S. Vishwakarma, C. G. Dalbhagat, S. Mandliya, and H. N. Mishra,"Investigation of natural food fortificants for improving various properties of fortified foods: a review", Food Research International, vol.156, pp.111186, Elsevier 2022, 10.1016/j.foodres.2022.111186       Article

G. P. Yadav, C. G. Dalbhagat, and H. N. Mishra,"Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet-based extruded products: a review", Journal of Food Process Engineering, vol.45, no.9, pp.14106, Wiley 2022, 10.1111/jfpe.14106       Article

S. Mandliya, A. Pratap-Singh, S. Vishwakarma, C. G. Dalbhagat, and H. N. Mishra,"Incorporation of mycelium (Pleurotus eryngii) in pea protein based low moisture meat analogue: effect on its physicochemical, rehydration and structural properties", Foods, vol.11, no.16, pp.2476, MDPI 2022, 10.3390/foods11162476       Article

G. P. Yadav, C. G. Dalbhagat, and H. N. Mishra,"Preparation of low glycemic rice and comparison of its physicochemical properties, cooking characteristics, starch digestibility and microstructure with raw rice (Swarna Cv)", Food Science and Engineering, vol.4, no.1, pp.30-43, Universal Wiser Publisher 2022, 10.37256/fse.4120231882       Article

D. Kumar, G. Yadav, C. G. Dalbhagat, and H. N. Mishra,"Effects of cold plasma on food poisoning microbes and food contaminants including toxins and allergens: A Review", Journal of Food Processing and Preservation, pp.e17010, Wiley 2022, 10.1111/jfpp.17010       Article

C. G. Dalbhagat and H. N. Mishra,"Effect of the drying process on the color change, fissure development, and morphology of fortified rice kernels", Journal of Food Process Engineering, vol.44, no.7, pp.13719, Wiley 2021, 10.1111/jfpe.13719       Article

A. Thakur, P. Pandey, C. G. Dalbhagat, and H. N. Mishra,"Development of grain-based carbonated beverage premix using maize (Zea mays), bengal gram (Cicer arietinum), and finger millet (Eleusine coracana)", Journal of Food Science and Technology, vol.59, no.4, pp.1637-1648, Springer 2021, 10.1007/s13197-021-05175-5       Article

A. Nithya, C. G. Dalbhagat, and H. N. Mishra,"A comparative study on the physicochemical, cooking and textural properties of fortified rice kernels prepared from raw and parboiled rice", International Journal of Food Science & Technology, vol.57, no.2, pp.1325-1332, Wiley 2021, 10.1111/ijfs.15529       Article

C. G. Dalbhagat and H. N. Mishra,"Drying modeling, cooking characteristics, pasting properties, and crystallinity of fortified rice kernels", Journal of Food Processing and Preservation, vol.45, no.6, pp.e15579, Wiley 2021, 10.1111/jfpp.15579       Article

G. P. Yadav, C. G. Dalbhagat, and H. N. Mishra,"Development of instant low glycemic rice using extrusion technology and its characterization", Journal of Food Processing and Preservation, vol.45, no.12, pp.e16077, Wiley 2021, 10.1111/jfpp.16077       Article