| Effects of amylose content, cooling rate and aging time on properties and characteristics of rice starch gels and puffed products R Jiamjariyatam, V Kongpensook, P Pradipasena Journal of Cereal Science 61, 16-25, 2015 | 67 | 2015 |
| Influence of gelatin and isomaltulose on gummy jelly properties. R Jiamjariyatam International Food Research Journal 25 (2), 2018 | 49 | 2018 |
| Enhancement of Arabica coffee quality with selected potential microbial starter culture under controlled fermentation in wet process R Mahingsapun, P Tantayotai, T Panyachanakul, S Samosorn, ... Food Bioscience 48, 101819, 2022 | 22 | 2022 |
| Effects of drying processes on the quality of coffee pulp R Jiamjariyatam, S Samosorn, K Dolsophon, P Tantayotai, W Lorliam, ... Journal of Food Processing and Preservation 46 (10), e16876, 2022 | 12 | 2022 |
| New approach for screening of microorganisms from Arabica coffee processing for their ability to improve Arabica coffee flavor S Krajangsang, P Seephin, P Tantayotai, R Mahingsapun, Y Meeampun, ... 3 Biotech 12 (7), 143, 2022 | 11 | 2022 |
| Effect of jackfruit seed starch (Artocarpus heterophyllus) microstructure on properties and characteristics of fried battered product R JIAMJARIYATAM Walailak Journal of Science and Technology (WJST) 15 (12), 879-892, 2018 | 8 | 2018 |
| Prediction models for textural properties of puffed rice starch product by relative crystallinity R Jiamjariyatam, V Kongpensook, P Pradipasena Journal of Food Quality 39 (5), 445-455, 2016 | 8 | 2016 |
| Durian (Durio zibethinus) Peel Flour as Novel Ingredient in Gluten-Free Biscuit: Physico-Chemical, Technological and Nutritional Perspective R Jiamjariyatam, W Thongrod, N Koocharoenpisal Journal of Culinary Science & Technology, 1-13, 2023 | 7 | 2023 |
| Use of riceberry bran to reduce oil absorption in puffed cracker R Jiamjariyatam International Food Research Journal 26 (2), 441-450, 2019 | 7 | 2019 |
| Development of ready‐to‐eat rice starch‐based puffed products by coupling freeze‐drying and microwave R Jiamjariyatam International Journal of Food Science & Technology 51 (2), 444-452, 2016 | 7 | 2016 |
| Effect of coconut flour on biscuit quality R Jiamjariyatam, P Roskhrua, S Attiwittayaporn Journal of Culinary Science & Technology 20 (3), 278-292, 2022 | 6 | 2022 |
| Effects of jasmine rice flour, glutinous rice flour, and potato flour on gluten-free coffee biscuit quality R Jiamjariyatam, S Krajangsang, W Lorliam Journal of Culinary Science & Technology 22 (4), 648-666, 2024 | 5 | 2024 |
| Development of cascara tea from coffee cherry pulp R Jiamjariyatam, S Samosorn, K Dolsophon, P Tantayotai, W Lorliam, ... Journal of Culinary Science & Technology, 1-16, 2022 | 4 | 2022 |
| Microwavable expanded-snack from native rice starch: Influence of inulin and amylose content R Jiamjariyatam International Food Research Journal 24 (5), 1956-1962, 2017 | 4 | 2017 |
| Interaction of moisture content and fat content on puffing properties of expanded-product from native rice starch R Jiamjariyatam, S Atiwittaporn Food and Applied Bioscience Journal 4 (3), 116-125, 2016 | 4 | 2016 |
| Rice bran wax shortening process for application in biscuit sticks R Jiamjariyatam International Food Research Journal 29 (4), 814-827, 2022 | 3 | 2022 |
| Development of Tuile from Banana Flour R Jiamjariyatam, P Promphen, B Boonburapong Burapha Science Journal, 464-481, 2020 | 2 | 2020 |
| Application of Bioactive Compounds from Lotus (Nelumbo Nucifera) Petals in Gummy Jelly Products C Puntawonnawin, P Ruknetrsakhon, T Rattanapairoj, S Kaenthong, ... Journal of Culinary Science & Technology 22 (4), 804-818, 2024 | 1 | 2024 |
| A potential of mutant yeast strain for improvement Arabica coffee fermentation process Y Meeampun, P Tantayotai, T Panyachanakul, S Samosorn, K Dolsophon, ... Sci. Ess. J 39 (1), 2023 | 1 | 2023 |
| Influence of different extraction methods on the changes in bioactive compound composition and antioxidant properties of solid‐state fermented coffee husk extracts R Jiamjariyatam, P Phucharoenrak, S Samosorn, K Dolsophon, W Lorliam, ... The Scientific World Journal 2023 (1), 6698056, 2023 | 1 | 2023 |
