| # | Document title | Authors | Year | Source | Cited by |
| 1 | Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks | Aussanasuwannakul A., Teangpook C., Treesuwan W., Puntaburt K., Butsuwan P. | 2022 | Foods
11(19) | 9 |
| 2 | Effects of ultraviolet C, controlled atmosphere, and ultrasound pretreatment on free ferulic acid in canned sweet corn kernels | Chudhangkura A., Teangpook C., Sikkhamondhol C., Jariyavattanavijit C. | 2018 | Journal of Food Science and Technology
55(10),pp. 4167-4173 | 6 |
| 3 | Production and Nutrition of Khi Lek (Siamese cassia) Curry from Central Thailand | Teangpook C., Paosangtong U., Titatarn Y., Onhem S., Puminat W. | 2011 | Kasetsart Journal - Natural Science
45(3),pp. 510-520 | 3 |
| 4 | Production and shelf-life of low sucrose lime juice papaya jam | Teangpook C., Paosantong U. | 2013 | Pakistan Journal of Nutrition
12(9),pp. 870-878 | 2 |
| 5 | Development of instant noodles from high-iron rice and iron-fortified rice flour | Reungmaneepaitoon S., Sikkhamondhol C., Jariyavattanavijit C., Teangpook C. | 2008 | Songklanakarin Journal of Science and Technology
30(6),pp. 713-721 | 2 |
| 6 | Effect of wet heating and pH on fatty acids of fresh coconut milk | Teangpook C., Puminatb W., Saengprakai J. | 2021 | International Journal of Agricultural Technology
17(3),pp. 1161-1170 | 2 |
| 7 | Quality of repeated use of oil for frying chinese deep fried dough (Pa-tong-kho) | Teangpook C., Paosangtong U., Titatarn Y., Onhem S., Puminat W. | 2018 | Current Applied Science and Technology
18(1),pp. 24-30 | 1 |
| 8 | Sunflower meal snack production using a village texturizer and its shelf life | Teangpook C., Paosangtong U., Temtrakool K. | 2011 | Kasetsart Journal - Natural Science
45(5),pp. 900-908 | 1 |
| 9 | Effect of boiling on Anhydrobarakol content of Khilek (Siamese cassia) young flowers | Teangpook C., Puminat W., Titatarn Y., Onhem S., Paosangtong U. | 2012 | Pakistan Journal of Nutrition
11(12),pp. 1125-1130 | 1 |
| 10 | Citric acid sweet potato extraction beverages containing grape juice and fermented glutinous rice syrup | Teangpook C., Panthavee W., Puminat W., Thalang V. | 2012 | Pakistan Journal of Nutrition
11(4),pp. 353-359 | 1 |
| 11 | Production of frozen french fry-type products from sweetpotato grown in Thailand | Reungmaneepaitoon S., Poolperm N., Jariyavattanavijit C., Teangpook C. | 2006 | Acta Horticulturae
703,pp. 247-252 | 0 |
| 12 | Iron fortification in developing of extruded Thai rice snack | Charunuch C., Rungchang S., Teangpook C., Sonted V. | 2008 | Kasetsart Journal - Natural Science
42(2),pp. 360-366 | 0 |
| 13 | The production and shelf life of high-iron, pre-cooked rice porridge with ferrous sulphate and other high-iron materials | Teangpook C., Paosangtong U. | 2011 | Maejo International Journal of Science and Technology
5(2),pp. 279-291 | 0 |
| 14 | Development of Chili Sauce from Pineapple and Banana Fortified with Eggshell Calcium | Teangpook C., Kongsombat P., Matum M., Nuntachai N. | 2023 | Current Applied Science and Technology
23(6) | 0 |