| # | Document title | Authors | Year | Source | Cited by |
| 1 | Removal of soluble proteins during fermentation process for improving textural properties of traditional Thai rice noodles, Kanom-jeen | Satmalee P., Surojanametakul V., Phomkaivorn N., Pantavee W., Yoshihashi T. | 2017 | Japan Agricultural Research Quarterly
51(4),pp. 327-331 | 5 |
| 2 | Acceleration of ageing in rice stick noodle sheets using low temperature | Satmalee P., Charoenrein S. | 2009 | International Journal of Food Science and Technology
44(7),pp. 1367-1372 | 14 |
| 3 | Preparation of curcuminoid powder from turmeric root (Curcuma longa Linn) for food ingredient use | Surojanametakul V., Satmalee P., Saengprakai J., Siliwan D., Wattanasiritham L. | 2010 | Kasetsart Journal - Natural Science
44(1),pp. 123-130 | 14 |
| 4 | Effects of Liquid Nitrogen Deep Freezing Treatment on Rice Starch Properties | Surojanametakul V., Udomrati S., Satmalee P. | 2022 | Starch/Staerke
| 0 |
| 5 | Effect of oil type and batter ingredients on the properties of deep-frying flakes | Surojanametakul V., Karnasuta S., Satmalee P. | 2020 | Food Science and Technology
40,pp. 592-596 | 3 |
| 6 | Effect of debranching and heat-moisture treatment on the properties of Thai rice flours | Satmalee P., Satmalee P., Matsuki J. | 2011 | International Journal of Food Science and Technology
46(12),pp. 2628-2633 | 9 |