| Utilization of pumpkin powder in bakery products J Pongjanta, A Naulbunrang, S Kawngdang, T Manon, T Thepjaikat Songklanakarin Journal of Science and Technology 28 (1), 71-79, 2006 | 215 | 2006 |
| Nutritional, sensory and physical analysis of pumpkin flour incorporated into weaning mix. R Usha, M Lakshmi, M Ranjani | 102 | 2010 |
| Debranching enzyme concentration effected on physicochemical properties and α-amylase hydrolysis rate of resistant starch type III from amylose rice starch J Pongjanta, A Utaipattanaceep, O Naivikul, K Piyachomkwan Carbohydrate Polymers 78 (1), 5-9, 2009 | 79 | 2009 |
| Enzymes-resistant starch (RS III) from pullulanase-debranched high amylose rice starch J Pongjanta, A Utaipatanacheep, O Naivikul, K Piyachomkwan Agriculture and Natural Resources 42 (5), 198-205, 2008 | 32 | 2008 |
| Effects of preheated treatments on physicochemical properties of resistant starch type III from pullulanase hydrolysis of high amylose rice starch J Pongjanta, A Utaipattanaceep, O Naivikul, K Piyachomkwan Am J Food Technol 4 (2), 79-89, 2009 | 30 | 2009 |
| Correlation of pasting behaviors with total phenolic compounds and starch digestibility of indigenous pigmented rice grown in upper Northern Thailand J Ponjanta, N Chomsri, S Meechoui Functional Foods in Health and Disease 6 (3), 133-143, 2016 | 25 | 2016 |
| Utilization of pumpkin powder in Thai sweetmeals J Pongjanta, U Phomphang, T Manon, R Isarangporn, P Thaiou Warasan Ahan, 2004 | 14 | 2004 |
| Effect of processing and drying treatment on quality of pumpkin powder J Pongjanta, S Jomduang, R Panomwan Na Ayuttaya Food J 33, 68-76, 2003 | 11 | 2003 |
| Effect of location and storage time on physicochemical properties of pineapple fruit. J Pongjanta, A Nualbunruang, L Panchai | 8 | 2011 |
| Modification of barley starch by α-amylase and pullulanase M Lauro, A Lappalainen, T Suortti, K Autio, K Poutanen Carbohydrate polymers 21 (2-3), 151-152, 1993 | 7 | 1993 |
| In vitro starch hydrolysis rate, physico-chemical properties and sensory evaluation of butter cake prepared using resistant starch type III substituted for wheat flour. J Pongjanta, A Utaipattanaceep, O Naivikul, K Piyachomkwan Malaysian Journal of Nutrition 14 (2), 2008 | 6 | 2008 |
| Physicochemical Properties of Dried Noodle with Tomato Lycopene Supplement Kandawadee Nochai, Jirapa Pongjanta RMUTP Research Journal 1 (Special Issue), 211-221, 2013 | 4 | 2013 |
| Effects of tomato variety and lycopene extraction methods on physicochemical properties of tomato powder K Nochai, J Pongjanta KMUTT Research and Development Journal 36 (4), 409-421, 2013 | 3 | 2013 |
| Physicochemical Properties of Low Glycemic Index-High Fiber Rice Flour from Storage Rice Grain and Application on Chocolate Chip Cookies as Substitute for Wheat Flour T Parinya, U Phomphang, N Deesnam, J Pongjanta Current Applied Science and Technology 18 (1), 1-11, 2018 | 1 | 2018 |
| Development of expanded snack foods containing pumpkin flour and corn grits using extrusion technology: a thesis presented in partial fulfilment of the requirements for the … N Md Nor Massey University, 2013 | 1 | 2013 |
| Organic acids and sugar changes in pineapple juice (Ananas comosus cv. Smooth Cayenne) from different location planted and ripen degree. J Pongjanta, A Nualbunruang, L Panchai, T Buaphan | 1 | 2011 |
| Peer-reviewed Journal of the Nutrition Society of Malaysia (Persatuan Pemakanan Malaysia) KG Lin Malaysian Journal of Nutrition 16 (1), 2010 | 1 | 2010 |
| The Utilization of'Mahajanaka'Mango as Pie Filling J Pongjanta, A Nualbunruang, S Groeber International Workshop on Tropical and Subtropical Fruits 787, 373-378, 2007 | 1 | 2007 |
| Evaluation of yield, yield components and quality of 268 pumpkin (Cucurbita moschata Duch. ex Poir.) accessions J Khanobdee, S Tangteerawattana, J Pongjanta Warasan Witthayasat Kaset, 2001 | 1 | 2001 |
| Quality Improvement of Thai Flat Rice Noodle Restructured With Starch Digested Enzyme and RRS III J Pongjanta, C Lerdluksamee Adv Nutri and Food Sci: ANAFS-129, 2019 | | 2019 |
