| Antioxidants and antioxidant activity of several pigmented rice brans T Laokuldilok, CF Shoemaker, S Jongkaewwattana, V Tulyathan Journal of agricultural and food chemistry 59 (1), 193-199, 2011 | 270 | 2011 |
| Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying T Laokuldilok, N Kanha LWT-Food Science and Technology 64 (1), 405-411, 2015 | 190 | 2015 |
| Physicochemical, antioxidant, and antimicrobial properties of chitooligosaccharides produced using three different enzyme treatments T Laokuldilok, T Potivas, N Kanha, S Surawang, P Seesuriyachan, ... Food bioscience 18, 28-33, 2017 | 113 | 2017 |
| Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions N Kanha, JM Regenstein, S Surawang, P Pitchakarn, T Laokuldilok Food Chemistry 340, 127950, 2021 | 82 | 2021 |
| Instrumental characterization of banana dessert gels for the elderly with dysphagia K Suebsaen, B Suksatit, N Kanha, T Laokuldilok Food Bioscience 32, 100477, 2019 | 62 | 2019 |
| Microencapsulation of black glutinous rice anthocyanins using maltodextrins produced from broken rice fraction as wall material by spray drying and freeze drying T Laokuldilok, N Kanha Journal of Food Processing and Preservation 41 (1), e12877, 2017 | 55 | 2017 |
| Copigmentation of cyanidin 3-O-glucoside with phenolics: Thermodynamic data and thermal stability N Kanha, S Surawang, P Pitchakarn, JM Regenstein, T Laokuldilok Food Bioscience 30, 100419, 2019 | 51 | 2019 |
| Physiochemical, antioxidant activities and anthocyanin of riceberry rice from different locations in Thailand N Settapramote, T Laokuldilok, D Boonyawan, N Utama-ang Food and Applied Bioscience Journal 6 (Special), 84–94-84–94, 2018 | 39 | 2018 |
| Microencapsulation of copigmented anthocyanins using double emulsion followed by complex coacervation: Preparation, characterization and stability N Kanha, S Surawang, P Pitchakarn, T Laokuldilok Lwt 133, 110154, 2020 | 33 | 2020 |
| Optimization of process parameters for foam mat drying of black rice bran anthocyanin and comparison with spray-and freeze-dried powders N Kanha, JM Regenstein, T Laokuldilok Drying Technology 40 (3), 581-594, 2022 | 27 | 2022 |
| Protease treatment for the stabilization of rice bran: Effects on lipase activity, antioxidants, and lipid stability T Laokuldilok, Y Rattanathanan Cereal Chemistry 91 (6), 560-565, 2014 | 27 | 2014 |
| On‐package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review N Kanha, S Osiriphun, K Rakariyatham, W Klangpetch, T Laokuldilok Journal of the Science of Food and Agriculture 102 (15), 6804-6823, 2022 | 26 | 2022 |
| Optimization of enzymatic hydrolysis by alcalase and flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate K Hunsakul, T Laokuldilok, V Sakdatorn, W Klangpetch, CS Brennan, ... Scientific Reports 12 (1), 12582, 2022 | 23 | 2022 |
| Properties of peanut (KAC431) protein hydrolysates and their impact on the quality of gluten-free rice bread S Phongthai, N Singsaeng, R Nhoo-Ied, T Suwannatrai, R Schönlechner, ... Foods 9 (7), 942, 2020 | 22 | 2020 |
| Enhancement of β‐carotene‐rich carotenoid production by a mutant Sporidiobolus pararoseus and stabilization of its antioxidant activity by microencapsulation A Manowattana, C Techapun, T Laokuldilok, Y Phimolsiripol, T Chaiyaso Journal of Food Processing and Preservation 44 (8), e14596, 2020 | 21 | 2020 |
| Retention of iodine in fortified parboiled rice and its pasting characteristics during storage V Tulyathan, T Laokuldilok, S Jongkaewwattana Journal of food biochemistry 31 (2), 217-229, 2007 | 20 | 2007 |
| Microwave-assisted enzymatic hydrolysis to produce xylooligosaccharides from rice husk alkali-soluble arabinoxylan W Klangpetch, A Pattarapisitporn, S Phongthai, N Utama-Ang, ... Scientific Reports 12 (1), 11, 2022 | 19 | 2022 |
| Technological properties, in vitro starch digestibility and in vivo glycaemic index of bread containing crude malva nut gum Y Phimolsiripol, U Siripatrawan, S Teekachunhatean, S Wangtueai, ... International Journal of Food Science & Technology 52 (4), 1035-1041, 2017 | 19 | 2017 |
| Effect of milling on the color, nutritional properties, and antioxidant contents of glutinous black rice T Laokuldilok, S Surawang, J Klinhom Cereal Chemistry 90 (6), 552-557, 2013 | 18 | 2013 |
| Effects of thermal processing on antioxidant activities, amino acid composition and protein molecular weight distributions of jasmine rice bran protein hydrolysate K Hunsakul, T Laokuldilok, W Prinyawiwatkul, N Utama‐ang International Journal of Food Science & Technology 56 (7), 3289-3298, 2021 | 16 | 2021 |
