| # | Document title | Authors | Year | Source | Cited by |
| 1 | Small differences in amylopectin fine structure may explain large functional differences of starch | Bertoft E., Annor G.A., Shen X., Shen X., Rumpagaporn P., Rumpagaporn P., Seetharaman K., Hamaker B.R. | 2016 | Carbohydrate Polymers,
140, pp. 113-121 | 161 |
| 2 | In VitroBatch Fecal Fermentation Comparison of Gas and Short-Chain Fatty Acid Production Using "Slowly Fermentable" Dietary Fibers | Kaur A., Rose D.J., Rumpagaporn P., Patterson J.A., Hamaker B.R. | 2011 | Journal of Food Science,
76(5) | 149 |
| 3 | Structural features of soluble cereal arabinoxylan fibers associated with a slow rate of in vitro fermentation by human fecal microbiota | Rumpagaporn P., Rumpagaporn P., Reuhs B.L., Kaur A., Patterson J.A., Keshavarzian A., Hamaker B.R. | 2015 | Carbohydrate Polymers,
130, pp. 191-197 | 137 |
| 4 | Physical Inaccessibility of a Resistant Starch Shifts Mouse Gut Microbiota to Butyrogenic Firmicutes | Kaur A., Chen T., Green S.J., Mutlu E., Martin B.R., Rumpagaporn P., Patterson J.A., Keshavarzian A., Hamaker B.R. | 2019 | Molecular Nutrition and Food Research,
63(7), 1801012 | 70 |
| 5 | Microwave heating for accelerated aging of paddy and white rice | Le T., Songsermpong S., Rumpagaporn P., Suwanagul A., Wallapa S. | 2014 | Australian Journal of Crop Science,
8(9), pp. 1348-1358 | 31 |
| 6 | Heat and pH stability of alkali-extractable corn arabinoxylan and its xylanase-hydrolyzate and their viscosity behavior | Rumpagaporn P., Rumpagaporn P., Kaur A., Campanella O., Patterson J., Hamaker B. | 2012 | Journal of Food Science,
77(1) | 24 |
| 7 | Reducing chicken nugget oil content with fortified defatted rice bran in batter | Chayawat J., Rumpagaporn P. | 2020 | Food Science and Biotechnology,
29(10), pp. 1355-1363 | 15 |
| 8 | Elevated propionate and butyrate in fecal ferments of hydrolysates generated by oxalic acid treatment of corn bran arabinoxylan | Rumpagaporn P., Rumpagaporn P., Reuhs B.L., Cantu-Jungles T.M., Kaur A., Patterson J.A., Keshavarzian A., Hamaker B.R. | 2016 | Food and Function,
7(12), pp. 4935-4943 | 11 |
| 9 | Comparative investigation of combined metabolomics-flavoromics during the ripening of mango (Mangifera indica l.) cv. ‘Nam Dok Mai Si Thong’ and ‘Nam Dok Mai No. 4’ | Aung Y.L., Lorjaroenphon Y., Rumpagaporn P., Sae-Tan S., Jom K.N. | 2021 | Plants,
10(10), 2198 | 8 |
| 10 | Oligosaccharides preparation from rice bran arabinoxylan by two different commercial endoxylanase enzymes | Truong K.T.P., Rumpagaporn P. | 2019 | Journal of Nutritional Science and Vitaminology,
65, pp. S171-S174 | 7 |
| 11 | Investigation of hydrolyzed ceramide in Thai color rice (Oryza sativa L.) and by-products | Paosila C., Rumpagaporn P., Na Jom K. | 2020 | Food Research,
4, pp. 56-64 | 2 |
| 12 | Integrative metabolomics–flavoromics approach to assess metabolic shifts during ripening of mango (Mangifera indica L.) cultivar Nam Dok Mai Si Thong | Aung Y.L., Lorjaroenphon Y., Rumpagaporn P., Sittipod S., Jirapakkul W., Na Jom K. | 2022 | Chemical and Biological Technologies in Agriculture,
9(1), 25 | 2 |
| 13 | Investigation of freezing temperature and time to improve resistant starch content and quality of pure mung bean starch vermicelli | Nguyen T.P., Nguyen T.P., Rumpagaporn P., Songsermpong S. | 2023 | Australian Journal of Crop Science,
17(9), pp. 693-698 | 0 |
| 14 | Effect of tapioca starch on physicochemical and nutritional qualities of mung bean protein-based burger patties | Ratnaningsih R., Ratnaningsih R., Songsermpong S., Jittanit W., Rumpagaporn P. | 2024 | Asia-Pacific Journal of Science and Technology,
29(4), APST-29-04-15 | 0 |
| 15 | Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles | Kosim A., Rumpagaporn P., Vangnai K. | 2025 | Tropical Animal Science Journal,
48(1), pp. 68-74 | 0 |