| # | 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 | 32 |
| 2 | Phytochemicals and in vitro bioactivities of aqueous ethanolic extracts from common vegetables in thai food | Suttisansanee U., Thiyajai P., Chalermchaiwat P., Wongwathanarat K., Pruesapan K., Charoenkiatkul S., Temviriyanukul P. | 2021 | Plants
10(8) | 11 |
| 3 | 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
| 9 |
| 4 | 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 |
| 5 | 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 | 3 |
| 6 | Principal Component Analysis Application on Nutritional, Bioactive Compound and Antioxidant Activities of Pigmented Dough Grain | Teravecharoenchai J., Chalermchaiwat P., Thuwapanichayanan R. | 2021 | Chiang Mai University Journal of Natural Sciences
20(2),pp. 1-10 | 1 |
| 7 | 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 |
| 8 | Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour | Hirunyophat P., Chalermchaiwat P., On-nom N., Prinyawiwatkul W. | 2021 | International Journal of Food Science and Technology
| 1 |