Arshpreet Kaur Khattra
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Also affiliated: University of Idaho (2024); University of Arkansas System (2024–2026); Michigan State University (2026)
Research Areas
Biomedical Subjects
Biography and Research Information
OverviewAI-generated summary
Arshpreet Kaur Khattra's research investigates microbial inactivation and quality assessment in food products, with a focus on the impact of thermal and gaseous treatments on specific microorganisms like Salmonella enterica and Enterococcus faecium NRRL B-2354. Her work also includes developing and evaluating statistical tools for microbial environmental monitoring in food processing facilities. Khattra has explored the application of bootstrapping for process validation and conducted comparative reviews of dairy and plant-based milk alternatives, examining their nutritional, sensory, health, and environmental aspects. She collaborates with researchers from the Arkansas Agricultural Experiment Station and the University of Arkansas at Fayetteville, including Surabhi Wason, Jennifer C. Acuff, Kevin C. Thompson, and Andy Mauromoustakos, contributing to a shared publication record. Her scholarship metrics include an h-index of 1 with 3 publications and 40 citations.
Metrics
- h-index: 2
- Publications: 6
- Citations: 61
Selected Publications
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Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk) (2024)
Collaboration Network
Top Collaborators
- Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk)
- Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk)
- Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk)
- Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk)
- Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk)
- Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk)
- Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk)
- Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk)
- Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk)
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