A. Gaurav, C. G. Dalbhagat, J. Kedia, Md. F. Rahi, R. C. Pradhan, and S. Mishra,"Effects of dry-heat treatment on amylose content, hydration, structural and pasting properties of kodo flour for application in breakfast cereal", Journal of Food Measurment and characterization, Springer, March 2024, 10.1007/s11694-024-02544-4       Article

V. V. Bansode, J. Samuel, T. C. Panda, C. G. Dalbhagat, D. Seth, S. S. Roy, D. Gosh, R. C. Pradhan, and M. Dwivedi,"Hurdle approach of plasma-activated water pretreatment with debittering treatment on naringin and limonin content of sweet orange peel powder", Food Bioscience, vol.60, Elsevier, August 2024, 10.1016/j.fbio.2024.104431       Article

S. Vishwakarma, S. Mandliya, C. G. Dalbhagat, P. K. Singh, and H. N. Mishra,"Rheological modeling of marjoram fortified rice dough: Empirical and machine learning approach", Journal of Food Process Engineering, vol.46, no.8, pp.1-15, Wiley, May 2023, http://doi.org/10.1111/jfpe.14387       Article

S. Misra, S. Mandliya, P. Pandey, C. Panigrahi, C. G. Dalbhagat, and H. N. Mishra,"Effect of spray- and freeze-dried microcapsules containing probiotics and ?-aminobutyric acid on nutritional, physicochemical, textural, pasting, rheological, and microstructural characteristics of composite dough", Food and Bioprocess Technology, no.0123456789, Springer, June 2023, https://doi.org/10.1007/s11947-023-03144-8       Article

C. G. Dalbhagat and H. N. Mishra,"Effects of extrusion process conditions on system parameters; physicochemical properties and cooking characteristics of extruded fortified rice kernels", Journal of Cereal Science, vol.89, pp.102782, Elsevier 2019, 10.1016/j.jcs.2019.05.016       Article