| An overview of 3D printing technologies for food fabrication J Sun, W Zhou, D Huang, JYH Fuh, GS Hong Food and Bioprocess Technology 8 (8), 1605-1615, 2015 | 511 | 2015 |
| Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen) N Therdthai, W Zhou Journal of Food Engineering 91 (3), 482-489, 2009 | 491 | 2009 |
| A review on 3D printing for customized food fabrication J Sun, Z Peng, W Zhou, JYH Fuh, GS Hong, A Chiu Procedia Manufacturing 1, 308-319, 2015 | 432 | 2015 |
| Green tea catechins during food processing and storage: a review on stability and detection VK Ananingsih, A Sharma, W Zhou Food Research International 50 (2), 469-479, 2013 | 418 | 2013 |
| Frozen bread dough: Effects of freezing storage and dough improvers VO Selomulyo, W Zhou Journal of Cereal Science 45 (1), 1-17, 2007 | 414 | 2007 |
| Extrusion-based food printing for digitalized food design and nutrition control J Sun, W Zhou, L Yan, D Huang, L Lin Journal of Food Engineering 220, 1-11, 2018 | 340 | 2018 |
| Reaction kinetics of degradation and epimerization of epigallocatechin gallate (EGCG) in aqueous system over a wide temperature range R Wang, W Zhou, X Jiang Journal of agricultural and food chemistry 56 (8), 2694-2701, 2008 | 266 | 2008 |
| Glass transition and enthalpy relaxation of amorphous food saccharides: a review Y Liu, B Bhandari, W Zhou Journal of Agricultural and Food Chemistry 54 (16), 5701-5717, 2006 | 238 | 2006 |
| Safety assessment of nanocomposite for food packaging application JY Huang, X Li, W Zhou Trends in Food Science & Technology 45 (2), 187-199, 2015 | 229 | 2015 |
| Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution X Sui, X Dong, W Zhou Food chemistry 163, 163-170, 2014 | 229 | 2014 |
| Stability of tea catechins in the breadmaking process R Wang, W Zhou Journal of Agricultural and Food Chemistry 52 (26), 8224-8229, 2004 | 223 | 2004 |
| Application of Light‐Emitting Diodes in Food Production, Postharvest Preservation, and Microbiological Food Safety C D'Souza, HG Yuk, GH Khoo, W Zhou Comprehensive Reviews in Food Science and Food Safety 14 (6), 719-740, 2015 | 215 | 2015 |
| Optimisation of the temperature profile in bread baking N Therdthai, W Zhou, T Adamczak Journal of Food Engineering 55 (1), 41-48, 2002 | 208 | 2002 |
| Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation R Wang, W Zhou, M Isabelle Food Research International 40 (4), 470-479, 2007 | 180 | 2007 |
| Antibacterial effect of light emitting diodes of visible wavelengths on selected foodborne pathogens at different illumination temperatures VS Ghate, KS Ng, W Zhou, H Yang, GH Khoo, WB Yoon, HG Yuk International journal of food microbiology 166 (3), 399-406, 2013 | 175 | 2013 |
| Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility X Sui, Y Zhang, W Zhou Food chemistry 196, 910-916, 2016 | 173 | 2016 |
| Design of experiments and regression modelling in food flavour and sensory analysis: A review P Yu, MY Low, W Zhou Trends in Food Science & Technology 71, 202-215, 2018 | 172 | 2018 |
| Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile P Yu, ASL Yeo, MY Low, W Zhou Food chemistry 155, 9-16, 2014 | 167 | 2014 |
| Handbook of Plant-based fermented food and beverage technology YH Hui, EÖ Evranuz CRC Press, 2012 | 158* | 2012 |
| Structure characterization and antioxidant activity of fucoidan isolated from Undaria pinnatifida grown in New Zealand HSA Koh, J Lu, W Zhou Carbohydrate polymers 212, 178-185, 2019 | 146 | 2019 |
Nantawan TherdthaiDepartment of Product Development, Faculty of Agro-Industry, Kasetsart University, ThailandVerified email at ku.ac.th
