| # | 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 | 291 |
| 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 | 115 |
| 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 | 75 |
| 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 | 58 |
| 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 | 56 |
| 6 | 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 | 46 |
| 7 | 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 | 44 |
| 8 | 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 | 38 |
| 9 | 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 | 30 |
| 10 | 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 | 24 |
| 11 | 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 | 23 |
| 12 | Three-dimensional CFD modeling of a continuous industrial baking process | Zhou W., Therdthai N. | 2007 | Computational Fluid Dynamics in Food Processing
,pp. 287-312 | 23 |
| 13 | 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 | 23 |
| 14 | Introduction to Baking and Bakery Products | Zhou W., Therdthai N., Hui Y. | 2014 | Bakery Products Science and Technology: Second Edition
9781119967156,pp. 1-16 | 21 |
| 15 | 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 | 19 |
| 16 | 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 | 18 |
| 17 | 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 | 17 |
| 18 | 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 | 16 |
| 19 | 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 | 16 |
| 20 | 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 |
| 21 | 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 | 14 |
| 22 | 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 | 13 |
| 23 | 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 | 12 |
| 24 | 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 | 11 |
| 25 | Characterization of protein hydrolysate from silkworm pupae (Bombyx mori) | Anootthato S., Therdthai N., Ritthiruangdej P. | 2019 | Journal of Food Processing and Preservation
43(8) | 11 |
| 26 | 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 | 10 |
| 27 | 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 | 10 |
| 28 | 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 |
| 29 | 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 |
| 30 | 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 | 9 |
| 31 | 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 | 8 |
| 32 | 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 |
| 33 | 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 | 5 |
| 34 | 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) | 5 |
| 35 | 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) | 5 |
| 36 | Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.) | Chin L., Therdthai N., Ratphitagsanti W. | 2020 | Journal of Food Quality
2020 | 5 |
| 37 | 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 | 5 |
| 38 | Artificial neural networks in food processing | Zhou W., Therdthai N. | 2010 | Mathematical Modeling of Food Processing
,pp. 901-919 | 5 |
| 39 | Manufacture | Therdthai N., Zhou W. | 2014 | Bakery Products Science and Technology: Second Edition
9781119967156,pp. 473-488 | 4 |
| 40 | Fermented bread | Zhou W., Therdthai N. | 2012 | Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
,pp. 477-491 | 3 |
| 41 | Fermentation | Therdthai N. | 2014 | Bakery Products Science and Technology: Second Edition
9781119967156,pp. 325-334 | 1 |
| 42 | Instrumentation, Sensor Design and Selection | Zhou W., Therdthai N. | 2012 | Handbook of Food Process Design
,pp. 190-210 | 1 |
| 43 | 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 | 1 |
| 44 | Manufacture | Zhou W., Therdthai N. | 2007 | Bakery Products: Science and Technology
,pp. 301-318 | 1 |
| 45 | 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) | 1 |
| 46 | 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
| 0 |
| 47 | Microwave vacuum-dried durian flour and its application in biscuits | Bai-Ngew S., Bai-Ngew S., Therdthai N., Zhou W. | 2021 | Heliyon
7(11) | 0 |
| 48 | Sugar, salt and fat reduction of bakery products | Therdthai N. | 2021 | Advances in Food and Nutrition Research
| 0 |
| 49 | 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 | 0 |
| 50 | Section IV. Bakery Products: Manufacturing of Bread and Bakery Products | Zhou W., Therdthai N. | 2006 | Handbook of Food Products Manufacturing
1,pp. 257-278 | 0 |