| Isolation and identification of antioxidant peptides from enzymatically hydrolyzed rice bran protein L Wattanasiritham, C Theerakulkait, S Wickramasekara, CS Maier, ... Food chemistry 192, 156-162, 2016 | 266 | 2016 |
| Quality indicators in blanched, frozen, stored vegetables DM Barrett, C Theerakulkait Food technology (Chicago) 49 (1), 62-65, 1995 | 185 | 1995 |
| Antioxidative properties of partially purified barley hordein, rice bran protein fractions and their hydrolysates W Chanput, C Theerakulkait, S Nakai Journal of Cereal Science 49 (3), 422-428, 2009 | 166 | 2009 |
| Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree S Sukhonthara, K Kaewka, C Theerakulkait Food chemistry 190, 922-927, 2016 | 137 | 2016 |
| Pineapple Juice and Its Fractions in Enzymatic Browning Inhibition of Banana [Musa (AAA Group) Gros Michel] C Chaisakdanugull, C Theerakulkait, RE Wrolstad Journal of Agricultural and Food Chemistry 55 (10), 4252-4257, 2007 | 108 | 2007 |
| Isolation and identification of tyrosinase-inhibitory and copper-chelating peptides from hydrolyzed rice-bran-derived albumin S Kubglomsong, C Theerakulkait, RL Reed, L Yang, CS Maier, ... Journal of agricultural and food chemistry 66 (31), 8346-8354, 2018 | 79 | 2018 |
| Characterization of volatile aroma compounds from red and black rice bran S Sukhonthara, C Theerakulkait, M Miyazawa Journal of oleo science 58 (3), 155-161, 2009 | 70 | 2009 |
| Aroma components of acid-hydrolyzed vegetable protein made by partial hydrolysis of rice bran protein A Jarunrattanasri, C Theerakulkait, KR Cadwallader Journal of agricultural and food chemistry 55 (8), 3044-3050, 2007 | 66 | 2007 |
| Lipoxygenase in sweet corn germ: isolation and physicochemical properties C THEERAKULKAIT, DM BARRETT Journal of food science 60 (5), 1029-1033, 1995 | 43 | 1995 |
| Ultrasound-assisted extraction of phenolic compounds from mango (Mangifera indica cv. Chok Anan) peel and its inhibitory effect on enzymatic browning of potato puree C Jirasuteeruk, C Theerakulkait Food Technology and Biotechnology 57 (3), 350, 2019 | 38 | 2019 |
| Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate S Arsa, C Theerakulkait Journal of the Science of Food and Agriculture 98 (12), 4479-4487, 2018 | 35 | 2018 |
| Preparation and some functional properties of rice bran protein concentrate at different degree of hydrolysis using bromelain and alkaline extraction S Apinunjarupong, S Lapnirun, C Theerakulkait Preparative biochemistry & biotechnology 39 (2), 183-193, 2009 | 27 | 2009 |
| Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition S Arsa, C Theerakulkait Journal of food science and technology 52, 5285-5291, 2015 | 26 | 2015 |
| Effect of rice bran protein extract on enzymatic browning inhibition in potato puree S Kubglomsong, C Theerakulkait International Journal of Food Science and Technology 49 (2), 551-557, 2014 | 26 | 2014 |
| Extraction of rice bran extract and some factors affecting its inhibition of polyphenol oxidase activity and browning in potato K Boonsiripiphat, C Theerakulkait Preparative Biochemistry & Biotechnology 39 (2), 147-158, 2009 | 26 | 2009 |
| Inhibitory effect of rice bran extract on polyphenol oxidase of potato and banana S Sukhonthara, C Theerakulkait International Journal of Food Science and Technology 47 (3), 482-487, 2012 | 25 | 2012 |
| Extraction and some functional properties of protein extract from rice bran C Theerakulkait, S Chaiseri, S Mongkolkanchanasiri Agriculture and Natural Resources 40 (5), 209-214, 2006 | 25 | 2006 |
| Partial purification and characterisation of banana [Musa (AAA Group) ‘Gros Michel’] polyphenol oxidase C Chaisakdanugull, C Theerakulkait International Journal of Food Science and Technology 44 (4), 840-846, 2009 | 23 | 2009 |
| Effect of incubation time, buffer type and concentration on gamma-aminobutyric acid (GABA) production using Khao Dawk Mali 105 rice bran A Eamarjharn, C Theerakulkait, S Thanachasai Agriculture and Natural Resources 50 (1), 80-84, 2016 | 19 | 2016 |
| Introduction of new computer softwares for classification and prediction purposes of bioactive peptides: Case study in antioxidative tripeptides W Chanput, S Nakai, C Theerakulkait International Journal of Food Properties 13 (5), 947-959, 2010 | 16 | 2010 |
