| # | Document title | Authors | Year | Source | Cited by |
| 1 | Optimization of processing conditions to reduce oil uptake and enhance physico-chemical properties of deep fried rice crackers | Maneerote J., Noomhorm A., Takhar P. | 2009 | LWT - Food Science and Technology
42(4),pp. 805-812 | 26 |
| 2 | Modeling multiscale transport mechanisms, phase changes and thermomechanics during frying | Bansal H.S., Takhar P.S., Maneerote J. | 2014 | Food Research International
62,pp. 709-717 | 17 |
| 3 | Combination effects of phosphate and NaCl on physiochemical, microbiological, and sensory properties of frozen nile tilapia (Oreochromis niloticus) fillets during frozen storage | Wangtueai S., Maneerote J., Seesuriyachan P., Phimolsiripol Y., Laokuldilok T., Surawang S., Regenstein J.M. | 2020 | Walailak Journal of Science and Technology
17(4),pp. 313-323 | 0 |
| 4 | Optimizing composition and frying parameters of rice crackers to improve physicochemical properties and reduce oil uptake | Maneerote J., Noomhorm A., Takhar P. | 2007 | AIChE Annual Meeting, Conference Proceedings
| 0 |