| # | Document title | Authors | Year | Source | Cited by |
| 1 | Effect of mycelial morphology on ergothioneine production during liquid fermentation of Lentinula edodes | Tepwong P., Giri A., Ohshima T. | 2012 | Mycoscience
53(2),pp. 102-112 | 33 |
| 2 | Mycobial enhancement of ergothioneine by submerged cultivation of edible mushroom mycelia and its application as an antioxidative compound | Tepwong P., Giri A., Sasaki F., Fukui R., Ohshima T. | 2012 | Food Chemistry
131(1),pp. 247-258 | 29 |
| 3 | Optimization and production of protein hydrolysate containing antioxidant activity from tuna cooking juice concentrate by response surface methodology | Kiettiolarn M., Kitsanayanyong L., Maneerote J., Unajak S., Tepwong P. | 2022 | Fisheries and Aquatic Sciences
25(6),pp. 335-349 | 5 |
| 4 | Properties of Proteinaceous Antimicrobial Compound Produced by Bacillus thuringiensis strain SS01 Isolated from Mangrove Forest in Thailand | Kamaneewan N., Tepwong P., Mookdasanit J., Wilaipun P. | 2022 | Journal of Fisheries and Environment
46(2),pp. 15-28 | 2 |
| 5 | Characteristics and Properties of Acid- and Pepsin-Solubilized Collagens from the Tail Tendon of Skipjack Tuna (Katsuwonus pelamis) | Chanmangkang S., Wangtueai S., Pansawat N., Tepwong P., Panya A., Maneerote J. | 2022 | Polymers
14(23) | 2 |
| 6 | Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (Katsuwonus pelamis) Liver Using the pH Shift Process | Jeerakul C., Kitsanayanyong L., Mookdasanit J., Klaypradit W., Tepwong P. | 2022 | Polish Journal of Food and Nutrition Sciences
72(4),pp. 347-359 | 2 |
| 7 | Effect of Maillard reaction with xylose, yeast extract and methionine on volatile components and potent odorants of tuna viscera hydrolysate | Boonbumrung S., Pansawat N., Tepwong P., Mookdasanit J. | 2023 | Fisheries and Aquatic Sciences
26(6),pp. 393-405 | 0 |
| 8 | Effects of different preparation methods on the physical, chemical and functional properties of protein powders from Skipjack tuna (Katsuwonus pelamis) liver | Jeerakul C., Kitsanayanyong L., Pansawat N., Boonbumrung S., Klaypradit W., Tepwong P. | 2024 | Food Research
8(2),pp. 64-77 | 0 |