| Influence of additives on Saccharomyces cerevisiae [Beta]-glucan production M Naruemon, S Romanee, P Cheunjit, H Xiao, LA McLandsborough, ... International food research journal 20 (4), 1953, 2013 | 39 | 2013 |
| Product development of sweet fermented rice (Khao-Mak) from germinated native black glutinous rice N Mongkontanawat, W Lertnimitmongkol Journal of Agricultural Technology 11 (2), 501-515, 2015 | 18 | 2015 |
| β-Glucan production of Saccharomyces cerevisiae by using malva nut juice production wastewater N Mongkontanawat, N Wasikadilok, S Phuangborisut, T Chanawanno, ... International Food Research Journal 25 (2), 499-503, 2018 | 10 | 2018 |
| Effect of three additives on the cell morphology and β-glucan production in Saccharomyces cerevisiae N Mongkontanawat, R Sanguandeekul, C Prakitchaiwattana, H Xiao, ... Research Journal of Pharmaceutical, Biological and Chemical Sciences 2 (4 …, 2011 | 9 | 2011 |
| Increased total polyphenol content, antioxidant capacity and γ-aminobutyric acid content of roasted germinated native Thai black rice and its microstructure N Mongkontanawat, Y Ueda, S Yasuda Food Science and Technology 42, e34521, 2021 | 7 | 2021 |
| Effect of blanching on B-glucan content of native mushrooms in Thailand. N Mongkontanawat, L Wongekalak | 7 | 2015 |
| Yoghurt production from germinated native black rice (Maepayatong dum rice). N Mongkontanawat, L Wongekalak, W Nonmuang, D Thumrongchote | 6 | 2018 |
| Effect of strains and extraction methods on β-glucan production, antioxidant properties, and FTIR Spectra from mushroom fruiting bodies of Schizophyllum commune Fr. in Thailand N Mongkontanawat, D Thumrongchote | 5 | 2021 |
| Effect of storage time on some quality parameters of calamondin (Citrus Madurensis Lour.) squash stored at room temperature W Nonmuang, S Pongsumran, N Mongkontanawat Int. J. Agric. Technol 12, 1139-1151, 2016 | 4 | 2016 |
| Product development of fruit tea mixed with "Hed Krang" (Schizophyllum commune). N Mongkontanawat | 4 | 2013 |
| Product development of mushroom beverage with high β-glucan content from local mushrooms. N Mongkontanawat, S Phuangborisut | 3 | 2019 |
| Formulation, sensory and pulp stability of durian (Durio zibethinus Murr) juice. K Charoensuk, L Wongekalak, N Mongkontanawat, W Nonmoung, ... | 3 | 2018 |
| Fermentation of Gac juice mixture by probiotic lactic acid bacteria. N Mongkontanawat, S Laohkitikul, W Lertnimitmongkol | 3 | 2018 |
| Probiotic Beverage from Mangosteen Juice Fermented with Lactobacillus Strains N Mongkontanawat, S Boonna, N Wasikadilok Trends in Sciences 19 (21), 6305-6305, 2022 | 2 | 2022 |
| Product development of Garcinia cowa Roxb tea mixed with high β-glucan content from edible mushroom. N Mongkontanawat, S Phuangborisut | 2 | 2016 |
| Product development of fish tofu supplemented with Malva nut gum. W Lertnimitmongkol, N Mongkontanawat | 1 | 2022 |
| Improved sensory acceptance and cytotoxicity to breast cancer cell line of instant germinated black rice yogurt supplemented with gellan gum N Mongkontanawat, T Khunphutthiraphi Food Agricultural Sciences and Technology 8 (1), 15-29, 2022 | 1 | 2022 |
| Effect of shelf life on germination percentage and some nutritional value of germinated native black rice N Mongkontanawat, S Phuangborisut Proceedings of The 5th International Conference on Chemical, Agricultural …, 2017 | 1 | 2017 |
| Fermentation of Germinated Native Black Rice Milk Mixture by Probiotic Lactic Acid Bacteria N Mongkontanawat International Journal of Nutrition and Food Engineering 10 (4), 244-247, 2016 | 1 | 2016 |
| Product development of functional beverage from mangosteen juice supplemented with high anti-inflammatory activity herbal plants from Thailand. N Mongkontanawat, S Phuangborisut, T Chanawanno, ... | | 2022 |
