| Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review CG Dalbhagat, DK Mahato, HN Mishra Trends in Food Science & Technology 85, 226-240, 2019 | 198 | 2019 |
| Emerging technologies and coating materials for improved probiotication in food products: A review S Misra, P Pandey, CG Dalbhagat, HN Mishra Food and Bioprocess Technology 15 (5), 998-1039, 2022 | 56 | 2022 |
| Effects of extrusion process conditions on system parameters; physicochemical properties and cooking characteristics of extruded fortified rice kernels CG Dalbhagat, HN Mishra Journal of Cereal Science 89, 102782, 2019 | 39 | 2019 |
| Investigation of natural food fortificants for improving various properties of fortified foods: A review S Vishwakarma, CG Dalbhagat, S Mandliya, HN Mishra Food Research International 156, 111186, 2022 | 30 | 2022 |
| Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based … GP Yadav, CG Dalbhagat, HN Mishra Journal of Food Process Engineering 45 (9), e14106, 2022 | 20 | 2022 |
| Development of grain-based carbonated beverage premix using maize (Zea Mays), Bengal gram (Cicer Arietinum), and finger millet (Eleusine Coracana) A Thakur, P Pandey, CG Dalbhagat, HN Mishra Journal of Food Science and Technology 59 (4), 1637-1648, 2022 | 17 | 2022 |
| Development of instant low glycemic rice using extrusion technology and its characterization GP Yadav, CG Dalbhagat, HN Mishra Journal of Food Processing and Preservation 45 (12), e16077, 2021 | 15 | 2021 |
| Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural … S Mandliya, A Pratap-Singh, S Vishwakarma, CG Dalbhagat, HN Mishra Foods 11 (16), 2476, 2022 | 13 | 2022 |
| Drying modeling, cooking characteristics, pasting properties, and crystallinity of fortified rice kernels CG Dalbhagat, HN Mishra Journal of Food Processing and Preservation, e15579, 2021 | 13 | 2021 |
| Effect of the drying process on the color change, fissure development, and morphology of fortified rice kernels CG Dalbhagat, HN Mishra Journal of Food Process Engineering, e13719, 2021 | 11 | 2021 |
| Effect of pilot scale roasting on color and textural attributes of soybean kernels RK Raigar, CG Dalbhagat, HN Mishra Journal of Food Processing and Preservation 44 (11), e14883, 2020 | 8 | 2020 |
| Effect of spray-and freeze-dried microcapsules containing probiotics and γ-Aminobutyric acid on nutritional, physicochemical, textural, pasting, rheological, and … S Misra, S Mandliya, P Pandey, C Panigrahi, CG Dalbhagat, HN Mishra Food and Bioprocess Technology 17 (2), 464-478, 2024 | 6 | 2024 |
| Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences A Nithya, S Misra, C Panigrahi, CG Dalbhagat, HN Mishra Food Chemistry Advances 3, 100381, 2023 | 6 | 2023 |
| Effects of cold plasma on food poisoning microbes and food contaminants including toxins and allergens: A review D Kumar, GP Yadav, CG Dalbhagat, HN Mishra Journal of Food Processing and Preservation 46 (11), e17010, 2022 | 6 | 2022 |
| Preparation of low glycemic rice and comparison of its physicochemical properties, cooking characteristics, starch digestibility and microstructure with raw rice (Swarna Cv) GP Yadav, CG Dalbhagat, HN Mishra Food Science and Engineering, 30-43, 2023 | 4 | 2023 |
| A comparative study on the physicochemical, cooking and textural properties of fortified rice kernels prepared from raw and parboiled rice A Nithya, CG Dalbhagat, HN Mishra International Journal of Food Science & Technology 57 (2), 1325-1332, 2022 | 4 | 2022 |
| Preparation of skim milk powder tablet and finite element analysis of its pressing die S Vishwakarma, CG Dalbhagat, HN Mishra Journal of Food Process Engineering 45 (5), e14016, 2022 | 3 | 2022 |
| Food-to-Food Fortification of Rice Flour (Swarna Cv.) Using Dried Basil, Marjoram, and Spearmint Leaves Powders: A Physicochemical and Nutritional Study S Vishwakarma, CG Dalbhagat, HN Mishra Biology and Life Sciences Forum 6 (1), 15, 2021 | 3 | 2021 |
| Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles S Vishwakarma, S Mandliya, CG Dalbhagat, J Majumdar, HN Mishra Foods 12 (5), 1099, 2023 | 2 | 2023 |
| Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels CG Dalbhagat, A Nithya, S Mandliya, S Vishwakarma, HN Mishra Journal of Food Science and Technology 61 (4), 706-716, 2024 | 1 | 2024 |
Professor H N MishraIndian Institute of Technology KharagpurVerified email at agfe.iitkgp.ac.in
