| Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits S Fongin, K Kawai, N Harnkarnsujarit, Y Hagura Journal of food engineering 210, 91-97, 2017 | 82 | 2017 |
| Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder S Fongin, AEA Granados, N Harnkarnsujarit, Y Hagura, K Kawai Journal of Food Engineering 247, 95-103, 2019 | 57 | 2019 |
| Ultrasound-assisted osmotic dehydration of litchi: effect of pretreatment on mass transfer and quality attributes during frozen storage S Fong-in, H Nimitkeatkai, T Prommajak, M Nowacka Journal of Food Measurement and Characterization 15 (4), 3590-3597, 2021 | 18 | 2021 |
| Optimum physical properties of fruit puree for freeze-drying: Effect of pulp content on freeze-concentrated glass transition temperature and yield stress of Mango puree Y Yamamoto, S Fong-in, K Kawai Journal of Food Engineering 307, 110649, 2021 | 12 | 2021 |
| Effect of substitution of wheat flour with Nile tilapia bone powder on the quality characteristics of cashew nut cookies S Fong-in, P Phosri, S Suttiprapa, T Pimpangan, N Utama-ang CMU J. Nat. Sci 19, 997-1011, 2020 | 12 | 2020 |
| Continuously distributed glass transition of maca (Lepidium Meyenii Walpers) powder and impact on caking properties AE Alvino Granados, S Fongin, Y Hagura, K Kawai Food Biophysics 14 (4), 437-445, 2019 | 12 | 2019 |
| Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid P Klinmalai, S Fong-In, S Phongthai, W Klunklin Foods 10 (11), 2763, 2021 | 10 | 2021 |
| Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods S Fong-in, P Khwanchai, T Promjak, S Boonsom International Journal of Gastronomy and Food Science, 100743, 2023 | 6 | 2023 |
| Effect of Heat Treatment of Broken Rice Flour as Partial Substitution of Wheat Flour on the Qualities of Bread P Khwanchai, S Fong-In Burapha Science Journal (วารสาร วิทยาศาสตร์ บูรพา) 27 (1), 171-187, 2022 | 2 | 2022 |
| Quality properties of northern Thai beef sausage (sai-ua-nuea) with different additional levels of selected herbs P Khwanchai, S Fong-in, P Klinmalai | 2 | |
| Effect of Glass Transition Temperature on the Viscosity of Carbohydrate Solutions and Fruit Juices as Functions of Temperature and Solute Concentration T SOGABE, AEA GRANADOS, S FONG-IN, K KAWAI Cryobiology and Cryotechnology 67 (2), 103-110, 2021 | 1 | 2021 |
| Characterization of Bacterial Cellulose (Nata de coco) from Lychee H Nimitkeatkai, S Fong-In, T Potaros IOP Conference Series: Earth and Environmental Science 515 (1), 012063, 2020 | 1 | 2020 |
| Effect of Thermal Process on Physicochemical Characteristics and Sensory Quality of Stewed Beef Product in Retortable Pouches P Khwanchai, W Dokkhom, P Phandaeng, S Fong-In Burapha Science Journal 28 (1), 94-113, 2023 | | 2023 |
| Effect of Packaging on Quality Changes of Black Glutinous Rice (Kham Phayao) Cracker during Storage S Fong-in, J Kadwilard, S Lainchuea, S Sanegkham, W Dokkham, ... Burapha Science Journal (วารสาร วิทยาศาสตร์ บูรพา) 26 (1), 33-45, 2021 | | 2021 |
| Physicochemical Properties of Osmo-Dried Ma-Kiang (Cleistocalyx nervosum var. paniala) as Affected by Different Osmotic Solutions S Fong-in, P Khwanchai Burapha Science Journal (วารสาร วิทยาศาสตร์ บูรพา) 24 (2), 795-805, 2019 | | 2019 |
