| # | Document title | Authors | Year | Source | Cited by |
| 1 | Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions | Matan N., Rimkeeree H., Mawson A., Chompreeda P., Haruthaithanasan V., Parker M. | 2006 | International Journal of Food Microbiology
107(2),pp. 180-185 | 256 |
| 2 | Physicochemical properties of sweet potato flour and starch as affected by blanching and processing | Jangchud K., Phimolsiripol Y., Haruthaithanasan V. | 2003 | Starch/Staerke
55(6),pp. 258-264 | 59 |
| 3 | Acceptance and purchase intent of US consumers for nonwheat rice butter cakes | Sae-Eaw A., Chompreeda P., Prinyawiwatkul W., Haruthaithanasan V., Suwonsichon T., Saidu J., Xu Z. | 2007 | Journal of Food Science
72(2) | 39 |
| 4 | Temperature compensation for determination of moisture and reducing sugar of longan honey by near infrared spectroscopy | Thamasopinkul C., Ritthiruangdej P., Kasemsumran S., Suwonsichon T., Haruthaithanasan V., Ozaki Y. | 2017 | Journal of Near Infrared Spectroscopy
25(1),pp. 36-44 | 16 |
| 5 | Comparison of Anthocyanin Extraction Methods from High Anthocyanin Purple Corn Cob Hybrid: KPSC 901, and Quality of the Extract Powder | Piyapanrungrueang W., Chantrapornchai W., Haruthaithanasan V., Sukatta U., Aekatasanawan C. | 2016 | Journal of Food Processing and Preservation
40(5),pp. 1125-1133 | 14 |
| 6 | Fermentation and quality of yellow pigments from golden brown rice solid culture by a selected Monascus mutant | Yongsmith B., Thongpradis P., Klinsupa W., Chantrapornchai W., Haruthaithanasan V. | 2013 | Applied Microbiology and Biotechnology
97(20),pp. 8895-8902 | 14 |
| 7 | Development of a Chocolate Flavored Peanut Beverage | CHOMPREEDA P., HARUTHAITHANASAN V., OUPADISSAKOON C., SUKNAK K. | 1989 | Journal of Food Science
54(5),pp. 1359-1360 | 14 |
| 8 | Optimizing time and temperature of enzymatic conversion of isoflavone glucosides to aglycones in soy germ flour | Tipkanon S., Chompreeda P., Chompreeda P., Haruthaithanasan V., Suwonsichon T., Prinyawiwatkul W., Xu Z. | 2010 | Journal of Agricultural and Food Chemistry
58(21),pp. 11340-11345 | 12 |
| 9 | Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours | Chueamchaitrakun P., Chompreeda P., Haruthaithanasan V., Suwonsichon T., Kasemsamran S., Prinyawiwatkul W. | 2011 | International Journal of Food Science and Technology
46(11),pp. 2358-2365 | 12 |
| 10 | Optimization of pectinase enzyme liquefaction of banana 'Gros Michel' for banana syrup production | Tadakittisarn S., Haruthaithanasan V., Chompreeda P., Suwonsichon T. | 2007 | Kasetsart Journal - Natural Science
41(4),pp. 740-750 | 11 |
| 11 | Effect of carrier type and concentration on the properties, anthocyanins and antioxidant activity of freeze-dried mao [Antidesma bunius (L.) Spreng] powders | Suravanichnirachorn W., Haruthaithanasan V., Suwonsichon S., Sukatta U., Maneeboon T., Chantrapornchai W. | 2018 | Agriculture and Natural Resources
52(4),pp. 354-360 | 10 |
| 12 | Determination of total nitrogen content, pH, density, refractive index, and brix in Thai fish sauces and their classification by near-infrared spectroscopy with searching combination moving window partial least squares | Ritthiruangdej P., Ritthiruangdej P., Kasemsumran S., Suwonsichon T., Haruthaithanasan V., Thanapase W., Ozaki Y. | 2005 | Analyst
130(10),pp. 1439-1445 | 10 |
| 13 | Effect of root ages on the quality of low cyanide cassava flour from Kasetsart 50 | Chotineeranat S., Chotineeranat S., Suwansichon T., Chompreeda P., Piyachomkwan K., Vichukit V., Sriroth K., Haruthaithanasan V. | 2006 | Kasetsart Journal - Natural Science
40(3),pp. 694-701 | 8 |
| 14 | Isoflavone content in soy germ flours prepared from two drying methods | Tipkanon S., Chompreeda P., Chompreeda P., Haruthaithanasan V., Prinyawiwatkul W., No H., Xu Z. | 2011 | International Journal of Food Science and Technology
46(11),pp. 2240-2247 | 4 |
| 15 | Physical properties of butter cake made from mixed hom-mali and glutinous rice flours | Chueamchaitrakun P., Chompreeda P., Haruthaithanasan V., Suwonsichon T. | 2011 | Kasetsart Journal - Natural Science
45(2),pp. 295-304 | 4 |
| 16 | Prediction of pasting and thermal properties of mixed Hom-Mali and glutinous rice flours using near infrared spectroscopy | Chueamchaitrakun P., Chompreeda P., Haruthaithanasan V., Suwonsichon T., Kasemsamran S. | 2011 | Kasetsart Journal - Natural Science
45(3),pp. 481-489 | 4 |
| 17 | Screening lactic acid bacteria for improving the kanom-jeen process | Oupathumpanont O., Chantarapanont W., Suwonsichon T., Haruthaithanasan V., Chompreeda P. | 2009 | Kasetsart Journal - Natural Science
43(3),pp. 557-565 | 3 |
| 18 | Optimization of supplementary protein milk tablet formulation for rural school children under Her Royal Highness Princess Maha Chakri Sirindhorn's Project | Natvaratat M., Chompreeda P., Haruthaithanasan V., Rimkeeree H. | 2007 | Kasetsart Journal - Natural Science
41(4),pp. 733-739 | 2 |
| 19 | Preference mapping of Thai consumers for commercial green tea with roasted brown rice | Vittayaporn V., Chompreeda P., Chompreeda P., Haruthaithanasan V., Rimkeeree H. | 2010 | Kasetsart Journal - Natural Science
44(4),pp. 652-663 | 1 |
| 20 | Effects of Horn Mali brown rice flour extract on Aspergillus niger growth | Junlakun P., Haruthaithanasan V., Chompreeda P., Chantarapanont W. | 2010 | Kasetsart Journal - Natural Science
44(1),pp. 100-106 | 1 |
| 21 | Stability of mao (Antidesma bunius (L.) Spreng) powder in different food process models | Suravanichnirachorn W., Haruthaithanasan V., Suwonsichon S., Sukatta U., Chantrapornchai W. | 2018 | International Food Research Journal
25(6),pp. 2666-2673 | 1 |
| 22 | Rapid and nondestructive analysis of deep-fried taro chip qualities using near infrared spectroscopy | Areekij S., Ritthiruangdej P., Kasemsumran S., Therdthai N., Haruthaithanasan V., Ozaki Y. | 2017 | Journal of Near Infrared Spectroscopy
25(2),pp. 127-137 | 1 |
| 23 | Consumption behavior, need and factors influencing buying decision on soy and soy germ products of menopausal women in Thailand | Tipkanon W., Chompreeda P., Chompreeda P., Haruthaithanasan V., Suwonsichon T. | 2011 | Kasetsart Journal - Social Sciences
32(3),pp. 493-502 | 1 |
| 24 | Effective education for product development - building New Product Development courses | Haruthaithanasan V., Chompreeda P., Rimkeeree H., Suwonsichon T. | 2007 | Case Studies in Food Product Development
,pp. 381-399 | 0 |
| 25 | Identification of major saponins from Jiaogulan extract (Gynostemma pentaphyllum) | Utama-ang N., Chompreeda P., Haruthaithanasan V., Lerdvuthisopon N., Suwonsichon T., Wood K., Watkins B.A. | 2006 | Kasetsart Journal - Natural Science
40(SUPPL.),pp. 59-66 | 0 |
| 26 | Consumer acceptance and purchase decisions of butter cake from jasmine rice flour | Sae-Eaw A., Chompreeda P., Suwonsichon T., Haruthaithanasan V., Prinyawiwatkul W. | 2007 | Kasetsart Journal - Social Sciences
28(3),pp. 377-384 | 0 |
| 27 | Study of physico-chemical properties of horn mali brown rice flour extract powder and optimum concentration in aspergillus niger culture media | Junlakun P., Haruthaithanasan V., Chompreeda P., Chantarapanont W. | 2010 | Kasetsart Journal - Natural Science
44(2),pp. 262-270 | 0 |
| 28 | Descriptive sensory analysis of Chinese and Assam drinking green teas from Thailand influenced by varying durations of rolling and pan-firing processes | Tongsai S., Jangchud A., Jangchud K., Haruthaithanasan V., Chueamchaitrakun P. | 2020 | Agriculture and Natural Resources
54(5),pp. 537-544 | 0 |