| # | Document title | Authors | Year | Source | Cited by |
| 1 | Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of thai rice | Varavinit S., Shobsngob S., Varanyanond W., Chinachoti P., Naivikul O. | 2003 | Starch/Staerke
55(9),pp. 410-415 | 177 |
| 2 | Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch | Charoen R., Jangchud A., Jangchud K., Harnsilawat T., Naivikul O., McClements D. | 2011 | Journal of Food Science
76(1) | 134 |
| 3 | Mapping of genes for cooking and eating qualities in Thai jasmine rice (KDML105) | Lanceras J., Huang Z., Huang Z., Naivikul O., Vanavichit A., Ruanjaichon V., Tragoonrung S., Tragoonrung S. | 2000 | DNA Research
7(2),pp. 93-101 | 111 |
| 4 | Preparation, pasting properties and freeze-thaw stability of dual modified crosslink-phosphorylated rice starch | Deetae P., Shobsngob S., Varanyanond W., Chinachoti P., Naivikul O., Varavinit S. | 2008 | Carbohydrate Polymers
73(2),pp. 351-358 | 86 |
| 5 | Chicken eggshell matrix proteins enhance calcium transport in the human intestinal epithelial cells, Caco-2 | Daengprok W., Daengprok W., Garnjanagoonchorn W., Naivikul O., Pornsinlpatip P., Issigonis K., Mine Y. | 2003 | Journal of Agricultural and Food Chemistry
51(20),pp. 6056-6061 | 69 |
| 6 | Molecular properties of cassava starch modified with different UV irradiations to enhance baking expansion | Vatanasuchart N., Naivikul O., Charoenrein S., Sriroth K. | 2005 | Carbohydrate Polymers
61(1),pp. 80-87 | 60 |
| 7 | Debranching enzyme concentration effected on physicochemical properties and α-amylase hydrolysis rate of resistant starch type III from amylose rice starch | Pongjanta J., Utaipattanaceep A., Naivikul O., Piyachomkwan K. | 2009 | Carbohydrate Polymers
78(1),pp. 5-9 | 46 |
| 8 | Modification of rice flour by Heat Moisture Treatment (HMT) to produce rice noodles | Lorlowhakarn K., Naivikul O. | 2006 | Kasetsart Journal - Natural Science
40(SUPPL.),pp. 135-143 | 37 |
| 9 | Freezing and thawing conditions affect the gel stability of different varieties of rice flour | Varavinit S., Shobsngob S., Varanyanond W., Chinachoti P., Naivikul O. | 2002 | Starch/Staerke
54(1),pp. 31-36 | 29 |
| 10 | Isolated rice starch fine structures and pasting properties changes during pre-germination of three Thai paddy (Oryza sativa L.) cultivars | Pinkaew H., Thongngam M., Wang Y.J., Naivikul O. | 2016 | Journal of Cereal Science
70,pp. 116-122 | 22 |
| 11 | Effect of dry- and wet-milling processes on chemical, physicochemical properties and starch molecular structures of rice starches | Suksomboon A., Naivikul O. | 2006 | Kasetsart Journal - Natural Science
40(SUPPL.),pp. 125-134 | 21 |
| 12 | Impact of pre-germination on amylopectin molecular structures, crystallinity, and thermal properties of pre-germinated brown rice starches | Pinkaew H., Wang Y., Naivikul O. | 2017 | Journal of Cereal Science
73,pp. 151-157 | 21 |
| 13 | Characterization of pregelatinized and heat moisture treated rice flours | Wadchararat C., Thongngam M., Naivikul O. | 2006 | Kasetsart Journal - Natural Science
40(SUPPL.),pp. 144-153 | 18 |
| 14 | Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion | Detchewa P., Thongngam M., Jane J.L., Naivikul O. | 2016 | Journal of Food Science and Technology
53(9),pp. 3485-3494 | 17 |
| 15 | Effects of preheated treatments on physicochemical properties of resistant starch type III from pullulanase hydrolysis of high amylose rice starch | Pongjanta J., Utaipattanaceep A., Naivikul O., Piyachomkwan K. | 2009 | American Journal of Food Technology
4(2),pp. 79-89 | 13 |
| 16 | Properties of pullulanase debranched cassava starch and type-III resistant starch | Vatanasuchart N., Tungtrakul P., Wongkrajang K., Naivikul O. | 2010 | Kasetsart Journal - Natural Science
44(1),pp. 131-141 | 11 |
| 17 | Diet-related toxemia in pregnancy. I. Fat, fatty acids, and cholesterol | Chung R., Davis H., Ma Y., Naivikul O., Williams C., Wilson K. | 1979 | American Journal of Clinical Nutrition
32(9),pp. 1902-1911 | 10 |
| 18 | Twin-screw extrusion of pre-germinated brown rice: Physicochemical properties and γ-Aminobutyric Acid Content (GABA) of extruded snacks | Chanlat N., Songsermpong S., Charunuch C., Naivikul O. | 2011 | International Journal of Food Engineering
7(4) | 10 |
| 19 | Effect of pre-germination at varying stages of embryonic growth length on chemical composition and protein profile of Thai rice (Oryza sativa L.) | Kupkanchanakul W., Kadowaki M., Kubota M., Naivikul O., Naivikul O. | 2018 | Agriculture and Natural Resources
52(1),pp. 59-65 | 5 |
| 20 | Development of gluten-free batter from three Thai rice cultivars and its utilization for frozen battered chicken nugget | Pinkaew P., Naivikul O. | 2019 | Journal of Food Science and Technology
56(8),pp. 3620-3626 | 4 |
| 21 | Effect of heat-moisture treatment on qualities of gluten-free alkaline rice noodles from various rice flour varieties | Chaichaw C., Naivikul O., Thongngam M. | 2011 | Kasetsart Journal - Natural Science
45(3),pp. 490-499 | 4 |
| 22 | Effect of conventional and microwave heating on physical and chemical properties of Jasmine brown rice in various forms | Krongworakul N., Naivikul O., Naivikul O., Boonsupthip W., Wang Y.J. | 2020 | Journal of Food Process Engineering
43(10) | 3 |
| 23 | Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch | Kupkanchanakul W., Thongngam M., Shi Y., Naivikul O., Naivikul O. | 2018 | Cereal Chemistry
95(4),pp. 543-554 | 3 |
| 24 | In vitro starch hydrolysis rate, physico-chemical properties and sensory evaluation of butter cake prepared using resistant starch type III substituted for wheat flour | Pongjanta J., Utaipattanaceep A., Naivikul O., Piyachomkwan K. | 2008 | Malaysian Journal of Nutrition
14(2),pp. 199-208 | 0 |
| 25 | Processing of frozen parboiled rice product | Sitachitta N., Yamirudeng K., Naivikul O. | 2006 | Kasetsart Journal - Natural Science
40(3),pp. 688-693 | 0 |
| 26 | Physicochemical properties of rice starch during microwave heating for food product quality | Krongworakul N., Naivikul O., Naivikul O. | 2019 | Journal of Nutritional Science and Vitaminology
65,pp. S163-S165 | 0 |
| 27 | Gluten-free rice breading using composited rice flour and pre-germinated brown rice flour for health benefits | Kupkanchanakul W., Yamaguchi T., Naivikul O., Naivikul O. | 2019 | Journal of Nutritional Science and Vitaminology
65,pp. S206-S211 | 0 |
| 28 | Substitution of rice flour with rice protein improved quality of gluten-free rice spaghetti processed using single screw extrusion | Detchewa P., Prasajak P., Phungamngoen C., Sriwichai W., Naivikul O., Moongngarm A. | 2022 | LWT
153 | 0 |
| 29 | Freeze-thaw stability of bualoy thai dessert using waxy rice flour | Vatanasuchart N., Attaviboonkul P., Niyomwit B., Varanyanond W., Naivikul O. | 2010 | Cereal Chemistry
87(1),pp. 73-78 | 0 |