Wannasawat Ratphitagsanti

Influence of Pressurization Rate and Pressure Pulsing on the Inactivation of Bacillus amyloliquefaciens Spores during Pressure-Assisted Thermal Processing

Wannasawat Ratphitagsanti, Juhee Ahn, V.M. Balasubramaniam et al. · Journal of Food Protection · 2009 · 53 citations

Agriculture, Food Science, Microbiology +17

Effect of combined microwave‐hot air drying and superheated steam drying on physical and chemical properties of rice

Sawanee Horrungsiwat, Nantawan Therdthai, Wannasawat Ratphitagsanti · International Journal of Food Science & Technology · 2016 · 40 citations

Agriculture, Agronomy, Food Science +15

Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice

Chinnatat Piyawanitpong, Nantawan Therdthai, Wannasawat Ratphitagsanti · Journal of Food Quality · 2018 · 33 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Efficacy of Pressure‐Assisted Thermal Processing, in Combination with Organic Acids, against  <i>Bacillus amyloliquefaciens</i>  Spores Suspended in Deionized Water and Carrot Puree

Wannasawat Ratphitagsanti, Sílvia de Lamo Castellví, V.M. Balasubramaniam et al. · Journal of Food Science · 2009 · 29 citations

Agriculture, Food Science, Microbiology +17

Improvement of structure and cooking quality of brown rice using ultrasonic and enzymatic treatments

Lien T.K. Dang, Nantawan Therdthai, Wannasawat Ratphitagsanti · Journal of Food Processing and Preservation · 2018 · 23 citations

Agriculture, Agronomy, Food Science +17