| # | Document title | Authors | Year | Source | Cited by |
| 1 | Optimization of processing conditions to reduce oil uptake and enhance physico-chemical properties of deep fried rice crackers | Maneerote J., Noomhorm A., Takhar P. | 2009 | LWT - Food Science and Technology,
42(4), pp. 805-812 | 40 |
| 2 | Modeling multiscale transport mechanisms, phase changes and thermomechanics during frying | Bansal H.S., Takhar P.S., Maneerote J. | 2014 | Food Research International,
62, pp. 709-717 | 29 |
| 3 | Physicochemical and biological properties of collagens obtained from tuna tendon by using the ultrasound-assisted extraction | Chanmangkang S., Maneerote J., Surayot U., Panya A., You S.G., Wangtueai S. | 2024 | Journal of Agriculture and Food Research,
15, 100984 | 9 |
| 4 | Combination effects of phosphate and NaCl on physiochemical, microbiological, and sensory properties of frozen nile tilapia (Oreochromis niloticus) fillets during frozen storage | Wangtueai S., Maneerote J., Seesuriyachan P., Phimolsiripol Y., Laokuldilok T., Surawang S., Regenstein J.M. | 2020 | Walailak Journal of Science and Technology,
17(4), pp. 313-323 | 5 |
| 5 | Optimization and production of protein hydrolysate containing antioxidant activity from tuna cooking juice concentrate by response surface methodology | Kiettiolarn M., Kitsanayanyong L., Maneerote J., Unajak S., Tepwong P. | 2022 | Fisheries and Aquatic Sciences,
25(6), pp. 335-349 | 5 |
| 6 | Characteristics and Properties of Acid- and Pepsin-Solubilized Collagens from the Tail Tendon of Skipjack Tuna (Katsuwonus pelamis) | Chanmangkang S., Wangtueai S., Pansawat N., Tepwong P., Panya A., Maneerote J. | 2022 | Polymers,
14(23), 5329 | 5 |
| 7 | Optimizing composition and frying parameters of rice crackers to improve physicochemical properties and reduce oil uptake | Maneerote J., Noomhorm A., Takhar P. | 2007 | AIChE Annual Meeting, Conference Proceedings | 0 |