| # | Document title | Authors | Year | Source | Cited by |
| 1 | A soluble fibre gel produced from rice bran and barley flour as a fat replacer in Asian foods | Inglett G., Carriere C., Maneepun S., Tungtrakul P. | 2004 | International Journal of Food Science and Technology
39(1),pp. 1-10 | 20 |
| 2 | Stabilization of microbiol protease against autolysis using acylation with dicarboxylic acid anhydrides | Maneepun S., Klibanov A. | 1982 | Biotechnology and Bioengineering
24(2),pp. 483-486 | 7 |
| 3 | Developing processed mango products for international markets | Maneepun S., Yunchalad M. | 2004 | Acta Horticulturae
645,pp. 93-105 | 12 |
| 4 | Rheological, textural, and sensory properties of Asian noodles containing an oat cereal hydrocolloid | Inglett G., Peterson S., Carriere C., Maneepun S. | 2005 | Food Chemistry
90(1-2),pp. 1-8 | 84 |
| 5 | Nutritional value and functional properties of a hydrocolloidal soybean and oat blend for use in Asian foods | Inglett G., Carriere C., Maneepun S., Boonpunt T. | 2003 | Journal of the Science of Food and Agriculture
83(1),pp. 86-92 | 6 |
| 6 | Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products Evaluación del uso de harina de avena en sustitución de la mantequilla y crema de coco en productos de pastelería | Inglett G., Maneepun S., Vatanasuchart N. | 2000 | Food Science and Technology International
6(6),pp. 457-462 | 13 |