Naphatrapi Luangsakul

Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand

Naphatrapi Luangsakul, Suwimon Keeratipibul, Sasitorn Jindamorakot et al. · LWT · 2009 · 69 citations

Starter Doughs, Food Fermentation, Lactic Acid Bacteria +5

The impact of heat moisture treatment on the physicochemical properties and in vitro glycemic index of rice flour with different amylose contents and associated effects on rice dumpling quality

Kannika Kunyanee, Naphatrapi Luangsakul · LWT · 2021 · 48 citations · Full text

Food Chemistry, Nutrition, Rice Flour Dumplings +9

The effect of Thai glutinous rice cultivars, grain length and cultivating locations on the quality of rice cracker (arare)

Suwimon Keeratipibul, Naphatrapi Luangsakul, Thiti Lertsatchayarn · LWT · 2008 · 47 citations

Crop Production, Food Quality, Sustainable Agriculture +6

The effects of ultrasound – assisted recrystallization followed by chilling to produce the lower glycemic index of rice with different amylose content

Kannika Kunyanee, Naphatrapi Luangsakul · Food Chemistry · 2020 · 37 citations

Engineering, Lower Glycemic Index, Ultrasound – +5

Optimization of Processing Condition of Instant Rice to Lower the Glycemic Index

Onvara Ritudomphol, Naphatrapi Luangsakul · Journal of Food Science · 2018 · 26 citations

Food Chemistry, Nutrition, White Rice +13