| # | Document title | Authors | Year | Source | Cited by |
| 1 | Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch | Charoen R., Jangchud A., Jangchud K., Harnsilawat T., Naivikul O., McClements D. | 2011 | Journal of Food Science
76(1) | 173 |
| 2 | Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks | Pansawat N., Jangchud K., Jangchud A., Wuttijumnong P., Saalia F.K., Eitenmiller R.R., Phillips R.D. | 2008 | LWT - Food Science and Technology
41(4),pp. 632-641 | 93 |
| 3 | Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack | Chaiyakul S., Jangchud K., Jangchud A., Wuttijumnong P., Winger R. | 2009 | LWT - Food Science and Technology
42(3),pp. 781-787 | 87 |
| 4 | Identification of peptide molecular weight from rice bran protein hydrolysate with high antioxidant activity | Thamnarathip P., Jangchud K., Nitisinprasert S., Vardhanabhuti B. | 2016 | Journal of Cereal Science
69,pp. 329-335 | 78 |
| 5 | Physicochemical properties of sweet potato flour and starch as affected by blanching and processing | Jangchud K., Phimolsiripol Y., Haruthaithanasan V. | 2003 | Starch/Staerke
55(6),pp. 258-264 | 74 |
| 6 | Germination conditions affect physicochemical properties of germinated brown rice flour | Charoenthaikij P., Jangchud K., Jangchud A., Piyachomkwan K., Tungtrakul P., Prinyawiwatkul W. | 2009 | Journal of Food Science
74(9) | 71 |
| 7 | Gold kiwifruit leather product development using Quality function deployment approach | Vatthanakul S., Jangchud A., Jangchud K., Therdthai N., Wilkinson B. | 2010 | Food Quality and Preference
21(3),pp. 339-345 | 64 |
| 8 | Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starch | Suknark K., Phillips R.D., Chinnan M.S. | 1997 | Food Research International
30(8),pp. 575-583 | 54 |
| 9 | Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers | Charoen R., Jangchud A., Jangchud K., Harnsilawat T., Decker E., McClements D. | 2012 | Food Chemistry
131(4),pp. 1340-1346 | 53 |
| 10 | Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations | Charoenthaikij P., Jangchud K., Jangchud A., Prinyawiwatkul W., Tungtrakul P. | 2010 | Journal of Food Science
75(6) | 49 |
| 11 | Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrations | Phimpharian C., Jangchud A., Jangchud K., Therdthai N., Prinyawiwatkul W., No H. | 2011 | International Journal of Food Science and Technology
46(5),pp. 972-981 | 46 |
| 12 | 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 | 42 |
| 13 | Acceptance by American and Asian consumers of extruded fish and peanut snack products | Suknark K., McWatters K.H., Phillips R.D. | 1998 | Journal of Food Science
63(4),pp. 721-725 | 39 |
| 14 | 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 | 38 |
| 15 | Oil Coating Affects Internal Quality and Sensory Acceptance of Selected Attributes of Raw Eggs during Storage | Nongtaodum S., Jangchud A., Jangchud K., Dhamvithee P., No H., Prinyawiwatkul W. | 2013 | Journal of Food Science
78(2) | 38 |
| 16 | Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: Effect of drying method | Sukkhown P., Jangchud K., Lorjaroenphon Y., Pirak T. | 2018 | Food Hydrocolloids
76,pp. 103-112 | 37 |
| 17 | Extraction and characterisation of Riceberry bran protein hydrolysate using enzymatic hydrolysis | Thamnarathip P., Jangchud K., Jangchud A., Nitisinprasert S., Tadakittisarn S., Vardhanabhuti B. | 2016 | International Journal of Food Science and Technology
51(1),pp. 194-202 | 34 |
| 18 | Stability of tocopherols and retinyl palmitate in snack extrudates | Suknark K., Suknark K., Lee J., Eitenmiller R.R., Phillips R.D. | 2001 | Journal of Food Science
66(6),pp. 897-902 | 32 |
| 19 | Tapioca-fish and tapioca-peanut snacks by twin-screw extrusion and deep-fat frying | Suknark K., Phillips R.D., Huang Y.W. | 1999 | Journal of Food Science
64(2),pp. 303-308 | 31 |
| 20 | Rapid liquid chromatographic assay of vitamin E and retinyl palmitate in extruded weaning foods | Lee J., Suknark K., Kluvitse Y., Phillips R.D., Eitenmiller R.R. | 1999 | Journal of Food Science
64(6),pp. 968-972 | 30 |
| 21 | Characterization of starch in relation to flesh colors of sweet potato varieties | Soison B., Jangchud K., Jangchud A., Harnsilawat T., Piyachomkwan K. | 2015 | International Food Research Journal
22(6),pp. 2302-2308 | 29 |
| 22 | Consumer perception of extruded snacks containing brown rice and dried mushroom | Tepsongkroh B., Jangchud K., Jangchud A., Chonpracha P., Ardoin R., Prinyawiwatkul W. | 2020 | International Journal of Food Science and Technology
55(1),pp. 46-54 | 29 |
| 23 | Composite wheat-germinated brown rice flours: Selected physicochemical properties and bread application | Charoenthaikij P., Charoenthaikij P., Jangchud K., Jangchud A., Prinyawiwatkul W., No H. | 2012 | International Journal of Food Science and Technology
47(1),pp. 75-82 | 26 |
| 24 | Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time | Charoenthaikij P., Jangchud K., Jangchud A., Prinyawiwatkul W., No H., King J. | 2010 | Journal of Food Science
75(6) | 26 |
| 25 | 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 | 23 |
| 26 | Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour | Promsakha na Sakon Nakhon P., Jangchud K., Jangchud A., Prinyawiwatkul W. | 2017 | International Journal of Food Science and Technology
52(11),pp. 2436-2444 | 22 |
| 27 | Functional properties of protein hydrolysates from Riceberry rice bran | Thamnarathip P., Jangchud K., Jangchud A., Vardhanabhuti B. | 2016 | International Journal of Food Science and Technology
51(5),pp. 1110-1119 | 20 |
| 28 | Effects of fat replacers on the physical, chemical and sensory characteristics of puff pastry | Pimdit K., Therdthai N., Jangchud K. | 2008 | Kasetsart Journal - Natural Science
42(4),pp. 739-746 | 15 |
| 29 | Quality changes of burnt aromatic coconut during 28-day storage in different packages | Jangchud K., Puchakawimol P., Jangchud A. | 2007 | LWT - Food Science and Technology
40(7),pp. 1232-1239 | 15 |
| 30 | The Physical Characterization and Sorption Isotherm of Rice Bran Oil Powders Stabilized by Food-Grade Biopolymers | Charoen R., Jangchud A., Jangchud K., Harnsilawat T., McClements D. | 2015 | Drying Technology
33(4),pp. 479-492 | 13 |
| 31 | Antioxidant properties and selected phenolic acids of five different tray-dried and freeze-dried mushrooms using methanol and hot water extraction | Tepsongkroh B., Jangchud K., Trakoontivakorn G. | 2019 | Journal of Food Measurement and Characterization
13(4),pp. 3097-3105 | 11 |
| 32 | Physicochemical property changes in germinated brown rice flour from different storage periods of paddy rice | Songtip P., Jangchud K., Jangchud A., Tungtrakul P. | 2012 | International Journal of Food Science and Technology
47(4),pp. 682-688 | 10 |
| 33 | Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based dough | Therdthai N., Zhou W., Jangchud K. | 2007 | LWT - Food Science and Technology
40(6),pp. 1036-1040 | 9 |
| 34 | 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) | 8 |
| 35 | Impact of high pressure pre-treatment and hot water extraction on chemical properties of crude polysaccharide extract obtained from mushroom (Volvariella volvacea) | Tepsongkroh B., Thaihuttakij C., Supawong S., Jangchud K. | 2023 | Food Chemistry: X
19 | 4 |
| 36 | Novel peptides from dried squid head by-products obtained from snack process | Sukkhown P., Pirak T., Jangchud K., Prinyawiwatkul W. | 2021 | International Journal of Food Science and Technology
| 3 |
| 37 | Development of an emotion lexicon and its application in demographic characteristics and behavior of coffee consumers in Thailand | Leesuksawat W., Jangchud A., Jangchud K., Dhamvithee P., Prinyawiwatkul W. | 2019 | Agriculture and Natural Resources
53(5),pp. 544-553 | 2 |
| 38 | Soft starchy candy as a food model to study the relationship between sensory and selected physicochemical properties | Jangchud K., Jangchud A., Prinyawiwatkul W. | 2013 | International Journal of Food Science and Technology
48(10),pp. 2078-2085 | 2 |
| 39 | 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
| 2 |
| 40 | Selected physicochemical properties of rice flour, modified tapioca starch, and their mixtures after a limewater soaking treatment | Pedcharat K., Jangchud K., Jangchud A., Harnsilawat T., Prinyawiwatkul W. | 2023 | International Journal of Food Science and Technology
| 1 |
| 41 | Descriptive sensory analysis of Chinese and Assam drinking green teas from Thailand influenced by varying durations of rolling and pan-firing processes | Tongsai S., Jangchud A., Jangchud K., Haruthaithanasan V., Chueamchaitrakun P. | 2020 | Agriculture and Natural Resources
54(5),pp. 537-544 | 1 |
| 42 | Physicochemical properties of rice flour as affected by alkaline soaking and washing treatments | Pedcharat K., Jangchud K., Prinyawiwatkul W. | 2021 | International Journal of Food Science and Technology
56(5),pp. 2539-2547 | 1 |
| 43 | Effect of the physical properties on consumer preference of nuggets | Nantapatavee P., Jangchud A., Jangchud K., Lin J., Harnsilawat T. | 2011 | Thai Journal of Agricultural Science
44(5),pp. 519-525 | 0 |
| 44 | Effect of coating on doughnut cake preference using R-index | Sirilert T., Jangchud A., Wuttijumnong P., Jangchud K. | 2006 | Kasetsart Journal - Natural Science
40(1),pp. 240-246 | 0 |