| # | Document title | Authors | Year | Source | Cited by |
| 1 | Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree | Sukhonthara S., Kaewka K., Theerakulkait C. | 2016 | Food Chemistry,
190, pp. 922-927 | 107 |
| 2 | Effect of preparation conditions on composition and sensory aroma characteristics of acid hydrolyzed rice bran protein concentrate | Kaewka K., Therakulkait C., Cadwallader K. | 2009 | Journal of Cereal Science,
50(1), pp. 56-60 | 35 |
| 3 | Preparation of ultrafiltered rice bran extract and some factors affecting its browning inhibition in potato puree | Kaewka K., Portongkum K., Theerakulkait C. | 2009 | Preparative Biochemistry and Biotechnology,
39(4), pp. 360-371 | 8 |
| 4 | Effect of drying and proline addition on aroma volatile compounds of acid-hydrolysed rice bran protein concentrate | Kaewka K., Therakulkait C., Cadwallader K.R. | 2011 | International Journal of Food Science and Technology,
46(8), pp. 1654-1660 | 4 |
| 5 | Effect of corn milk by-product addition on the physical properties of whole wheat bread | Tinchan P., Dechkunchorn M., Kaewka K. | 2019 | Chiang Mai University Journal of Natural Sciences,
18(1), pp. 94-106 | 0 |
| 6 | Aging time influences fatty acid profiles and volatile compounds in cooked Thai native beef | Meenongyai W., Kaewka K., Wongpanit K., Phongkaew P., Khejornsart P., Khumpeerawat P., Stelzleni A.M. | 2025 | Journal of Advanced Veterinary and Animal Research,
12(1), pp. 179-191 | 0 |