| # | Document title | Authors | Year | Source | Cited by |
| 1 | Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen) | Therdthai N., Zhou W. | 2009 | Journal of Food Engineering,
91(3), pp. 482-489 | 337 |
| 2 | Optimisation of the temperature profile in bread baking | Therdthai N., Zhou W., Zhou W., Adamczak T. | 2002 | Journal of Food Engineering,
55(1), pp. 41-48 | 125 |
| 3 | Characterization of microwave vacuum-dried durian chips | Bai-Ngew S., Therdthai N., Dhamvithee P. | 2011 | Journal of Food Engineering,
104(1), pp. 114-122 | 89 |
| 4 | 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 | 70 |
| 5 | Three-dimensional CFD modelling and simulation of the temperature profiles and airflow patterns during a continuous industrial baking process | Therdthai N., Zhou W., Zhou W., Adamczak T. | 2004 | Journal of Food Engineering,
65(4), pp. 599-608 | 65 |
| 6 | Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology | Therdthai N., Zhou W., Zhou W. | 2003 | Food Science and Technology Research,
9(3), pp. 219-226 | 55 |
| 7 | 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 | 53 |
| 8 | Two-dimensional CFD modelling and simulation of an industrial continuous bread baking oven | Therdthai N., Zhou W., Zhou W., Adamczak T. | 2003 | Journal of Food Engineering,
60(2), pp. 211-217 | 51 |
| 9 | Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten-free rice dough and bread | Srikanlaya C., Therdthai N., Ritthiruangdej P., Zhou W. | 2018 | International Journal of Food Science and Technology,
53(7), pp. 1760-1770 | 44 |
| 10 | Effect of combined microwave-hot air drying and superheated steam drying on physical and chemical properties of rice | Horrungsiwat S., Therdthai N., Ratphitagsanti W. | 2016 | International Journal of Food Science and Technology,
51(8), pp. 1851-1859 | 42 |
| 11 | Introduction to Baking and Bakery Products | Zhou W., Therdthai N., Hui Y. | 2014 | Bakery Products Science and Technology: Second Edition,
9781119967156, pp. 1-16 | 36 |
| 12 | Effect of Microwave Assisted Baking on Quality of Rice Flour Bread | Therdthai N., Tanvarakom T., Ritthiruangdej P., Zhou W. | 2016 | Journal of Food Quality,
39(4), pp. 245-254 | 35 |
| 13 | Artificial neural network modelling of the electrical conductivity property of recombined milk | Therdthai N., Zhou W. | 2001 | Journal of Food Engineering,
50(2), pp. 107-111 | 33 |
| 14 | Effect of precooking and superheated steam treatment on quality of black glutinous rice | Piyawanitpong C., Therdthai N., Ratphitagsanti W. | 2018 | Journal of Food Quality,
2018, 8496723 | 32 |
| 15 | Bakery Products Science and Technology: Second Edition | Zhou W., Hui Y.H., De Leyn I., Pagani M.A., Rosell C.M., Selman J.D., Therdthai N. | 2014 | Bakery Products Science and Technology: Second Edition,
9781119967156, pp. 1-761 | 29 |
| 16 | Characterisation of osmotically dehydrated papaya with further hot air drying and microwave vacuum drying | Nimmanpipug N., Therdthai N., Dhamvithee P. | 2013 | International Journal of Food Science and Technology,
48(6), pp. 1193-1200 | 29 |
| 17 | Characterization of protein hydrolysate from silkworm pupae (Bombyx mori) | Anootthato S., Therdthai N., Ritthiruangdej P. | 2019 | Journal of Food Processing and Preservation,
43(8), e14021 | 27 |
| 18 | Characterization of hot air drying and microwave vacuum drying of fingerroot (Boesenbergia pandurata) | Therdthai N., Northongkom H. | 2011 | International Journal of Food Science and Technology,
46(3), pp. 601-607 | 24 |
| 19 | Three-dimensional CFD modeling of a continuous industrial baking process | Zhou W., Therdthai N. | 2007 | Computational Fluid Dynamics in Food Processing,
pp. 287-312 | 24 |
| 20 | Effect of sucrose and glycerol mixtures in the osmotic solution on characteristics of osmotically dehydrated mandarin cv. (Sai-Namphaung) | Pattanapa K., Therdthai N., Chantrapornchai W., Zhou W., Zhou W. | 2010 | International Journal of Food Science and Technology,
45(9), pp. 1918-1924 | 23 |
| 21 | Effect of butter content and baking condition on characteristics of the gluten-free dough and bread | Srikanlaya C., Therdthai N., Ritthiruangdej P., Zhou W. | 2017 | International Journal of Food Science and Technology,
52(8), pp. 1904-1913 | 23 |
| 22 | Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.) | Chin L., Therdthai N., Ratphitagsanti W. | 2020 | Journal of Food Quality,
2020, 4350274 | 21 |
| 23 | Simulation of starch gelatinisation during baking in a travelling-tray oven by integrating a three-dimensional CFD model with a kinetic model | Therdthai N., Therdthai N., Zhou W., Zhou W., Adamczak T. | 2004 | Journal of Food Engineering,
65(4), pp. 543-550 | 21 |
| 24 | Rapid analysis of chemical composition in intact and milled rice cookies using near infrared spectroscopy | Wimonsiri L., Ritthiruangdej P., Kasemsumran S., Therdthai N., Chanput W., Ozaki Y. | 2017 | Journal of Near Infrared Spectroscopy,
25(5), pp. 330-337 | 20 |
| 25 | Microwave vacuum drying of osmotically dehydrated mandarin cv. (Sai-Namphaung) | Therdthai N., Zhou W., Pattanapa K. | 2011 | International Journal of Food Science and Technology,
46(11), pp. 2401-2407 | 20 |
| 26 | Improvement of structure and cooking quality of brown rice using ultrasonic and enzymatic treatments | Dang L., Therdthai N., Ratphitagsanti W. | 2018 | Journal of Food Processing and Preservation,
42(11), e13814 | 18 |
| 27 | Effect of microwave vacuum drying and hot air drying on the physicochemical properties of durian flour | Bai-Ngew S., Therdthai N., Dhamvithee P., Zhou W. | 2015 | International Journal of Food Science and Technology,
50(2), pp. 305-312 | 18 |
| 28 | A study of the effect of the drying process on the composition and physicochemical properties of flours obtained from durian fruits of two ripening stages | Bai-Ngew S., Therdthai N., Dhamvithee P., Zhou W. | 2014 | International Journal of Food Science and Technology,
49(1), pp. 230-237 | 17 |
| 29 | 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 | 16 |
| 30 | Hybrid neural modeling of the electrical conductivity property of recombined milk | Therdthai N., Zhou W. | 2002 | International Journal of Food Properties,
5(1), pp. 49-61 | 16 |
| 31 | Effect of osmotic dehydration on dielectric properties, microwave vacuum drying kinetics and quality of mangosteen | Therdthai N., Visalrakkij T. | 2012 | International Journal of Food Science and Technology,
47(12), pp. 2606-2612 | 16 |
| 32 | Optimisation of Ultrasound-Assisted Extraction of Total Phenolics and Flavonoids Content from Centella asiatica | Hiranpradith V., Therdthai N., Soontrunnarudrungsri A., Rungsuriyawiboon O. | 2025 | Foods,
14(2), 291 | 15 |
| 33 | Effects of ultrasonic and enzymatic treatment on physical and chemical properties of brown rice | Dang L., Therdthai N., Ratphitagsanti W. | 2019 | Journal of Food Process Engineering,
42(3), e13016 | 15 |
| 34 | Effect of conventional and microwave cooking conditions on quality and antioxidant activity of Chinese kale (Brassica alboglabra) | Chin L., Therdthai N., Ratphitagsanti W. | 2022 | Applied Food Research,
2(1), 100079 | 14 |
| 35 | Effect of addition of sourdough on physicochemical characteristics of wheat and rice flour bread | Jitrakbumrung S., Therdthai N. | 2014 | Kasetsart Journal - Natural Science,
48(6), pp. 964-969 | 13 |
| 36 | Modified eggshell powder using thermal treatment and its application in Ca-fortified dog biscuits | Therdthai N., Soontrunnarudrungsri A., Khotchai W. | 2023 | Heliyon,
9(2), e13093 | 11 |
| 37 | Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder | Hiranpradith V., Therdthai N., Soontrunnarudrungsri A. | 2023 | Foods,
12(8), 1685 | 11 |
| 38 | Heat and mass transfer during baking of sweet goods | Zhou W., Therdthai N. | 2008 | Food Engineering Aspects of Baking Sweet Goods,
pp. 173-190 | 10 |
| 39 | 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 |
| 40 | The development of an anemometer for industrial bread baking | Therdthai N., Zhou W., Zhou W., Adamczak T. | 2004 | Journal of Food Engineering,
63(3), pp. 329-334 | 8 |
| 41 | Rapid and nondestructive analysis of deep-fried taro chip qualities using near infrared spectroscopy | Areekij S., Ritthiruangdej P., Kasemsumran S., Therdthai N., Haruthaithanasan V., Ozaki Y. | 2017 | Journal of Near Infrared Spectroscopy,
25(2), pp. 127-137 | 8 |
| 42 | Microwave vacuum-dried durian flour and its application in biscuits | Bai-Ngew S., Bai-Ngew S., Therdthai N., Zhou W. | 2021 | Heliyon,
7(11), e08292 | 8 |
| 43 | Sugar, salt and fat reduction of bakery products | Therdthai N. | 2021 | Advances in Food and Nutrition Research | 8 |
| 44 | Effect of hydroxypropyl methylcellulose, protein and fat on predicted glycemic index and antioxidant property of gluten-free bread from rice flour | Srikanlaya C., Zhou W., Therdthai N., Ritthiruangdej P. | 2022 | Journal of Food Processing and Preservation,
e17087 | 7 |
| 45 | Rapid, non-destructive prediction of coconut composition for sustainable UHT milk production via near-infrared spectroscopy | Suksangpanomrung P., Ritthiruangdej P., Hiriotappa A., Therdthai N. | 2024 | Journal of Food Composition and Analysis,
128, 106009 | 7 |
| 46 | Effect of Conventional and Microwave Heating on Protein and Odor Profile in Soymilk Powder | Khotchai W., Therdthai N., Soontrunnarudrungsri A. | 2023 | Sustainability (Switzerland),
15(16), 12395 | 5 |
| 47 | Modeling and optimization of food processes | Therdthai N. | 2021 | Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry,
pp. 419-441 | 5 |
| 48 | Artificial neural networks in food processing | Zhou W., Therdthai N. | 2010 | Mathematical Modeling of Food Processing,
pp. 901-919 | 5 |
| 49 | Manufacture | Therdthai N., Zhou W. | 2014 | Bakery Products Science and Technology: Second Edition,
9781119967156, pp. 473-488 | 5 |
| 50 | Fermented bread | Zhou W., Therdthai N. | 2012 | Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition,
pp. 477-491 | 3 |
| 51 | By-product of tropical vermicelli waste as a novel alternative feedstuff in broiler diets | Rungcharoen P., Therdthai N., Dhamvithee P., Attamangkune S., Ruangpanit Y., Ferket P., Amornthewaphat N. | 2013 | Asian-Australasian Journal of Animal Sciences,
26(12), pp. 1732-1741 | 3 |
| 52 | Fermentation | Therdthai N. | 2014 | Bakery Products Science and Technology: Second Edition,
9781119967156, pp. 325-334 | 2 |
| 53 | Baking and roasting ovens in the food industry | Therdthai N. | 2022 | High-Temperature Processing of Food Products: Unit Operations and Processing Equipment in the Food Industry,
pp. 131-150 | 2 |
| 54 | Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating | Srikanlaya C., Therdthai N. | 2024 | Foods,
13(17), 2697 | 2 |
| 55 | Effect of microwave-assisted extraction on quality and taste profiles of crude extracts from split gill mushroom | Khotchai W., Therdthai N., Ritthiruangdej P. | 2025 | Journal of Agriculture and Food Research,
19, 101588 | 2 |
| 56 | Radio frequency processing equipment for the food industry | Therdthai N. | 2022 | Emerging Thermal Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry,
pp. 313-342 | 1 |
| 57 | Introduction to non-thermal food processes | Therdthai N., Jafari S.M. | 2022 | Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry,
pp. 1-14 | 1 |
| 58 | Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry | Jafari S.M., Therdthai N. | 2022 | Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry,
pp. 1-506 | 1 |
| 59 | Effect of Viscosity on Sensory Profile and Consumer Perception: Case Study of Soup-Based Products | TingChen C., Therdthai N., Soontrunnarudrungsri A. | 2023 | Applied Science and Engineering Progress,
16(4), 6705 | 1 |
| 60 | Manufacture | Zhou W., Therdthai N. | 2007 | Bakery Products: Science and Technology,
pp. 301-318 | 1 |
| 61 | Section IV. Bakery Products: Manufacturing of Bread and Bakery Products | Zhou W., Therdthai N. | 2006 | Handbook of Food Products Manufacturing,
1, pp. 257-278 | 1 |
| 62 | Instrumentation, Sensor Design and Selection | Zhou W., Therdthai N. | 2012 | Handbook of Food Process Design,
pp. 190-210 | 1 |
| 63 | The impact of soaking and drying soybeans on soyflour and the gluten-free cookies made from it | Vann C., Therdthai N., Ritthiruangdej P., Chay C. | 2024 | Journal of Food Technology Research,
11(3), pp. 96-108 | 0 |
| 64 | Influence of high pressure processing on qualities of celery-based juices during refrigerated storage | Le U.N.P., Ratphitagsanti W., Therdthai N. | 2023 | Agriculture and Natural Resources,
57(3), pp. 407-416 | 0 |
| 65 | Fermented Bread | Zhou W., Therdthai N. | 2012 | Handbook of Plant-Based Fermented Food and Beverage Technology: Volume 1-2, Second Edition,
1-2, pp. 477-492 | 0 |
| 66 | Comparison of astaxanthin and oxidized β-carotene in red tilapia diets: Effects on growth, pigmentation, immunity, and antioxidative functions | Duangjai S., Jintasataporn O., Kokau S., Saetang T., Therdthai N. | 2024 | Edelweiss Applied Science and Technology,
8(6), pp. 8759-8765 | 0 |