Kartikey Chaturvedi

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

Composite edible coatings from commercial pectin, corn flour and beetroot powder minimize post-harvest decay, reduces ripening and improves sensory liking of tomatoes

Sucheta Sucheta, Kartikey Chaturvedi, Nitya Sharma et al. · International Journal of Biological Macromolecules · 2019 · 123 citations

Edible Film, Edible Packaging, Agricultural Economics +7

Evaluation of structural integrity and functionality of commercial pectin based edible films incorporated with corn flour, beetroot, orange peel, muesli and rice flour

Sucheta Sucheta, Shushil Kumar, Kartikey Chaturvedi et al. · Food Hydrocolloids · 2019 · 118 citations

Materials Science, Food Chemistry, Edible Film +6

A surveillance of food borne disease outbreaks in India: 2009–2018

Akshay Bisht, Manoj P. Kamble, Pritesh Choudhary et al. · Food Control · 2020 · 74 citations

Infectious Disease Epidemiology, Epidemic Intelligence, Pathogen Prevalence +12

Impact of Cold Plasma on Extraction of Polyphenol From De-Oiled Rice and Corn Bran: Improvement in Extraction Efficiency, In Vitro Digestibility, Antioxidant Activity, Cytotoxicity and Anti-Inflammatory Responses

Deepak Mehta, Kamlendra Yadav, Kartikey Chaturvedi et al. · Food and Bioprocess Technology · 2022 · 53 citations

Food Chemistry, Polyphenolics, Food Analysis +8