| # | 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 | Antimicrobial activity of cinnamaldehyde and eugenol and their activity after incorporation into cellulose-based packaging films | Sanla-Ead N., Jangchud A., Chonhenchob V., Suppakul P. | 2012 | Packaging Technology and Science
25(1),pp. 7-17 | 164 |
| 3 | Properties of peanut protein film: Sorption isotherm and plasticizer effect | Jangchud A., Chinnan M. | 1999 | LWT - Food Science and Technology
32(2),pp. 89-94 | 105 |
| 4 | Peanut protein film as affected by drying temperature and pH of film forming solution | Jangchud A., Chinnan M. | 1999 | Journal of Food Science
64(1),pp. 153-157 | 100 |
| 5 | 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 |
| 6 | 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 |
| 7 | 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 |
| 8 | 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 |
| 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 | 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 |
| 14 | 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 |
| 15 | 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 |
| 16 | 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 |
| 17 | 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 |
| 18 | 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 |
| 19 | 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 |
| 20 | Characterisation of physical, chemical and antimicrobial properties of allicin-chitosan complexes | Pirak T., Jangchud A., Jantawat P. | 2012 | International Journal of Food Science and Technology
47(7),pp. 1339-1347 | 24 |
| 21 | 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 |
| 22 | 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 |
| 23 | New product development in Thai agro-industry: Explaining the rates of innovation and success in innovation | Dhamvithee P., Shankar B., Jangchud A., Wuttijumnong P. | 2005 | International Food and Agribusiness Management Review
8(3),pp. 1-20 | 21 |
| 24 | Optimization of silk degumming protease production from Bacillus subtilis C4 using Plackett-Burman design and response surface methodology | Romsomsa N., Chim-anagae P., Jangchud A. | 2010 | ScienceAsia
36(2),pp. 118-124 | 20 |
| 25 | 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 |
| 26 | 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 |
| 27 | 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 |
| 28 | Effects of edible chitosan coating on quality of fresh-cut mangoes (Fa-lun) during storage | Nongtaodum S., Nongtaodum S., Jangchud A. | 2009 | Kasetsart Journal - Natural Science
43(5 SUPPL.),pp. 282-289 | 12 |
| 29 | Effect of edible coating ingredients incorporated into predusting mix on moisture content, fat content and consumer acceptability of fried breaded product | Usawakesmanee W., Chinnan M.S., Wuttijumnong P., Jangchud A., Raksakulthai N. | 2008 | Songklanakarin Journal of Science and Technology
30(SUPPL. 1),pp. 25-34 | 12 |
| 30 | 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 |
| 31 | Changes in characteristics of palm oil during vacuum and atmospheric frying conditions of sweet potato | Kusucharid C., Jangchud A., Thamakorn P. | 2009 | Kasetsart Journal - Natural Science
43(5 SUPPL.),pp. 298-304 | 8 |
| 32 | 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 |
| 33 | 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) | 7 |
| 34 | Statistical optimization of the production of NaCl-tolerant proteases by a moderate halophile, Virgibacillus sp. SK37 | Sinsuwan S., Jangchud A., Rodtong S., Roytrakul S., Yongsawatdigul J. | 2015 | Food Technology and Biotechnology
53(2),pp. 136-145 | 4 |
| 35 | Comparison of methods for dextran analysis: Effect of sugar and dextran concentrations | Ninchan B., Saothong P., Sirisatesuwan C., Jangchud A., Doherty W., Sriroth K. | 2016 | International Sugar Journal
118(1408) | 2 |
| 36 | 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 |
| 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 | 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 |
| 39 | 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 |
| 40 | 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 |
| 41 | Development of antimicrobial coating from tapioca starch incorporated with organic salt and acetic acid and its effect on cucumber quality | Klinsoda J., Theesuwan K., Jangchud A. | 2020 | Agriculture and Natural Resources
54(3),pp. 317-324 | 0 |
| 42 | 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 |
| 43 | 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 |