Warunee Varanyanond

Effect of Amylose Content on Gelatinization, Retrogradation and Pasting Properties of Flours from Different Cultivars of Thai Rice

Saiyavit Varavinit, Sujin Shobsngob, Warunee Varanyanond et al. · Starch - Stärke · 2003 · 265 citations

Food Chemistry, Biomanufacturing, Engineering +13

Preparation, pasting properties and freeze–thaw stability of dual modified crosslink-phosphorylated rice starch

Pawinee Deetae, Sujin Shobsngob, Warunee Varanyanond et al. · Carbohydrate Polymers · 2008 · 114 citations

Food Chemistry, Engineering, Cross-link +7

The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar(Mangifera indica L.).

Hirotoshi Tamura, Sumitra Boonbumrung, Takumi Yoshizawa et al. · Food Science and Technology Research · 2001 · 101 citations · Full text

Food Chemistry, Health Sciences, Botany +12

Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method.

Sumitra Boonbumrung, Hirotoshi Tamura, Juta Mookdasanit et al. · Food Science and Technology Research · 2001 · 82 citations · Full text

Food Chemistry, Volatile Oil, Flavoromics +10

Effects of drying temperature and tempering time on starch digestibility of brown fragrant rice

Donludee Jaisut, Somkiat Prachayawarakorn, Warunee Varanyanond et al. · Journal of Food Engineering · 2007 · 76 citations

Food Chemistry, Sustainable Agriculture, Agricultural Economics +5