D. Seth, H. N. Mishra, and S. C. Deka,"Functional and reconstitution properties of spray dried sweetened yoghurt powder as influenced by processing conditions", International Journal of Food Properties, vol.20, no.7, pp.1603–1611, Taylor & Francis 2017, 10.1080/10942912.2016.1214965       Article

D. Seth, H. N. Mishra, and S. C. Deka,"Effect of spray drying process conditions on bacteria survival and acetaldehyde retention in sweetened yoghurt powder: an optimization study", Journal of Food Process Engineering, vol.40, no.3, pp.e12487, Wiley, June 2017, 10.1111/jfpe.12487       Article

D. Seth, H. N. Mishra, and S. C. Deka,"Effect of microencapsulation using extrusion technique on viability of bacterial cells during spray drying of sweetened yoghurt", International Journal of Biological Macromolecules, vol.103, pp.802-807, Elsevier, October 2017, 10.1016/j.ijbiomac.2017.05.099       Article

A., P. Khawas, D. Seth, T. Miyaji, and S.,"Optimization of the extraction of phenolic compounds from Cyclosorus extensa with solvents of varying polarities", Preparative Biochemistry and Biotechnology}, vol.46, no.8, pp.755-763, Taylor & Francis 2016, 10.1080/10826068.2015.1135457       Article

D. Seth, L., and V. Ganapathy,"Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food", Journal of Food Science and Technology, vol.52, no.3, pp.1830-1838, Springer 2015, 10.1007/s13197-013-1181-x       Article

A., D. Seth, T. Miyaji, and S.,"Fermentation optimization for a probiotic local northeastern indian rice beer and application to local cassava and plantain beer production", Journal of The Institute of Brewing, vol.121, no.2, pp.273-282, Wiley 2015, 10.1002/jib.211       Article

L., K. Prasad, and D. Seth,"Optimization of ingredient levels for the development of peanut based fiber rich pasta", Journal of Food Science and Technology, vol.51, no.10, pp.2713-2719, Springer, October 2014, 10.1007/s13197-012-0779-8       Article

D. Seth and G. Rajamanickam,"Development of extruded snacks using soy, sorghum, millet and rice blend - A response surface methodology approach", International Journal of Food Science and Technology, vol.47, no.7, pp.1526-1531, Wiley, July 2012, 10.1111/j.1365-2621.2012.03001.x       Article

D. Seth and H. N. Mishra,"Optimization of honey candy recipe using response surface methodology", American Journal of Food Technology, vol.6, no.11, pp.985-993, Science Alert 2011, 10.3923/ajft.2011.985.993       Article