| # | Document title | Authors | Year | Source | Cited by |
| 1 | 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 | 39 |
| 2 | 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 | 38 |
| 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 | 19 |
| 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 | 8 |
| 5 | 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 | 7 |
| 6 | 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 | 2 |
| 7 | 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) | 1 |
| 8 | 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 | 0 |