C. Khemthong

Reducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance

U. Suttisansanee, C. Chupeerach, Ei Mon Cho, 2021, NFS Journal.

The Association of Cholesterol Transport ABCG1 Polymorphism towards the Susceptibility of Metabolic Syndrome risk factor in Thai Adolescents

U. Suttisansanee, C. Chupeerach, C. Khemthong, 2022, Current Research in Nutrition and Food Science Journal.

Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae

U. Suttisansanee, C. Chupeerach, C. Khemthong, 2022, Foods.

Optimization of Enzyme-Assisted Mechanical Extraction Process of Hodgsonia heteroclita Oilseeds and Physical, Chemical, and Nutritional Properties of the Oils

U. Suttisansanee, Piya Temviriyanukul, Yuraporn Sahasakul, 2023, Foods.

Development of Healthy Snack from Sa-med Mushroom (Boletus griseipurpureus Corner)

S. Charoenkiatkul, C. Chupeerach, R. Chamchan, 2020 .

Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx

U. Suttisansanee, C. Chupeerach, C. Khemthong, 2022, Nutrients.

Consumption of Anthocyanin-Rich Mulberry Fruit Jelly with a High-Fat Meal Decreases Postprandial Serum Cardiometabolic Risk Factors in Dyslipidemia Subjects

U. Suttisansanee, B. Hanboonkunupakarn, C. Chupeerach, 2020, Journal of Nutrition and Metabolism.

Production and quality evaluation of low glycemic index crispy waffle from whole wheat flour supplemented with type 4-resistant starch and sacred lotus stamen

U. Suttisansanee, C. Chupeerach, R. Chamchan, 2020 .

Product qualities and sensory evaluation of high protein snack bar incorporated with pea protein isolate

U. Suttisansanee, C. Chupeerach, R. Chamchan, 2020 .