| # | 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 | 81 |
| 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), IEAA014 | 79 |
| 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), e14601 | 56 |
| 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), e13560 | 50 |
| 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 | 45 |
| 6 | 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 | 39 |
| 7 | 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), e14407 | 36 |
| 8 | 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 | 36 |
| 9 | 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 |
| 10 | 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 | 27 |
| 11 | 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 | 27 |
| 12 | 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 | 20 |
| 13 | 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 | 20 |
| 14 | 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 | 18 |
| 15 | 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 | 16 |
| 16 | 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 | 15 |
| 17 | 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), 18 | 14 |
| 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 | 14 |
| 19 | 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 | 12 |
| 20 | 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), e14413 | 12 |
| 21 | 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 | 11 |
| 22 | Stabilization of rice bran using a continuous microwave oven | Pongrat P., Songsermpong S. | 2019 | Agriculture and Natural Resources,
53(4), pp. 373-377 | 10 |
| 23 | 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 |
| 24 | 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 | 8 |
| 25 | 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 | 8 |
| 26 | 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 | 6 |
| 27 | 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), 20170205 | 5 |
| 28 | 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 | 5 |
| 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 | 3 |
| 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 | 2 |
| 31 | 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 | 1 |
| 32 | 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 | 1 |
| 33 | 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 |
| 34 | 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 |
| 35 | Effect of tapioca starch on physicochemical and nutritional qualities of mung bean protein-based burger patties | Ratnaningsih R., Ratnaningsih R., Songsermpong S., Jittanit W., Rumpagaporn P. | 2024 | Asia-Pacific Journal of Science and Technology,
29(4), APST-29-04-15 | 0 |