G. K. S, M. Dwivedi, C. G. Dalbhagat, T. Niranjan, C. N. Singh, A. S, G. Nikitha, N. V. Kumar, and I. V,"Development of extruded millet analogue rice: a comparison of rheological, structural, physiochemical, and cooking properties with conventional rice", ACS Food Science & Technology, ACS, October 2024, 10.1021/acsfoodscitech.4c00629       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

V. Siddharth, M. Shubham, C. G. Dalbhagat, M. Jayshree, and M. H. Niwas,"Effect of marjoram leaf powder addition on nutritional, rheological, textural, structural, and sensorial properties of extruded rice noodles", Foods, vol.12, no.5, pp.1099, MDPI 2023, 10.3390/foods12051099       Article

N. A, M. Sourav, P. Chirasmita, C. G. Dalbhagat, and M. H. Niwas,"Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences", Food Chemistry Advances, vol.3, pp.100381, Elsevier 2023, 10.1016/j.focha.2023.100381       Article

N. A, C. G. Dalbhagat, and M. H. Niwas,"Development of a simple method for extraction and analysis of folic acid in fortified rice kernels by hplc and its application in vitamin retention studies", Journal of Food Measurement and Characterization, vol.17, no.6, pp.6440-6451, Springer 2023, 10.1007/s11694-023-02107-z       Article

C. G. Dalbhagat, A. Nithya, S. Mandliya, S. Vishwakarma, and H. N. Mishra,"Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels", Journal of Food Science and Technology, vol.61, no.9, pp.706-716, Springer 2023, 10.1007/s13197-023-05871-4       Article

Y. G. Prasad, K. Devesh, C. G. Dalbhagat, and M. H. Niwas,"A comprehensive review on instant rice: Preparation methodology, characterization, and quality attributes", Food Chemistry Advances, vol.4, pp.100581, Elsevier 2023, 10.1016/j.focha.2023.100581       Article

S. Misra, P. Pandey, C. G. Dalbhagat, and H. N. Mishra,"Emerging technologies and coating materials for improved probiotication in food products: a review", Food and Bioprocess Technology, vol.15, no.5, pp.998-1039, Springer 2022, 10.1007/s11947-021-02753-5       Article

S. Vishwakarma, C. G. Dalbhagat, and H. N. Mishra,"Preparation of skim milk powder tablet and finite element analysis of its pressing die", Journal of Food Process Engineering, vol.45, no.5, pp.14016, Wiley 2022, 10.1111/jfpe.14016       Article