| # | 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 | 76 |
| 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 | 30 |
| 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 | 6 |
| 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 | 3 |
| 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 |