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Amardeep Singh Virdi
Researcher at Guru Nanak Dev University
Publications - 39
Citations - 841
Amardeep Singh Virdi is an academic researcher from Guru Nanak Dev University. The author has contributed to research in topics: Starch & Calmodulin. The author has an hindex of 15, co-authored 35 publications receiving 647 citations.
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Journal ArticleDOI
Abiotic stress responses in plants: roles of calmodulin-regulated proteins.
TL;DR: The results obtained from contemporary studies are consistent with the proposed role of CaM as an integrator of different stress signaling pathways, which allows plants to maintain homeostasis between different cellular processes.
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Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour
Priyanka Pal,Parmeet Kaur,Narpinder Singh,Amritpal Kaur,N.N. Misra,Brijesh K. Tiwari,Patrick J. Cullen,Patrick J. Cullen,Amardeep Singh Virdi +8 more
TL;DR: In this paper, short and long grain rice flours were exposed to different plasma intensities and resulting ozone concentrations, and their physicochemical, amino acid composition, X-ray diffraction, pasting properties and protein profile were evaluated.
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Diversity in quality traits amongst Indian wheat varieties I: flour and protein characteristics.
Mehak Katyal,Amardeep Singh Virdi,Amritpal Kaur,Narpinder Singh,Seeratpreet Kaur,Arvind Kumar Ahlawat,Anju Singh +6 more
TL;DR: The relationship of polymeric as well as monomeric proteins with various flour properties amongst Indian wheat varieties were evaluated in this article, where Unextractable polymeric proteins showed a positive correlation with gluten index and LASRC.
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Relationship of various flour properties with noodle making characteristics among durum wheat varieties.
Amritpal Kaur,Narpinder Singh,Seeratpreet Kaur,Mehak Katyal,Amardeep Singh Virdi,Davinder Kaur,Arvind Kumar Ahlawat,Anju Singh +7 more
TL;DR: The grain, flour, dough and noodleMaking properties of Indian durum wheat varieties were evaluated and PDW291 with exceptionally higher G' and G″ and best noodle making properties showed the presence of 90 kDa and 88 kDa polypeptides corresponding to 14+15 and type 2 banding pattern.
Journal ArticleDOI
Characteristics of starch obtained at different stages of purification during commercial wet milling of maize
Narpinder Singh,Khetan Shevkani,Amritpal Kaur,Sheetal Thakur,Naincy Parmar,Amardeep Singh Virdi +5 more
TL;DR: In this paper, the authors evaluated the properties of starch obtained at different stages of purification during commercial wet milling of maize and found that starch showed typical A-type XRD pattern along with increasing crystalline region after each successive purification stages.