| # | Document title | Authors | Year | Source | Cited by |
| 1 | Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying | Kantrong H., Tansakul A., Mittal G. | 2014 | Journal of Food Science and Technology,
51(12), pp. 3594-3608 | 101 |
| 2 | Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology | Kantrong H., Charunuch C., Limsangouan N., Pengpinit W. | 2018 | Journal of Food Science and Technology,
55(9), pp. 3462-3472 | 61 |
| 3 | Thermophysical properties of papaya puree | Tansakul A., Kantrong H., Saengrayup R., Sura P. | 2012 | International Journal of Food Properties,
15(5), pp. 1086-1100 | 18 |
| 4 | Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment | Kantrong H., Klongdee S., Jantapirak S., Limsangouan N., Pengpinit W. | 2021 | Journal of Food Science and Technology | 15 |
| 5 | Influence of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process parameters on the quality of soya protein-based meat extender: An optimization approach | Kantrong H., Prasert W., Rodkwan N., Pengpinit W. | 2022 | Journal of Food Processing and Preservation,
e17140 | 2 |
| 6 | Effect of mechanical treatment from extrusion process on physicochemical properties of okara cellulose powder | Kantrong H., Aussanasuwannakul A., Rodkwan N., Chitisankul W.T. | 2024 | Scientific Reports,
14(1), 22193 | 2 |
| 7 | Antioxidant activity, structural and physical properties of soy-based textured vegetable protein with added cannabis leaves as affected by extrusion process | Jangchud K., Kantrong H., Tepsongkroh B., Jangchud A., Sangchum K., Prinyawiwatkul W. | 2024 | International Journal of Food Science and Technology | 1 |
| 8 | Effects of chitosan and phosphate on quality characteristics and shelf life extension of pork meatballs | Jantapirak S., Klongdee S., Limsangouan N., Kantrong H., Prasert W. | 2021 | Agriculture and Natural Resources,
55(2), pp. 219-228 | 1 |
| 9 | Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment | Limsangouan N., Rodkwan N., Pengpinit W., Tumpanuvatr T., Pengpinit P., Paopun Y., Kantrong H. | 2023 | Journal of Food Science and Technology | 0 |
| 10 | Bead milling for algal cell disruption | Pan-utai W., Srinophakun P., Thanapimmetha A., Kantrong H. | 2024 | Algal Bioreactors: Science, Engineering and Technology of Downstream Processes: Volume 2,
2, pp. 151-163 | 0 |
| 11 | Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat | Charlie E.A., Angrainy H., Kantrong H. | 2025 | Innovative Food Science and Emerging Technologies,
100, 103916 | 0 |