| # | Document title | Authors | Year | Source | Cited by |
| 1 | GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content | Tiansawang K., Tiansawang K., Luangpituksa P., Varanyanond W., Hansawasdi C. | 2016 | Food Science and Technology
36(2),pp. 313-321 | 35 |
| 2 | Reliable enzyme-linked immunosorbent assay for the determination of coconut milk proteins in processed foods | Surojanametakul V., Doi H., Shibata H., Mizumura T., Takahashi T., Varanyanond W., Wannapinpong S., Shoji M., Ito T., Tamura H. | 2011 | Journal of Agricultural and Food Chemistry
59(6),pp. 2131-2136 | 5 |
| 3 | Changes in Pectin Content and Average Molecular Weight of Pectin during Maturation of the Mango "Kaew" | Varanyanond W., Naohara J., Wongkrajang K., Manabe M. | 1999 | Food Science and Technology Research
5(4),pp. 362-364 | 8 |
| 4 | The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar (Mangifera indica L.) | Tamura H., Boonbumrung S., Yoshizawa T., Varanyanond W. | 2001 | Food Science and Technology Research
7(1),pp. 72-77 | 69 |
| 5 | Factors affecting water soluble polysaccharide content and pasting properties of Thai glutinous rice | Surojanametakul V., Tungtrakul P., Varanyanond W. | 2006 | Kasetsart Journal - Natural Science
40(SUPPL.),pp. 117-124 | 2 |
| 6 | Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method | Boonbumrung S., Tamura H., Mookdasanit J., Nakamoto H., Ishihara M., Yoshizawa T., Varanyanond W. | 2001 | Food Science and Technology Research
7(3),pp. 200-206 | 68 |
| 7 | Earliness and self-compatibility of Chinese kale (Brassiea oleracea L. var. alboglabra L. H. Bailey) | Okuda N., Fujime Y., Varanyanond W. | 2000 | Acta Horticulturae
533,pp. 89-97 | 4 |
| 8 | Saponin composition complexities in hypocotyls and cotyledons of nine soybean varieties | Chitisankul W.T., Takada Y., Takahashi Y., Ito A., Itabashi M., Varanyanond W., Kikuchi A., Ishimoto M., Tsukamoto C. | 2018 | LWT - Food Science and Technology
89,pp. 93-103 | 8 |
| 9 | Production of healthy protein and snack foods for small-scale industry from full fat soy flour | Charunuch C., Temtrakool K., Runggaeng S., Paosungthong U., Varanyanond W. | 2006 | Kasetsart Journal - Natural Science
40(SUPPL.),pp. 101-107 | 0 |
| 10 | Effect of fluidized bed drying temperature on various quality attributes of paddy | Tirawanichakul S., Prachayawarakorn S., Varanyanond W., Tungtrakul P., Soponronnarit S. | 2004 | Drying Technology
22(7),pp. 1731-1754 | 75 |
| 11 | 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 |
| 12 | Caloric reduction in mungbean conserve filling of flaky Chinese pastry | Chysirichote T., Chysirichote T., Utaipatanacheep A., Varanyanond W. | 2011 | Kasetsart Journal - Natural Science
45(6),pp. 1127-1137 | 0 |
| 13 | Effect of reducing fat and using fat replacers in the crust of flaky chinese pastry | Chysirichote T., Utaipatanacheep A., Varanyanond W. | 2011 | Kasetsart Journal - Natural Science
45(1),pp. 120-127 | 2 |
| 14 | 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 | 90 |
| 15 | Effect of storage conditions on 2-acetyl-1-pyrroline content in aromatic rice variety, khao dawk mali 105 | Yoshihashi T., Huong N., Surojanametakul V., Tungtrakul P., Varanyanond W. | 2005 | Journal of Food Science
70(1) | 46 |
| 16 | Accelerated aging of jasmine brown rice by high-temperature fluidization technique | Jaisut D., Prachayawarakorn S., Varanyanond W., Tungtrakul P., Soponronnarit S. | 2009 | Food Research International
42(5-6),pp. 674-681 | 52 |
| 17 | Soyasaponin composition complexities in soyfoods relating nutraceutical properties and undesirable taste characteristics | Chitisankul W.T., Itabashi M., Son H., Takahashi Y., Ito A., Varanyanond W., Tsukamoto C. | 2021 | LWT
146 | 2 |
| 18 | Promotive effects of seed vernalization on flowering and pod setting of some broad bean cultivars | Fujime Y., Mesuda Y., Okuda N., Varanyanond W. | 2000 | Acta Horticulturae
533,pp. 75-82 | 2 |
| 19 | Effects of drying temperature and tempering time on starch digestibility of brown fragrant rice | Jaisut D., Prachayawarakorn S., Varanyanond W., Tungtrakul P., Soponronnarit S. | 2008 | Journal of Food Engineering
86(2),pp. 251-258 | 71 |
| 20 | Corrigendum to "Investigation of Undeclared Food Allergens in Commercial Thai Food Products" [J Food Control 23 (2012) 1-6], DOI: 10.1016/j.foodcont.2011.06.013 | Surojanametakul V., Khaiprapai P., Jithan P., Varanyanond W., Shoji M., Ito T., Tamura H. | 2013 | Food Control
30(2),pp. 404 | 0 |
| 21 | Volatile Components of the Essential Oils in the Pulp of Four Yellow Mangoes (Mangifera indica L.) in Thailand | Tamura H., Boonbumrung S., Yoshizawa T., Varanyanond W. | 2000 | Food Science and Technology Research
6(1),pp. 68-73 | 15 |
| 22 | Germinated brown rice drying by hot air fluidization technique | Srisang N., Prachayawarakorn S., Varanyanond W., Soponronnarits S. | 2011 | Drying Technology
29(1),pp. 55-63 | 34 |
| 23 | Mechanism of DDMP-saponin degradation and maltol production in soymilk preparation | Chitisankul W.T., Shimada K., Omizu Y., Uemoto Y., Varanyanond W., Tsukamoto C. | 2015 | LWT - Food Science and Technology
64(1),pp. 197-204 | 16 |
| 24 | 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 | 186 |
| 25 | Influence of Water Activity on the Oxidation of Lipid of Shrimp Cracker | Varanyanond W. | 1999 | Food Science and Technology Research
5(2),pp. 137-139 | 0 |
| 26 | 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 |
| 27 | Simulation and grain quality for in-store drying of paddy | Tirawanichakul Y., Prachayawarakorn S., Varanyanond W., Soponronnarit S. | 2004 | Journal of Food Engineering
64(4),pp. 405-415 | 47 |
| 28 | Drying strategies for fluidized-bed drying of paddy | Tirawanichakul S., Prachayawarakorn S., Varanyanond W., Soponronnarit S. | 2009 | International Journal of Food Engineering
5(2) | 10 |
| 29 | Encapsulation of natural flavor from pandanus amaryllifolius roxb. In rice starch aggregates | Surojanametakul V., Boonbumrung S., Tungtrakul P., Varanyanond W., Themtakul K., Yoshihashi T. | 2019 | Food Science and Technology Research
25(4),pp. 577-585 | 0 |
| 30 | Investigation of undeclared food allergens in commercial Thai food products | Surojanametakul V., Khaiprapai P., Jithan P., Varanyanond W., Shoji M., Ito T., Tamura H. | 2012 | Food Control
23(1),pp. 1-6 | 22 |
| 31 | Effects of heating media and operating conditions on drying kinetics and quality of germinated brown rice | Srisang N., Varanyanond W., Soponronnarit S., Prachayawarakorn S. | 2011 | Journal of Food Engineering
107(3-4),pp. 385-392 | 44 |