| Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand N Luangsakul, S Keeratipibul, S Jindamorakot, S Tanasupawat LWT-Food Science and Technology 42 (8), 1404-1412, 2009 | 89 | 2009 |
| The effect of Thai glutinous rice cultivars, grain length and cultivating locations on the quality of rice cracker (arare) S Keeratipibul, N Luangsakul, T Lertsatchayarn LWT-Food Science and Technology 41 (10), 1934-1943, 2008 | 73 | 2008 |
| Application of the Chinese steamed bun starter dough (CSB‐SD) in breadmaking S Keeratipibul, N Luangsakul, S Otsuka, S Sakai, Y Hatano, ... Journal of food science 75 (9), E596-E604, 2010 | 30 | 2010 |
| Polyphenol-modified starches and their applications in the food industry: recent updates and future directions TV Ngo, S Kusumawardani, K Kunyanee, N Luangsakul Foods 11 (21), 3384, 2022 | 28 | 2022 |
| The effects of ultrasound–assisted recrystallization followed by chilling to produce the lower glycemic index of rice with different amylose content K Kunyanee, N Luangsakul Food chemistry 323, 126843, 2020 | 28 | 2020 |
| Optimization of processing condition of instant rice to lower the glycemic index O Ritudomphol, N Luangsakul Journal of food science 84 (1), 101-110, 2019 | 28 | 2019 |
| The impact of heat moisture treatment on the physicochemical properties and in vitro glycemic index of rice flour with different amylose contents and associated effects on rice … K Kunyanee, N Luangsakul Lwt 154, 112694, 2022 | 25 | 2022 |
| Effects of the amount of Chinese steamed bun starter dough (CSB‐SD) and the activation time on dough and bread properties S KEERATIPIBUL, N LUANGSAKUL, S OTSUKA, S SAKAI, Y HATANO, ... Journal of Food Processing and Preservation 37 (3), 232-244, 2013 | 11 | 2013 |
| Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content K Kunyanee, T Van Ngo, S Kusumawardani, N Lungsakul Ultrasonics Sonochemistry 87, 106055, 2022 | 10 | 2022 |
| Effect of oil addition on in vitro starch digestibility and physicochemical properties of instant rice. N Luangsakul, O Ritudomphol | 8 | 2018 |
| Insights into recent updates on factors and technologies that modulate the glycemic index of rice and its products TV Ngo, K Kunyanee, N Luangsakul Foods 12 (19), 3659, 2023 | 7 | 2023 |
| Polyphenol-modified starches and their applications in the food industry: recent updates and future directions. Foods, 11 (21), 3384 TV Ngo, S Kusumawardani, K Kunyanee, N Luangsakul | 6 | 2022 |
| Chinese steamed buns S Keeratipibul, N Luangsakul Handbook of plant-based fermented food and beverage technology, 543-556, 2012 | 6 | 2012 |
| The effects of the reduced sugar on macaron quality. N Luangsakul, N Chiralaksanakul | 5 | 2020 |
| The utilization of ultrasound and chilling treatment to reduce GI in Thai glutinous rice (RD6). K Kunyanee, N Luangsakul | 4 | 2018 |
| Improving the swelling capacity of granular cold-water rice starch by ultrasound-assisted alcoholic-alkaline treatment K Kunyanee, K Phadtaisong, JN Chiangmai, N Parittapongsachai, ... Ultrasonics Sonochemistry 98, 106506, 2023 | 3 | 2023 |
| Effect of harvesting period on physicochemical properties and in vitro digestibility of banana flour. P Virulchatapan, N Luangsakul | 3 | 2020 |
| The effects of dual modification with ultrasound and annealing treatments on the properties and glycemic index of the Thai glutinous rice cultivar'RD6'. K Kunyanee, N Luangsakul | 3 | 2019 |
| Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions. Foods 2022, 11, 3384 TV Ngo, S Kusumawardani, K Kunyanee, N Luangsakul s Note: MDPI stays neu-tral with regard to jurisdictional claims in …, 2022 | 2 | 2022 |
| Effect of setting agent on quality of tubed-package sesame tofu. S Wongsrisiri, N Luangsakul | 2 | 2017 |
