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Environmental Research|May 22, 2020
Quantification of polycyclic aromatic hydrocarbons in kitchen depositions by SUPRAS-LC-FLR and human health risk assessmentLochan Singh, Tripti Agarwal
Risk Analysis : an Official Publication of the Society for Risk Analysis|February 21, 2023
Polycyclic aromatic hydrocarbons in cooked (tandoori) chicken and associated health riskLochan Singh, Tripti Agarwal
Chemosphere|March 26, 2018
PAHs in Indian diet: Assessing the cancer riskLochan Singh, Tripti Agarwal
Food Chemistry|June 29, 2021
Comparative analysis of conventional and greener extraction methods and method validation for analyzing PAHs in cooked chicken and roasted coffeeLochan Singh, Tripti Agarwal
Food Chemistry|January 19, 2016
Polycyclic aromatic hydrocarbons' formation and occurrence in processed foodLochan Singh, Jay G Varshney, Tripti Agarwal
Food Chemistry|August 3, 2017
Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum)Praveen Jogihalli, Lochan Singh, Kshitiz Kumar, et al.
Journal of Food Science and Technology|March 18, 2020
Development and characterization of elephant foot yam starch-hydrocolloids based edible packaging film: physical, optical, thermal and barrier propertiesMohit Nagar, Vijay Singh Sharanagat, Yogesh Kumar, et al.
International Journal of Biological Macromolecules|March 29, 2020
Effect of microwave treatment (low power and varying time) on potato starch: Microstructure, thermo-functional, pasting and rheological propertiesYogesh Kumar, Lochan Singh, Vijay Singh Sharanagat, et al.
International Journal of Biological Macromolecules|June 23, 2019
Influence of xanthan and agar-agar on thermo-functional, morphological, pasting and rheological properties of elephant foot yam (Amorphophallus paeoniifolius) starchMohit Nagar, Vijay Singh Sharanagat, Yogesh Kumar, et al.
Journal of Food Science and Technology|January 10, 2024
Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysisVijay Singh Sharanagat, Prabhat K Nema, Lochan Singh, et al.
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