| # | Document title | Authors | Year | Source | Cited by |
| 1 | Antioxidant capacity, total phenolic content and nutritional composition of Asian foods after thermal processing | Tangkanakul P., Auttaviboonkul P., Niyomwit B., Lowvitoon N., Charoenthamawat P., Trakoontivakorn G. | 2009 | International Food Research Journal
16(4),pp. 571-580 | 43 |
| 2 | Antioxidant activity of northern and northeastern Thai foods containing indigenous vegetables | Tangkanakul P., Trakoontivakorn G., Auttaviboonkul P., Niyomvit B., Wongkrajang K. | 2006 | Kasetsart Journal - Natural Science
40(SUPPL.),pp. 47-58 | 20 |
| 3 | Effects of health food from cereal and nata de coco on serum lipids in human | Mesomya W., Pakpeankitvatana V., Komindr S., Leelahakul P., Cuptapun Y., Hengsawadi D., Tammarate P., Tangkanakul P. | 2006 | Songklanakarin Journal of Science and Technology
28(SUPPL. 1),pp. 23-28 | 11 |
| 4 | Effects of Extrusion Conditions on the Physical and Functional Properties of Instant Cereal Beverage Powders Admixed with Mulberry (Morus alba L.) Leaves | Charunuch C., Tangkanakul P., Limsangouan N., Sonted V. | 2008 | Food Science and Technology Research
14(5),pp. 421-430 | 6 |
| 5 | Antioxidant capacity and antimutagenicity of thermal processed thai foods | Tangkanakul P., Trakoontivakorn G., Saengprakai J., Auttaviboonkul P., Niyomwit B., Lowvitoon N., Nakahara K. | 2011 | Japan Agricultural Research Quarterly
45(2),pp. 211-218 | 6 |
| 6 | Application of mulberry (Morus alba L.) for supplementing antioxidant activity in extruded Thai rice snack | Charunuch C., Tangkanakul P., Rungchang S., Sonted V. | 2008 | Kasetsart Journal - Natural Science
42(1),pp. 79-87 | 4 |
| 7 | Changes of antioxidant capacity and phenolics in Ocimum herbs after various cooking methods | Trakoontivakorn G., Tangkanakul P., Nakahara K. | 2012 | Japan Agricultural Research Quarterly
46(4),pp. 347-353 | 4 |
| 8 | Application of mulberry (Moms alba) for supplementing antioxidant activity in extruded Thai rice snack | Charunuch C., Tangkanakul P., Rungchang S., Sonted V. | 2008 | Acta Horticulturae
786,pp. 137-146 | 3 |
| 9 | Influence of thermal sterilization on antioxidant capacity and total phenolics of spicy Thai foods | Tangkanakul P., Trakoontivakorn G., Auttaviboonkul P., Niyomwi B., Lowvitoon N. | 2012 | Kasetsart Journal - Natural Science
46(3),pp. 451-460 | 1 |
| 10 | Lipophilic and hydrophilic antioxidant capacities of vegetables, herbs and spices in eighteen traditional thai dishes | Tangkanakul P., Trakoontivakorn G. | 2014 | Kasetsart Journal - Natural Science
48(2),pp. 214-226 | 1 |