| # | 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 | 83 |
| 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) | 29 |
| 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 | 6 |
| 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 | 3 |
| 5 | Underutilized Cereals and Pseudocereals’ Nutritional Potential and Health Implications | Raungrusmee S. | 2023 | Pandemics and Innovative Food Systems
,pp. 163-193 | 1 |
| 6 | Exergy analysis of food snack process by EUD | Taprap R., Raungrusmee S. | 2000 | ECOS 2000
3,pp. 1393-1399 | 0 |