| # | Document title | Authors | Year | Source | Cited by |
| 1 | The effects of freeze, dry, and wet grinding processes on rice flour properties and their energy consumption | Ngamnikom P., Songsermpong S. | 2011 | Journal of Food Engineering
104(4),pp. 632-638 | 48 |
| 2 | A continuous fluidized bed microwave paddy drying system using applicators with perpendicular slots on a concentric cylindrical cavity | Sangdao C., Songsermpong S., Krairiksh M. | 2011 | Drying Technology
29(1),pp. 35-46 | 27 |
| 3 | Two-dimensional modeling of the effects of insoluble surfactant on the breakup of a liquid filament | Dravid V., Songsermpong S., Xue Z., Corvalan C., Sojka P. | 2006 | Chemical Engineering Science
61(11),pp. 3577-3585 | 22 |
| 4 | Microwave heating for accelerated aging of paddy and white rice | Le T., Songsermpong S., Rumpagaporn P., Suwanagul A., Wallapa S. | 2014 | Australian Journal of Crop Science
8(9),pp. 1348-1358 | 18 |
| 5 | Dielectric properties of rice model food systems relevant to microwave sterilization process | Auksornsri T., Tang J., Tang Z., Lin H., Songsermpong S. | 2018 | Innovative Food Science and Emerging Technologies
45,pp. 98-105 | 16 |
| 6 | Effects of varieties, heat pretreatment and UHT conditions on the sugarcane juice quality | Jittanit W., Wiriyaputtipong S., Charoenpornworanam H., Songsermpong S. | 2011 | Chiang Mai Journal of Science
38(1),pp. 116-125 | 12 |
| 7 | Characterization of frying, microwave-drying, infrared-drying, and hot-air drying on protein-enriched, instant noodle microstructure, and qualities | Pongpichaiudom A., Songsermpong S. | 2018 | Journal of Food Processing and Preservation
42(3) | 10 |
| 8 | Evaluation of microstructure and quality characteristics of microwave-dried instant noodles enriched with chicken meat, egg yolk, and seaweed | Pongpichaiudom A., Songsermpong S. | 2018 | Journal of Food Measurement and Characterization
12(1),pp. 22-34 | 10 |
| 9 | Head rice yield, pasting property and correlations of accelerated paddy rice aging properties by microwave heating conditions | Le Q., Songsermpong S. | 2014 | International Food Research Journal
21(2),pp. 703-712 | 9 |
| 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) | 9 |
| 11 | Effect of temperature and velocity of drying air on kinetics, quality and energy consumption in drying process of rice noodles | Kongkiattisak P., Songsermpong S. | 2012 | Kasetsart Journal - Natural Science
46(4),pp. 603-619 | 7 |
| 12 | Developing model food systems with rice based products for microwave assisted thermal sterilization | Auksornsri T., Bornhorst E.R., Tang J., Tang Z., Songsermpong S. | 2018 | LWT
96,pp. 551-559 | 7 |
| 13 | Shrimp cassava cracker puffed by microwave technique: Effect of moisture and oil content on some physical characteristics | Nguyen T., Le T., Songsermpong S. | 2013 | Kasetsart Journal - Natural Science
47(3),pp. 434-446 | 4 |
| 14 | Effect of ultrasound treatment in the mass transfer and physical properties of salted duck eggs | Mai Dang K., Le T., Songsermpong S. | 2014 | Kasetsart Journal - Natural Science
48(6),pp. 942-953 | 4 |
| 15 | Effect of Diet on the Growth Performance, Feed Conversion, and Nutrient Content of the House Cricket | Bawa M., Songsermpong S., Kaewtapee C., Chanput W. | 2020 | Journal of insect science (Online)
20(2) | 3 |
| 16 | Effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of the house crickets (Acheta domesticus) | Bawa M., Songsermpong S., Kaewtapee C., Chanput W. | 2020 | Journal of Food Processing and Preservation
44(5) | 3 |
| 17 | Modeling of Dielectric and Thermal Properties of Protein-Enriched Instant Noodles as a Function of Food Chemical Composition | Pongpichaiudom A., Songsermpong S., Tang J., Sablani S. | 2018 | International Journal of Food Engineering
14(5-6) | 3 |
| 18 | Stabilization of rice bran using a continuous microwave oven | Pongrat P., Songsermpong S. | 2019 | Agriculture and Natural Resources
53(4),pp. 373-377 | 2 |
| 19 | Lethality and quality evaluation of in-packaged ready-to-eat cooked Jasmine rice subjected to industrial continuous microwave pasteurization | Auksornsri T., Songsermpong S. | 2017 | International Journal of Food Properties
20(8),pp. 1856-1865 | 2 |
| 20 | Improvement of microwave-dried, protein-enriched, instant noodles by using hydrocolloids | Pongpichaiudom A., Songsermpong S. | 2018 | Journal of Food Science and Technology
55(7),pp. 2610-2620 | 1 |
| 21 | Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket (Acheta domesticus) powder | Bawa M., Songsermpong S., Kaewtapee C., Chanput W. | 2020 | Journal of Food Processing and Preservation
44(8) | 1 |
| 22 | Characteristics and process optimization of rice snack (khao-tan) puffing by home microwave oven | Mom V., Chanlat P., Songsermpong S. | 2020 | Journal of Food Processing and Preservation
44(5) | 1 |
| 23 | Comparison between traditional deep-oil and microwave puffing for physical and eating qualities of puffed pork rind | Truong K.T.P., Le T.Q., Songsermpong S., Le T.T. | 2014 | Kasetsart Journal - Natural Science
48(5),pp. 799-814 | 0 |