| # | Document title | Authors | Year | Source | Cited by |
| 1 | Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments | Soison B., Soison B., Jangchud K., Jangchud A., Harnsilawat T., Piyachomkwan K., Charunuch C., Prinyawiwatkul W. | 2014 | International Journal of Food Science and Technology
49(9),pp. 2067-2075 | 35 |
| 2 | Antioxidant activity, free gamma-aminobutyric acid content, selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion process | Chalermchaiwat P., Jangchud K., Jangchud A., Charunuch C., Prinyawiwatkul W. | 2015 | LWT - Food Science and Technology
64(1),pp. 490-496 | 33 |
| 3 | Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology | Kantrong H., Charunuch C., Limsangouan N., Pengpinit W. | 2018 | Journal of Food Science and Technology
55(9),pp. 3462-3472 | 25 |
| 4 | Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean | Mayachiew P., Charunuch C., Devahastin S. | 2015 | Journal of Food Science
| 20 |
| 5 | Stabilization of rice bran via different moving-bed drying methods | Rodchuajeen K., Niamnuy C., Charunuch C., Soponronnarit S., Devahastin S. | 2016 | Drying Technology
34(15),pp. 1854-1867 | 19 |
| 6 | Optimization of extrusion conditions for ready-to-eat breakfast cereal enhanced with defatted rice bran | Charunuch C., Limsangouan N., Prasert W., Wongkrajang K. | 2014 | International Food Research Journal
21(2),pp. 713-722 | 18 |
| 7 | Functional properties of cereal and legume based extruded snack foods fortified with by-products from herbs and vegetables | Limsangouan N., Takenaka M., Sotome I., Nanayama K., Charunuch C., Isobe S. | 2010 | Kasetsart Journal - Natural Science
44(2),pp. 271-279 | 15 |
| 8 | Optimization of extrusion conditions for functional ready-to-eat breakfast cereal | Charunuch C., Limsangouan N., Prasert W., Butsuwan P. | 2011 | Food Science and Technology Research
17(5),pp. 415-422 | 15 |
| 9 | Influence of addition of extruded rice flour on preparation and quality of fresh gluten-free yellow alkaline noodles | Seetapan N., Limparyoon N., Yooberg R., Leelawat B., Charunuch C. | 2019 | Journal of Cereal Science
90 | 14 |
| 10 | Twin-screw extrusion of pre-germinated brown rice: Physicochemical properties and γ-Aminobutyric Acid Content (GABA) of extruded snacks | Chanlat N., Songsermpong S., Charunuch C., Naivikul O. | 2011 | International Journal of Food Engineering
7(4) | 12 |
| 11 | Optimization of pumpkin and feed moisture content to produce healthy pumpkin-germinated brown rice extruded snacks | Promsakha na Sakon Nakhon P., Jangchud K., Jangchud A., Charunuch C. | 2018 | Agriculture and Natural Resources
52(6),pp. 550-556 | 12 |
| 12 | 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 | 10 |
| 13 | High pressure processing of tamarind (Tamarindus indica) seed for xyloglucan extraction | Limsangouan N., Charunuch C., Sastry S.K., Srichamnong W., Jittanit W. | 2020 | LWT
134 | 9 |
| 14 | 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 | 5 |
| 15 | 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 | 5 |
| 16 | Healthy brown rice-based extrudates containing straw mushrooms: Effect of feed moisture and mushroom powder contents | Tepsongkroh B., Jangchud K., Jangchud A., Charunuch C., Prinyawiwatkul W. | 2019 | Journal of Food Processing and Preservation
43(9) | 5 |
| 17 | The optimization of extrusion condition of phatthalung sungyod rice extrudate: A preliminary study | Keawpeng I., Charunuch C., Roudaut G., Meenune M. | 2014 | International Food Research Journal
21(6),pp. 2299-2304 | 3 |
| 18 | Use of Ethanol solution for extruding Konjac Glucomannan to modify its water absorption and water solubility | Tatirat O., Charunuch C., Kerr W.L., Charoenrein S. | 2013 | Kasetsart Journal - Natural Science
47(1),pp. 132-142 | 2 |
| 19 | Calcium bioavailability of textured vegetable protein fortified with calcium | Cuptapun Y., Hengsawadi D., Mesomya W., Charunuch C. | 2013 | Kasetsart Journal - Natural Science
47(5),pp. 760-767 | 2 |
| 20 | Iron fortification in developing of extruded Thai rice snack | Charunuch C., Rungchang S., Teangpook C., Sonted V. | 2008 | Kasetsart Journal - Natural Science
42(2),pp. 360-366 | 0 |
| 21 | Production of healthy protein and snack foods for small-scale industry from full fat soy flour | Charunuch C., Temtrakool K., Runggaeng S., Paosungthong U., Varanyanond W. | 2006 | Kasetsart Journal - Natural Science
40(SUPPL.),pp. 101-107 | 0 |
| 22 | Developing good management system to enhance efficiency production of Institute of Food Research and Product Development, Kasetsart University | Sutthinarakorn W., Jittanoonta P., Sri Chayet P., Limsangouan N., Charunuch C. | 2009 | Kasetsart Journal - Social Sciences
30(1),pp. 90-97 | 0 |
| 23 | The optimization of extrusion condition of Phatthalung Sungyod rice extrudate: a preliminary study | Keawpeng I., Charunuch C., Roudaut G., Meenune M. | 2014 | International Food Research Journal
21(6),pp. 2304-2399 | 0 |