| # | Document title | Authors | Year | Source | Cited by |
| 1 | Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying | Kantrong H., Tansakul A., Mittal G. | 2014 | Journal of Food Science and Technology
51(12),pp. 3594-3608 | 87 |
| 2 | Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology | Kantrong H., Charunuch C., Limsangouan N., Pengpinit W. | 2018 | Journal of Food Science and Technology
55(9),pp. 3462-3472 | 38 |
| 3 | Thermophysical properties of papaya puree | Tansakul A., Kantrong H., Saengrayup R., Sura P. | 2012 | International Journal of Food Properties
15(5),pp. 1086-1100 | 18 |
| 4 | Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment | Kantrong H., Klongdee S., Jantapirak S., Limsangouan N., Pengpinit W. | 2021 | Journal of Food Science and Technology
| 9 |
| 5 | Influence of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process parameters on the quality of soya protein-based meat extender: An optimization approach | Kantrong H., Prasert W., Rodkwan N., Pengpinit W. | 2022 | Journal of Food Processing and Preservation
| 0 |
| 6 | Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment | Limsangouan N., Rodkwan N., Pengpinit W., Tumpanuvatr T., Pengpinit P., Paopun Y., Kantrong H. | 2023 | Journal of Food Science and Technology
| 0 |
| 7 | Effects of chitosan and phosphate on quality characteristics and shelf life extension of pork meatballs | Jantapirak S., Klongdee S., Limsangouan N., Kantrong H., Prasert W. | 2021 | Agriculture and Natural Resources
55(2),pp. 219-228 | 0 |