Sucheta Khubber

Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Sucheta Khubber, Kartikey Chaturvedi, Nirja Thakur et al. · Food Hydrocolloids · 2020 · 160 citations

Food Chemistry, Food Function, Biomanufacturing +6

Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products

Sucheta Khubber, Francisco J. Martí-Quijal, Igor Tomašević et al. · Current Opinion in Food Science · 2021 · 98 citations

Food Chemistry, Probiotic, Food Bioactive Compound +9

Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

Daniel Franco, D. Rois, Anisia Arias et al. · Foods · 2020 · 41 citations · Full text

Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications

Sucheta Khubber, Milad Kazemi, Sara Amiri Samani et al. · Food Reviews International · 2021 · 37 citations

Engineering, Food Analysis, Microwave-assisted Extraction +16

Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bioactivity, microstructure, and storage stability

Sucheta Khubber, Kartikey Chaturvedi, Seyed Mohammad Taghi Gharibzahedi et al. · LWT · 2020 · 30 citations

Food Chemistry, Biomanufacturing, Red Carrots +9