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, Taylor and Francis, May 2025, 10.1080/10826068.2025.2511840       Article

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

D. S, C. G. Dalbhagat, A. P. Venugopal, T. P, S. M. Nimbkar, N., S. Mishra, and V. Kambhampati,"Aquafaba as a sustainable and plant-based egg alternative: recent advances in extraction, nutritional insights, and functional characterization", Food and Bioprocess Technology, Springer, August 2025, 10.1007/s11947-025-04004-3       Article

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

A. Nithya, S. Vishwakarma, C. G. Dalbhagat, and H. N. Mishra,"Apparent amylose content positively influences the quality of extruded fortified rice kernels", Carbohydrate Polymers, vol.338, no.15, pp.122213, Elsevier, August 2024, 10.1016/j.carbpol.2024.122213       Article

A. K. Swarnakar and C. G. Dalbhagat,"Mixing", Unit Operations in Food Processing, ch.6, pp.87-98, Scientific Publisher, Scientific Publisher, Jodhpur, 5 A, New Pali Road, P.O. Box 91 Jodhpur - 342 001 Rajasthan (India), E-mail: info@scientificpub.com Website: www.scientificpubonline.com 2024, View Details       Inbook

C. G. Dalbhagat, A. K. Swarnakar, R. K. Raigar, and H. N. Mishra,"Extrusion Technology", Unit Operations in Food Processing, ch.17, pp.299-322, Scientific Publisher, Scientific Publisher, 5 A, New Pali Road, P.O. Box 91 Jodhpur - 342 001 Rajasthan (India) 2024, View Details       Inbook

S. Vishwakarma, S. Mandliya, C. G. Dalbhagat, and C. Panigrahi,"Physical and chemical parameters as qualitative indicators of used frying oils", Frying Technology, ch.8, pp.205-227, CRC Press, CRC Press, 6000 Broken Sound Parkway, NW, Suite 300, Boca Raton, FL, 33487-2742 2024, 10.1201/9781003329244-8       Inbook