H. Singh. Food Chemistry 90, 247-250, 2004. A Study of changes in wheat protein during bread baking.

H. Singh and F. MacRitchie. J. Cereal Science 39, 297-301, 2004. Effect of heating on polymerization of gluten proteins.

F. MacRitchie and H. Singh. Proceeding of Gluten Workshop, Italy. pp 227-230, 2003. Polymer concepts applied to gluten behavior in dough.

H. Singh and Finlay MacRitchie. J. Cereal Science, 33:231-243, 2001. Application of polymer science to properties of gluten.

MS, PhD. Organic Chemistry, Guru Nanak Dev University, Amritsar (Punjab) India

Visiting Scientist - Kansas State University/USDA-ARS-GMPRC, Manhattan Kansas

H. Singh and Finlay MacRitchie. Cereal Chemistry, 78(5) 526-529, 2001. Use of ultrasound in studies of gluten.

Narpinder Singh, Kulwinder Kaur, Hardeep Singh and H. Singh. Food Chemistry, 69 129-133. 2000. Effect of starch-lipids inclusion complex formation on the functional properties of the flour in tandoori roti.

Narpinder Singh, Randhir Singh, Kulwinder Kaur and H. Singh. Food Chemistry, 66 (2), 241-247, 1999. Studies on physico-chemical properties and polyphenoloxidase activity in seeds from hybrid sunflower (Helianthus Annuus) Varieties grown in India.

H. Singh and Prashant Mehta. J. Agriculural and Food Chemistry, 45:12, 4522-24 1997. Removal of glucosinolates from rapeseed meal using bowl shaped tetrameric cyclophanes.

H. Singh, Ralf Warmuth. Tetrahedron, 58,1257-1264, 2002. Chiral recognition by hemicarcerand like host in aqueous solution.