| # | 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 | 126 |
| 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) | 101 |
| 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 | 98 |
| 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) | 41 |
| 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 | 27 |
| 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) | 19 |
| 7 | 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 | 10 |
| 8 | 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 | 4 |
| 9 | 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 | 2 |
| 10 | 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) | 2 |
| 11 | 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) | 0 |
| 12 | 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 | 0 |