| # | Document title | Authors | Year | Source | Cited by |
| 1 | Influence of pressurization rate and pressure pulsing on the inactivation of bacillus amyloliquefaciens spores during pressure-assisted thermal processing | Ratphitagsanti W., Ahn J., Balasubramaniam V., Balasubramaniam V., Yousef A. | 2009 | Journal of Food Protection
72(4),pp. 775-782 | 49 |
| 2 | 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 | 32 |
| 3 | Efficacy of pressure-assisted thermal processing, in combination with organic acids, against bacillus amyloliquefaciens spores suspended in deionized water and carrot puree | Ratphitagsanti W., De Lamo-Castellvi S., Balasubramaniam V., Yousef A. | 2010 | Journal of Food Science
75(1) | 24 |
| 4 | 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 | 20 |
| 5 | Inactivation of Bacillus amyloliquefaciens spores by a combination of sucrose laurate and pressure-assisted thermal processing | De Lamo-Castellví S., Ratphitagsanti W., Balasubramaniam V., Yousef A. | 2010 | Journal of Food Protection
73(11),pp. 2043-2052 | 17 |
| 6 | Estimation of Accumulated Lethality Under Pressure-Assisted Thermal Processing | Nguyen L.T., Balasubramaniam V.M., Ratphitagsanti W. | 2014 | Food and Bioprocess Technology
7(3),pp. 633-644 | 17 |
| 7 | High-throughput detection of spore contamination in food packages and food powders using tiered approach of ATP bioluminescence and real-time PCR | Ratphitagsanti W., Park E., Lee C., Amos Wu R., Lee J. | 2012 | LWT - Food Science and Technology
46(1),pp. 341-348 | 14 |
| 8 | Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.) | Chin L., Therdthai N., Ratphitagsanti W. | 2020 | Journal of Food Quality
2020 | 11 |
| 9 | Effect of ultra-superheated steam on aflatoxin reduction and roasted peanut properties | Pukkasorn P., Ratphitagsanti W., Haruthaitanasan V. | 2018 | Journal of the Science of Food and Agriculture
98(8),pp. 2935-2941 | 9 |
| 10 | 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) | 7 |
| 11 | 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) | 7 |
| 12 | 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) | 6 |
| 13 | Effect of superheated steam heating on quality and antioxidant activities of riceberry bran | Boonmawat S., Ratphitagsanti W., Haruthaitanasan V. | 2019 | Agriculture and Natural Resources
53(2),pp. 130-138 | 5 |
| 14 | Effect of thermosonication or microwave heating for post pasteurization on chemical, physical, and sensory characteristics of prototype sausage | Inmanee P., Ratphitagsanti W., Kamonpatana P., Pirak T. | 2020 | Agriculture and Natural Resources
54(1),pp. 39-47 | 2 |
| 15 | Stabilization of rice bran using ohmic heating or ultra-superheated steam | Moreno J.P.C., Ratphitagsanti W., Suwannaporn P., Kamonpatana P. | 2021 | Agriculture and Natural Resources
55(5),pp. 816-825 | 2 |
| 16 | Effect of cooking conditions on black bean flour properties and its utilization in donut cake | Vongsumran K., Ratphitagsanti W., Chompreeda P., Haruthaitanasan V. | 2014 | Kasetsart Journal - Natural Science
48(6),pp. 970-979 | 1 |
| 17 | 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 |