| # | Document title | Authors | Year | Source | Cited by |
| 1 | Antioxidant capacity, total phenolic content and nutritional composition of Asian foods after thermal processing | Tangkanakul P., Auttaviboonkul P., Niyomwit B., Lowvitoon N., Charoenthamawat P., Trakoontivakorn G. | 2009 | International Food Research Journal
16(4),pp. 571-580 | 49 |
| 2 | Efficacy of electrolyzed - Oxidizing water for inactivating Escherichia coli Inoculated on holy basil | Japakaset J., Stonsaovapak S., Charoenthamawat P., Panthavee W. | 2006 | Kasetsart Journal - Natural Science
40(3),pp. 716-720 | 0 |