Dr Narpinder Singh
Vice Chancellor
Graphic Era University, Dehradun
(2023)
Uttarakhand
Expertise:
Food Science and Technology
58
Publications
0
Projects
369
Scopus Citations
333
CrossRef
35 Years 10 Months Total Experience
Scopus
369
Citations
12
h-index
CrossRef
333
Citations
11
h-index
Google Scholar
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Professional Recognition
Fellow
2012
Association of Food Scientists and Technologist (AFSTI)
J. C. Bose National Fellowship
2011
Department of Science and Technology (DST), Ministry of Science and Technology
Fellow
2011
National Academy of Sciences, India (NASI)
Fellow
2010
The Indian National Science Academy (INSA)
Fellowship
2005
The National Academy of Agricultural Sciences (NAAS)
Ramana Fellowship
2007
Department of Science and Technology (DST), Ministry of Science and Technology
Fellow
2012
National Academy of Sciences, India
Fellow
2022
Royal Society of Chemistry (RSC)
Fellow
2022
Punjab Academy of Science (PAS)
Fellow
2019
Cereals and Grains Association (formerly American Association of Cereal Chemists, AACC)
India Research Excellence-Citation Award in Agricultural Sciences
2019
Clarivate Analytics
Highly Cited researcher in recognition of exceptional research performance demonstrated by production of multiple highly cited papers that rank in top 1%for the field and year in Agricultural Sciences
2022
Clarivate Analytics
Highly Cited researcher in recognition of exceptional research performance demonstrated by production of multiple highly cited papers that rank in top 1%for the field and year in Agricultural Sciences
2021
Clarivate Analytics
Fellow
2010
Fellow of the Indian National Science Academy (INSA)-
INSA Medal for Young Scientist
1993
Indian National Science Academy
Fellow
2024
Indian Chemical Society
Professor Priyadaranjan Ray Memorial Award
2023
Indian Chemical Society
Community & Membership
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Institute of Food Technology (IFT)
Professional memberPersonal Details
Doctor of Philosophy
1989
Vital Technologies Ltd
Master of Science
1984
N/A
Vice Chancellor
Jan 2023 – —
Graphic Era University, Dehradun
Head of the Department
Jul 2018 – Jun 2021
Guru Nanak Dev University College, Verka
| Department of Food Science and Technology
Directorate of Research
May 2017 – Jun 2020
Guru Nanak Dev University College, Verka
| Department of Food Science and Technology
Dean
Jul 2010 – Jun 2016
Guru Nanak Dev University College, Verka
Head of the Department
Aug 2001 – Jun 2004
Guru Nanak Dev University College, Verka
| Department of Food Science and Technology
Head of the Department
Jun 1997 – Jun 2000
Guru Nanak Dev University College, Verka
| Department of Food Science and Technology
Professor
Apr 1993 – Dec 2022
Guru Nanak Dev University College, Verka
| Department of Food Science and Technology
Reader
Apr 1993 – Aug 2000
Guru Nanak Dev University College, Verka
| Department of Food Science and Technology
Assistant Professor
Mar 1988 – Apr 1993
Punjab Agricultural University, Ludhiana
Agricultural Sciences
Scholarly Work
No Data Found
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Effect of pretreatments on composition and functional properties of parboiled and germinated rice of different varieties
Development of protein isolate, hydrolysates and peptides for value addition to defatted rice bran
Quality characterization and utilization of quinoa and buckwheat in different food products
Effect of environment age and sex on muscle protein of different fish species
Effect of different additives and potential for value addition in extruded cereal products
Evaluation of composition and processing quality of traditional and improved corn varieties
Structural, thermal, morphological and in-vitro digestibility studies of modified starches from different botanical sources
Quality evaluation of different traditional and improved varieties of rice: physicochemical, pasting, textural, starch and protein characteristics
Effect of germination and parboiling on physicochemical, starch and protein characteristics of brown and milled rice from different cultivars
Physicochemical, rheological and processing quality of flour and their fractions milled from different wheat varieties
Corn: Evaluation of biochemical and processing behaviour
Diversity in bioactive compounds among different pulses
Evaluation and utilization of polyphenolic compounds and dietary fiber from selected fruits and vegetables
Biochemical characterization of normal and harder to cook grains of kidney bean, field pea and chickpea
Characterization of pulse protein for noval protein characteristics
Production and utilization of resistant starch from different legumes
Characterization and utilization of proteins from kidney bean, field pea and amaranth grains
Studies on functional properties and utilization of leaves and grains of amaranthus
Isolation, characterization, modification & interaction of pectin from citrus waste & starch from kidney bean germplasm
Physico-chemical and functional properties of starch and proteins in different wheat varieties in relation to bulgar quality
Composition and properties of flour, starches, and products from tubers of different potato cultivars
Morphological, thermal and biochemical properties of starch from different cultivars of Phaseolus mungo L. and Pisum sativum L
Isolation and characterization of starch from corn hybrids
Isolation and characterization of starches and proteins from different legume varieties
Isolation, characterization, modification and utilization of starch and gluten from selected varieties of bread and durum wheats
Physico-chemical properties of potatoes in relation to thermal and functional properties of their starches
Isolation, characterization, modification and utilization of starch from common varieties of coarse and fine rice
Development of corn and corn-potato based texturized and baked extruded products
Impact of cereal grain quality and process variables on baked and extruded products
Quality evaluation of honey from different sources and its utilization in some food products
Optimization of functional properties of cereal based indigenous extruded and baked products using optional ingredients
Evaluation of Physicochemical and Texturization Properties of Proteins from Cereals and Pulses and their Applications in Various Food Products
A process for extending the shelf life of apple and carrot peels for cattle and poultry feed
Graphic Era (deemed to be university)
-
Application No. :
202511032921
Filed :
03-04-2025
Published :
25-04-2025
Published
KumarA composition and method for enriching the baked products (Application Number
Graphic Era (deemed to be university)
-
Application No. :
202311055155
Filed :
17-08-2023
Published :
05-09-2023
Published
Scholarly Publications
Exploring textural, solubility and rheological characteristics of high-moisture extruded meat analogues: effects of wheat gluten and rice protein incorporation in pea protein isolate and feed moisture levels
Open Access
Characterization of Starch Properties in Diverse Pea Accessions: Structural, Morphological, Thermal, Pasting, and Retrogradation Analysis
Comprehensive characterization of bioactive peptides in rice bran protein hydrolysates: A multi-platform approach for metabolomic profiling, identification, and molecular docking analysis
Open AccessPhysicochemical, functional, pasting, and amino acid compositions of milled rice, and extrusion behavior of milled rice from basmati and nonbasmati varieties
Advancing disaster management through biofuel integration: A comprehensive review
Open AccessStructural, techno-functional and nutraceutical properties of lentil proteins – a concise review
Open AccessEmerging protein sources and novel extraction techniques: a systematic review on sustainable approaches
Open AccessComprehensive analysis of targeted phenolic, sugar, and amino acid variation in 10-day-old wheatgrass in response to temperature and photoperiod
Showing 1 to 8 of 58 publications