Yogesh Khetra - Concepedia

Author

Yogesh Khetra

National Dairy Research Institute ORCID

Also Known As

Y. Khetra, YOGESH KHETRA, Yogesh Khetra, Yogesh Khetra .

Publications

856

Citations

H-Index

Concepts

All Affiliations

National Dairy Research Institute

About

Yogesh Khetra is an author at National Dairy Research Institute specializing in health sciences, food technology, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	18	552
2	Medicine	5	5	169
3	Biochemistry	3	3	117
4	Engineering	1	1	63
5	Public Health	1	1	19

Yogesh Khetra

Publications

684

Citations

H-Index

Page 1

	Year	Citations
Green solvents, potential alternatives for petroleum based products in food processing industries Writdhama Prasad, Aakash Dadarao Wani, Kaushik Khamrui, Cleaner Chemical Engineering	2022	80
Electrolyzed Oxidized Water (EOW): Non-Thermal Approach for Decontamination of Food Borne Microorganisms in Food Industry Subrota Hati, Surajit Mandal, P. S. Minz, Food and Nutrition Sciences Environmental ElectrochemistryElectrolytesEngineeringDecontaminationElectrodialysis	2012	63
α-Galactosidase Activity and Oligosaccharides Utilization by Lactobacilli during Fermentation of Soy Milk Subrota Hati, Shilpa Vij, Surajit Mandal, Journal of Food Processing and Preservation Glycobiologyα-Galactosidase ActivityFood ChemistryProbioticLactic Acid Bacteria	2013	56
Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology Yogesh Khetra, S. K. Kanawjia, Ritika Puri LWT Response Surface MethodologySalt ReplacerFood EngineeringBitter BlockerFood Technology	2016	50
Development and Characterization of Probiotic Buffalo Milk Ricotta Cheese Bhagwat Sameer, Sangita Ganguly, Yogesh Khetra, LWT BiomanufacturingBiotechnologyFood MicrobiologyFood EngineeringMicrobiology	2019	41
Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese Ganesh B. Chavhan, S. K. Kanawjia, Yogesh Khetra, Dairy Science and Technology Functional AttributesFood EngineeringMozzarella CheeseFood TechnologyHealth Sciences	2014	38
Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate Suchismita Roy, Shaik Abdul Hussain, Writdhama Prasad, Applied Food Research NutritionIce Cream MixFood AnalysisFood BiophysicsWhey Protein Isolate	2021	38
Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham Ritika Puri, Kaushik Khamrui, Yogesh Khetra, Journal of Food Science and Technology Food AuthenticationFood CompositionFood AnalysisSensory CharacterizationQuantitative Descriptive Analysis	2015	36
Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk Ashwajit Tejram Patil, Ganga Sahay Meena, Neelam Upadhyay, LWT Milk ProteinBuffalo MilkAlternative Protein SourceProtein EngineeringFood Engineering	2018	33
Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes Yogesh Khetra, S. K. Kanawjia, Ritika Puri, International Dairy Journal Food ChemistrySensorial AttributesFood AnalysisCheddar CheeseSensory Science	2018	28

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