| # | 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 | 101 |
| 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 | 94 |
| 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) | 63 |
| 4 | 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 | 61 |
| 5 | Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary | Puangsombat K., Smith J. | 2010 | Journal of Food Science
75(2) | 51 |
| 6 | 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 | 46 |
| 7 | 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 | 44 |
| 8 | 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 | 11 |
| 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 | 9 |
| 10 | Meat tenderisation effect of protease from mango peel crude extract | Dhital S., Vangnai K. | 2019 | International Food Research Journal
26(3),pp. 991-998 | 3 |
| 11 | 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 |
| 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 | 2 |
| 13 | 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) | 2 |
| 14 | 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 |
| 15 | 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 |
| 16 | Active antimicrobial collagen casing | Tantala J., Vangnai K., Rachtanapun P., Rachtanapun C. | 2019 | Italian Journal of Food Science
31(5),pp. 171-175 | 0 |