D. Seth, M. Athparia, A. Singh, D. Rathore, V. Venkatramanan, V. Channashettar, S. Prasad, S. Maddirala, S. Sevda, and R. Kataki,"Sustainable environmental practices of tea waste—a comprehensive review", Environmental Science and Pollution Research, Springer, November 2023, 10.1007/s11356-023-30848-3       Article

T. C. Panda, J. Samuel, V. V. Bansode, M. Dwivedi, R. C. Pradhan, and D. Seth,"A novel approach to increase calcium and fiber content in pasta using Kadamb fruit (Neolamarckia cadamba) powder and study of functional and structural characteristics", Journal of Food Science and Technology, Springer, September 2023, https://doi.org/10.1007/s13197-023-05842-9       Article

T. C. Panda, T. Niranjan, M. Dwivedi, R. C. Pradhan, and D. Seth,"Mass modeling of engineering properties and characterization of Kadamb fruit (Neolamarckia cadamba): An underutilized fruit", J Food Process Engineering, Willey, September 2022, 10.1111/jfpe.14160       Article

T. C. Panda, T. Niranjan, M. Dwivedi, R. C. Pradhan, and D. Seth,"Mass modeling of engineering properties and characterization of Kadamb fruit (Neolamarckia cadamba): An underutilized fruit", J food process engineering, Willey, September 2022, 10.1111/jfpe.14160       Article

A. Yadav, S. Kumari, and D. Seth,"Recent trends in edible and alternative food packaging technologies", Handbook of Research on Food Processing and Preservation Technologies:Design and Development of Specific Foods, Packaging Systems, and Food Safety, ch.5, vol.4, pp.325, Apple Academic Press, innovations in agricultural and biological engineering, October 2021       Inbook

D. Seth, D. Sen, and K. K. Dash,"Optimization of osmotic dehydration process of carambola (Averrhoacarambola l.) fruit in binary solution of salt and sucrose", Journal of Microbiology, Biotechnology and Food Sciences, vol.10, no.6, pp.e3307, Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra), July 2021, 10.15414/jmbfs.3307       Article

V. Singh, M. Das, and D. Seth,"Chemical and functional evaluation of Burma black rice based instant beverage Mix (BBIBM)", The Pharma Innovation Journal, vol.10, no.7, pp.931-937, AkiNik Publications, July 2021, 10.22271/tpi       Article

N. D. Choudhury, N. Bhuyan, R. Narzari, R. Saikia, D. Seth, N. Saha, and R. Kataki,"Various conversion techniques for the recovery of value-added products from tea waste", Valorization of Agri-Food Wastes and By-Products, ch.12, vol.1, pp.237-265, Academic Press 2021, 10.1016/B978-0-12-824044-1.00015-5       Inbook

P. K. Nayak, B. Basumatary, C. M. Chandrasekar, D. Seth, and R. K. Kesavan,"Impact of thermosonication and pasteurization on total phenolic contents, total flavonoid contents, antioxidant activity, and vitamin C levels of elephant apple (Dillenia indica) juice", Journal of Food Process Engineering, vol.43, no.8, pp.e13447, Wiley, August 2020, 10.1111/jfpe.13447       Article

D. Seth, H. N. Mishra, and S. C. Deka,"Process technology of sweetened yoghurt powder", Applied Food Science and Engineering with Industrial Applications, ch.8, vol.1, pp.20, Apple Academic Press, New York, January 2019, https://doi.org/10.1201/9781351048644       Inbook