As Featured In - Scientific Journals

Essential recycling and repurposing of food waste for environment and sustainability. Navneet Rai, Theetha L. Pavankumar, Baljit Ghotra, Simarata Dhillon, Vijay Juneja, Noha Amaly, Pramod Pandey (2025). Frontiers in Sustainable Food Systems, 9 – 2025. DOI: 10.3389/fsufs.2025.1575113
 

Decreasing the RAG:SAG ratio of granola cereal predictably reduces postprandial glucose and insulin responses: a report of four randomized trials in healthy adults. Thomas M.S. Wolever, Alexandra L. Jenkins, Janice E. Campbell, Adish Ezatagha, Simarata Dhillon, Jodee Johnson, John Schuette, Yumin Chen, YiFang Chu (2022). Journal of Nutrition Science, 11, e21. DOI: 10.1017/jns.2022.22
 

Free and bound phenolic acids and total phenolics in black, blue, and yellow barley and their contribution to free radical scavenging capacity. El-Sayed M. Abdel-Aal, Thin-Miew Choo, Simarata Dhillon, Iwona Rabalski (2012). Cereal Chemistry, 89(4), 198–204.  DOI: 10.1094/CCHEM‑10‑11‑0116
 

Effect of iodine on polymer leaching and granule swelling of starches from different botanical sources. Simarata Dhillon, El-Sayed M. Abdel-Aal, Koushik Seetharaman (2011). Journal of Cereal Science, 54(1), 76–82.  DOI: 10.1016/j.jcs.2011.01.016
 

Rheology and texture of starch gels containing iodine. Simarata Dhillon, Koushik Seetharaman (2011). Journal of Cereal Science, 54(3), 374–379.  DOI: 10.1016/j.jcs.2011.07.005
 

Cell surface and stress tolerance properties of a newly isolated Lactobacillus plantarum Ch1. Manoj Kumar, Simarata Dhillon, Archana Singhal, Amit Sood, Moushumi Ghosh, Abhijit Ganguli (2011). Acta Alimentaria, 40(1), 38–44.  DOI: 10.1556/aalim.40.2011.1.6
 

Probiotic properties of Lactobacillus plantarum Ch1 isolated from Indian green sauces. Simarata Dhillon, Moushumi Ghosh, Abhijit Ganguli (2007). International Journal of Probiotics and Prebiotics, 2(2/3), 105–110.

Phytochemical and sensory profiling of baked products made using light red or medium red wheat.
Simarata Dhillon (2013); Ph.D. Thesis, Food Science — University of Guelph. 

Funded by the Ontario Ministry of Agriculture & Rural Affairs (OMAFRA)
 

Use of iodine as a marker to probe differences in granular architecture of starches from various botanical sources. Simarata Dhillon (2009); M.S. Thesis, Food Science — University of Guelph.
Funded by the Ontario Cereal Industry Research Council (OCIRC)
 

Characterization of the probiotic properties of Lactobacillus plantarum Ch1. Simarata Dhillon (2007); M.S. Thesis, Biotechnology — Thapar University.
Funded by the Thapar Institute of Engineering & Technology (TIET)

Methods of Using Protein Ingredients to Make Doughs, Baked Products, Soups, Beverages and Snacks

Inventors: Baljit Ghotra, Monica Bhatia, Shantanu Agarwal, Simarata Dhillon, Sebastien Canone
Application Number: 1851743

Abstract: Provided are compositions comprising microbially derived proteins obtained from the fermentation of biomass and methods for producing high-protein food compositions derived from said compositions. The disclosure also provides compositions and methods to increase the protein nutritional quality score of a food composition while maintaining traditional food forms. Also disclosed are methods for producing protein powders with tailored water holding capacity to provide properties similar to conventional food ingredients.
Patent Pending
Filing Date: 11/22/2023

Publication Date: 05/30/2024
 

Granola Food Products With Reduced RAG:SAG Ratio

Inventors: Simarata Dhillon, Jodee Johnson, John Schuette, Saravanan Suppiah Singaram, Congqi Yan
Application Number: US20200221741

Abstract: A novel granola-based product with reduced RAG: SAG ratio and a corresponding method of manufacture are described herein. The granola-based food product includes a binder and dry mix that includes low-RAG oat flakes. Additionally, the granola-based food product has a RAG: SAG ratio of less than or equal to 6.
Patent Filed - Abandoned
Filing Date: 01/11/2019

Publication Date: 07/16/2020

Sensory properties and flavor volatiles of crackers made with white or different shades of red wheat varieties. Anita Sisopha, Simarata Dhillon, Koushik Seetharaman, Lisa Duizer. Poster presentation at Institute of Food Technologists (IFT) Annual Meeting & Food Expo; July 13-16, 2013; Chicago, IL

A novel approach to characterizing flavours and tastes of whole grain crackers.  

Anita Sisopha, Simarata Dhillon, Koushik Seetharaman, Lisa Duizer. Poster presentation at Pangborn Sensory Science Symposium; Aug 11-15, 2013; Rio de Janeiro, Brazil

Comparison of phenolics in refined and whole-grain flours of white, light, medium and dark red soft wheat varieties. Simarata Dhillon, Lisa Duizer, Koushik Seetharaman. Poster presentation at American Association of Cereal Chemists International (AACCI) Annual Meeting; Sep 30-Oct 3, 2012; Hollywood, FL. Published in Cereal Foods World (AACCI Poster: 109-P; 2012)

Improved wheat grain color classification based on detailed spectral analysis.  

Simarata Dhillon, Lisa Duizer, Koushik Seetharaman. Poster presentation at American Association of Cereal Chemists International (AACCI) Annual Meeting; Oct 16-19, 2011; Palm Springs, CA. Published in Cereal Foods World 56: A38 (AACCI Poster: 126-P; 2011)

Characterizing the phytochemical contents and volatile profiles of some selected Ontario red and white wheat varieties. Simarata Dhillon, Lisa Duizer, Koushik Seetharaman. Poster presentation at American Association of Cereal Chemists International (AACCI) Annual Meeting, Oct 16-19, 2011; Palm Springs, CA. Published in Cereal Foods World 56:A38 (AACCI Poster: 125-P; 2011)

Differences in free and bound phenolic acids of black, blue and yellow barleys and their contribution to antioxidant capacity. El-Sayed M. Abdel-Aal, Thin-Miew Choo, Simarata Dhillon, Iwona Rabalski. Poster presentation at American Association of Cereal Chemists International (AACCI) Annual Meeting; Oct 24-27, 2010; Savannah, GA. Published in Cereal Foods World 55:A35 (AACCI Poster: 270; 2010)

Sensory attributes of whole and refined wheat products using descriptive analyses. Carolyn Challacombe, Simarata Dhillon, Lisa Duizer, Koushik Seetharaman. Poster presentation at American Association of Cereal Chemists International (AACCI) Annual Meeting; Oct 24-27, 2010; Savannah, GA. Published in Cereal Foods World 55:A41 (AACCI Poster: 292; 2010)

Rheology of starch gels containing iodine. Simarata Dhillon, Koushik Seetharaman. Poster presentation at Institute of Food Technologists (IFT) Annual Meeting & Food Expo; Jul 17-20, 2010; Chicago, IL. (Carbohydrate Division Poster: 183-08, COMP3-02; 2010)

Investigating the textural properties of starch gels treated with iodine. Simarata Dhillon, Koushik Seetharaman. Poster presentation at American Association of Cereal Chemists International (AACCI) Annual Meeting; Sep 21-24, 2008; Honolulu, HI. Published in Cereal Foods World 53:A25 (AACCI Poster P-221; 2008)

Use of iodine as a tool to understand the pasting behavior of different starch crystalline types. Simarata Dhillon, Koushik Seetharaman. Oral presentation at Institute of Food Technologists (IFT) Annual Meeting & Food Expo; Jun 28 - Jul 1, 2008; New Orleans, LA

Preformulated, herbal, non-fermented beverages as a novel option for delivering probiotics to consumers. Abhijit Ganguli, Moushumi Ghosh, Mukesh Kumar, Simarata Dhillon, Amit Goswami. Poster presentation at First European Food Congress; Nov 4-9, 2008; Ljubljana, Slovenia

Biotechnological production of lactic acid from potato processing waste water by Lactobacillus plantarum isolated from fermented green chutneys. Moushumi Ghosh, Shalini Aggarwal, Simarata Dhillon, Partho Gangopadhaya, Abhijit Ganguli. Proceedings of the International Conference on Biotechnology Engineering, ICBioE'07; May 8-10, 2007, Kuala Lumpur, Malaysia