Seerat Bhinder

Employment

Employment history is unavailable.

Education

• Guru Nanak Dev University PhD
  2016 - 2022

Projects & Funding

Projects & funding information is unavailable.

Publications (9)

• Physicochemical properties, non-nutrients and phenolic composition of germinated freeze-dried flours of foxtail millet, proso millet and common buckwheat
  Journal of Food Composition and Analysis 2023 DOI: 10.1016/j.jfca.2022.105043
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• Impact of germination on nutraceutical, functional and gluten free muffin making properties of Tartary buckwheat (Fagopyrum tataricum)
  Food Hydrocolloids 2022 DOI: 10.1016/j.foodhyd.2021.107268
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• Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour
  Food Chemistry 2021 DOI: 10.1016/j.foodchem.2020.128915
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• Isolation of arabinoxylan and cellulose-rich arabinoxylan from wheat bran of different varieties and their functionalities
  Food Hydrocolloids 2021 DOI: 10.1016/j.foodhyd.2020.106287
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• Effect of buckwheat incorporation on batter fermentation, rheology, phenolic, amino acid composition and textural properties of idli
  LWT 2020 DOI: 10.1016/j.lwt.2020.109042
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• Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties
  Food Research International 2020 DOI: 10.1016/j.foodres.2019.108946
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• Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties
  Food Chemistry 2019 DOI: 10.1016/j.foodchem.2019.01.141
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• Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology
  Carbohydrate Polymers 2019 DOI: 10.1016/j.carbpol.2019.06.002
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• Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties
  Food Chemistry 2016 DOI: 10.1016/j.foodchem.2015.10.035
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