| 1 | The temperature prediction of some botanical beverages, concentrated juices and purees of orange and pineapple during ohmic heating | Tumpanuvatr T., Jittanit W. | 2012 | Journal of Food Engineering,
113(2), pp. 226-233 | 42 |
| 2 | The application of ohmic heating in lactose-free milk pasteurization in comparison with conventional heating, the metal contamination and the ice cream products | Suebsiri N., Kokilakanistha P., Laojaruwat T., Tumpanuvatr T., Jittanit W. | 2019 | Journal of Food Engineering,
262, pp. 39-48 | 35 |
| 3 | Effects of drying conditions in hybrid dryer on the GABA rice properties | Tumpanuvatr T., Jittanit W., Surojanametakul V. | 2018 | Journal of Stored Products Research,
77, pp. 177-188 | 23 |
| 4 | Study of hybrid dryer prototype and its application in pregerminated rough rice drying | Tumpanuvatr T., Jittanit W., Surojanametakul V. | 2018 | Drying Technology,
36(2), pp. 205-220 | 11 |
| 5 | Quality improvement of refrigerated ready-to-eat cooked brown rice by adding gellan gum and trehalose with ohmic heating compared to conventional cooking method | Tumpanuvatr T., Jittanit W. | 2022 | Journal of Food Processing and Preservation,
e16443 | 6 |
| 6 | Mathematical models for electrical conductivities of fresh juices,concentrated juices and purees undergoing ohmic heating | Tumpanuvatr T., Jittanit W. | 2011 | Thai Journal of Agricultural Science,
44(5), pp. 312-318 | 5 |
| 7 | Comparison between ohmic and conventional heating of pineapple and longan in sucrose solution | Tumpanuvatr T., Jittanit W., Kaewchutong S., Jan-Ob O., Pham H., Sajjaanantakul T. | 2015 | Kasetsart Journal - Natural Science,
49(4), pp. 615-625 | 4 |
| 8 | Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum | Tumpanuvatr T., Jittanit W. | 2022 | International Journal of Food Properties,
25(1), pp. 2381-2395 | 3 |
| 9 | Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages | Jantapirak S., Vangnai K., Tumpanuvatr T., Jittanit W. | 2023 | International Journal of Food Properties,
26(1), pp. 2186-2200 | 3 |
| 10 | Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption | Tumpanuvatr T., Jittanit W. | 2024 | International Journal of Food Properties,
27(1), pp. 431-447 | 3 |
| 11 | Ohmic heating of chicken sausage: electrical conductivities, heating characteristics, temperature prediction, and the comparison with conventional heating methods | Jantapirak S., Vangnai K., Tumpanuvatr T., Jittanit W. | 2024 | International Journal of Food Engineering | 2 |
| 12 | Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment | Limsangouan N., Rodkwan N., Pengpinit W., Tumpanuvatr T., Pengpinit P., Paopun Y., Kantrong H. | 2023 | Journal of Food Science and Technology | 0 |