| # | Document title | Authors | Year | Source | Cited by |
| 1 | Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying | Thuwapanichayanan R., Prachayawarakorn S., Kunwisawa J., Soponronnarit S. | 2011 | LWT - Food Science and Technology
44(6),pp. 1502-1510 | 124 |
| 2 | Drying characteristics and quality of banana foam mat | Thuwapanichayanan R., Prachayawarakorn S., Soponronnarit S. | 2008 | Journal of Food Engineering
86(4),pp. 573-583 | 119 |
| 3 | Effects of foaming agents and foam density on drying characteristics and textural property of banana foams | Thuwapanichayanan R., Prachayawarakorn S., Soponronnarit S. | 2012 | LWT - Food Science and Technology
47(2),pp. 348-357 | 42 |
| 4 | Modeling of diffusion with shrinkage and quality investigation of banana foam mat drying | Thuwapanichayanan R., Prachayawarakorn S., Soponronnarit S. | 2008 | Drying Technology
26(11),pp. 1326-1333 | 32 |
| 5 | Modeling heat and mass transfer–induced stresses in germinated brown rice kernels during fluidized bed drying | Srisang N., Soponronnarit S., Thuwapanichayanan R., Prachayawarakorn S. | 2016 | Drying Technology
34(6),pp. 619-634 | 24 |
| 6 | Heat and moisture transport behaviour and quality of chopped garlic undergoing different drying methods | Thuwapanichayanan R., Prachayawarakorn S., Soponronnarit S. | 2014 | Journal of Food Engineering
136,pp. 34-41 | 19 |
| 7 | 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 |
| 8 | Effects of heating method and temperature in combination with hypoxic treatment on γ-aminobutyric acid, phenolics content and antioxidant activity of germinated rice | Techo J., Soponronnarit S., Devahastin S., Wattanasiritham L., Thuwapanichayanan R., Prachayawarakorn S. | 2019 | International Journal of Food Science and Technology
54(4),pp. 1330-1341 | 9 |
| 9 | Effect of stepwise baking on the structure, browning, texture, and in vitro starch digestibility of cookie | Kawai K., Hando K., Thuwapanichayanan R., Hagura Y. | 2016 | LWT - Food Science and Technology
66,pp. 384-389 | 6 |
| 10 | 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 | 4 |
| 11 | 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 | 3 |
| 12 | Mathematical model and energy utilization evaluation of a coaxial impinging stream drying system for parboiled paddy | Thuwapanichayanan R., Kumklam P., Soponronnarit S., Prachayawarakorn S. | 2020 | Drying Technology
| 2 |
| 13 | Principal Component Analysis Application on Nutritional, Bioactive Compound and Antioxidant Activities of Pigmented Dough Grain | Teravecharoenchai J., Chalermchaiwat P., Thuwapanichayanan R. | 2021 | Chiang Mai University Journal of Natural Sciences
20(2),pp. 1-10 | 0 |