| # | Document title | Authors | Year | Source | Cited by |
| 1 | Effect of hydrothermal treatment of rice flour on various rice noodles quality | Cham S., Suwannaporn P. | 2010 | Journal of Cereal Science
51(3),pp. 284-291 | 122 |
| 2 | Optimization of instant jasmine rice process and its physicochemical properties | Prasert W., Suwannaporn P. | 2009 | Journal of Food Engineering
95(1),pp. 54-61 | 94 |
| 3 | Classification of rice amylose content by discriminant analysis of physicochemical properties | Suwannaporn P., Pitiphunpong S., Champangern S. | 2007 | Starch/Staerke
59(3-4),pp. 171-177 | 57 |
| 4 | Rice-eating quality among consumers in different rice grain preference countries | Suwannaporn P., Linnemann A. | 2008 | Journal of Sensory Studies
23(1),pp. 1-13 | 57 |
| 5 | Assessing new product development success factors in the Thai food industry | Suwannaporn P., Speece M. | 2010 | British Food Journal
112(4),pp. 364-386 | 39 |
| 6 | Tolerance and nutritional therapy of dietary fibre from konjac glucomannan hydrolysates for patients with inflammatory bowel disease (IBD) | Suwannaporn P., Thepwong K., Tester R., Al-Ghazzewi F., Piggott J., Shen N., Chen Z., Chen F., Yang J., Zhang D., Tang M. | 2013 | Bioactive Carbohydrates and Dietary Fibre
2(2),pp. 93-98 | 35 |
| 7 | Consumer preference mapping for rice product concepts | Suwannaporn P., Linnemann A., Chaveesuk R. | 2008 | British Food Journal
110(6),pp. 595-606 | 25 |
| 8 | Consumer preferences and buying criteria in rice: A study to identify market strategy for thailand jasmine rice export | Suwannaporn P., Linnemann A. | 2008 | Journal of Food Products Marketing
14(4),pp. 33-53 | 23 |
| 9 | Effect of pretreatments and vacuum drying on instant dried pork process optimization | Laopoolkit P., Suwannaporn P. | 2011 | Meat Science
88(3),pp. 553-558 | 18 |
| 10 | Physicochemical properties of KDML 105 rice cultivar from different cultivated locations in Thailand | Pitiphunpong S., Suwannaporn P. | 2009 | Journal of the Science of Food and Agriculture
89(13),pp. 2186-2190 | 17 |
| 11 | Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage | Denchai N., Suwannaporn P., Lin J., Soontaranon S., Kiatponglarp W., Huang T. | 2019 | Journal of Food Science
84(6),pp. 1400-1410 | 16 |
| 12 | Ultrasonication of Milky Stage Rice Milk with Bioactive Peptides from Rice Bran: Its Bioactivities and Absorption | Ngamsuk S., Hsu J.L., Huang T.C., Suwannaporn P. | 2020 | Food and Bioprocess Technology
13(3),pp. 462-474 | 15 |
| 13 | Marketing research and new product development success in Thai food processing | Suwannaporn P., Speece M. | 2003 | Agribusiness
19(2),pp. 169-188 | 15 |
| 14 | Young rice protein as a new source of low allergenic plant-base protein | Pantoa T., Baricevic-Jones I., Suwannaporn P., Kadowaki M., Kubota M., Roytrakul S., Mills E.N.C. | 2020 | Journal of Cereal Science
93 | 14 |
| 15 | Localization of amino acids in germinated rice grain: Gamma-aminobutyric acid and essential amino acids production approach | Kamjijam B., Bednarz H., Suwannaporn P., Jom K.N., Niehaus K. | 2020 | Journal of Cereal Science
93 | 13 |
| 16 | Trade-off analysis of packaging attributes for foods and drinks | Jinkarn T., Suwannaporn P. | 2015 | British Food Journal
117(1),pp. 139-156 | 12 |
| 17 | Continuous learning process in new product development in the Thai food-processing industry | Suwannaporn P., Speece M. | 2000 | British Food Journal
102(8),pp. 598-614 | 12 |
| 18 | The Jasmine rice (KDML 105 variety) adulteration detection using physico-chemical properties | Pitiphunpong S., Champangern S., Suwannaporn P. | 2011 | Chiang Mai Journal of Science
38(1),pp. 105-115 | 12 |
| 19 | Characterization and bioactivities of young rice protein hydrolysates | Pantoa T., Kubota M., Suwannaporn P., Kadowaki M. | 2020 | Journal of Cereal Science
95 | 10 |
| 20 | Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems | Champrasert O., Champrasert O., Chu J., Meng Q., Viney S., Holmes M., Suwannaporn P., Orfila C. | 2021 | Food Chemistry
363 | 10 |
| 21 | Synbiotic Microencapsulation from Slow Digestible Colored Rice and Its Effect on Yoghurt Quality | Wattananapakasem I., van Valenberg H., Fogliano V., Costabile A., Suwannaporn P. | 2018 | Food and Bioprocess Technology
11(6),pp. 1111-1124 | 9 |
| 22 | Organization of new product development in Thailand' food processing industry | Suwannaporn P., Speece M. | 1998 | International Food and Agribusiness Management Review
1(2),pp. 195-226 | 9 |
| 23 | Effects of water requirement and substitution level on wheat-rice noodles with hydrocolloids | Suwannaporn P., Wiwattanawanich K. | 2011 | Starch/Staerke
63(8),pp. 493-502 | 9 |
| 24 | Attitudes toward rice compared with potatoes and pasta among british, french, dutch and belgian consumers | Supakornchuwong C., Suwannaporn P. | 2012 | Journal of Sensory Studies
27(2),pp. 71-77 | 9 |
| 25 | Enzymatic digestible starch from pyrodextrinization to control the release of tocopheryl acetate microencapsulation in simulated gut model | Subpuch N., Huang T., Suwannaporn P. | 2016 | Food Hydrocolloids
53,pp. 277-283 | 8 |
| 26 | Effect of short term administration of konjac glucomannan hydrolysates on adult blood lipid parameters and glucose concentrations | Suwannaporn P., Tester R., Al-Ghazzewi F., Artitdit P. | 2015 | Nutrition and Food Science
45(4),pp. 616-624 | 8 |
| 27 | Elevation of gamma-aminobutyric acid (GABA) and essential amino acids in vacuum impregnation mediated germinated rice traced by MALDI imaging | Kamjijam B., Suwannaporn P., Bednarz H., Na Jom K., Niehaus K. | 2021 | Food chemistry
365,pp. 130399 | 8 |
| 28 | Effect of water requirement and alkali on wheat-rice noodle quality | Suwannaporn P., Wiwattanawanich K., Tester R. | 2014 | Starch/Staerke
66(5-6),pp. 475-483 | 6 |
| 29 | Slow digestible colored rice flour as wall material for microencapsulation: Its impacts on gut bacterial population and metabolic activities | Wattananapakasem I., Costabile A., Suwannaporn P. | 2018 | Food Research International
103,pp. 182-191 | 6 |
| 30 | Encapsulation efficiency of coenzyme Q10-liposomes in alginate | Sakchareonkeat P., Huang T., Suwannaporn P., Chiang Y., Hsu J., Hong Y. | 2013 | Nutrition and Food Science
43(2),pp. 150-160 | 6 |
| 31 | Acrylamide mitigation using zein–polysaccharide complex particles | Champrasert O., Orifila C., Suwannaporn P. | 2022 | Food Hydrocolloids
124 | 6 |
| 32 | Physicochemical properties of protease-treated rice flour | Dorglamud S., Suwannaporn P., Huang T., Tester R. | 2013 | Starch/Staerke
65(7-8),pp. 613-620 | 5 |
| 33 | Retrogradation of rice flour gel and dough: Plasticization effects of some food additives | Ploypetchara T., Suwannaporn P., Pechyen C., Gohtani S. | 2015 | Cereal Chemistry
92(2),pp. 198-203 | 5 |
| 34 | In vivo prebiotic properties of Ascophyllum nodosum polysaccharide hydrolysates from lactic acid fermentation | Kaewmanee W., Suwannaporn P., Huang T.C., Al-Ghazzewi F., Tester R.F. | 2019 | Journal of Applied Phycology
31(5),pp. 3153-3162 | 4 |
| 35 | Ohmic Heating-Aided Mechanical Extraction of Gamma-Oryzanol and Phytosterols in Rice Bran Oil | Sangpradab J., Kamonpatana P., Suwannaporn P., Huang T.C. | 2021 | Food and Bioprocess Technology
| 4 |
| 36 | Young cereal grains as a new source of healthy and hypoallergenic foods: a review | Ranathunga R.A.A., Suwannaporn P. | 2021 | Journal of Food Science and Technology
| 0 |
| 37 | Transglutaminase crosslinking to improve quality of rice flour gel | Netrprachit P., Ogawa M., Suwannaporn P. | 2019 | Italian Journal of Food Science
31(5),pp. 163-170 | 0 |
| 38 | Annealing of acid-modified rice starch to use as a thickening agent | Aryupong J., Suwannaporn P., Fuongfuchat A., Gohtani S. | 2019 | Italian Journal of Food Science
31(5),pp. 155-162 | 0 |
| 39 | Aspects of Carbohydrate Digestion | Suwannaporn P., Suwannaporn P. | 2018 | Starch/Staerke
70(9-10) | 0 |
| 40 | Instant rice physicochemical properties and eating quality | Suwannaporn P. | 2011 | New Topics in Food Engineering
,pp. 289-300 | 0 |
| 41 | Stabilization of rice bran using ohmic heating or ultra-superheated steam | Moreno J.P.C., Ratphitagsanti W., Suwannaporn P., Kamonpatana P. | 2021 | Agriculture and Natural Resources
55(5),pp. 816-825 | 0 |
| 42 | Emulsion-based oleogelation using octenyl succinic anhydride modified granular cold-water swelling starch | Champrasert O., Sagis L.M.C., Suwannaporn P. | 2023 | Food Hydrocolloids
135 | 0 |
| 43 | Dual complexation using heat moisture treatment and pre-gelatinization to enhance Starch–Phenolic complex and control digestibility | Sudlapa P., Suwannaporn P. | 2023 | Food Hydrocolloids
136 | 0 |