| Electrolyzed oxidized water (EOW): non-thermal approach for decontamination of food borne microorganisms in food industry H Subrota, M Surajit, M PS, V Shilpa, K Yogesh, S BP, Y Dipika Food and Nutrition Sciences 2012, 2012 | 80 | 2012 |
| α‐Galactosidase activity and oligosaccharides utilization by lactobacilli during fermentation of soy milk S Hati, S Vij, S Mandal, RK Malik, V Kumari, Y Khetra Journal of Food Processing and Preservation 38 (3), 1065-1071, 2014 | 61 | 2014 |
| Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology Y Khetra, SK Kanawjia, R Puri LWT-Food Science and Technology 72, 99-106, 2016 | 53 | 2016 |
| Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham R Puri, K Khamrui, Y Khetra, R Malhotra, HC Devraja Journal of food science and technology 53, 1238-1246, 2016 | 49 | 2016 |
| Development and characterization of probiotic buffalo milk ricotta cheese B Sameer, S Ganguly, Y Khetra, L Sabikhi LWT 121, 108944, 2020 | 45 | 2020 |
| Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese GB Chavhan, SK Kanawjia, Y Khetra, R Puri Dairy Science & Technology 95 (3), 265-278, 2015 | 43 | 2015 |
| Textural and melting properties of processed cheese spread as affected by incorporation of different inulin levels A Giri, SK Kanawjia, Y Khetra Food and bioprocess technology 7, 1533-1540, 2014 | 36 | 2014 |
| Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk AT Patil, GS Meena, N Upadhyay, Y Khetra, S Borad, AK Singh LWT 91, 368-374, 2018 | 31 | 2018 |
| Buffalo milk cheese S Arora, Y Khetra Cheese, 1093-1101, 2017 | 28 | 2017 |
| Discordance between in silico & in vitro analyses of ACE inhibitory & antioxidative peptides from mixed milk tryptic whey protein hydrolysate A Chatterjee, SK Kanawjia, Y Khetra, P Saini Journal of food science and technology 52, 5621-5630, 2015 | 28 | 2015 |
| Nonthermal plasma technology and its potential applications against foodborne microorganisms S Hati, S Mandal, S Vij, PS Minz, S Basu, Y Khetra, D Yadav, M Dahiya Journal of Food Processing and Preservation 36 (6), 518-524, 2012 | 26 | 2012 |
| Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes Y Khetra, SK Kanawjia, R Puri, R Kumar, GS Meena International Dairy Journal 91, 165-171, 2019 | 24 | 2019 |
| Green solvents, potential alternatives for petroleum based products in food processing industries W Prasad, AD Wani, K Khamrui, SA Hussain, Y Khetra Cleaner Chemical Engineering 3, 100052, 2022 | 21 | 2022 |
| Properties of sweetened Indian yogurt (mishti dohi) as affected by added tryptic whey protein hydrolysate A Chatterjee, SK Kanawjia, Y Khetra Journal of food science and technology 53, 824-831, 2016 | 21 | 2016 |
| Technological challenges in production of camel milk cheese and ways to overcome them–A review D Baig, L Sabikhi, Y Khetra, PA Shelke International dairy journal 129, 105344, 2022 | 19 | 2022 |
| Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate S Roy, SA Hussain, WG Prasad, Y Khetra Applied Food Research 2 (1), 100029, 2022 | 17 | 2022 |
| Effect of temperature and microcrystalline cellulose on moisture sorption characteristics of shredded mozzarella cheese MP Singh, SK Kanawjia, A Giri, Y Khetra Journal of food processing and preservation 39 (5), 521-529, 2015 | 15 | 2015 |
| Fuzzy logic (Similarity Analysis) modelling for sensory evaluation of the market samples of Kheer Mohan GS Meena, VK Gupta, Y Khetra, HV Raghu, PT Parmar Indian J Dairy Sci 68 (4), 326-333, 2015 | 14 | 2015 |
| Characterization of market KheerMohan GS Meena, VK Gupta, Y Khetra, HV Raghu, S Khurana Indian J. Dairy Sci 67 (5), 380-386, 2014 | 14 | 2014 |
| Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts Y Khetra, GB Chavhan, SK Kanawjia, R Puri Dairy science & technology 95, 639-649, 2015 | 13 | 2015 |
Dr. Ganga Sahay MeenaSenior Scientist (Dairy Processing), National Dairy Research InstituteVerified email at ndri.res.in
