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Thippeswamy, B and Joshi, Alka and Sethi, Shruti and Dahuja, Anil and Kaur, Charanjith and Tomar, B S and Varghese, Eldho (2022) Chemical additives for preserving the betalain pigment and antioxidant activity of red beetroot. Sugar Tech. pp. 1-10.
Thippeswamy, B and Joshi, Alka and Sethi, Shruti and Arora, Bindvi and Tomar, B S and Varghese, Eldho and Yadav, Ajay (2022) Extraction procedure of betalains pigments from hardy beetroot matrix and its stabilization. Journal of Food Processing and Preservation.
Nishad, Jyoti and Joshi, Alka and Sethi, Shruti and Rudra, Shalini G and Varghese, Eldho and Shankhwar, Nishant and Bhatia, Arti and Saurabha, Vivek and Kaura, Charanjit (2022) Functionalization of ash gourd: Infusion of citrus peel polyphenols through vacuum impregnation. Food Bioscience, 50. pp. 1-10. ISSN 2212-4292
Raghavendra, H R and Sethi, Shruti and Bhowmik, Arpan and Varghese, Eldho and Joshi, Alka (2022) Phenolics from potato peel and its extraction intensification using response surface methodology and genetic algorithm approach. Indian Journal of Horticulture, 79 (1). pp. 83-90.
Thippeswamy, B and Joshi, Alka and Sethi, Shruti and Kaur, Charanjith and Tomar, B S and Varghese, Eldho and Dahuja, Anil (2022) Stability enhancement of beetroot betalains through copigmentation. Journal of the Science of Food and Agriculture.
Kumar, Pushpendra and Sethi, Shruti and Varghese, Eldho (2021) Impact of carboxymethyl cellulose coating functionalized with browning inhibitors for maintaining quality attributes of fresh-cut pineapple cubes. Journal of Food Processing and Preservation, 45 (12).
Madhav, J V and Sethi, Shruti and Sharma, R R and Nagaraja, A and Arora, Ajay and Varghese, Eldho (2021) Influence of bilayer coating of salicylic acid and edible wax on chilling injury and functional attributes of guava. Journal of Food Processing and Preservation.
Pooja, B K and Sethi, Shruti and Varghese, Eldho and Charanjit, Kaur and Kumar, Rajesh and Shridhar, Ultrasound-Assisted Extraction of Chlorophyll from Pea Pod Waste: Optimization, Kinetics, and Stability Study. Food Analytical Methods, 16. pp. 1358-1369. ISSN 1936-976X
