| # | Document title | Authors | Year | Source | Cited by |
| 1 | Mechanism of DDMP-saponin degradation and maltol production in soymilk preparation | Chitisankul W.T., Shimada K., Omizu Y., Uemoto Y., Varanyanond W., Tsukamoto C. | 2015 | LWT - Food Science and Technology
64(1),pp. 197-204 | 19 |
| 2 | Saponin composition complexities in hypocotyls and cotyledons of nine soybean varieties | Chitisankul W.T., Takada Y., Takahashi Y., Ito A., Itabashi M., Varanyanond W., Kikuchi A., Ishimoto M., Tsukamoto C. | 2018 | LWT - Food Science and Technology
89,pp. 93-103 | 17 |
| 3 | Effects of long-term soaking on nutraceutical and taste characteristic components in Thai soybeans | Chitisankul W.T., Murakami M., Tsukamoto C., Shimada K. | 2019 | LWT
115 | 13 |
| 4 | Soyasaponin composition complexities in soyfoods relating nutraceutical properties and undesirable taste characteristics | Chitisankul W.T., Itabashi M., Son H., Takahashi Y., Ito A., Varanyanond W., Tsukamoto C. | 2021 | LWT
146 | 11 |
| 5 | Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice | Saithong P., Chitisankul W., Nitipan S. | 2019 | Czech Journal of Food Sciences
37(1),pp. 75-80 | 9 |
| 6 | Antioxidative Capacity of Soyfoods and Soy Active Compounds | Chitisankul W.T., Shimada K., Tsukamoto C. | 2022 | Polish Journal of Food and Nutrition Sciences
72(1),pp. 101-108 | 6 |
| 7 | Effects of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process conditions on physicochemical properties of fortified omega-3 fibrous high moisture meat analogs | Prasert W., Pantoa T., Chitisankul W.T., Pengpinij W. | 2022 | Journal of Food Processing and Preservation
| 1 |