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