| Shelf life prediction of packaged cassava-flour-based baked product by using empirical models and activation energy for water vapor permeability of polyolefin films R Kulchan, W Boonsupthip, P Suppakul Journal of Food Engineering 100 (3), 461-467, 2010 | 76 | 2010 |
| Application of antifreeze protein for food preservation: effect of type III antifreeze protein for preservation of gel‐forming of frozen and chilled actomyosin W Boonsupthip, TC Lee Journal of food science 68 (5), 1804-1809, 2003 | 72 | 2003 |
| Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars W Sriwimon, W Boonsupthip LWT-Food Science and Technology 44 (2), 375-383, 2011 | 47 | 2011 |
| Prediction of frozen food properties during freezing using product composition W Boonsupthip, DR Heldman Journal of food science 72 (5), E254-E263, 2007 | 45 | 2007 |
| Effect of microwave drying on quality kinetics of okra M Aamir, W Boonsupthip Journal of Food Science and Technology 54 (5), 1239-1247, 2017 | 39 | 2017 |
| Behavior of pathogenic Vibrio parahaemolyticus in prawn in response to temperature in laboratory and factory A Boonyawantang, W Mahakarnchanakul, C Rachtanapun, ... Food Control 26 (2), 479-485, 2012 | 39 | 2012 |
| Multifunctional anthraquinone-based sensors: UV, O2 and time S Khankaew, A Mills, D Yusufu, N Wells, S Hodgen, W Boonsupthip, ... Sensors and Actuators B: Chemical 238, 76-82, 2017 | 36 | 2017 |
| Effect of air temperature and velocity on moisture diffusivity in relation to physical and sensory quality of dried pumpkin seeds Z Uddin, P Suppakul, W Boonsupthip Drying technology 34 (12), 1423-1433, 2016 | 35 | 2016 |
| Antimicrobial activity of collagen casing impregnated with nisin against foodborne microorganisms associated with ready-to-eat sausage K Batpho, W Boonsupthip, C Rachtanapun Food Control 73, 1342-1352, 2017 | 29 | 2017 |
| Developing a novel colorimetric indicator for monitoring rancidity reaction and estimating the accelerated shelf life of oxygen-sensitive dairy products R Kulchan, W Boonsupthip, T Jinkarn, P Suppakul International Food Research Journal 23 (3), 1092, 2016 | 23 | 2016 |
| Formation of polydiacetylene/silica nanocomposite as a colorimetric indicator: effect of time and temperature A Nopwinyuwong, W Boonsupthip, C Pechyen, P Suppakul Advances in Polymer Technology 32 (S1), E724-E731, 2013 | 22 | 2013 |
| Effect of a narrow channel on heat transfer enhancement of a slot-jet impingement system K Na-Pompet, W Boonsupthip Journal of food engineering 103 (4), 366-376, 2011 | 22 | 2011 |
| Bioconversion of tangerine residues by solid-state fermentation with Lentinus polychrous and drying the final products N Nitayapat, N Prakarnsombut, SJ Lee, W Boonsupthip LWT-Food Science and Technology 63 (1), 773-779, 2015 | 21 | 2015 |
| Development and characterization of poly (lactic acid)/fish water soluble protein composite sheets: a potential approach for biodegradable packaging R Saiwaew, P Suppakul, W Boonsupthip, C Pechyen Energy Procedia 56, 280-288, 2014 | 17 | 2014 |
| Effect of cationic surfactants on characteristics and colorimetric behavior of polydiacetylene/silica nanocomposite as time–temperature indicator A Nopwinyuwong, T Kitaoka, W Boonsupthip, C Pechyen, P Suppakul Applied surface science 314, 426-432, 2014 | 16 | 2014 |
| Penetration of juice into rice through vacuum drying B Mee-ngern, SJ Lee, J Choachamnan, W Boonsupthip LWT-Food Science and Technology 57 (2), 640-647, 2014 | 16 | 2014 |
| Development and characterization of a new nonenzymatic colored time–temperature indicator Z Uddin, W Boonsupthip Journal of food process engineering 42 (4), e13027, 2019 | 15 | 2019 |
| Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity T Kaewtathip, P Wattana-Amorn, W Boonsupthip, Y Lorjaroenphon, ... Food Chemistry 393, 133329, 2022 | 14 | 2022 |
| Use of average molecular weights for product categories to predict freezing characteristics of foods W Boonsupthip, T Sajjaanantakul, DR Heldman Journal of food science 74 (8), E417-E425, 2009 | 14 | 2009 |
| Effect of conventional and microwave heating on physical and chemical properties of Jasmine brown rice in various forms N Krongworakul, O Naivikul, W Boonsupthip, YJ Wang Journal of Food Process Engineering 43 (10), e13506, 2020 | 13 | 2020 |
Surachai KhankaewPh.D. in Packaging TechnologyVerified email at rmutt.ac.th
