| # | Document title | Authors | Year | Source | Cited by |
| 1 | Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen-thawed mangoes: An NMR relaxometry study | Kirtil E., Oztop M., Sirijariyawat A., Ngamchuachit P., Ngamchuachit P., Barrett D., McCarthy M. | 2014 | Food Research International,
66, pp. 409-416 | 46 |
| 2 | Texture improvement of fresh and frozen mangoes with pectin methylesterase and calcium infusion | Sirijariyawat A., Charoenrein S., Barrett D. | 2012 | Journal of the Science of Food and Agriculture,
92(13), pp. 2581-2586 | 44 |
| 3 | Freezing characteristics and texture variation after freezing and thawing of four fruit types | Sirijariyawat A., Charoenrein S. | 2012 | Songklanakarin Journal of Science and Technology,
34(5), pp. 517-523 | 24 |
| 4 | Texture and pectin content of four frozen fruits treated with calcium | Sirijariyawat A., Sirijariyawat A., Charoenrein S. | 2014 | Journal of Food Processing and Preservation,
38(3), pp. 1346-1355 | 11 |
| 5 | Antidesma thwaitesianum Müll. Arg. Fruit Juice, Its Phytochemical Contents, Antimicrobial Activity, and Application in Chiffon Cake | Tinchan P., Sirijariyawat A., Prommakool A., Phattayakorn K., Pheungsomphane S., Tayuan C. | 2022 | International Journal of Food Science,
2022, 5183562 | 10 |
| 6 | The effect of moisture content, temperature and variety on specific heat of edible-wild mushrooms: Model construction and analysis | Saenmuang S., Sirijariyawat A., Aunsri N. | 2017 | Engineering Letters,
25(4), pp. 446-454, EL_25_4_12 | 9 |
| 7 | The combined effect of calcium, pectin methylesterase and mild heat on frozen mango quality | Sirijariyawat A., Ngamchuachit P., Boonnattakorn R., Saenmuang S. | 2018 | AIMS Agriculture and Food,
3(4), pp. 455-466 | 3 |
| 8 | Wolffia Meat Analogues Produced by High-Moisture Extrusion: Physicochemical, Microstructure, and Textural Characteristics | Phothiset S., Sirijariyawat A., Prommakool A., Onsaard W., Aunsri N., Saenmuang S. | 2026 | Food and Bioprocess Technology,
19(2), 68 | 2 |
| 9 | The Development of Gluten-Free Brownies from Parboiled Germinated Brown Rice Flour | Khaenok C., Lumpay W., Prommakool A., Sirijariyawat A. | 2022 | Burapha Science Journal,
27(2), pp. 1393-1406 | 2 |
| 10 | Physical and Antioxidant Properties of Bamboo Shoot: Impact of Boiling on Purine Content and Antioxidant Activity | Techamahasaranont J., Ponpang-Nga P., Sirijariyawat A. | 2026 | Current Applied Science and Technology,
26(2), e0264212 | 1 |
| 11 | Antibiotic Resistance of Lactic Acid Bacteria Isolated from Cambodian Fish Paste Product | Chuob S., Prommakool A., Chumnanka C., Tayuan C., Sirijariyawat A., Phattayakorn K., Savedboworn W. | 2022 | Applied Science and Engineering Progress,
15(4), 5581 | 1 |
| 12 | Enhanced quality and bioactive preservation of dried mangoes through intermittent hot air drying: A comparative study with continuous hot air, vacuum, and freeze-drying techniques | Saenmuang S., Phothiset S., Prommakool A., Phattayakorn K., Tayuan C., Sirijariyawat A. | 2024 | International Journal of Agricultural Technology,
20(4), pp. 1545-1560 | 1 |
| 13 | Physical and Functional Properties of Spent Coffee Ground after Various Drying Techniques | Maiyah N., Auenchitr Y., Supapvanich S., Sirijariyawat A., Ingkasupart P., Chotigavin N., Kerdpiboon S. | 2025 | Key Engineering Materials,
1017, pp. 89-95 | 1 |
| 14 | Genomic Analysis, Optimal Growth Conditions, Gene Expression, and Bioactivity of the Entomopathogenic Fungus Polycephalomyces nipponicus Isolate MK1201 (Ascomycota) | Sangdee K., Thamhin P., Promsuntia S., Namatthaisong K., Saengprajak J., Phetsom J., Thanyasiriwat T., Sirijariyawat A., Seephonkai P., Somtrakoon K., Kawicha P., Sangdee A. | 2026 | International Journal of Medicinal Mushrooms,
28(1), pp. 31-49 | 0 |
| 15 | Physicochemical properties and antimicrobial activity of glucan from mushroom by-products by ultrasonic extraction compared to the conventional hot water method | Saenmuang S., Chumnanka C., Srikram A., Sirijariyawat A., Phothiset S., Prommakool A. | 2025 | Food Research,
9(6), pp. 234-243 | 0 |