Arati Yadav | Plant-Based Skincare Ingredients | Best Researcher Award

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Ms. Arati Yadav | Plant-Based Skincare Ingredients | Best Researcher Award

Banaras Hindu University | India

Dr. Arati Yadav, currently affiliated with Banaras Hindu University (BHU), Varanasi, India, is an emerging researcher whose work spans food science, natural product chemistry, and nanoformulations for post-harvest preservation. She holds advanced degrees in biological and chemical sciences, with a strong academic foundation that supports her multidisciplinary research trajectory. Dr. Yadav’s scholarship focuses on bioactive compounds, essential oil nanoemulsions, edible coatings, and material-based interventions for improving food shelf-life and safety. Her contributions include 10 peer-reviewed publications, collectively cited over 100 times across 96 international documents, and she maintains an h-index of 5, reflecting a consistent and growing impact in her field. Among her notable works is the study on chitosan-based Illicium verum essential-oil nanoemulsion edible coatings, published in the International Journal of Biological Macromolecules (2025), which expands innovative strategies for fruit preservation and aligns with global research trends in sustainable food protection technologies.  Dr. Yadav has collaborated with over 20 co-authors, evidencing her interdisciplinary and team-oriented scientific approach. Her research achievements have contributed to advancements in functional materials, natural antioxidants, antimicrobial systems, and their applications in agri-food sectors. Although early in her career, her growing citation record and expanding portfolio highlight her increasing international visibility. She actively participates in academic dissemination and contributes to the scientific community through editorial and peer-review responsibilities, supporting journals in food science, biotechnology, and natural product research. Dr. Yadav’s work demonstrates significant societal relevance by addressing food wastage, quality deterioration, and the need for eco-friendly preservation alternatives. Her sustained commitment to innovation, combined with her collaborative research ethos, positions her as a promising scholar dedicated to advancing sustainable food technologies and contributing to global scientific progress.

Profiles: Scopus | Google Scholar
Featured Publications

1. Soni, M., Yadav, A., Maurya, A., Das, S., Dubey, N. K., & Dwivedy, A. K. (2023). Advances in designing essential oil nanoformulations: An integrative approach to mathematical modeling with potential application in food preservation. Foods.

2. Soni, M., Maurya, A., Das, S., Prasad, J., Yadav, A., Singh, V. K., Singh, B. K., … (2022). Nanoencapsulation strategies for improving nutritional functionality, safety and delivery of plant-based foods: Recent updates and future opportunities. Plant Nano Biology.

3. Prasad, J., Das, S., Maurya, A., Soni, M., Yadav, A., Singh, B., & Dwivedy, A. K. (2023). Encapsulation of Cymbopogon khasiana × Cymbopogon pendulus essential oil (CKP-25) in chitosan nanoemulsion as a green and novel strategy for mitigation of fungal contamination. Foods.

4. Singh, A., Das, S., Chaudhari, A. K., Soni, M., Yadav, A., Dwivedy, A. K., & Dubey, N. K. (2023). Laurus nobilis essential oil nanoemulsion-infused chitosan: A safe and effective antifungal agent for masticatory preservation. Plant Nano Biology.

5. Maurya, A., Yadav, A., Soni, M., Paul, K. K., Banjare, U., Jha, M. K., Dwivedy, A. K., … (2023). Nanoencapsulated essential oils for post-harvest preservation of stored cereals: A review. Foods.