Author

Vinti Singh

Research Scholor - Cited by 282 - Food Technology

Biography

Vinti Singh is an Associate professor in Centre of Food technology at University of Allahabad. Her research interests include Food & Nutrition, Antioxidants, Food Science and Technology,  Food Analysis, Food Chemistry,  Food Processing, Food Quality, Food Safety, Food Microbiology and Safety. International experience includes various programs, contributions and participation in different countries for diverse fields of study. Doing research from so many years in the field of Food science and Nutrition.
Title
Cited by
Year
Phenolic content and antioxidant capacity of selected cucurbit fruits extracted with different solvents
J Singh, V Singh, S Shukla, AK RaiJ Nutr Food Sci 6 (6), 1-8, 2016201
53
2016
Phytochemistry, Ethnomedical Uses and Future Prospects of Mahua (Madhuca longifolia) as a Food: A Review
J Sinha, V Singh, J Singh, AK RaiJournal of Nutrition & Food Sciences 7 (1), 573, 2017201
52
2017
Laser Induced breakdown spectroscopy: A rapid tool for the identification and quantification of minerals in cucurbit seeds
J Singh, R Kumar, S Awasthi, V Singh, AK RaiFood Chemistry 221, 1778-1783, 2017201
51
2017
Development of vitamin C rich value added beverage
V Mishra, V Puranik, V Singh, M Verma, N Yadav, GK RaiAm J Food Technol 7 (4), 222-229, 2012201
21
2012
FUZZY LOGIC SENSORY EVALUATION OF CUPCAKES DEVELOPED FROM THE MAHUA FLOWER (MADHUCA LONGIFOLIA)
S Vinti, K Sandeep, S Jyotsana, R AKJETIR 5 (1), 411-421, 2018201
17
2018
Assessment of antioxidant activity, minerals and chemical constituents of edible mahua (Madhuca longifolia) flower and fruit of using principal component analysis
V Singh, J Singh, R Kushwaha, M Singh, S Kumar, AK RaiNutrition & Food Science 51 (2), 387-411, 2021202
14
2021
E-Waste: Generation, Environmental and Health Impacts, Recycling and Status of E-Waste Legislation.
S Kumar, V SinghJournal of Emerging Technologies and Innovative Research 6 (1), 592-600, 2019201
13
2019
Phytochemistry
J Sinha, V Singh, J Singh, AK RaiEthnomedical Uses and Future Prospects of Mahua, 232-239, 2017201
12
2017
Effect of cultivar and maturity on functional properties, low molecular weight carbohydrate, and antioxidant activity of Jackfruit seed flour
R Kushwaha, NT Fatima, M Singh, V Singh, S Kaur, V Puranik, R Kumar, ...Journal of Food Processing and Preservation 45 (2), e15146, 2021202
10
2021
Steeping preservation of cauliflower with hurdle concept
S Singh, A Singh, V Singh, P Khemariya, A Rai, AK PandeyJournal of Food Science and Technology 52, 1350-130, 2015201
6
2015
Variation in Physical and Physicochemical Properties of Different Cultivars of Jackfruit Seeds Harvested From The Northern Region of India
R Kushwaha, V Singh, M Singh, D KaurInternational Journal of Advance and Innovative Research (2), 43-48, 2019201
6
2019
Influence of osmotic agents on drying behavior and product quality of guava fruit
R Kushwaha, V Singh, M Singh, A Rana, D KaurPlant Archives 18, 20-209, 2018201
5
2018
Phenolic content and antioxidant activity of solvent extracts of mahua (Madhuca longifolia) flowers and fruit
V Singh, S Mishra, J Singh, AK RaiNutrafoods 17, 2016201
5
2016
Traditional sweet: Gulab jamun
R Kushwaha, MP Vinti Singh, D KaurInt. J. Curr. Res. Rev 9 (21), 4-3, 2017201
5
2017
Sensory analysis of bar samples prepared from mahua (Madhuca longifolia) flower syrup using fuzzy logic
V Singh, S Kumar, A RaiNutrafoods 17, 137-1, 2018201
4
2018
Chemical Characterization for the Detection of Impurities in Tainted and Natural Curcuma longa from India Using LIBS Coupled with PCA
T Kumar, AK Rai, A Dwivedi, R Kumar, M Azam, V Singh, N Yadav, ...Atoms 10 (), 91, 2022202
3
2022
Variation of bioactive compounds and antioxidant activity during ripening of Tomato cultivars
R Kushwaha, M Singh, V Singh, V Puranik, D KaurJ Food Agric Res 1 (1), 15-9, 010
2
2021
Screening of the antioxidant, nutritional, physical, and functional properties of bran obtained from six Indian wheat cultivars
R Saroj, V Singh, R Kushwaha, M Singh, D KaurJournal of Food Processing and Preservation 46 (6), e1591, 0
2
2022
Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology
R Kushwaha, A Gupta, V Singh, S Kaur, V Puranik, D KaurHeliyon 9 (2), 2023202
1
2023

Referred From: https://scholar.google.co.in/citations?user=eCZJOkMAAAAJ&hl=en

Cited by
Citations 282
h-index 9
i10-index 9
Open Access Journals