soy and standardized milk

    Article • Journal of Food Processing and Preservation, October 2019, Wiley

    Dr Rakhi Singh

  15. Antioxidant properties and sensory attributes of blends prepared from standardized milk and soy milk

    Article • Nutrition & Food Science, October 2019, Emerald

    Dr Rakhi Singh

  16. Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta

    Article • Journal of Food Processing and Preservation, October 2019, Wiley

    Dr Rakhi Singh

  17. Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta

    Article • Journal of Food Processing and Preservation, July 2019, Wiley

    Dr Rakhi Singh

  18. Optimization and evaluation of multigrain gluten-enriched instant noodles

    Article • Applied Biological Chemistry, July 2018, Springer Science + Business Media

    Dr Rakhi Singh

  19. Pearl millet processing: a review

    Article • Nutrition & Food Science, February 2018, Emerald

    Dr Rakhi Singh

  20. Studies on Physico-chemical and Organoleptic Properties of Soymilk Blended Dahi (Curd) with Toned Milk (Cattle Milk)

    Article • Current Nutrition & Food Science, January 2018, Bentham Science Publishers

    Mr. Nishant Kumar, Dr Rakhi Singh

  21. Optimization of a process for high fibre and high protein biscuit

    Article • Journal of Food Science and Technology, August 2013, Springer Science + Business Media

    Dr Rakhi Singh

  22. Sensory and textural properties of chhana kheer made with three artificial sweeteners

    Article • International Journal of Dairy Technology, September 2012, Wiley

    Dr Rakhi Singh

  23. Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology

    Article • Journal of Food Science and Technology, August 2012, Springer Science + Business Media

    Dr Rakhi Singh

  24. Physico-chemical and sensory changes during the storage of lal peda

    Article • Journal of Food Science and Technology, January 2012, Springer Science + Business Media

    Dr Rakhi Singh