| # | Document title | Authors | Year | Source | Cited by |
| 1 | Gluten-free bakery and pasta products: prevalence and quality improvement | Gao Y., Janes M.E., Chaiya B., Brennan M.A., Brennan C.S., Prinyawiwatkul W. | 2018 | International Journal of Food Science and Technology,
53(1), pp. 19-32 | 144 |
| 2 | Low-sodium roasted peanuts: effects of salt mixtures (NaCl, KCl and glycine) on consumer perception and purchase intent | Pujols K.D., Ardoin R., Chaiya B., Tuuri G., Prinyawiwatkul W. | 2019 | International Journal of Food Science and Technology,
54(9), pp. 2754-2762 | 22 |
| 3 | Quality of batter and sponge cake prepared from wheat-tapioca flour blends | Chaiya B., Pongsawatmanit R. | 2011 | Kasetsart Journal - Natural Science,
45(2), pp. 305-313 | 18 |
| 4 | Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum | Chaiya B., Pongsawatmanit R., Prinyawiwatkul W. | 2015 | International Journal of Food Science and Technology,
50(2), pp. 532-540 | 13 |