All Publications

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

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