| # | Document title | Authors | Year | Source | Cited by |
| 1 | Molecular properties of cassava starch modified with different UV irradiations to enhance baking expansion | Vatanasuchart N., Naivikul O., Charoenrein S., Sriroth K. | 2005 | Carbohydrate Polymers
61(1),pp. 80-87 | 63 |
| 2 | Resistant starch content, in vitro starch digestibility and physico-chemical properties of flour and starch from thai bananas | Vatanasuchart N., Niyomwit B., Wongkrajang K. | 2012 | Maejo International Journal of Science and Technology
6(2),pp. 259-271 | 52 |
| 3 | Resistant starch contents and the in vitro starch digestibility of thai starchy foods | Vatanasuchart N., Niyomwit B., Wongkrajang K. | 2009 | Kasetsart Journal - Natural Science
43(1),pp. 178-186 | 23 |
| 4 | 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 |
| 5 | Properties of pullulanase debranched cassava starch and type-III resistant starch | Vatanasuchart N., Tungtrakul P., Wongkrajang K., Naivikul O. | 2010 | Kasetsart Journal - Natural Science
44(1),pp. 131-141 | 12 |
| 6 | Resistant starch, physicochemical and structural properties of bananas from different cultivars with an effect of ripening and processing | Vatanasuchart N., Niyomwit B., Narasri W. | 2012 | Kasetsart Journal - Natural Science
46(3),pp. 461-472 | 6 |
| 7 | Nutritional composition, in vitro starch digestibility and estimated glycemic index of three varieties of ‘Kluai Namwa’ banana (Musa sapientum L.) and its products | Vatanasuchart N., Butsuwan P., Narasri W. | 2015 | Maejo International Journal of Science and Technology
9(2),pp. 265-277 | 5 |
| 8 | Freeze-thaw stability of bualoy thai dessert using waxy rice flour | Vatanasuchart N., Attaviboonkul P., Niyomwit B., Varanyanond W., Naivikul O. | 2010 | Cereal Chemistry
87(1),pp. 73-78 | 0 |