| # | Document title | Authors | Year | Source | Cited by |
| 1 | Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles | Raungrusmee S., Shrestha S., Sadiq M.B., Anal A.K. | 2020 | LWT,
126, 109279 | 94 |
| 2 | Effects of lintnerization, autoclaving, and freeze-thaw treatments on resistant starch formation and functional properties of pathumthani 80 rice starch | Raungrusmee S., Anal A.K. | 2019 | Foods,
8(11), 558 | 39 |
| 3 | Effect of physicochemical modification on granule morphology, pasting behavior, and functional properties of riceberry rice (Oryza Sativa L.) starch | Raungrusmee S., Raungrusmee S., Koirala S., Anal A.K. | 2022 | Food Chemistry Advances,
1, 100116 | 11 |
| 4 | Probiotic cereal-based food and beverages, their production and health benefits | Raungrusmee S., Kumar S.R., Anal A.K. | 2022 | Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications,
pp. 186-212 | 5 |
| 5 | Underutilized Cereals and Pseudocereals’ Nutritional Potential and Health Implications | Raungrusmee S. | 2023 | Pandemics and Innovative Food Systems,
pp. 163-193 | 2 |
| 6 | Development of Whole-Grain Rice Lines Exhibiting Low and Intermediate Glycemic Index with Decreased Amylose Content | Chaichoompu E., Chaichoompu E., Ruengphayak S., Wattanavanitchakorn S., Wansuksri R., Yonkoksung U., Suklaew P.O., Chotineeranat S., Raungrusmee S., Vanavichit A., Toojinda T., Kamolsukyeunyong W. | 2024 | Foods,
13(22), 3627 | 2 |
| 7 | Improving the techno-functional properties and glycemic index of Khai Mod Rin rice starch through autoclaving–chilling cycles | Junden S., Panya A., Umar M., Raungrusmee S., Anal A.K. | 2025 | International Journal of Biological Macromolecules,
315, 144470 | 1 |
| 8 | Exergy analysis of food snack process by EUD | Taprap R., Raungrusmee S. | 2000 | ECOS 2000,
3, pp. 1393-1399 | 0 |