| # | Document title | Authors | Year | Source | Cited by |
| 1 | The effect of sodium chloride on microstructure, water migration, and texture of rice noodle | Sangpring Y., Fukuoka M., Ratanasumawong S. | 2015 | LWT - Food Science and Technology,
64(2), pp. 1107-1113 | 67 |
| 2 | Chitosan effects on physical properties, texture, and microstructure of flat rice noodles | Klinmalai P., Hagiwara T., Sakiyama T., Ratanasumawong S. | 2017 | LWT - Food Science and Technology,
76, pp. 117-123 | 49 |
| 3 | Effect of starch and non-starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties | Puhin K., Fukuoka M., Ratanasumawong S. | 2021 | International Journal of Food Science and Technology | 24 |
| 4 | Mold-free shelf-life extension of fresh rice noodles by synergistic effects of chitosan and common food preservatives | Tantala J., Meethongchai S., Suethong W., Ratanasumawong S., Rachtanapun C. | 2022 | Food Control,
133, 108597 | 21 |
| 5 | An innovative noodle: Gelatinized at the core, leaving the surface ungelatinized | Thammathongchat S., Fukuoka M., Watanabe H. | 2005 | Journal of Food Engineering,
70(1), pp. 27-33 | 17 |
| 6 | Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage | Rachtanapun C., Tantala J., Klinmalai P., Ratanasumawong S. | 2015 | International Journal of Food Science and Technology,
50(11), pp. 2419-2426 | 15 |
| 7 | Adsorption of tropomyosin from pink shrimp (Pandalus eous) on stainless steel surface | Thammathongchat S., Hagiwara T., Sakiyama T. | 2010 | Food Control,
21(9), pp. 1250-1253 | 9 |
| 8 | Effect of chitosan on physical properties, texture and shelf life of sushi rice | Rachtanapun C., Aroonsakul K., Rattanamanee N., Augkarawat C., Ratanasumawong S. | 2018 | Italian Journal of Food Science,
30(5), pp. 82-87 | 7 |
| 9 | Microstructure, water migration and texture of Thai chalky rice varieties | Ratanasumawong S., Seesuk P., Sirichayakornkun U. | 2019 | Journal of Nutritional Science and Vitaminology,
65, pp. S188-S191 | 4 |
| 10 | Effect of sodium chloride on the adsorption of proteins from pink shrimp (pandalus eous) onto stainless steel surfaces | Ratanasumawong S., Hagiwara T., Sakiyama T. | 2015 | Food Science and Technology Research,
21(3), pp. 327-331 | 4 |
| 11 | Effect of Mulberry Leaf Tea on Texture, Microstructure, Starch Retrogradation, and Antioxidant Capacity of Rice Noodles | Makchuay T., Tongchitpakdee S., Tongchitpakdee S., Ratanasumawong S. | 2023 | Journal of Food Processing and Preservation,
2023, 2964013 | 4 |
| 12 | Effect of ingredients on cooking quality, textural properties, and microstructure of fresh mung bean by-product gluten-free pasta | Adiba I.F., Sae-tan S., Katekhong W., Ritthiruangdej P., Chaveesuk R., Ratanasumawong S. | 2024 | International Journal of Food Science and Technology | 2 |
| 13 | Effect of Sweet Cassava Flour and Rice Flour on Physical Properties and Sensory Evaluation of Gluten-Free Takoyaki Product | Maneechoold P., Ratanasumawong S., Siriwong N. | 2021 | ASEAN Journal of Scientific and Technological Reports,
24(3), pp. 27-35 | 1 |
| 14 | Predicting Water Migration in Starchy Food During Cooking | Thammathongchat S., Fukuoka M., Hagiwara T., Sakiyama T., Watanabe W. | 2010 | Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10,
pp. 533-538 | 0 |
| 15 | Effect of fortified calcium compounds from oyster shell on the quality of tapioca pearls | Meeparn P., Aenglong C., Ratanasumawong S., Klaypradit W., Kerdpiboon S. | 2025 | Food Chemistry,
463, 141252 | 0 |
| 16 | Development of Dried Rice-Mung Bean Gluten-free Pasta: Impact of Moisture Content, Ratio of Mung Bean Flour, and Ratio of Pregelatinized Dough on the Microstructure, Cooking Quality, and Textural Properties | Heng S., Sae-Tan S., Chaveesuk R., Ratanasumawong S. | 2025 | ACS Food Science and Technology,
5(4), pp. 1492-1503 | 0 |