| # | Document title | Authors | Year | Source | Cited by |
| 1 | Significance of regulation limits in mycotoxin contamination in Asia and risk management programs at the national level | Anukul N., Vangnai K., Mahakarnchandkul W. | 2013 | Journal of Food and Drug Analysis
21(3),pp. 227-241 | 126 |
| 2 | Occurrence of heterocyclic amines in cooked meat products | Puangsombat K., Gadgil P., Houser T., Hunt M., Smith J. | 2012 | Meat Science
90(3),pp. 739-746 | 124 |
| 3 | Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons (PAHs) in grilled chicken | Wongmaneepratip W., Vangnai K. | 2017 | Food Control
79,pp. 119-125 | 88 |
| 4 | Inhibitory activity of asian spices on heterocyclic amines formation in cooked beef patties | Puangsombat K., Jirapakkul W., Smith J. | 2011 | Journal of Food Science
76(8) | 80 |
| 5 | Influence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausages | Malarut J., Vangnai K. | 2018 | Food Control
85,pp. 98-106 | 68 |
| 6 | Heterocyclic amine content in commercial ready to eat meat products | Puangsombat K., Gadgil P., Houser T., Hunt M., Smith J. | 2011 | Meat Science
88(2),pp. 227-233 | 67 |
| 7 | Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary | Puangsombat K., Smith J. | 2010 | Journal of Food Science
75(2) | 62 |
| 8 | The Occurrence and Co-Occurrence of Regulated, Emerging, and Masked Mycotoxins in Rice Bran and Maize from Southeast Asia | Siri-Anusornsak W., Kolawole O., Kolawole O., Mahakarnchanakul W., Greer B., Greer B., Petchkongkaew A., Petchkongkaew A., Petchkongkaew A., Meneely J., Meneely J., Elliott C., Elliott C., Elliott C., Vangnai K. | 2022 | Toxins
14(8) | 26 |
| 9 | Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork | Wongmaneepratip W., Jom K., Vangnai K. | 2019 | Asian-Australasian Journal of Animal Sciences
32(8),pp. 1205-1210 | 25 |
| 10 | Effect of enhancement on the formation of heterocyclic amines in cooked pork loins: Preliminary studies | Vangnai K., Houser T., Hunt M., Smith J. | 2014 | Meat Science
98(2),pp. 88-93 | 15 |
| 11 | Metabolite–flavor profile, phenolic content, and antioxidant activity changes in sacha inchi (Plukenetia volubilis l.) seeds during germination | Keawkim K., Keawkim K., Lorjaroenphon Y., Vangnai K., Jom K.N. | 2021 | Foods
10(10) | 13 |
| 12 | Role of virgin coconut oil (VCO) as co-extractant for obtaining xanthones from mangosteen (Garcinia mangostana) pericarp with supercritical carbon dioxide extraction | Kok S.L., Kok S.L., Lee W.J., Smith R.L., Suleiman N., Jom K.N., Vangnai K., Bin Sharaai A.H., Chong G.H. | 2021 | Journal of Supercritical Fluids
176 | 7 |
| 13 | Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter | Lua H.Y., Naim M.N., Mohd M.A., Hamidon F., Abu Bakar N.F., Vangnai K., Jittanit W., Teh H.F. | 2022 | International Journal of Food Science and Technology
| 7 |
| 14 | Meat tenderisation effect of protease from mango peel crude extract | Dhital S., Vangnai K. | 2019 | International Food Research Journal
26(3),pp. 991-998 | 6 |
| 15 | Effects of bifenthrin pesticide on fermented cultures and metabolite profiles of kombucha tea | Wongmaneepratip W., Wongmaneepratip W., Na Jom K., Lorjaroenphon Y., Tongkhao K., Udompijitkul P., Vangnai K. | 2024 | LWT
197 | 5 |
| 16 | Relationship between Flavonoid Chemical Structures and Their Antioxidant Capacity in Preventing Polycyclic Aromatic Hydrocarbons Formation in Heated Meat Model System | Huynh T.T.H., Wongmaneepratip W., Vangnai K. | 2024 | Foods
13(7) | 5 |
| 17 | Effect of clarifying agent type and dose on the reduction of pyrethroid residues in apple juice | Wongmaneepratip W., Tongkhao K., Vangnai K. | 2023 | Food Control
153 | 4 |
| 18 | Research Note: Possible influence of thermal selection on patterns of HSP70 and HSP90 gene polymorphisms in Thai indigenous and local chicken breeds and red junglefowls | Budi T., Singchat W., Tanglertpaibul N., Thong T., Panthum T., Noito K., Wattanadilokchatkun P., Jehangir M., Chaiyes A., Chaiyes A., Wongloet W., Vangnai K., Yokthongwattana C., Sinthuvanich C., Ahmad S.F., Muangmai N., Han K., Nunome M., Supnithi T., Koga A., Duengkae P., Matsuda Y., Srikulnath K. | 2024 | Poultry Science
103(4) | 3 |
| 19 | Oxidative stability of human breast milk during freeze-storage | Vangnai K., Phamornsuwana T., Puhin K., Sribunsua R., Rathanachai S. | 2018 | Italian Journal of Food Science
30(5),pp. 120-125 | 3 |
| 20 | Ohmic heating of chicken sausage: electrical conductivities, heating characteristics, temperature prediction, and the comparison with conventional heating methods | Jantapirak S., Vangnai K., Tumpanuvatr T., Jittanit W. | 2024 | International Journal of Food Engineering
| 2 |
| 21 | Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages | Jantapirak S., Vangnai K., Tumpanuvatr T., Jittanit W. | 2023 | International Journal of Food Properties
26(1),pp. 2186-2200 | 2 |
| 22 | In vitro assessment of commercial multi-mycotoxin binders to reduce the bioavailability of emerging mycotoxins in livestock | Siri-anusornsak W., Meneely J., Meneely J., Greer B., Greer B., Vangnai K., Mahakarnchanakul W., Elliott C., Elliott C., Elliott C., Petchkongkaew A., Petchkongkaew A., Petchkongkaew A., Kolawole O., Kolawole O., Kolawole O. | 2023 | Emerging Contaminants
9(4) | 2 |
| 23 | Active antimicrobial collagen casing | Tantala J., Vangnai K., Rachtanapun P., Rachtanapun C. | 2019 | Italian Journal of Food Science
31(5),pp. 171-175 | 2 |
| 24 | Assessment of High-temperature Refined Charcoal to Improve the Safety of Grilled Meat Through the Reduction of Carcinogenic PAHs | Huong Huynh T.T., Tongkhao K., Hengniran P., Vangnai K. | 2023 | Journal of Food Protection
86(12) | 1 |
| 25 | Physicochemical properties of Chinese style sausage with the incorporation of mechanically deboned chicken meat | Thein C.C., Phuatphong R., Vangnai K. | 2018 | Italian Journal of Food Science
30(5),pp. 100-104 | 1 |
| 26 | 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 |
| 27 | Weak purifying selection in allelic diversity of the ADSL gene in indigenous and local chicken breeds and red junglefowl in Thailand | Budi T., Kumnan N., Singchat W., Chalermwong P., Thong T., Wongloet W., Faniriharisoa Maxime Toky R., Pathomvanich P., Panthum T., Wattanadilokchatkun P., Farhan Ahmad S., Tanglertpaibul N., Vangnai K., Chaiyes A., Chaiyes A., Yokthongwattana C., Sinthuvanich C., Han K., Han K., Muangmai N., Koga A., Nunome M., Sawatdichaikul O., Duengkae P., Matsuda Y., Srikulnath K. | 2024 | Gene
923 | 1 |
| 28 | Experimental simulation of temperature non-uniformity in a loaded container along air cargo supply chain: Mango case study | Jantapirak S., Jantapirak S., Laguerre O., Denis A., Salomon Y.P., Flick D., Flick D., Vangnai K., Jittanit W., Duret S. | 2024 | Journal of Food Engineering
380 | 1 |
| 29 | Samae Dam chicken: a variety of the Pradu Hang Dam breed revealed from microsatellite genotyping data | Tanglertpaibul N., Budi T., Nguyen C.P.T., Singchat W., Wongloet W., Kumnan N., Chalermwong P., Luu A.H., Noito K., Panthum T., Wattanadilokchatkun P., Payopat A., Klinpetch N., Chaiyes A., Vangnai K., Yokthongwattana C., Sinthuvanich C., Ahmad S.F., Muangmai N., Han K., Nunome M., Koga A., Duengkae P., Waipanya S., Matsuda Y., Srikulnath K. | 2024 | Animal Bioscience
37(12),pp. 2033-2043 | 1 |
| 30 | Purposive breeding strategies drive genetic differentiation in Thai fighting cock breeds | Budi T., Luu A.H., Singchat W., Wongloet W., Rey J., Kumnan N., Chalermwong P., Nguyen C.P.T., Panthum T., Tanglertpaibul N., Thong T., Ali H., Vangnai K., Chaiyes A., Chaiyes A., Yokthongwattana C., Sinthuvanich C., Han K., Han K., Antunes A., Antunes A., Muangmai N., Duengkae P., Srikulnath K. | 2024 | Genes and Genomics
| 0 |
| 31 | Changes in physicochemical properties and antioxidant activity of fermented kepayang (Pangium edule reinw.) seeds | Mustaffer N.H., Mustaffer N.H., Ramli N.S., Tongkhao K., Vangnai K., Rosni N.K., Rukayadi Y. | 2021 | Food Research
5(4),pp. 47-58 | 0 |