World's Best Scientists 2026 revealed!
Narpinder Singh

Narpinder Singh

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Chemistry
India
2025

D-Index & Metrics

Chemistry

D-Index
95
Citations
30727
World Ranking
1634
National Ranking
13

Narpinder Singh publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Narpinder Singh sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 298 publications — 63rd percentile

63% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Narpinder Singh D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Narpinder Singh sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 95 D-Index — 91st percentile

91% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Research.com Recognitions

  • 2025 - Research.com Chemistry in India Leader Award
  • 2022 - Research.com Chemistry in India Leader Award

Overview

Narpinder Singh is affiliated with Graphic Era University in India and has a research focus predominantly in Agricultural and Biological Sciences and Nursing. Their scholarly contributions encompass a broad range of studies within these fields, addressing topics in Nutrition and Dietetics, Food Science, Plant Science, Molecular Biology, and Biochemistry.

Their publication record includes a significant number of papers in various peer-reviewed journals. Singh has contributed to journals such as the International Journal of Food Science & Technology, Food Chemistry, Starch - Stärke, Food Research International, and Food Hydrocolloids. The volume of publications in these venues reflects an engagement with multiple aspects of food science and technology.

Key research topics in Singh's work include:

  • Food composition and properties
  • Proteins in Food Systems
  • Phytochemicals and Antioxidant Activities
  • Seed and Plant Biochemistry
  • Polysaccharides Composition and Applications
  • Microbial Metabolites in Food Biotechnology
  • Phytase and its Applications

Prominent recent papers authored or co-authored by Singh illustrate a focus on the chemical and biochemical properties of food substances, as well as their functional and health-related attributes. Selected examples include:

  • Phenolic composition, antioxidant potential and health benefits of citrus peel (2020) Food Research International
  • Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil (2020) Food Chemistry
  • Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour (2021) Food Chemistry
  • Effect of growing conditions on proximate, mineral, amino acid, phenolic composition and antioxidant properties of wheatgrass from different wheat (Triticum aestivum L.) varieties (2020) Food Chemistry
  • Isolation of arabinoxylan and cellulose-rich arabinoxylan from wheat bran of different varieties and their functionalities (2020) Food Hydrocolloids

Singh has collaborated frequently with several researchers, reflecting interdisciplinary and cooperative research efforts. The most frequent co-authors include:

  • Amritpal Kaur
  • Deepika Kathuria
  • Arun Kumar
  • Mostafa M. Fouda
  • Mehak Katyal

Best Publications

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

    Narpinder Singh;Jaspreet Singh;Lovedeep Kaur;Navdeep Singh Sodhi

  • Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties

    Kawaljit Singh Sandhu;Narpinder Singh

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

    Khetan Shevkani;Narpinder Singh;Amritpal Kaur;Jai Chand Rana

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

    Balwinder Singh;Jatinder Pal Singh;Amritpal Kaur;Narpinder Singh

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

    Balwinder Singh;Jatinder Pal Singh;Amritpal Kaur;Narpinder Singh

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

    Maninder Kaur;Narpinder Singh

  • Beneficial phytochemicals in potato — a review

    Rajarathnam Ezekiel;Narpinder Singh;Shagun Sharma;Amritpal Kaur

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

    Balwinder Singh;Jatinder Pal Singh;Amritpal Kaur;Narpinder Singh

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

    Balwinder Singh;Jatinder Pal Singh;Amritpal Kaur;Narpinder Singh

  • Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars

    Narpinder Singh;Lovedeep Kaur;Navdeep Singh Sodhi;Kashmira Singh Sekhon

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

    Maninder Kaur;Narpinder Singh

  • Relationships between physicochemical, morphological, thermal, rheological properties of rice starches

    Narpinder Singh;Lovedeep Kaur;Kawaljit Singh Sandhu;Jagdeep Kaur

  • Relationship of granule size distribution and amylopectin structure with pasting, thermal, and retrogradation properties in wheat starch.

    Sandeep Singh;Narpinder Singh;Naoto Isono;Takahiro Noda

  • Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch

    Narpinder Singh;Deepika Chawla;Jaspreet Singh

  • Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars

    Jaspreet Singh;Narpinder Singh

  • Morphological, thermal and rheological properties of starches separated from rice cultivars grown in India

    Navdeep Singh Sodhi;Narpinder Singh

  • Atmospheric pressure cold plasma (ACP) treatment of wheat flour

    N.N. Misra;Seeratpreet Kaur;Brijesh K. Tiwari;Amritpal Kaur

  • Wheat starch production, structure, functionality and applications—a review

    Khetan Shevkani;Khetan Shevkani;Narpinder Singh;Ritika Bajaj;Amritpal Kaur

  • Pulse proteins: secondary structure, functionality and applications.

    Khetan Shevkani;Narpinder Singh;Ying Chen;Amritpal Kaur

  • Characterization of starches separated from Indian chickpea (Cicer arietinum L.) cultivars

    Narpinder Singh;Kawaljit Singh Sandhu;Maninder Kaur

  • Some properties of potatoes and their starches II. Morphological, thermal and rheological properties of starches

    Lovedeep Kaur;Narpinder Singh;Navdeep Singh Sodhi

  • A comparison of native and acid thinned normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties

    Kawaljit Singh Sandhu;Narpinder Singh;Seung Taik Lim

  • Starch in Food: Structure, Function and Applications

    Narpinder Singh

Frequent Co-Authors

Katsuyoshi Nishinari
Katsuyoshi Nishinari Hubei University of Technology
Harinder Singh
Harinder Singh University of Pittsburgh
Patrick J. Cullen
Patrick J. Cullen University of Sydney
Peter S. Belton
Peter S. Belton University of East Anglia
Seung Taik Lim
Seung Taik Lim Korea University
Brijesh K. Tiwari
Brijesh K. Tiwari Teagasc - The Irish Agriculture and Food Development Authority
Gulshan Mahajan
Gulshan Mahajan University of Queensland
Ronald A. Cohen
Ronald A. Cohen University of Florida
Dalbir Singh Sogi
Dalbir Singh Sogi Guru Nanak Dev University
Chandra Shekhar Nautiyal
Chandra Shekhar Nautiyal National Botanical Research Institute

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