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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

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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