| # | Document title | Authors | Year | Source | Cited by |
| 1 | Relationship between antioxidant properties and chemical composition of some Thai plants | Maisuthisakul P., Pasuk S., Ritthiruangdej P. | 2008 | Journal of Food Composition and Analysis,
21(3), pp. 229-240 | 176 |
| 2 | Anti-oxidative assays as markers for anti-inflammatory activity of flavonoids | Chanput W., Krueyos N., Ritthiruangdej P. | 2016 | International Immunopharmacology,
40, pp. 170-175 | 84 |
| 3 | Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology | Kittisuban P., Ritthiruangdej P., Suphantharika M. | 2014 | LWT - Food Science and Technology,
57(2), pp. 738-748 | 83 |
| 4 | Physical, chemical, textural and sensory properties of dried wheat noodles supplemented with unripe banana flour | Ritthiruangdej P., Ritthiruangdej P., Parnbankled S., Donchedee S., Wongsagonsup R. | 2011 | Kasetsart Journal - Natural Science,
45(3), pp. 500-509 | 48 |
| 5 | Investigations of bagged kernel partial least squares (KPLS) and boosting KPLS with applications to near-infrared (NIR) spectra | Shinzawa H., Jiang J., Ritthiruangdej P., Ritthiruangdej P., Ozaki Y. | 2006 | Journal of Chemometrics,
20(8-10), pp. 436-444 | 46 |
| 6 | Non-destructive and rapid analysis of chemical compositions in Thai steamed pork sausages by near-infrared spectroscopy | Ritthiruangdej P., Ritthiron R., Shinzawa H., Ozaki Y. | 2011 | Food Chemistry,
129(2), pp. 684-692 | 46 |
| 7 | 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 | 39 |
| 8 | 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 | 34 |
| 9 | Determination of water activity, total soluble solids and moisture, sucrose, glucose and fructose contents in osmotically dehydrated papaya using near-infrared spectroscopy | Rongtong B., Suwonsichon T., Ritthiruangdej P., Kasemsumran S. | 2018 | Agriculture and Natural Resources,
52(6), pp. 557-564 | 27 |
| 10 | Antimicrobial and Functional Properties of Duckweed (Wolffia globosa) Protein and Peptide Extracts Prepared by Ultrasound-Assisted Extraction | Duangjarus N., Chaiworapuek W., Rachtanapun C., Ritthiruangdej P., Charoensiddhi S. | 2022 | Foods,
11(15), 2348 | 25 |
| 11 | Characterization of protein hydrolysate from silkworm pupae (Bombyx mori) | Anootthato S., Therdthai N., Ritthiruangdej P. | 2019 | Journal of Food Processing and Preservation,
43(8), e14021 | 24 |
| 12 | Temperature compensation for determination of moisture and reducing sugar of longan honey by near infrared spectroscopy | Thamasopinkul C., Ritthiruangdej P., Kasemsumran S., Suwonsichon T., Haruthaithanasan V., Ozaki Y. | 2017 | Journal of Near Infrared Spectroscopy,
25(1), pp. 36-44 | 24 |
| 13 | Kernel analysis of partial least squares (PLS) regression models | Shinzawa H., Ritthiruangdej P., Ozaki Y. | 2011 | Applied Spectroscopy,
65(5), pp. 549-556 | 21 |
| 14 | 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 | 20 |
| 15 | 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 | 17 |
| 16 | Temperature Compensation on Sugar Content Prediction of Molasses by Near-Infrared Spectroscopy (NIR) | Chapanya P., Chapanya P., Ritthiruangdej P., Mueangmontri R., Pattamasuwan A., Vanichsriratana W. | 2019 | Sugar Tech,
21(1), pp. 162-169 | 15 |
| 17 | Relationships between NIR spectra and sensory attributes of Thai commercial fish sauces | Ritthiruangdej P., Suwonsichon T., Suwonsichon T. | 2007 | Analytical Sciences,
23(7), pp. 809-814 | 12 |
| 18 | Determination of total nitrogen content, pH, density, refractive index, and brix in Thai fish sauces and their classification by near-infrared spectroscopy with searching combination moving window partial least squares | Ritthiruangdej P., Ritthiruangdej P., Kasemsumran S., Suwonsichon T., Haruthaithanasan V., Thanapase W., Ozaki Y. | 2005 | Analyst,
130(10), pp. 1439-1445 | 11 |
| 19 | Non-staining visualization of embryogenesis and energy metabolism in medaka fish eggs using near-infrared spectroscopy and imaging | Puangchit P., Ishigaki M., Yasui Y., Kajita M., Ritthiruangdej P., Ozaki Y. | 2017 | Analyst,
142(24), pp. 4765-4772 | 9 |
| 20 | Optimization of jackfruit sauce formulations using response surface methodology | Ritthiruangdej P., Srikamnoy W., Amatayakul T. | 2011 | Kasetsart Journal - Natural Science,
45(2), pp. 325-334 | 8 |
| 21 | Sensory properties of Thai fish sauces and their categorization | Ritthiruangdej P., Suwonsichon T. | 2006 | Kasetsart Journal - Natural Science,
40(SUPPL.), pp. 181-191 | 7 |
| 22 | Determination of sulfur dioxide content in osmotically dehydrated papaya and its classification by near infrared spectroscopy | Rongtong B., Suwonsichon T., Ritthiruangdej P., Kasemsumran S. | 2018 | Journal of Near Infrared Spectroscopy,
26(6), pp. 359-368 | 7 |
| 23 | 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 | 6 |
| 24 | Rapid, non-destructive prediction of coconut composition for sustainable UHT milk production via near-infrared spectroscopy | Suksangpanomrung P., Ritthiruangdej P., Hiriotappa A., Therdthai N. | 2024 | Journal of Food Composition and Analysis,
128, 106009 | 4 |
| 25 | 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,
e17087 | 3 |
| 26 | Effect of ingredients on cooking quality, textural properties, and microstructure of fresh mung bean by-product gluten-free pasta | Adiba I.F., Sae-tan S., Katekhong W., Ritthiruangdej P., Chaveesuk R., Ratanasumawong S. | 2024 | International Journal of Food Science and Technology | 2 |
| 27 | Enhancing quality control in emulsion-type sausage production: Predicting chemical composition of intact samples with near infrared spectroscopy | Ritthiruangdej P., Vangnai K., Kasemsumran S., Somboonying S., Charoensin P., Hiriotappa A., Lowleraha P. | 2024 | Journal of Near Infrared Spectroscopy | 1 |
| 28 | The impact of soaking and drying soybeans on soyflour and the gluten-free cookies made from it | Vann C., Therdthai N., Ritthiruangdej P., Chay C. | 2024 | Journal of Food Technology Research,
11(3), pp. 96-108 | 0 |
| 29 | Effect of microwave-assisted extraction on quality and taste profiles of crude extracts from split gill mushroom | Khotchai W., Therdthai N., Ritthiruangdej P. | 2025 | Journal of Agriculture and Food Research,
19, 101588 | 0 |