C. Charunuch

发表

Antioxidant activity, free gamma-aminobutyric acid content, selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion process

W. Prinyawiwatkul, A. Jangchud, K. Jangchud, 2015 .

Optimization of Extrusion Conditions for Functional Ready-to-Eat Breakfast Cereal

C. Charunuch, N. Limsangouan, W. Prasert, 2011 .

Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean.

S. Devahastin, C. Charunuch, Pornpimon Mayachiew, 2015, Journal of food science.

Stabilization of rice bran via different moving-bed drying methods

S. Devahastin, C. Niamnuy, S. Soponronnarit, 2016 .

Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology

Hataichanok Kantrong, C. Charunuch, N. Limsangouan, 2018, Journal of Food Science and Technology.

Use of Ethanol Solution for Extruding Konjac Glucomannan to Modify Its Water Absorption and Water Solubility

W. Kerr, S. Charoenrein, C. Charunuch, 2013 .

Physico‐functional and antioxidant properties of purple‐flesh sweet potato flours as affected by extrusion and drum‐drying treatments

W. Prinyawiwatkul, K. Piyachomkwan, A. Jangchud, 2014 .

Effects of Extrusion Conditions on the Physical and Functional Properties of Instant Cereal Beverage Powders Admixed with Mulberry (Morus alba L.) Leaves

C. Charunuch, N. Limsangouan, P. Tangkanakul, 2008 .

APPLICATION OF MULBERRY (MORUS ALBA) FOR SUPPLEMENTING ANTIOXIDANT ACTIVITY IN EXTRUDED THAI RICE SNACK

C. Charunuch, S. Rungchang, P. Tangkanakul, 2008 .

Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and ?-Aminobutyric Acid Content (GABA) of Extruded Snacks

O. Naivikul, S. Songsermpong, C. Charunuch, 2011 .

Influence of addition of extruded rice flour on preparation and quality of fresh gluten-free yellow alkaline noodles

N. Seetapan, C. Charunuch, B. Leelawat, 2019, Journal of Cereal Science.

High pressure processing of tamarind (Tamarindus indica) seed for xyloglucan extraction

S. Sastry, W. Jittanit, W. Srichamnong, 2020 .

The optimization of extrusion condition of Phatthalung Sungyod rice extrudate: a preliminary study.

G. Roudaut, M. Meenune, C. Charunuch, 2014 .

Functional properties of cereal and legume based extruded snack foods fortified with by-products from herbs and vegetables.

I. Sotome, S. Isobe, M. Takenaka, 2010 .

Optimization of pumpkin and feed moisture content to produce healthy pumpkin-germinated brown rice extruded snacks

A. Jangchud, K. Jangchud, C. Charunuch, 2018, Agriculture and Natural Resources.

Optimization of extrusion conditions for ready-to-eat breakfast cereal enhanced with defatted rice bran.

C. Charunuch, N. Limsangouan, W. Prasert, 2014 .

Healthy brown rice‐based extrudates containing straw mushrooms: Effect of feed moisture and mushroom powder contents

W. Prinyawiwatkul, A. Jangchud, K. Jangchud, 2019, Journal of Food Processing and Preservation.

Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean.

S. Devahastin, C. Charunuch, Pornpimon Mayachiew, 2015, Journal of food science.