| # | Document title | Authors | Year | Source | Cited by |
| 1 | Ohmic Heating of an Electrically Conductive Food Package | Kanogchaipramot K., Tongkhao K., Sajjaanantakul T., Kamonpatana P. | 2016 | Journal of Food Science
81(12),pp. E2966-E2976 | 11 |
| 2 | Whey protein-okra polysaccharide fraction blend edible films: Tensile properties, water vapor permeability and oxygen permeability | Prommakool A., Sajjaanantakul T., Janjarasskul T., Krochta J. | 2011 | Journal of the Science of Food and Agriculture
91(2),pp. 362-369 | 28 |
| 3 | Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 | Reid D., Sajjaanantakul T., Lillford P., Charoenrein S. | 2010 | Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
| 14 |
| 4 | Comparison between ohmic and conventional heating of pineapple and longan in sucrose solution | Tumpanuvatr T., Jittanit W., Kaewchutong S., Jan-Ob O., Pham H., Sajjaanantakul T. | 2015 | Kasetsart Journal - Natural Science
49(4),pp. 615-625 | 3 |
| 5 | Okra pectin contains an unusual substitution of its rhamnosyl residues with acetyl and alpha-linked galactosyl groups | Sengkhamparn N., Sengkhamparn N., Bakx E., Verhoef R., Schols H., Sajjaanantakul T., Voragen A. | 2009 | Carbohydrate Research
344(14),pp. 1842-1851 | 90 |
| 6 | Physicochemical properties of pectins from okra (Abelmoschus esculentus (L.) Moench) | Sengkhamparn N., Sengkhamparn N., Sagis L., de Vries R., Schols H., Sajjaanantakul T., Voragen A. | 2010 | Food Hydrocolloids
24(1),pp. 35-41 | 119 |
| 7 | Influence of harvest time and storage temperature on characteristics of inulin from Jerusalem artichoke (Helianthus tuberosus L.) tubers | Saengthongpinit W., Saengthongpinit W., Sajjaanantakul T. | 2005 | Postharvest Biology and Technology
37(1),pp. 93-100 | 129 |
| 8 | Structural elucidation of cell wall polysaccharides from okra (Abelmoschus esculentus (L.) Moench) | Sengkhamparn N., Sengkhamparn N., Verhoef R., Bakx E., Schols H., Sajjaanantakul T., Voragen A. | 2009 | Pectins and Pectinases
,pp. 49-56 | 1 |
| 9 | Determination of microvoids of maltodextrin with various de by the "dual sorption model" | Samuhasaneetoo S., Chaiseri S., Farhat I., Sajjaanantakul T., Pongsawatmanit R. | 2006 | Gums and Stabilisers for the Food Industry 13
,pp. 275-283 | 0 |
| 10 | Characterisation of cell wall polysaccharides from okra (Abelmoschus esculentus (L.) Moench) | Sengkhamparn N., Sengkhamparn N., Verhoef R., Schols H., Sajjaanantakul T., Voragen A. | 2009 | Carbohydrate Research
344(14),pp. 1824-1832 | 146 |
| 11 | Detection of Profenofos in Chinese Kale, Cabbage, and Chili Spur Pepper Using Fourier Transform Near-Infrared and Fourier Transform Mid-Infrared Spectroscopies | Sankom A., Mahakarnchanakul W., Rittiron R., Sajjaanantakul T., Thongket T. | 2021 | ACS Omega
| 2 |
| 12 | Effect of indirect ohmic heating on quality of ready-to-eat pineapple packed in plastic pouch | Pham H., Jittanit W., Sajjaanantakul T. | 2014 | Songklanakarin Journal of Science and Technology
36(3),pp. 317-324 | 7 |
| 13 | Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream | Yuennan P., Sajjaanantakul T., Goff H. | 2014 | Journal of Food Science
79(8) | 18 |
| 14 | Effects of Salts and pH on Heating‐Related softening of Snap Beans | VAN BUREN J., KEAN W., GAVITT B., SAJJAANANTAKUL T. | 1990 | Journal of Food Science
55(5),pp. 1312-1314 | 12 |
| 15 | Effect of cations on heat degradation of chelator-soluble carrot pectin | Sajjaanantakul T., Van Buren J., Downing D. | 1993 | Carbohydrate Polymers
20(3),pp. 207-214 | 37 |
| 16 | Use of average molecular weights for product categories to predict freezing characteristics of foods | Boonsupthip W., Sajjaanantakul T., Heldman D. | 2009 | Journal of Food Science
74(8) | 10 |
| 17 | Effect of Methyl Ester Content on Heat Degradation of Chelator‐Soluble Carrot Pectin | SAJJAANANTAKUL T., VAN BUREN J., DOWNING D. | 1989 | Journal of Food Science
54(5),pp. 1272-1277 | 130 |