All Publications

R. P. K, C. G. Dalbhagat, A. P. Venugopal, S. Mishra, N., and V. Kambhampati,"A comprehensive review of herb microgreens as emerging functional foods: insights into their nutritional potential and health benefits", Preparative Biochemistry & Biotechnology, vol.56, no.1, pp.1-13, Taylor and Francis 2026, View Details       Article

D. K. K, V. K, S. Shetty, Y. Srinivas, V. Kambhampati, S. M. Nimbkar, C. G. Dalbhagat, and T. P,"Advances of electronic nose technologies for rapid detection of edible oil quality", Food Analytical Methods, vol.19, no.73, Springer, January 2026, 10.1007/s12161-026-02996-y       Article

D. K. Singh, M. H. Chudasama, M. Karmakar, S. Deotale, C. G. Dalbhagat, and T. P,"Extraction of protein from millets: Effect on functionality and quality", Millets: A Sustainable and Nutritious Crop, ch.5, pp.109-143, Springer Nature, February 2026       Inbook

M. Dwivedi, G. K. S, A. K, C. G. Dalbhagat, and Hn. Mishra,"Drying and polishing of fortified rice kernels", Rice Fortification, ch.9, pp.145-166, CRC Press, February 2026, 10.1201/9781003661245-9       Inbook

G. S. Sanjay, M. Karmakar, C. G. Dalbhagat, S. M. Nimbkar, V. Kambhampati, M. Dwivedi, R. C. Pradhan, and S. Mishra,"A comprehensive review of recent advances in simulated human in-vitro digestion system", Food Reviews International, Taylor & Francis, March 2026, 10.1080/87559129.2026.2647039       Article

H. N. Mishra, C. G. Dalbhagat, and S. Mandliya,"Rice fortification: Technology, machinery and quality assurance", Rice fortification: Technology, machinery and quality assurance, CRC Press 2026, View Details       EditedBook

M. Karmakar, S. Mandliya, S. Vishwakarma, D. K. Mahato, and C. G. Dalbhagat,"Plant-based meat alternatives as functional foods", Handbook of Functional Foods: Techniques, Analytics and Health Benefits, ch.13, pp.281-294, Academic Press 2026, https://doi.org/10.1016/B978-0-443-33853-3.00010-7       Inbook

G. S. Sanjay, S. Mandliya, S. Vishwakarma, D. K. Mahato, and C. G. Dalbhagat,"Extrusion techniques for functional foods development", Handbook of Functional Foods: Techniques, Analytics and Health Benefits, ch.6, pp.121-141, Academic Press 2026, https://doi.org/10.1016/B978-0-443-33853-3.00014-4       Inbook

S. Singh, S. Mishra, N., C. G. Dalbhagat, A. P. Venugopal, and V. Kambhampati,"Comprehensive review on advances in sustainable non-thermal technologies for liquid food safety and quality retention", Journal of Food Process Engineering, vol.48, no.7, Wiley, July 2025, View Details       Article

G. S. Sanjay, M. Karmakar, S. Mokashi, C. G. Dalbhagat, V. Kambhampati, R. K. Raigar, and R. M. Shukla,"Exploration of simulated human olfactory system and its integration with machine learning algorithms for food quality assessment: a review", Trends in Food Science & Technology, vol.159, no.104977, Elsevier 2025, 10.1016/j.tifs.2025.104977       Article