| # | Document title | Authors | Year | Source | Cited by |
| 1 | The effects of freeze, dry, and wet grinding processes on rice flour properties and their energy consumption | Ngamnikom P., Songsermpong S. | 2011 | Journal of Food Engineering
104(4),pp. 632-638 | 71 |
| 2 | Effect of Diet on the Growth Performance, Feed Conversion, and Nutrient Content of the House Cricket | Bawa M., Songsermpong S., Kaewtapee C., Chanput W. | 2020 | Journal of insect science (Online)
20(2) | 52 |
| 3 | Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket (Acheta domesticus) powder | Bawa M., Songsermpong S., Kaewtapee C., Chanput W. | 2020 | Journal of Food Processing and Preservation
44(8) | 39 |
| 4 | Characterization of frying, microwave-drying, infrared-drying, and hot-air drying on protein-enriched, instant noodle microstructure, and qualities | Pongpichaiudom A., Songsermpong S. | 2018 | Journal of Food Processing and Preservation
42(3) | 37 |
| 5 | Dielectric properties of rice model food systems relevant to microwave sterilization process | Auksornsri T., Tang J., Tang Z., Lin H., Songsermpong S. | 2018 | Innovative Food Science and Emerging Technologies
45,pp. 98-105 | 35 |
| 6 | A continuous fluidized bed microwave paddy drying system using applicators with perpendicular slots on a concentric cylindrical cavity | Sangdao C., Songsermpong S., Krairiksh M. | 2011 | Drying Technology
29(1),pp. 35-46 | 34 |
| 7 | Developing model food systems with rice based products for microwave assisted thermal sterilization | Auksornsri T., Bornhorst E.R., Tang J., Tang Z., Songsermpong S. | 2018 | LWT
96,pp. 551-559 | 32 |
| 8 | Microwave heating for accelerated aging of paddy and white rice | Le T., Songsermpong S., Rumpagaporn P., Suwanagul A., Wallapa S. | 2014 | Australian Journal of Crop Science
8(9),pp. 1348-1358 | 31 |
| 9 | Effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of the house crickets (Acheta domesticus) | Bawa M., Songsermpong S., Kaewtapee C., Chanput W. | 2020 | Journal of Food Processing and Preservation
44(5) | 29 |
| 10 | Two-dimensional modeling of the effects of insoluble surfactant on the breakup of a liquid filament | Dravid V., Songsermpong S., Xue Z., Corvalan C., Sojka P. | 2006 | Chemical Engineering Science
61(11),pp. 3577-3585 | 26 |
| 11 | Evaluation of microstructure and quality characteristics of microwave-dried instant noodles enriched with chicken meat, egg yolk, and seaweed | Pongpichaiudom A., Songsermpong S. | 2018 | Journal of Food Measurement and Characterization
12(1),pp. 22-34 | 24 |
| 12 | Head rice yield, pasting property and correlations of accelerated paddy rice aging properties by microwave heating conditions | Le Q., Songsermpong S. | 2014 | International Food Research Journal
21(2),pp. 703-712 | 18 |
| 13 | Effects of varieties, heat pretreatment and UHT conditions on the sugarcane juice quality | Jittanit W., Wiriyaputtipong S., Charoenpornworanam H., Songsermpong S. | 2011 | Chiang Mai Journal of Science
38(1),pp. 116-125 | 17 |
| 14 | Shrimp cassava cracker puffed by microwave technique: Effect of moisture and oil content on some physical characteristics | Nguyen T., Le T., Songsermpong S. | 2013 | Kasetsart Journal - Natural Science
47(3),pp. 434-446 | 13 |
| 15 | 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) | 13 |
| 16 | Lethality and quality evaluation of in-packaged ready-to-eat cooked Jasmine rice subjected to industrial continuous microwave pasteurization | Auksornsri T., Songsermpong S. | 2017 | International Journal of Food Properties
20(8),pp. 1856-1865 | 13 |
| 17 | Improvement of microwave-dried, protein-enriched, instant noodles by using hydrocolloids | Pongpichaiudom A., Songsermpong S. | 2018 | Journal of Food Science and Technology
55(7),pp. 2610-2620 | 13 |
| 18 | INSTANT RICE PROCESS DEVELOPMENT: EFFECT OF RICE COOKING METHODS ON THE QUALITY OF JASMINE INSTANT RICE DRIED BY INDUSTRIAL MICROWAVE OVEN | Phukasmas P., Songsermpong S. | 2019 | Journal of Microbiology, Biotechnology and Food Sciences
9(2),pp. 330-334 | 11 |
| 19 | Characteristics and process optimization of rice snack (khao-tan) puffing by home microwave oven | Mom V., Chanlat P., Songsermpong S. | 2020 | Journal of Food Processing and Preservation
44(5) | 10 |
| 20 | Effect of temperature and velocity of drying air on kinetics, quality and energy consumption in drying process of rice noodles | Kongkiattisak P., Songsermpong S. | 2012 | Kasetsart Journal - Natural Science
46(4),pp. 603-619 | 10 |
| 21 | Effect of ultrasound treatment in the mass transfer and physical properties of salted duck eggs | Mai Dang K., Le T., Songsermpong S. | 2014 | Kasetsart Journal - Natural Science
48(6),pp. 942-953 | 9 |
| 22 | Microwave processing technology for food safety and quality: A review | Nguyen T.P., Songsermpong S. | 2022 | Agriculture and Natural Resources
56(1),pp. 57-72 | 6 |
| 23 | Modeling of Dielectric and Thermal Properties of Protein-Enriched Instant Noodles as a Function of Food Chemical Composition | Pongpichaiudom A., Songsermpong S., Tang J., Sablani S. | 2018 | International Journal of Food Engineering
14(5-6) | 5 |
| 24 | Stabilization of rice bran using a continuous microwave oven | Pongrat P., Songsermpong S. | 2019 | Agriculture and Natural Resources
53(4),pp. 373-377 | 5 |
| 25 | Comparison between traditional deep-oil and microwave puffing for physical and eating qualities of puffed pork rind | Truong K.T.P., Le T.Q., Songsermpong S., Le T.T. | 2014 | Kasetsart Journal - Natural Science
48(5),pp. 799-814 | 4 |
| 26 | Protein isolate precipitation using acid and salt on a by-product of mung bean starch extraction | Ratnaningsih R., Songsermpong S. | 2021 | Agriculture and Natural Resources
55(5),pp. 882-892 | 3 |
| 27 | Effect of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on gamma-aminobutyric acid content in fermented rice flour and rice noodles (Kanomjeen) | Chittrakhani C., Songsermpong S., Trevanich S., Sukor R. | 2022 | International Journal of Food Science and Technology
| 3 |
| 28 | Effects of water, guar gum, potassium chloride, and drying methods on quality and rehydration time of instant fermented rice noodles | Yoora S., Songsermpong S. | 2022 | International Journal of Food Science and Technology
| 2 |
| 29 | Characterisation of instant mung bean vermicelli quality using microwave vacuum and microwave continuous drying | Nguyen T.P., Nguyen T.P., Ratnaningsih R., Songsermpong S. | 2022 | International Journal of Food Science and Technology
| 2 |
| 30 | Influence of feed moisture content on physical and sensory properties of extruded pure mung bean starch vermicelli | Nguyen T.P., Nguyen T.P., Lin J., Songsermpong S. | 2023 | International Journal of Food Science and Technology
| 1 |
| 31 | Effect of microwave drying on physical and sensory properties of instant mung bean vermicelli | Nguyen T.P., Nguyen T.P., Songsermpong S. | 2023 | Australian Journal of Crop Science
17(9),pp. 699-706 | 0 |
| 32 | Investigation of freezing temperature and time to improve resistant starch content and quality of pure mung bean starch vermicelli | Nguyen T.P., Nguyen T.P., Rumpagaporn P., Songsermpong S. | 2023 | Australian Journal of Crop Science
17(9),pp. 693-698 | 0 |
| 33 | Relation between geometrical and physicochemical properties of various Thai rough rice | Chanlat P., Songsermpong S. | 2022 | International Journal of Agricultural Technology
18(4),pp. 1429-1444 | 0 |
| 34 | Production method and optimization of puffing tofu skin snack using home microwave oven | Sompong R., Songsermpong S. | 2022 | Agriculture and Natural Resources
56(3),pp. 525-536 | 0 |