भा.कृ.अ.प. - भारतीय कृषि अनुसंधान संस्थान | ICAR-Indian Agricultural Research Institute

Genetics      (46 scientists)

Dr (Mrs) Anju M. Singh

   

Field of Specialisation : Wheat quality breeding

Dr (Mrs) Anju M. Singh
Professor, Principal Scientist

M.Sc. : IARI, New Delhi

Ph.D : IARI, New Delhi

Google Scholar

PG School, Faculty Disciplines : Genetics

No. of Students Guided : -    M.Sc :   3

   Ph.D :   6

Top 10 Publications having NAAS rating 6 and above with first or corresponding author only

  1. Katyal,M., N. Singh, ....., Anju Mahendru-Singh and Ritika Bajaj. 2020. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium‐hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behaviour. Journal of Food Science, 85:65-76
  2. Rai,A., Anju Mahendru-Singh, et al. 2019. Marker-assisted transfer of PinaD1a gene to develop soft grain wheat cultivars. 3Biotech, 9: 183-187
  3. Rai,A., Anju Mahendru-Singh, et al. 2019. Rheological evaluations and molecular marker analysis of cultivated bread wheat varieties of India. J Food Sci & Technol.56:1696-1707
  4. Katyal, M, A S Virdi, N Singh +2 and Anju Mahendru-Singh. 2018.Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties.J Food Sci. Technol.55(11):4661-4674.
  5. Krishnappa G, Mahendru-Singh A, et al. 2017. Molecular mapping of the grain iron and zinc concentration, protein content and thousand kernel weight in wheat (Triticum aestivum L.). PLOSOne. 12(4):1-17
  6. Katyal, M., N Singh, A S Virdi, +2 and Anju M Singh. 2017. Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties.Food Research International. 100:306-17
  7. Kaur, A, K Shevkani, M Katyal, +2 and Anju M Singh. 2016.Physico chemical and rheological properties of starch and flour from different durum wheat varieties and their relationship with noodle quality. J Food Sci & Technol. 53(4):21272138
  8. Katyal, M., Virdi, A, +3 and Singh, A.M. 2016. Diversity in quality traits amongst Indian Wheat Varieties I: Flour and Protein characteristics. Food Chemistry. 194:337-344.
  9. Katyal, M., Virdi, A, +3 and Singh, A.M. 2016. Diversity in quality traits amongst Indian Wheat Varieties I: Paste, dough and muffin making properties. Food Chemistry. 197:316-324.
  10. Kaur, A., Singh, N., Kaur, S. +3 and Singh, A.M. 2015. Food Chemistry. 188: 517-526.

Awards / Recognitions / Fellowship (Upto Five) :

  1. 2017. Honoured as team member with Best paper award by Association of Food Scientists and Technologists (India)
  1. 2016. Awarded Nanaji Deshmukh ICAR Award for Outstanding Interdisciplinary Team Research in Agriculture and Allied Sciences by ICAR.
  1. 2002. Awarded certificate of appreciation by Dr Swaminathan for contribution to the development of basmati rice varieties.
  1. 2000. Awarded certificate of appreciation and cash award by ICAR /GOI for contribution to the development of basmati rice varieties.
  1. 1989. Awarded Gold medal for best academic performance during MSc by Academic Council, IARI.