| # | Document title | Authors | Year | Source | Cited by |
| 1 | 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 | 36 |
| 2 | 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 | 20 |
| 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 | 18 |
| 4 | 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 | 17 |
| 5 | 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) | 15 |
| 6 | 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 | 15 |
| 7 | 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 | 11 |
| 8 | Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment | Kantrong H., Klongdee S., Jantapirak S., Limsangouan N., Pengpinit W. | 2021 | Journal of Food Science and Technology
| 8 |
| 9 | Effect of milling process on functional properties of legumes | Limsangouan N., Isobe S. | 2009 | Kasetsart Journal - Natural Science
43(4),pp. 745-751 | 5 |
| 10 | 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 |
| 11 | Effects of chitosan and phosphate on quality characteristics and shelf life extension of pork meatballs | Jantapirak S., Klongdee S., Limsangouan N., Kantrong H., Prasert W. | 2021 | Agriculture and Natural Resources
55(2),pp. 219-228 | 0 |
| 12 | Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment | Limsangouan N., Rodkwan N., Pengpinit W., Tumpanuvatr T., Pengpinit P., Paopun Y., Kantrong H. | 2023 | Journal of Food Science and Technology
| 0 |