| # | Document title | Authors | Year | Source | Cited by |
| 1 | Antioxidant activity, free gamma-aminobutyric acid content, selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion process | Chalermchaiwat P., Jangchud K., Jangchud A., Charunuch C., Prinyawiwatkul W. | 2015 | LWT - Food Science and Technology
64(1),pp. 490-496 | 23 |
| 2 | Pre-treatment conditions affect quality and sensory acceptability of dried osmotic dehydrated coconut | Chantaro P., Sribuathong S., Charoen R., Chalermchaiwat P. | 2016 | International Food Research Journal
23(4),pp. 1453-1458 | 4 |
| 3 | Development of a fat reduced cheese shake biscuit from germinated Homnin brown rice flour | On-Nom N., Nualkaekul S., Chalermchaiwat P., Nitithamyoung A., Murtaza M. | 2016 | International Food Research Journal
23(2),pp. 475-481 | 1 |
| 4 | Optimization of ratio of silkworm pupae powder to broken rice flour and of barrel temperature to develop high protein breakfast cereal using response surface methodology | Hirunyophat P., Chalermchaiwat P., On-Nom N. | 2020 | Agriculture and Natural Resources
54(6),pp. 609-616 | 1 |
| 5 | Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species | Hirunyophat P., Chalermchaiwat P., On-nom N., Prinyawiwatkul W. | 2021 | International Journal of Food Science and Technology
| 0 |