| Applications of chitosan for improvement of quality and shelf life of foods: a review HK No, SP Meyers, W Prinyawiwatkul, Z Xu Journal of food science 72 (5), R87-R100, 2007 | 1072 | 2007 |
| Antioxidant Activities of Different Colored Sweet Bell Peppers (Capsicum annuum L.) T Sun, Z Xu, CT Wu, M Janes, W Prinyawiwatkul, HK No Journal of Food Science 72 (2), S98-S102, 2007 | 434 | 2007 |
| Biochemical and Functional Properties of Herring (Clupea harengus) Byproduct Hydrolysates S Sathivel, PJ Bechtel, J Babbitt, S Smiley, C Crapo, KD Reppond, ... Journal of Food Science 68 (7), 2196-2200, 2003 | 354 | 2003 |
| A review of measurement and relationships between food, eating behavior and emotion Y Jiang, JM King, W Prinyawiwatkul Trends in Food Science & Technology 36 (1), 15-28, 2014 | 269 | 2014 |
| Chitosan coating improves shelf life of eggs S Bhale, HK No, W Prinyawiwatkul, AJ Farr, K Nadarajah, SP Meyers Journal of food science 68 (7), 2378-2383, 2003 | 261 | 2003 |
| Utilization of cowpeas for human food RD Phillips, KH McWatters, MS Chinnan, YC Hung, LR Beuchat, ... Field Crops Research 82 (2-3), 193-213, 2003 | 255 | 2003 |
| Solubilized wheat protein isolate: functional properties and potential food applications M Ahmedna, W Prinyawiwatkul, RM Rao Journal of Agricultural and Food Chemistry 47 (4), 1340-1345, 1999 | 239 | 1999 |
| Antimicrobial Susceptibilities of Vibrio parahaemolyticus and Vibrio vulnificus Isolates from Louisiana Gulf and Retail Raw Oysters F Han, RD Walker, ME Janes, W Prinyawiwatkul, B Ge Applied and environmental microbiology 73 (21), 7096-7098, 2007 | 226 | 2007 |
| The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage S Sathivel, Q Liu, J Huang, W Prinyawiwatkul Journal of food engineering 83 (3), 366-373, 2007 | 214 | 2007 |
| Chitosan treatments affect growth and selected quality of sunflower sprouts MH Cho, HK No, W Prinyawiwatkul Journal of food science 73 (1), S70-S77, 2008 | 208 | 2008 |
| Stability and antibacterial activity of chitosan solutions affected by storage temperature and time HK No, SH Kim, SH Lee, NY Park, W Prinyawiwatkul Carbohydrate polymers 65 (2), 174-178, 2006 | 181 | 2006 |
| Gluten‐free bakery and pasta products: prevalence and quality improvement Y Gao, ME Janes, B Chaiya, MA Brennan, CS Brennan, W Prinyawiwatkul International Journal of Food Science & Technology 53 (1), 19-32, 2018 | 170 | 2018 |
| Functional and nutritional properties of red salmon (Oncorhynchus nerka) enzymatic hydrolysates S Sathivel, S Smiley, W Prinyawiwatkul, PJ Bechtel Journal of Food Science 70 (6), c401-c406, 2005 | 164 | 2005 |
| Prevention of hydrolytic rancidity in rice bran during storage FM Ramezanzadeh, RM Rao, M Windhauser, W Prinyawiwatkul, R Tulley, ... Journal of agricultural and food chemistry 47 (8), 3050-3052, 1999 | 162 | 1999 |
| Effects of microwave heat, packaging, and storage temperature on fatty acid and proximate compositions in rice bran FM Ramezanzadeh, RM Rao, W Prinyawiwatkul, WE Marshall, ... Journal of Agricultural and Food Chemistry 48 (2), 464-467, 2000 | 149 | 2000 |
| Properties of Protein Powders from Arrowtooth Flounder (Atheresthes stomias) and Herring (Clupea harengus) Byproducts S Sathivel, PJ Bechtel, J Babbitt, W Prinyawiwatkul, II Negulescu, ... Journal of Agricultural and Food Chemistry 52 (16), 5040-5046, 2004 | 142 | 2004 |
| Functional Properties of Cowpea (Vigna unguiculata) Flour As Affected by Soaking, Boiling, and Fungal Fermentation W Prinyawiwatkul, LR Beuchat, KH McWatters, RD Phillips Journal of Agricultural and Food Chemistry 45 (2), 480-486, 1997 | 127 | 1997 |
| Cowpea flour: a potential ingredient in food products W Prinyawiwatkul, KH McWatters, LR Beuchat, RD Phillips, MA Uebersak Critical Reviews in Food Science & Nutrition 36 (5), 413-436, 1996 | 127 | 1996 |
| Germination conditions affect physicochemical properties of germinated brown rice flour P Charoenthaikij, K Jangchud, A Jangchud, K Piyachomkwan, ... Journal of food science 74 (9), C658-C665, 2009 | 123 | 2009 |
| Effects of cooking conditions on the lycopene content in tomatoes M Mayeaux, Z Xu, JM King, W Prinyawiwatkul Journal of Food Science 71 (8), C461-C464, 2006 | 120 | 2006 |
