| # | Document title | Authors | Year | Source | Cited by |
| 1 | Chemical Composition and Antifungal Activity of Essential Oil from Cymbopogon nardus (Citronella Grass) | Nakahara K., Alzoreky N.S., Yoshihashi T., Nguyen H.T.T., Trakoontivakorn G. | 2003 | Japan Agricultural Research Quarterly
37(4),pp. 249-252 | 147 |
| 2 | Antimutagenicity of some edible Thai plants, and a bioactive carbazole alkaloid, mahanine, isolated from Micromelum minutum | Nakahara K., Trakoontivakorn G., Alzoreky N.S., Ono H., Onishi-Kameyama M., Yoshida M. | 2002 | Journal of Agricultural and Food Chemistry
50(17),pp. 4796-4802 | 104 |
| 3 | Antioxidant capacity and antimutagenicity of thermal processed thai foods | Tangkanakul P., Trakoontivakorn G., Saengprakai J., Auttaviboonkul P., Niyomwit B., Lowvitoon N., Nakahara K. | 2011 | Japan Agricultural Research Quarterly
45(2),pp. 211-218 | 6 |
| 4 | Influence of thermal sterilization on antioxidant capacity and total phenolics of spicy Thai foods | Tangkanakul P., Trakoontivakorn G., Auttaviboonkul P., Niyomwi B., Lowvitoon N. | 2012 | Kasetsart Journal - Natural Science
46(3),pp. 451-460 | 1 |
| 5 | 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 | 48 |
| 6 | Mechanism of mahanine-induced apoptosis in human leukemia cells (HL-60) | Roy M.K., Thalang V.N., Trakoontivakorn G., Nakahara K. | 2004 | Biochemical Pharmacology
67(1),pp. 41-51 | 75 |
| 7 | Antioxidant activity of northern and northeastern Thai foods containing indigenous vegetables | Tangkanakul P., Trakoontivakorn G., Auttaviboonkul P., Niyomvit B., Wongkrajang K. | 2006 | Kasetsart Journal - Natural Science
40(SUPPL.),pp. 47-58 | 21 |
| 8 | Baicalein, a flavonoid extracted from a methanolic extract of Oroxylum indicum inhibits proliferation of a cancer cell line in vitro via induction of apoptosis | Roy M.K., Nakahara K., Na Thalang V., Trakoontivakorn G., Takenaka M., Isobe S., Tsushida T. | 2007 | Pharmazie
62(2),pp. 149-153 | 79 |
| 9 | Mahanine, a carbazole alkaloid from Micromelum minutum, inhibits cell growth and induces apoptosis in U937 cells through a mitochondrial dependent pathway | Roy M.K., Thalang V.N., Trakoontivakorn G., Nakahara K. | 2005 | British Journal of Pharmacology
145(2),pp. 145-155 | 57 |
| 10 | Lipophilic and hydrophilic antioxidant capacities of vegetables, herbs and spices in eighteen traditional thai dishes | Tangkanakul P., Trakoontivakorn G. | 2014 | Kasetsart Journal - Natural Science
48(2),pp. 214-226 | 1 |
| 11 | Antimutagenic activity against Trp-P-1 of the edible Thai plant, Oroxylum indicum vent | Nakahara K., Onishi-Kameyama M., Ono H., Yoshida M., Trakoontivakorn G. | 2001 | Bioscience, Biotechnology and Biochemistry
65(10),pp. 2358-2360 | 24 |
| 12 | Changes of antioxidant capacity and phenolics in Ocimum herbs after various cooking methods | Trakoontivakorn G., Tangkanakul P., Nakahara K. | 2012 | Japan Agricultural Research Quarterly
46(4),pp. 347-353 | 5 |
| 13 | Prenylated Flavanones Isolated from Flowers of Azadirachta indica (the Neem Tree) as Antimutagenic Constituents against Heterocyclic Amines | Nakahara K., Roy M.K., Ono H., Maeda I., Ohnishi-Kameyama M., Yoshida M., Trakoontivakorn G. | 2003 | Journal of Agricultural and Food Chemistry
51(22),pp. 6456-6460 | 39 |
| 14 | Structural analysis of a novel antimutagenic compound, 4-hydroxypanduratin A, and the antimutagenic activity of flavonoids in a Thai spice, fingerroot (Boesenbergia pandurata Schult.) against mutagenic heterocyclic amines | Trakoontivakorn G., Nakahara K., Shinmoto H., Shinmoto H., Takenaka M., Onishi-Kameyama M., Ono H., Yoshida M., Nagata T., Nagata T., Tsushida T. | 2001 | Journal of Agricultural and Food Chemistry
49(6),pp. 3046-3050 | 114 |
| 15 | Antioxidant properties and selected phenolic acids of five different tray-dried and freeze-dried mushrooms using methanol and hot water extraction | Tepsongkroh B., Jangchud K., Trakoontivakorn G. | 2019 | Journal of Food Measurement and Characterization
13(4),pp. 3097-3105 | 5 |
| 16 | Main component of soy sauce representing antioxidative activity | Moon G., Lee M., Lee Y., Trakoontivakorn G. | 2002 | International Congress Series
1245(C),pp. 509-510 | 18 |