| # | Document title | Authors | Year | Source | Cited by |
| 1 | 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 | 120 |
| 2 | 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 | 118 |
| 3 | 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) | 77 |
| 4 | 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 | 77 |
| 5 | 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 |
| 6 | 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 | 64 |
| 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) | 59 |
| 8 | 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 | 21 |
| 9 | 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 |
| 10 | 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) | 12 |
| 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) | 7 |
| 12 | Meat tenderisation effect of protease from mango peel crude extract | Dhital S., Vangnai K. | 2019 | International Food Research Journal
26(3),pp. 991-998 | 5 |
| 13 | 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 | 4 |
| 14 | 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 |
| 15 | 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
| 3 |
| 16 | Active antimicrobial collagen casing | Tantala J., Vangnai K., Rachtanapun P., Rachtanapun C. | 2019 | Italian Journal of Food Science
31(5),pp. 171-175 | 2 |
| 17 | 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 |
| 18 | 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 | 1 |
| 19 | 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) | 1 |
| 20 | 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) | 0 |
| 21 | 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 | 0 |
| 22 | 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 |