| # | Document title | Authors | Year | Source | Cited by |
| 1 | Extraction and application of antioxidants from black glutinous rice | Tananuwong K., Tewaruth W. | 2010 | Lwt,
43(3), pp. 476-481 | 93 |
| 2 | Mechanism of DDMP-saponin degradation and maltol production in soymilk preparation | Chitisankul W.T., Shimada K., Omizu Y., Uemoto Y., Varanyanond W., Tsukamoto C. | 2015 | LWT - Food Science and Technology,
64(1), pp. 197-204 | 23 |
| 3 | Saponin composition complexities in hypocotyls and cotyledons of nine soybean varieties | Chitisankul W.T., Takada Y., Takahashi Y., Ito A., Itabashi M., Varanyanond W., Kikuchi A., Ishimoto M., Tsukamoto C. | 2018 | LWT - Food Science and Technology,
89, pp. 93-103 | 20 |
| 4 | Soyasaponin composition complexities in soyfoods relating nutraceutical properties and undesirable taste characteristics | Chitisankul W.T., Itabashi M., Son H., Takahashi Y., Ito A., Varanyanond W., Tsukamoto C. | 2021 | LWT,
146, 111337 | 20 |
| 5 | Effects of long-term soaking on nutraceutical and taste characteristic components in Thai soybeans | Chitisankul W.T., Murakami M., Tsukamoto C., Shimada K. | 2019 | LWT,
115, 108432 | 18 |
| 6 | Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice | Saithong P., Chitisankul W., Nitipan S. | 2019 | Czech Journal of Food Sciences,
37(1), pp. 75-80 | 16 |
| 7 | Antioxidative Capacity of Soyfoods and Soy Active Compounds | Chitisankul W.T., Shimada K., Tsukamoto C. | 2022 | Polish Journal of Food and Nutrition Sciences,
72(1), pp. 101-108 | 10 |
| 8 | Effect of mechanical treatment from extrusion process on physicochemical properties of okara cellulose powder | Kantrong H., Aussanasuwannakul A., Rodkwan N., Chitisankul W.T. | 2024 | Scientific Reports,
14(1), 22193 | 6 |
| 9 | Effects of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process conditions on physicochemical properties of fortified omega-3 fibrous high moisture meat analogs | Prasert W., Pantoa T., Chitisankul W.T., Pengpinij W. | 2022 | Journal of Food Processing and Preservation,
e17227 | 5 |
| 10 | Biochemical composition and functional properties of pumpkin (Cucurbita sp.) seed yogurt: a functional plant-based product | Wadeesirisak K., Musigamart N., Pantoa T., Saithong P., Chitisankul W.T. | 2025 | Applied Food Research,
5(2), 101388 | 1 |
| 11 | Freeze-dried plant-based yogurts from whole and dehulled black mung beans (Vigna mungo L.): bioactive properties, in vitro protein digestibility, and functional innovation | Wadeesirisak K., Rodkwan N., Tanjor S., Saithong P., Chitisankul W.T. | 2025 | Future Foods,
12, 100788 | 0 |
| 12 | Consumer Perceptions of the Tempe Quality in Local, National, and International Markets | Fitri A.K., Ekawananto D.W., Astawan M., Saraswati S., Wresdiyati T., Chitisankul W.T., Febrinda A.E., Wattanachaisaereekul S. | 2025 | Amerta Nutrition,
9(1SP), pp. 21-30 | 0 |
| 13 | Sensory Quality Evaluation of Three Types of Tempe Available in the Market Using Hedonic and CATA Methods | Maghfiroh R.N., Ekawananto D.W., Astawan M., Saraswati S., Wresdiyati T., Chitisankul W.T., Febrinda A.E., Wattanachaisaereekul S. | 2025 | Amerta Nutrition,
9(1SP), pp. 31-41 | 0 |
| 14 | Improving Nham Hed Quality and Safety through Co-Starter Fermentation with Lactiplantibacillus plantarum NH48/12 and Saccharomyces cerevisiae TISTR 5110 | Saithong P., Permpool J., Chitisankul W.T., Nitipan S. | 2025 | Trends in Sciences,
22(8), 10206 | 0 |
| 15 | Shelf-life estimation of tempe drink powder by the ASLT method | Tryas A.A., Ikhsanti A.M., Astawan M., Saraswati S., Saithong P., Chitisankul W.T. | 2025 | Bio Web of Conferences,
186, 04005 | 0 |