| # | Document title | Authors | Year | Source | Cited by |
| 1 | Desorption isotherms and drying characteristics of shrimp in superheated steam and hot air | Prachayawarakorn S., Soponronnarit S., Wetchacama S., Jaisut D. | 2002 | Drying Technology
20(3),pp. 669-684 | 77 |
| 2 | Effects of drying temperature and tempering time on starch digestibility of brown fragrant rice | Jaisut D., Prachayawarakorn S., Varanyanond W., Tungtrakul P., Soponronnarit S. | 2008 | Journal of Food Engineering
86(2),pp. 251-258 | 65 |
| 3 | Accelerated aging of jasmine brown rice by high-temperature fluidization technique | Jaisut D., Prachayawarakorn S., Varanyanond W., Tungtrakul P., Soponronnarit S. | 2009 | Food Research International
42(5-6),pp. 674-681 | 47 |
| 4 | Enhancement of γ-aminobutyric acid in germinated paddy by soaking in combination with anaerobic and fluidized bed heat treatment | Thuwapanichayanan R., Yoosabai U., Jaisut D., Soponronnarit S., Prachayawarakorn S. | 2015 | Food and Bioproducts Processing
95,pp. 55-62 | 11 |
| 5 | Modelling the moisture sorption isotherms of roselle (hibiscus sabdariffa l.) in the temperature range of 5-35 °c | Langová J., Jaisut D., Thuwapanichayanan R., Phowong C., Štencl J., Jovanovic D., Fryč J., Vlášek V. | 2013 | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
61(6),pp. 1769-1777 | 3 |
| 6 | Effects of pretreatments and drying temperatures on drying characteristics, antioxidant properties and color of ginger slice | Thuwapanichayanan R., Phowong C., Jaisut D., Štencl J. | 2014 | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
62(5),pp. 1125-1134 | 2 |
| 7 | Smart class schedule with indoor positioning | Horvath Z., Jaisut D., Osztopanyi A., Sugar K. | 2017 | 2017 4th International Conference on Systems and Informatics, ICSAI 2017
2018-January,pp. 643-648 | 0 |
| 8 | Smart Classrooms | Horvath Z., Jaisut D. | 2019 | Advances in Science, Technology and Innovation
,pp. 339-347 | 0 |