| Influence of pressurization rate and pressure pulsing on the inactivation of Bacillus amyloliquefaciens spores during pressure-assisted thermal processing W Ratphitagsanti, J Ahn, VM Balasubramaniam, AE Yousef Journal of Food Protection 72 (4), 775-782, 2009 | 55 | 2009 |
| Effect of combined microwave‐hot air drying and superheated steam drying on physical and chemical properties of rice S Horrungsiwat, N Therdthai, W Ratphitagsanti International Journal of Food Science & Technology 51 (8), 1851-1859, 2016 | 35 | 2016 |
| Efficacy of Pressure‐Assisted Thermal Processing, in Combination with Organic Acids, against Bacillus amyloliquefaciens Spores Suspended in Deionized … W Ratphitagsanti, S De Lamo‐Castellvi, VM Balasubramaniam, ... Journal of Food Science 75 (1), M46-M52, 2010 | 30 | 2010 |
| Effect of precooking and superheated steam treatment on quality of black glutinous rice C Piyawanitpong, N Therdthai, W Ratphitagsanti Journal of Food Quality 2018 (1), 8496723, 2018 | 28 | 2018 |
| Estimation of accumulated lethality under pressure-assisted thermal processing LT Nguyen, VM Balasubramaniam, W Ratphitagsanti Food and bioprocess technology 7, 633-644, 2014 | 20 | 2014 |
| High-throughput detection of spore contamination in food packages and food powders using tiered approach of ATP bioluminescence and real-time PCR W Ratphitagsanti, E Park, CS Lee, RYA Wu, J Lee LWT-Food Science and Technology 46 (1), 341-348, 2012 | 20 | 2012 |
| Inactivatiosn of Bacillus amyloliquefaciens Spores by a Combination of Sucrose Laurate and Pressure-Assisted Thermal Processing S de Lamo-Castellvi, W Ratphitagsanti, VM Balasubramaniam, AE Yousef Journal of food protection 73 (11), 2043-2052, 2010 | 17 | 2010 |
| Effect of conventional and microwave cooking conditions on quality and antioxidant activity of Chinese kale (Brassica alboglabra) L Chin, N Therdthai, W Ratphitagsanti Applied Food Research 2 (1), 100079, 2022 | 15 | 2022 |
| Effect of ultra‐superheated steam on aflatoxin reduction and roasted peanut properties P Pukkasorn, W Ratphitagsanti, V Haruthaitanasan Journal of the Science of Food and Agriculture 98 (8), 2935-2941, 2018 | 15 | 2018 |
| Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.) L Chin, N Therdthai, W Ratphitagsanti Journal of Food Quality 2020 (1), 4350274, 2020 | 14 | 2020 |
| Improvement of structure and cooking quality of brown rice using ultrasonic and enzymatic treatments LTK Dang, N Therdthai, W Ratphitagsanti Journal of Food Processing and Preservation 42 (11), e13814, 2018 | 12 | 2018 |
| Effects of ultrasonic and enzymatic treatment on physical and chemical properties of brown rice LTK Dang, N Therdthai, W Ratphitagsanti Journal of Food Process Engineering 42 (3), e13016, 2019 | 10 | 2019 |
| Effect of cooking conditions on black bean flour properties and its utilization in donut cake K Vongsumran, W Ratphitagsanti, P Chompreeda, V Haruthaitanasan Kasetsart Journal 48, 970-979, 2014 | 10 | 2014 |
| Effect of superheated steam heating on quality and antioxidant activities of riceberry bran S Boonmawat, W Ratphitagsanti, V Haruthaitanasan Agriculture and Natural Resources 53 (2), 130-138, 2019 | 6 | 2019 |
| Development of rice spaghetti using propylene glycol alginate and soy flour by twin-screw extrusion P Namthongthai, W Ratphitagsanti, C Charunuch, P Kamonpatana Applied Science and Engineering Progress 11 (3), 167-172, 2018 | 3 | 2018 |
| Effect of thermosonication or microwave heating for post pasteurization on chemical, physical, and sensory characteristics of prototype sausage P Inmanee, W Ratphitagsanti, P Kamonpatana, T Pirak Agriculture and Natural Resources 54 (1), 39-47, 2020 | 2 | 2020 |
| Addition of dietary fiber for enriched nutrition of gluten-free Macaroni A Sukchum, W Ratphitagsanti Journal of Food Science and Agricultural Technology (JFAT) 4, 86-92, 2018 | 2 | 2018 |
| Vanillin extraction from Thai vanilla pods using ohmic heating followed by ultrasound-or microwave-assisted extraction W Ratphitagsanti, W Chantrapornchai, I Promjan, T Promarak Agriculture and Natural Resources 58 (2), 165–174-165–174, 2024 | 1 | 2024 |
| Stabilization of rice bran using ohmic heating or ultra-superheated steam. JPC Moreno, W Ratphitagsanti, P Suwannaporn, P Kamonpatana | 1 | 2021 |
| Influence of long-term aging of rice paddy on qualities of fresh and dried rice noodle N Duangkaew, W Ratphitagsanti Journal of Food Science and Agricultural Technology (JFAT) 5, 77-82, 2019 | 1 | 2019 |
