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For: Junka N, Rattanamechaiskul C, Wongs-aree C, Soponronnarit S. Drying and mathematical modelling for the decelerated rancidity of treated jasmine brown rice using different drying media. J FOOD ENG 2021;289:110165. [DOI: 10.1016/j.jfoodeng.2020.110165] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]

For:	Junka N, Rattanamechaiskul C, Wongs-aree C, Soponronnarit S. Drying and mathematical modelling for the decelerated rancidity of treated jasmine brown rice using different drying media. J FOOD ENG 2021;289:110165. [DOI: 10.1016/j.jfoodeng.2020.110165] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]

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Cited by Other Article(s)

Rattanamechaiskul C, Junka N, Prakotmak P. Modeling and optimization of moisture diffusion of paddy and brown rice during thermal soaking. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2023]

Zhong Y, Zhang Y, Liu X, Liu C, Wu J, Huang H, Zhang P, Zeng Z. Structural Characteristics of Cooked Black Rice Influenced by Different Stabilization Treatments and Their Effect Mechanism on the In Vitro Digestibility. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02977-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]

Junka N, Rattanamechaiskul C. Drying modelling of amylose fatty acid complex formation for reducing rapidly available glucose of geographical indication rice during high-temperature fluidisation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]

Junka N, Rattanamechaiskul C. Optimization modeling of fluid bed drying and coating technique to control fungal growth and aflatoxin content in paddy. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]

Kongtragoul P, Junka N. Top‐spray fluidization coating of paddy rice with zinc oxide nanoparticles to reduce infection fromAspergillussp. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14766] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]