| # | Document title | Authors | Year | Source | Cited by |
| 1 | Influence of pressurization rate and pressure pulsing on the inactivation of bacillus amyloliquefaciens spores during pressure-assisted thermal processing | Ratphitagsanti W., Ahn J., Balasubramaniam V., Balasubramaniam V., Yousef A. | 2009 | Journal of Food Protection,
72(4), pp. 775-782 | 53 |
| 2 | Effect of combined microwave-hot air drying and superheated steam drying on physical and chemical properties of rice | Horrungsiwat S., Therdthai N., Ratphitagsanti W. | 2016 | International Journal of Food Science and Technology,
51(8), pp. 1851-1859 | 43 |
| 3 | Effect of precooking and superheated steam treatment on quality of black glutinous rice | Piyawanitpong C., Therdthai N., Ratphitagsanti W. | 2018 | Journal of Food Quality,
2018, 8496723 | 34 |
| 4 | Efficacy of pressure-assisted thermal processing, in combination with organic acids, against bacillus amyloliquefaciens spores suspended in deionized water and carrot puree | Ratphitagsanti W., De Lamo-Castellvi S., Balasubramaniam V., Yousef A. | 2010 | Journal of Food Science,
75(1) | 30 |
| 5 | Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.) | Chin L., Therdthai N., Ratphitagsanti W. | 2020 | Journal of Food Quality,
2020, 4350274 | 25 |
| 6 | Improvement of structure and cooking quality of brown rice using ultrasonic and enzymatic treatments | Dang L., Therdthai N., Ratphitagsanti W. | 2018 | Journal of Food Processing and Preservation,
42(11), e13814 | 20 |
| 7 | Estimation of Accumulated Lethality Under Pressure-Assisted Thermal Processing | Nguyen L.T., Balasubramaniam V.M., Ratphitagsanti W. | 2014 | Food and Bioprocess Technology,
7(3), pp. 633-644 | 20 |
| 8 | Effect of ultra-superheated steam on aflatoxin reduction and roasted peanut properties | Pukkasorn P., Ratphitagsanti W., Haruthaitanasan V. | 2018 | Journal of the Science of Food and Agriculture,
98(8), pp. 2935-2941 | 19 |
| 9 | Effects of ultrasonic and enzymatic treatment on physical and chemical properties of brown rice | Dang L., Therdthai N., Ratphitagsanti W. | 2019 | Journal of Food Process Engineering,
42(3), e13016 | 18 |
| 10 | Inactivation of Bacillus amyloliquefaciens spores by a combination of sucrose laurate and pressure-assisted thermal processing | De Lamo-Castellví S., Ratphitagsanti W., Balasubramaniam V., Yousef A. | 2010 | Journal of Food Protection,
73(11), pp. 2043-2052 | 17 |
| 11 | High-throughput detection of spore contamination in food packages and food powders using tiered approach of ATP bioluminescence and real-time PCR | Ratphitagsanti W., Park E., Lee C., Amos Wu R., Lee J. | 2012 | LWT - Food Science and Technology,
46(1), pp. 341-348 | 16 |
| 12 | Effect of conventional and microwave cooking conditions on quality and antioxidant activity of Chinese kale (Brassica alboglabra) | Chin L., Therdthai N., Ratphitagsanti W. | 2022 | Applied Food Research,
2(1), 100079 | 16 |
| 13 | Stabilization of rice bran using ohmic heating or ultra-superheated steam | Moreno J.P.C., Ratphitagsanti W., Suwannaporn P., Kamonpatana P. | 2021 | Agriculture and Natural Resources,
55(5), pp. 816-825 | 6 |
| 14 | Effect of superheated steam heating on quality and antioxidant activities of riceberry bran | Boonmawat S., Ratphitagsanti W., Haruthaitanasan V. | 2019 | Agriculture and Natural Resources,
53(2), pp. 130-138 | 6 |
| 15 | Vanillin extraction from Thai vanilla pods using ohmic heating followed by ultrasound- or microwave-assisted extraction | Ratphitagsanti W., Chantrapornchai W., Promjan I., Promarak T. | 2024 | Agriculture and Natural Resources,
58(2), pp. 165-174 | 5 |
| 16 | Effect of thermosonication or microwave heating for post pasteurization on chemical, physical, and sensory characteristics of prototype sausage | Inmanee P., Ratphitagsanti W., Kamonpatana P., Pirak T. | 2020 | Agriculture and Natural Resources,
54(1), pp. 39-47 | 3 |
| 17 | Effect of cooking conditions on black bean flour properties and its utilization in donut cake | Vongsumran K., Ratphitagsanti W., Chompreeda P., Haruthaitanasan V. | 2014 | Kasetsart Journal - Natural Science,
48(6), pp. 970-979 | 2 |
| 18 | Influence of high pressure processing on qualities of celery-based juices during refrigerated storage | Le U.N.P., Ratphitagsanti W., Therdthai N. | 2023 | Agriculture and Natural Resources,
57(3), pp. 407-416 | 0 |