| # | Document title | Authors | Year | Source | Cited by |
| 1 | Application of antifreeze protein for food preservation: Effect of Type III antifreeze protein for preservation of gel-forming of frozen and chilled actomyosin | Boonsupthip W., Lee T. | 2003 | Journal of Food Science
68(5),pp. 1804-1809 | 41 |
| 2 | Shelf life prediction of packaged cassava-flour-based baked product by using empirical models and activation energy for water vapor permeability of polyolefin films | Kulchan R., Boonsupthip W., Suppakul P. | 2010 | Journal of Food Engineering
100(3),pp. 461-467 | 34 |
| 3 | Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars | Sriwimon W., Boonsupthip W. | 2011 | LWT - Food Science and Technology
44(2),pp. 375-383 | 31 |
| 4 | Prediction of frozen food properties during freezing using product composition | Boonsupthip W., Heldman D.R. | 2007 | Journal of Food Science
72(5) | 26 |
| 5 | Multifunctional anthraquinone-based sensors: UV, O2 and time | Khankaew S., Mills A., Yusufu D., Wells N., Hodgen S., Boonsupthip W., Suppakul P., Suppakul P. | 2017 | Sensors and Actuators, B: Chemical
238,pp. 76-82 | 22 |
| 6 | Effect of air temperature and velocity on moisture diffusivity in relation to physical and sensory quality of dried pumpkin seeds | Uddin Z., Suppakul P., Boonsupthip W. | 2016 | Drying Technology
34(12),pp. 1423-1433 | 20 |
| 7 | Behavior of pathogenic Vibrio parahaemolyticus in prawn in response to temperature in laboratory and factory | Boonyawantang A., Mahakarnchanakul W., Rachtanapun C., Boonsupthip W. | 2012 | Food Control
26(2),pp. 479-485 | 20 |
| 8 | Effect of microwave drying on quality kinetics of okra | Aamir M., Boonsupthip W. | 2017 | Journal of Food Science and Technology
54(5),pp. 1239-1247 | 20 |
| 9 | Effect of a narrow channel on heat transfer enhancement of a slot-jet impingement system | Na-Pompet K., Boonsupthip W. | 2011 | Journal of Food Engineering
103(4),pp. 366-376 | 17 |
| 10 | Antimicrobial activity of collagen casing impregnated with nisin against foodborne microorganisms associated with ready-to-eat sausage | Batpho K., Boonsupthip W., Rachtanapun C. | 2017 | Food Control
73,pp. 1342-1352 | 17 |
| 11 | Formation of polydiacetylene/silica nanocomposite as a colorimetric indicator: Effect of time and temperature | Nopwinyuwong A., Boonsupthip W., Pechyen C., Suppakul P. | 2013 | Advances in Polymer Technology
32(SUPPL.1) | 15 |
| 12 | Effect of cationic surfactants on characteristics and colorimetric behavior of polydiacetylene/silica nanocomposite as time-temperature indicator | Nopwinyuwong A., Kitaoka T., Boonsupthip W., Boonsupthip W., Pechyen C., Suppakul P. | 2014 | Applied Surface Science
314,pp. 426-432 | 14 |
| 13 | Use of average molecular weights for product categories to predict freezing characteristics of foods | Boonsupthip W., Sajjaanantakul T., Heldman D. | 2009 | Journal of Food Science
74(8) | 12 |
| 14 | Developing a novel colorimetric indicator for monitoring rancidity reaction and estimating the accelerated shelf life of oxygen-sensitive dairy products | Kulchan R., Kulchan R., Boonsupthip W., Jinkarn T., Suppakul P., Suppakul P. | 2016 | International Food Research Journal
23(3),pp. 1092-1099 | 10 |
| 15 | Bioconversion of tangerine residues by solid-state fermentation with Lentinus polychrous and drying the final products | Nitayapat N., Prakarnsombut N., Lee S.J., Boonsupthip W., Boonsupthip W. | 2015 | LWT
63(1),pp. 773-779 | 9 |
| 16 | Preparation of polydiacetylene vesicle and amphiphilic polymer as time-temperature indicator | Nopwinyuwong A., Boonsupthip W., Pechyen C., Suppakul P. | 2012 | Advanced Materials Research
506,pp. 552-555 | 9 |
| 17 | Development and characterization of Poly (lactic acid)/fish water soluble protein composite sheets: A potential approach for biodegradable packaging | Saiwaew R., Suppakul P., Boonsupthip W., Boonsupthip W., Pechyen C. | 2014 | Energy Procedia
56(C),pp. 280-288 | 9 |
| 18 | Mathematical Modeling of Browning Induction Period in Drying Onion as Influenced by Temperature, Equilibrium Relative Humidity, and Inhibitor | Lee S., Boonsupthip W., Boonsupthip W. | 2015 | Drying Technology
33(1),pp. 120-127 | 9 |
| 19 | Development and characterization of a new nonenzymatic colored time–temperature indicator | Uddin Z., Boonsupthip W. | 2019 | Journal of Food Process Engineering
42(4) | 8 |
| 20 | Penetration of juice into rice through vacuum drying | Mee-ngern B., Lee S.J., Choachamnan J., Boonsupthip W., Boonsupthip W. | 2014 | LWT - Food Science and Technology
57(2),pp. 640-647 | 8 |
| 21 | Effect of conventional and microwave heating on physical and chemical properties of Jasmine brown rice in various forms | Krongworakul N., Naivikul O., Naivikul O., Boonsupthip W., Wang Y.J. | 2020 | Journal of Food Process Engineering
43(10) | 6 |
| 22 | Effects of nanoparticle concentration and plasticizer type on colorimetric behavior of polydiacetylene/silica nanocomposite as time-temperature indicator | Nopwinyuwong A., Kaisone T., Hanthanon P., Nandhivajrin C., Boonsupthip W., Boonsupthip W., Pechyen C., Suppakul P. | 2014 | Energy Procedia
56(C),pp. 423-430 | 6 |
| 23 | Fabrication of core–shell structured macrocapsules by electro-coextrusion with agar–hydrocolloid mixtures for precooked food applications: textural and release characteristics | Ngamnikom P., Ngamnikom P., Phawaphuthanon N., Kim M., Boonsupthip W., Shin I.S., Chung D. | 2017 | International Journal of Food Science and Technology
52(12),pp. 2538-2546 | 5 |
| 24 | Physical, chemical, and sensory properties of antioxidant-enriched raw and cooked rice by vacuum-drying impregnation in a semidry state | Lee S., Boonsupthip W., Boonsupthip W. | 2014 | Cereal Chemistry
91(5),pp. 445-452 | 3 |
| 25 | Preliminary antimicrobial casing incorporated with chitosan by vacuum impregnation | Kaowkum P., Boonsupthip W., Thumanu K., Rachtanapun C. | 2012 | Italian Journal of Food Science
24(SUPPL.),pp. 93-96 | 3 |
| 26 | Texture of Glassy Tapioca-Flour-Based Baked Products as a Function of Moisture Content | Kulchan R., Suppakul P., Boonsupthip W. | 2010 | Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
,pp. 591-598 | 3 |
| 27 | Development of time-temperature indicator based on polydiacetylene/silica nanocomposite for monitoring fresh skinless chicken breast quality | Nopwinyuwong A., Rukchon C., Nandhivajrin C., Boonsupthip W., Pechyen C., Suppakul P. | 2014 | 19th IAPRI World Conference on Packaging 2014: Responsible Packaging for a Global Market
,pp. 533-538 | 2 |
| 28 | Effect of nano-semiconductors and sacrificial electron donors on color transition of a novel UV-activated bio-oxygen indicator | Khankaew S., Boonsupthip W., Nandhivajrin C., Pechyed C., Suppakul P. | 2014 | 19th IAPRI World Conference on Packaging 2014: Responsible Packaging for a Global Market
,pp. 88-97 | 2 |
| 29 | Multiple-factor mathematical modeling of glycine-glucose browning | Choachamnan J., Moraru C., Lee S., Kurosaka A., Boonsupthip W. | 2020 | Journal of Food Engineering
273 | 2 |
| 30 | Response modelling of time-temperature indicator based on polydiacetylene/silica nanocomposite | Nopwinyuwong A., Nandhivajrin C., Boonsupthip W., Pechyen C., Suppakul P. | 2014 | 19th IAPRI World Conference on Packaging 2014: Responsible Packaging for a Global Market
,pp. 539-544 | 1 |
| 31 | Glucose-fructose-glycine time–temperature integrator and its potential application in heating process control of food softness | Choachamnan J., Boonsupthip W. | 2019 | Journal of Food Process Engineering
42(8) | 1 |
| 32 | Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity | Kaewtathip T., Wattana-Amorn P., Boonsupthip W., Lorjaroenphon Y., Klinkesorn U. | 2022 | Food Chemistry
393 | 1 |
| 33 | Calcium impact on xanthan gel and frozen coconut quality | Uan-On T., Rachtanapun C., Chung D., Jhoo J.W., Kim G.Y., Boonsupthip W. | 2019 | Italian Journal of Food Science
31(5),pp. 101-108 | 0 |
| 34 | Shelf-life of 2-acetylpyrazine- and vanillin-releasing films prepared by vacuum impregnation | Charoenput C., Boonsupthip W., Lorjaroenphon Y. | 2018 | Italian Journal of Food Science
30(5),pp. 137-141 | 0 |
| 35 | Effect of ethanol concentration on cyanidin-3-glucoside, total monomeric anthocyanins, total phenolic content and radical scavenging properties in purple corn (Zea mays L.) seed and cob | Srithong P., Kajsongkram T., Bangchonglikitkul C., Boonsupthip W. | 2013 | Thai Journal of Pharmaceutical Sciences
38(SUPPL.),pp. 22-25 | 0 |
| 36 | Carrangeenan cryoprotectant of frozen coconut meat | Rattanaporn K., Cahyadi M., Kato K., Boonsupthip W. | 2019 | Italian Journal of Food Science
31(5),pp. 210-216 | 0 |
| 37 | Improved temperature homogeneity of cake batter and cake quality with reduction in heat conductivity of the baking pan at the ends | Lee S., Boonsupthip W., Boonsupthip W. | 2014 | Cereal Chemistry
91(5),pp. 425-430 | 0 |
| 38 | Microstructural, dehydration and rehydration properties of rice starch granules in noodles as affected by water and oil addition using vacuum impregnation | Leakhena O., Thong-gnam M.u.b., Jhoo J.W., Boonsupthip W. | 2021 | Journal of Food Process Engineering
| 0 |
| 39 | Physical, chemical, physicochemical, and sensory properties of analog rice based on purple sweet potato flour (Ipomoea batatas L.) and bambara groundnut flour (Vigna subterranea L.) | Ariyantoro A.R., Praseptiangga D., Anam C., Anandito R.B.K., Yulviatun A., Atmaka W., Fadzil M., Boonsupthip W. | 2021 | IOP Conference Series: Earth and Environmental Science
828(1) | 0 |
| 40 | Detection of species substitution in raw, cooked, and processed meats utilizing multiplex-PCR assay | Cahyadi M., Fauziah N.A.D., Suwarto I.T., Boonsupthip W. | 2021 | Indonesian Journal of Biotechnology
26(3),pp. 128-132 | 0 |