Naphatrapi Luangsakul

512 total citations
18 papers, 377 citations indexed

About

Naphatrapi Luangsakul is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Naphatrapi Luangsakul has authored 18 papers receiving a total of 377 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Nutrition and Dietetics, 12 papers in Food Science and 6 papers in Plant Science. Recurrent topics in Naphatrapi Luangsakul's work include Food composition and properties (16 papers), Microbial Metabolites in Food Biotechnology (10 papers) and GABA and Rice Research (5 papers). Naphatrapi Luangsakul is often cited by papers focused on Food composition and properties (16 papers), Microbial Metabolites in Food Biotechnology (10 papers) and GABA and Rice Research (5 papers). Naphatrapi Luangsakul collaborates with scholars based in Thailand and Japan. Naphatrapi Luangsakul's co-authors include Ngô Văn Tài, Suwimon Keeratipibul, Somboon Tanasupawat, Sasitorn Jindamorakot and Shinya Otsuka and has published in prestigious journals such as Food Chemistry, Journal of Food Science and Ultrasonics Sonochemistry.

In The Last Decade

Naphatrapi Luangsakul

17 papers receiving 365 citations

Peers

Naphatrapi Luangsakul

BIOCH

PFM

Xiaotong Zhai China

Tian Xiaohong China

Wanyu Qin China

Candela Paesani Argentina

Valeria Turfani Italy

Chulaluck Charunuch Thailand

Zhenglei Yang China

Fabiola Cornejo Ecuador

Nisha Aravind Australia

Aqsa Ahmed China

Xiaotong Zhai China

Naphatrapi Luangsakul

233 ×0.8

181 ×0.8

110 ×1.0

47 ×1.6

BIOCH

23 ×0.9

PFM

Citations per year, relative to Naphatrapi Luangsakul Naphatrapi Luangsakul (= 1×) peers Xiaotong Zhai

Countries citing papers authored by Naphatrapi Luangsakul

Since Specialization

Citations

This map shows the geographic impact of Naphatrapi Luangsakul's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Naphatrapi Luangsakul with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Naphatrapi Luangsakul more than expected).

Fields of papers citing papers by Naphatrapi Luangsakul

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Naphatrapi Luangsakul. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Naphatrapi Luangsakul. The network helps show where Naphatrapi Luangsakul may publish in the future.

Co-authorship network of co-authors of Naphatrapi Luangsakul

This figure shows the co-authorship network connecting the top 25 collaborators of Naphatrapi Luangsakul. A scholar is included among the top collaborators of Naphatrapi Luangsakul based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Naphatrapi Luangsakul. Naphatrapi Luangsakul is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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18 of 18 papers shown

Luangsakul, Naphatrapi & Ngô Văn Tài. (2025). Sustainable techniques to enhance novel techno-functional properties and modulate starch digestibility of polyphenol-rich red rice flours with varying amylose content. Food Chemistry. 480. 143915–143915. 3 indexed citations

Tài, Ngô Văn & Naphatrapi Luangsakul. (2025). Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour. Food Chemistry X. 25. 102208–102208. 5 indexed citations

Tài, Ngô Văn & Naphatrapi Luangsakul. (2025). A Kinetic Study on Starch Digestibility and Polyphenol Release of Different Physically Modified Riceberry Flours during <i>In Vitro</i> Stimulated Gastrointestinal Digestion. Key engineering materials. 1019. 59–66.

Luangsakul, Naphatrapi, et al.. (2024). Assessment of polyphenols in purple and red rice bran: Phenolic profiles, antioxidant activities, and mechanism of inhibition against amylolytic enzymes. Current Research in Food Science. 9. 100828–100828. 7 indexed citations

Luangsakul, Naphatrapi, et al.. (2024). Intelligent model and optimization of ultrasound-assisted extraction of antioxidants and amylase enzyme from Gnaphalium affine D. Don. Ultrasonics Sonochemistry. 112. 107162–107162. 4 indexed citations

Tài, Ngô Văn, et al.. (2024). Insight into the nutritional, physicochemical, functional, antioxidative properties and in vitro gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies. Current Research in Food Science. 8. 100735–100735. 11 indexed citations

Tài, Ngô Văn, et al.. (2024). Enhancing Banana Flour Quality through Physical Modifications and Its Application in Gluten-Free Chips Product. Foods. 13(4). 593–593. 7 indexed citations

Tài, Ngô Văn, et al.. (2023). Improving the swelling capacity of granular cold-water rice starch by ultrasound-assisted alcoholic-alkaline treatment. Ultrasonics Sonochemistry. 98. 106506–106506. 20 indexed citations

Tài, Ngô Văn, et al.. (2023). Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products. Foods. 12(19). 3659–3659. 21 indexed citations

10.

Tài, Ngô Văn, et al.. (2022). Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions. Foods. 11(21). 3384–3384. 86 indexed citations

11.

Tài, Ngô Văn, et al.. (2022). Ultrasound-Chilling Assisted Annealing Treatment to Produce a Lower Glycemic Index of White Rice Grains with Different Amylose Content. SSRN Electronic Journal. 1 indexed citations

12.

Luangsakul, Naphatrapi, et al.. (2021). The impact of heat moisture treatment on the physicochemical properties and in vitro glycemic index of rice flour with different amylose contents and associated effects on rice dumpling quality. LWT. 154. 112694–112694. 39 indexed citations

13.

Luangsakul, Naphatrapi, et al.. (2020). The effects of ultrasound – assisted recrystallization followed by chilling to produce the lower glycemic index of rice with different amylose content. Food Chemistry. 323. 126843–126843. 34 indexed citations

14.

Luangsakul, Naphatrapi, et al.. (2018). Optimization of Processing Condition of Instant Rice to Lower the Glycemic Index. Journal of Food Science. 84(1). 101–110. 21 indexed citations

15.

Keeratipibul, Suwimon, et al.. (2012). EFFECTS OF THE AMOUNT OF CHINESE STEAMED BUN STARTER DOUGH (CSB-SD) AND THE ACTIVATION TIME ON DOUGH AND BREAD PROPERTIES. Journal of Food Processing and Preservation. 37(3). 232–244. 10 indexed citations

16.

Keeratipibul, Suwimon, et al.. (2010). Application of the Chinese Steamed Bun Starter Dough (CSB‐SD) in Breadmaking. Journal of Food Science. 75(9). E596–604. 16 indexed citations

17.

Luangsakul, Naphatrapi, Suwimon Keeratipibul, Sasitorn Jindamorakot, & Somboon Tanasupawat. (2009). Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand. LWT. 42(8). 1404–1412. 53 indexed citations

18.

Keeratipibul, Suwimon, et al.. (2008). The effect of Thai glutinous rice cultivars, grain length and cultivating locations on the quality of rice cracker (arare). LWT. 41(10). 1934–1943. 39 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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