| # | Document title | Authors | Year | Source | Cited by |
| 1 | Influence of osmodehydrofreezing with different sugars on the quality of frozen rambutan | Lowithun N., Charoenrein S. | 2009 | International Journal of Food Science and Technology,
44(11), pp. 2183-2188 | 48 |
| 2 | Rheological properties of pastes and gels of rice flour with varied amylose contents | Udomrati S., Tungtrakul P., Lowithun N., Thirathumthavorn D. | 2022 | Science, Engineering and Health Studies,
16, 22030007 | 3 |
| 3 | Impact of Deformability and Rigidity of Starch Granules on Linear and Non-Linear Rheological Behavior of Waxy Rice Starch Gels and Applicability for Food End Uses | Lowithun N., Sagis L.M.C., Lumdubwong N. | 2024 | Foods,
13(12), 1864 | 1 |
| 4 | Glass transition temperature of some thai fruits using differential scanning calorimetry: Influence of annealing and sugar composition | Charoenrein S., Harnkarnsujarit N., Lowithun N., Rengsutthi K. | 2015 | Food Engineering Series,
pp. 413-420 | 1 |
| 5 | The effect of concentration on rheological properties of sago (Metroxylon sagu) starch | Udomrati S., Tungtrakul P., Lowithun N., Thirathumthavorn D. | 2024 | Food Research,
8(3), pp. 97-105 | 0 |