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Narpinder Singh

1997–2025 年に発表

176
論文数
22,392
被引用数
88
h 指数
161
i10 指数

被引用数

Narpinder Singh の年別被引用数1974 年: 被引用 1 件1977 年: 被引用 1 件1983 年: 被引用 3 件1993 年: 被引用 1 件2000 年: 被引用 1 件2001 年: 被引用 2 件2002 年: 被引用 12 件2003 年: 被引用 36 件2004 年: 被引用 28 件2005 年: 被引用 52 件2006 年: 被引用 47 件2007 年: 被引用 64 件2008 年: 被引用 63 件2009 年: 被引用 86 件2010 年: 被引用 75 件2011 年: 被引用 91 件2012 年: 被引用 95 件2013 年: 被引用 121 件2014 年: 被引用 142 件2015 年: 被引用 157 件2016 年: 被引用 166 件2017 年: 被引用 175 件2018 年: 被引用 173 件2019 年: 被引用 746 件2020 年: 被引用 822 件2021 年: 被引用 955 件2022 年: 被引用 883 件2023 年: 被引用 630 件2024 年: 被引用 1,192 件2025 年: 被引用 505 件2026 年: 被引用 12 件1975〜1976 年は被引用が無いため表示していません1978〜1982 年は被引用が無いため表示していません1984〜1992 年は被引用が無いため表示していません1994〜1999 年は被引用が無いため表示していません

引用元

国・地域

この著者を引用した国・地域の世界地図中国: 引用元論文 1,665 件、この内訳の 21.9%インド: 引用元論文 928 件、この内訳の 12.2%アメリカ合衆国: 引用元論文 498 件、この内訳の 6.5%ブラジル: 引用元論文 287 件、この内訳の 3.8%カナダ: 引用元論文 252 件、この内訳の 3.3%スペイン: 引用元論文 227 件、この内訳の 3%イタリア: 引用元論文 213 件、この内訳の 2.8%オーストラリア: 引用元論文 199 件、この内訳の 2.6%イラン: 引用元論文 177 件、この内訳の 2.3%トルコ: 引用元論文 163 件、この内訳の 2.1%イギリス: 引用元論文 132 件、この内訳の 1.7%韓国: 引用元論文 128 件、この内訳の 1.7%
0%21.9%その他 36.1%

機関

分野

  • Nursing49.6%
  • Agricultural and Biological Sciences24.4%
  • Medicine12%
  • Biochemistry, Genetics and Molecular Biology6.6%
  • Materials Science2.2%
  • Chemistry1.3%
  • その他3.9%

トピック

  • Food composition and properties20.6%
  • Polysaccharides Composition and Applications7.7%
  • Proteins in Food Systems7.1%
  • Microbial Metabolites in Food Biotechnology7%
  • Phytochemicals and Antioxidant Activities4.3%
  • Phytase and its Applications3.7%
  • その他49.6%

共著者

全論文

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  1. Phenolic composition, antioxidant potential and health benefits of citrus peel

    著者: Balwinder Singh, Jatinder Pal Singh, Amritpal Kaur, Narpinder Singh - Food Research International 2020 被引用: 672

  2. Morphological, thermal and rheological properties of starches from different botanical sources

    著者: Narpinder Singh, Jaspreet Singh, Lovedeep Kaur, Navdeep Singh Sodhi, Balmeet Singh Gill - Food Chemistry 2003 被引用: 1,880

  3. Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

    著者: Khetan Shevkani, Narpinder Singh, Amritpal Kaur, Jai Chand Rana - Food Hydrocolloids 2014 被引用: 717

  4. Pulse proteins: secondary structure, functionality and applications

    著者: Khetan Shevkani, Narpinder Singh, Ying Chen, Amritpal Kaur, Long Yu - Journal of Food Science and Technology 2019 被引用: 328

  5. Phenolic compounds as beneficial phytochemicals in pomegranate ( Punica granatum L.) peel: A review

    著者: Balwinder Singh, Jatinder Pal Singh, Amritpal Kaur, Narpinder Singh - Food Chemistry 2018 被引用: 497

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

    著者: Kanchan Suri, Balwinder Singh, Amritpal Kaur, Madhav P. Yadav, Narpinder Singh - Food Chemistry 2020 被引用: 225

  7. Atmospheric pressure cold plasma (ACP) treatment of wheat flour

    著者: N.N. Misra, Seeratpreet Kaur, Brijesh K. Tiwari, Amritpal Kaur, Narpinder Singh, Patrick J. Cullen - Food Hydrocolloids 2014 被引用: 310

  8. Artificial intelligence for cardiovascular disease risk assessment in personalised framework: a scoping review

    著者: Manasvi Singh, Ashish Kumar, Narendra N. Khanna, John R. Laird, Andrew Nicolaides, Gavino Faa, Amer M. Johri, Laura E. Mantella, José Fernandes e Fernandes, Jagjit S. Teji, Narpinder Singh, Mostafa M. Fouda, Rajesh Singh, Aditya Sharma, George D. Kitas, Vijay Rathore, Inderpal Singh, Kalyan Tadepalli, Mustafa Al-Maini, Esma R. Isenovic, Seemant Chaturvedi, Deepak Garg, Kosmas I. Paraskevas, Dimitri P. Mikhailidis, Vijay Viswanathan, Manudeep K. Kalra, Zoltán Ruzsa, Luca Saba, Andrew F. Laine, Deepak L. Bhatt, Jasjit S. Suri - EClinicalMedicine 2024 被引用: 141

  9. Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars

    著者: Maninder Kaur, Narpinder Singh - Food Chemistry 2004 被引用: 466

  10. Saponins in pulses and their health promoting activities: A review

    著者: Balwinder Singh, Jatinder Pal Singh, Narpinder Singh, Amritpal Kaur - Food Chemistry 2017 被引用: 273

  11. Phenolic composition and antioxidant potential of grain legume seeds: A review

    著者: Balwinder Singh, Jatinder Pal Singh, Amritpal Kaur, Narpinder Singh - Food Research International 2017 被引用: 471

  12. Wheat starch production, structure, functionality and applications—a review

    著者: Khetan Shevkani, Narpinder Singh, Ritika Bajaj, Amritpal Kaur - International Journal of Food Science & Technology 2016 被引用: 335

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

    著者: Seerat Bhinder, Supriya Kumari, Balwinder Singh, Amritpal Kaur, Narpinder Singh - Food Chemistry 2021 被引用: 142

  14. Pulses: an overview

    著者: Narpinder Singh - Journal of Food Science and Technology 2017 被引用: 284

  15. Relationship of Granule Size Distribution and Amylopectin Structure with Pasting, Thermal, and Retrogradation Properties in Wheat Starch

    著者: Sandeep Singh, Narpinder Singh, Naoto Isono, Takahiro Noda - Journal of Agricultural and Food Chemistry 2009 被引用: 318

  16. Enzymatic Browning of Fruit and Vegetables: A Review

    著者: Balwinder Singh, Kanchan Suri, Khetan Shevkani, Amritpal Kaur, Amarbir Kaur, Narpinder Singh - Enzymes in Food Technology 2018 被引用: 161

  17. Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars

    著者: Maninder Kaur, Narpinder Singh - Food Chemistry 2006 被引用: 317

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

    著者: Seerat Bhinder, Balwinder Singh, Amritpal Kaur, Narpinder Singh, Manpreet Kaur, Supriya Kumari, Madhav P. Yadav - Food Chemistry 2019 被引用: 110

  19. Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour

    著者: Priyanka Pal, Parmeet Kaur, Narpinder Singh, Amritpal Kaur, N.N. Misra, Brijesh K. Tiwari, Patrick J. Cullen, Amardeep Singh Virdi - Food Research International 2015 被引用: 137

  20. Bioactive compounds in banana and their associated health benefits – A review

    著者: Balwinder Singh, Jatinder Pal Singh, Amritpal Kaur, Narpinder Singh - Food Chemistry 2016 被引用: 526

  21. Ensemble Deep Learning Derived from Transfer Learning for Classification of COVID-19 Patients on Hybrid Deep-Learning-Based Lung Segmentation: A Data Augmentation and Balancing Framework

    著者: Arun Kumar Dubey, Gian Luca Chabert, Alessandro Carriero, Alessio Paschè, Pietro Danna, Sushant Agarwal, Lopamudra Mohanty, Nillmani, Neeraj Sharma, Sarita Yadav, Achin Jain, Ashish Kumar, Mannudeep K. Kalra, David Sobel, John R. Laird, Inder M. Singh, Narpinder Singh, George Tsoulfas, Mostafa M. Fouda, Azra Alizad, George D. Kitas, Narendra N. Khanna, Klaudija Višković, Melita Kukuljan, Mustafa Al-Maini, Ayman El‐Baz, Luca Saba, Jasjit S. Suri - Diagnostics 2023 被引用: 39

  22. Antimicrobial potential of pomegranate peel: a review

    著者: Balwinder Singh, Jatinder Pal Singh, Amritpal Kaur, Narpinder Singh - International Journal of Food Science & Technology 2018 被引用: 132

  23. Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise

    著者: Ritika Bajaj, Narpinder Singh, Amritpal Kaur - International Journal of Biological Macromolecules 2019 被引用: 114

  24. Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology

    著者: Atinder Ghumman, Amritpal Kaur, Narpinder Singh - Food Hydrocolloids 2016 被引用: 100