# | Document title | Authors | Year | Source | Cited by |
1 | Optimization of extrusion conditions for ready-to-eat breakfast cereal enhanced with defatted rice bran | Charunuch C., Limsangouan N., Prasert W., Wongkrajang K. | 2014 | International Food Research Journal 21(2),pp. 713-722 | 12 |
2 | Functional properties of cereal and legume based extruded snack foods fortified with by-products from herbs and vegetables | Limsangouan N., Takenaka M., Sotome I., Nanayama K., Charunuch C., Isobe S. | 2010 | Kasetsart Journal - Natural Science 44(2),pp. 271-279 | 11 |
3 | Optimization of extrusion conditions for functional ready-to-eat breakfast cereal | Charunuch C., Limsangouan N., Prasert W., Butsuwan P. | 2011 | Food Science and Technology Research 17(5),pp. 415-422 | 10 |
4 | Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology | Kantrong H., Charunuch C., Limsangouan N., Pengpinit W. | 2018 | Journal of Food Science and Technology 55(9),pp. 3462-3472 | 6 |
5 | Effects of Extrusion Conditions on the Physical and Functional Properties of Instant Cereal Beverage Powders Admixed with Mulberry (Morus alba L.) Leaves | Charunuch C., Tangkanakul P., Limsangouan N., Sonted V. | 2008 | Food Science and Technology Research 14(5),pp. 421-430 | 5 |
6 | Effect of milling process on functional properties of legumes | Limsangouan N., Isobe S. | 2009 | Kasetsart Journal - Natural Science 43(4),pp. 745-751 | 4 |
7 | Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind (Tamarindus indica) seed extracted using subcritical water | Limsangouan N., Milasing N., Milasing N., Thongngam M., Khuwijitjaru P., Jittanit W. | 2019 | Journal of Food Processing and Preservation 43(10) | 2 |
8 | High pressure processing of tamarind (Tamarindus indica) seed for xyloglucan extraction | Limsangouan N., Charunuch C., Sastry S.K., Srichamnong W., Jittanit W. | 2020 | LWT 134 | 0 |
9 | Developing good management system to enhance efficiency production of Institute of Food Research and Product Development, Kasetsart University | Sutthinarakorn W., Jittanoonta P., Sri Chayet P., Limsangouan N., Charunuch C. | 2009 | Kasetsart Journal - Social Sciences 30(1),pp. 90-97 | 0 |