| Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (Cinnamomum zeylanicum) K Pramote, S Nucha, S Suched, P Parinda, S Prasong, A Shuji Journal of oleo science 61 (6), 349-355, 2012 | 79 | 2012 |
| Antioxidant activity and anti-photoaging effects on UVA-irradiated human fibroblasts of rosmarinic acid enriched extract prepared from Thunbergia laurifolia leaves T Pattananandecha, S Apichai, J Julsrigival, M Ungsurungsie, ... Plants 10 (8), 1648, 2021 | 18 | 2021 |
| Application of the “dual sorption” model for water adsorption of maltodextrin various DE S Samuhasaneetoo, S Chaiseri, IA Farhat, T Sajjaanantakul, ... Agriculture and Natural Resources 38 (4), 515-522, 2004 | 7 | 2004 |
| Shelf-life extension of Thai noodles KN Phatthalung, P Penroj, S Samuhasaneetoo Asian Journal of Food and Agro-Industry 1 (3), 167-173, 2008 | 5 | 2008 |
| Intermittent drying process of dried banana J Pattanaponsukum, S Phromsombat, P Khuwijitjaru, S Nongtaodum, ... 9th Agro–Industrial Conference, Bangkok, Thailand, 2007 | 2 | 2007 |
| prasong Siriwongwilaichat and Shuji Adachi. 2012. Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (Cinnamomum zeylanicum) P Khuwijitjaru, N Sayputikasikorn, S Samuhasaneetoo, P Penroj Journal of Oleo Science 6, 349-355, 0 | 1 | |
| Effects of Wheat Flour, Wheat Starch, and Modified Starch on Cassava Starch Substitution and Crispness of Crackers Experiencing High Relative Humidity K Rodchom, P Penroj, S Samuhasaneetoo 2023 8th International STEM Education Conference (iSTEM-Ed), 1-5, 2023 | | 2023 |
| Preliminary study effect of hydrogen peroxide on properties of mung bean protein isolates for producing plant-based emulsion sausage B Nakkerd, P Penroj, S Samuhasaneetoo 2023 8th International STEM Education Conference (iSTEM-Ed), 1-4, 2023 | | 2023 |
| Key aroma compounds in Tom Yum Flavour S Oonjitti, A Leejeerajumnean, P Penroj, S Samuhasaneetoo AIP Conference Proceedings 2669 (1), 2023 | | 2023 |
| Effect of spray drying on water sorption of various DE maltodextrin P Penroj, S Samuhasaneetoo AIP Conference Proceedings 2669 (1), 2023 | | 2023 |
| สภาวะ การ สกัด ต่อ สมบัติ สาร ออกฤทธิ์ ทาง ชีวภาพ ของ สาร สกัด ใบ บัว หลวง T Thanikkun, S Samuhasaneetoo, P Penroj Naresuan University Journal: Science and Technology (NUJST) 23 (2), 34-42, 2015 | | 2015 |
| Effect of Gum Arabic Contents on the Amount of Non-equilibrium Excess free Volume and Molecular Mobility of Spray Dried Maltodextrin and Gum Arabic Mixtures S Samuhasaneetoo, P Penroj, S Chaiseri | | 2011 |
| Effect of Gum Arabic and Total Solids Content on Non-volatile and Volatile Compound Retention in Microcapsules P Penroj, S Samuhasaneetoo | | 2011 |
| Determination of microvoids of maltodextrin with various de by the" dual sorption model S Samuhasaneetoo, S Chaiseri, IA Farhat, T Sajjaanantakul, ... Gums and Stabilisers for the Food Industry 13, 275-283, 2006 | | 2006 |
| Effect of Maltodextrin Composition on Flavour Retention of Spray-dried Microcapsules S Samuhasaneetoo Kasetsart University, 2004 | | 2004 |
| Freezing effects of raw materials on threadfin bream surimi gel quality W Garnjanagoonchorn, S Samuhasaneetoo Proceedings of the Seminar on Advances in Fishery Post-Harvest Technology in …, 1991 | | 1991 |
| EFFECT OF SENSORY ATTRIBUTE ON DRINKING YOGURT IN VIEWING OF THAI CONSUMER T Tusananukulkit, P Penroj, S Samuhasaneetoo FROM SENSES TO QUALITY: WHAT CAN SENSORY EVALUATION BRING TO QUALITY CONTROL, 38, 0 | | |
| Effect of gum arabic and solid contents of coating on encapsulated of volatile and non-volatile retention of microcapsules P Penroj, S Samuhasaneetoo | | |
