| # | Document title | Authors | Year | Source | Cited by |
| 1 | Differences in volatile compounds and antioxidant activity of ripe and unripe green coffee beans (Coffea arabica L. ‘Catimor’) | Kulapichitr F., Borompichaichartkul C., Pratontep S., Lopetcharat K., Boonbumrung S., Suppavorasatit I. | 2017 | Acta Horticulturae
1179,pp. 261-268 | 3 |
| 2 | Encapsulation of natural flavor from pandanus amaryllifolius roxb. In rice starch aggregates | Surojanametakul V., Boonbumrung S., Tungtrakul P., Varanyanond W., Themtakul K., Yoshihashi T. | 2019 | Food Science and Technology Research
25(4),pp. 577-585 | 0 |
| 3 | Flavor Profile in Fresh-squeezed Juice of Four Thai Lime Cultivars: Identification of Compounds that Influence Fruit Selection by Master Chefs | Korkitpoonpol J., Suwannaprom N., Keeratipibul S., Wongravee K., Phuwapraisirisan P., Xiao L., Boonbumrung S., Ngamchuachit P. | 2020 | Applied Science and Engineering Progress
13(2),pp. 146-157 | 1 |
| 4 | Relationship between sensory and chemical properties of Assam green teas under different pan-firing and rolling time conditions | Tongsai S., Jangchud K., Jangchud A., Tepsongkroh B., Boonbumrung S., Prinyawiwatkul W. | 2022 | International Journal of Food Science and Technology
| 0 |
| 5 | Simple, selective, and rapid quantification of 1-deoxynojirimycin in mulberry leaf products by high-performance anion-exchange chromatography with pulsed amperometric detection | Yoshihashi T., Do H.T.T., Tungtrakul P., Boonbumrung S., Yamaki K., Yamaki K. | 2010 | Journal of Food Science
75(3) | 19 |
| 6 | Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method | Boonbumrung S., Tamura H., Mookdasanit J., Nakamoto H., Ishihara M., Yoshizawa T., Varanyanond W. | 2001 | Food Science and Technology Research
7(3),pp. 200-206 | 69 |
| 7 | Volatile Components of the Essential Oils in the Pulp of Four Yellow Mangoes (Mangifera indica L.) in Thailand | Tamura H., Boonbumrung S., Yoshizawa T., Varanyanond W. | 2000 | Food Science and Technology Research
6(1),pp. 68-73 | 16 |
| 8 | The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar (Mangifera indica L.) | Tamura H., Boonbumrung S., Yoshizawa T., Varanyanond W. | 2001 | Food Science and Technology Research
7(1),pp. 72-77 | 69 |
| 9 | Effect of storage temperature and time on volatile profile of fresh-squeezed Thai lime juice | Suwannaprom N., Keeratipibul S., Boonbumrung S., Ngamchuachit P. | 2018 | Acta Horticulturae
1205,pp. 381-386 | 1 |
| 10 | Influences of different freezing and thawing methods on the physico-chemical, flavor, and sensory properties of durian puree (cv. Monthong) | Pupan N., Dhamvithee P., Jangchud A., Boonbumrung S. | 2018 | Journal of Food Processing and Preservation
42(7) | 3 |