| # | 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 | 31 |
| 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 | 22 |
| 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 | 3 |
| 4 | Optimization and production of protein hydrolysate containing antioxidant activity from tuna cooking juice concentrate by response surface methodology | Kiettiolarn M., Kitsanayanyong L., Maneerote J., Unajak S., Tepwong P. | 2022 | Fisheries and Aquatic Sciences
25(6),pp. 335-349 | 1 |
| 5 | 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
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