| # | Document title | Authors | Year | Source | Cited by |
| 1 | Physicochemical properties and antioxidant activities of white dragon fruit peel pectin extracted with conventional and ultrasound-assisted extraction | Nguyen B.M.N., Pirak T. | 2019 | Cogent Food and Agriculture,
5(1), 1633076 | 96 |
| 2 | Ohmic heating effects on Listeria monocytogenes inactivation, and chemical, physical, and sensory characteristic alterations for vacuum packaged sausage during post pasteurization | Inmanee P., Kamonpatana P., Pirak T. | 2019 | LWT,
108, pp. 183-189 | 52 |
| 3 | Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: Effect of drying method | Sukkhown P., Jangchud K., Lorjaroenphon Y., Pirak T. | 2018 | Food Hydrocolloids,
76, pp. 103-112 | 51 |
| 4 | Effects of high pressure processing and hot water pasteurization of cooked sausages on inactivation of inoculated listeria monocytogenes, natural populations of lactic acid bacteria, pseudomonas spp., and coliforms and their recovery during storage at 4 and 108C | Balamurugan S., Inmanee P., De Souza J.E., De Souza J.E., Strange P., Pirak T., Barbut S. | 2018 | Journal of Food Protection,
81(8), pp. 1245-1251 | 31 |
| 5 | The influence of chitosan on physico-chemical properties of chicken salt-soluble protein gel | Kachanechai T., Jantawat P., Pichyangkura R. | 2008 | Food Hydrocolloids,
22(1), pp. 74-83 | 28 |
| 6 | Characterisation of physical, chemical and antimicrobial properties of allicin-chitosan complexes | Pirak T., Jangchud A., Jantawat P. | 2012 | International Journal of Food Science and Technology,
47(7), pp. 1339-1347 | 28 |
| 7 | Effect of salt, rice bran oil and malva nut gum on chemical, physical and physico - Chemical properties of beef salt - Soluble protein and its application in low fat salami | Pramualkijja T., Pirak T., Kerdsup P. | 2016 | Food Hydrocolloids,
53, pp. 303-310 | 28 |
| 8 | Valorization of chicken slaughterhouse by-products: Production and properties of chicken trachea hydrolysates using commercial proteases | Pramualkijja T., Pirak T., Euston S.R. | 2021 | International Journal of Food Properties,
24(1), pp. 1642-1657 | 22 |
| 9 | Antioxidant properties of Karanda (Carissa carandas Linn.) extracts and its application in Thai traditional fermented pork sausage (Nham) | Sueprasarn J., Reabroy S., Pirak T. | 2017 | International Food Research Journal,
24(4), pp. 1667-1675 | 20 |
| 10 | Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage | Chongsrimsirisakhol O., Pirak T. | 2022 | International Journal of Food Properties,
25(1), pp. 813-826 | 17 |
| 11 | Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder | Sukkhown P., Pirak T., Chonpracha P., Ardoin R., Prinyawiwatkul W. | 2019 | Journal of Food Science,
84(6), pp. 1570-1576 | 17 |
| 12 | Assessment of Polyphenols Bioaccessibility, Stability, and Antioxidant Activity of White Mugwort (Artemisia lactiflora Wall.) during Static In Vitro Gastrointestinal Digestion | Udomwasinakun N., Saha S., Mulet-Cabero A.I., Wilde P.J., Pirak T. | 2023 | Foods,
12(5), 949 | 17 |
| 13 | Hoary basil seed mucilage as fat replacer and its effect on quality characteristics of chicken meat model | Saengphol E., Pirak T. | 2018 | Agriculture and Natural Resources,
52(4), pp. 382-387 | 14 |
| 14 | Identification of polyphenols in white mugwort (Artemisia lactiflora Wall.) ethanolic extracts and their anti-inflammatory and anti-adipogenic activity potential | Udomwasinakun N., Pirak T., Chanput W.P. | 2022 | Food Bioscience,
101761 | 10 |
| 15 | Effect of ultrasonic-assisted extraction on the properties, antioxidant and inflammatory activities of carotenoids from gac (Momordica cochinchinensis) fruit pericarp | Natnoi S., Pirak T. | 2019 | Cogent Food and Agriculture,
5(1), 1696512 | 10 |
| 16 | Polyphenol Release and Antioxidant Activity of the Encapsulated Antioxidant Crude Extract from Cold Brew Spent Coffee Grounds under Simulated Food Processes and an In Vitro Static Gastrointestinal Model | Chongsrimsirisakhol O., Pirak T. | 2023 | Foods,
12(5), 1000 | 10 |
| 17 | Physicochemical and sensory characteristics of reduced fat-low sugar Chinese pork sausage as produced by chitooligosaccharide using commercial pectinase hydrolysis | Boonviset P., Pirak T. | 2020 | International Journal of Food Properties,
23(1), pp. 22-33 | 9 |
| 18 | Novel peptides from dried squid head by-products obtained from snack process | Sukkhown P., Pirak T., Jangchud K., Prinyawiwatkul W. | 2021 | International Journal of Food Science and Technology | 8 |
| 19 | Effect of Thai hoary basil (Ocimumcanum Sims.) seed mucilage on fat reduction and quality characteristics of chicken salt soluble protein gel and low-fat meat products | Saengphol E., Pirak T. | 2019 | Agriculture and Natural Resources,
53(5), pp. 487-499 | 3 |
| 20 | Functional Properties of Egg White Protein and Whey Protein in the Presence of Bioactive Chicken Trachea Hydrolysate and Sodium Chloride | Pramualkijja T., Pirak T., Euston S.R. | 2022 | Sustainability (Switzerland),
14(24), 16782 | 3 |
| 21 | Effect of thermosonication or microwave heating for post pasteurization on chemical, physical, and sensory characteristics of prototype sausage | Inmanee P., Ratphitagsanti W., Kamonpatana P., Pirak T. | 2020 | Agriculture and Natural Resources,
54(1), pp. 39-47 | 3 |
| 22 | Interactions of White Mugwort (Artemisia lactiflora Wall.) Extract with Food Ingredients during In Vitro Gastrointestinal Digestion and Their Impact on Bioaccessibility of Polyphenols in Various Model Systems | Udomwasinakun N., Saha S., Mulet-Cabero A.I., Wilde P.J., Pirak T. | 2024 | Foods,
13(18), 2942 | 2 |
| 23 | The Impact of Thermal Treatment and In Vitro Digestion on Antioxidant Activity and Anti-Glycation Properties of Antioxidant Crude Extract From Hot and Cold Brew Spent Coffee Ground | Chongsrimsirisakhol O., Jangchud K., Wilde P.J., Pirak T. | 2025 | Food Science and Nutrition,
13(5), e70131 | 2 |
| 24 | Thai Cannabis sativa Leaves as a Functional Ingredient for Quality Improvement and Lactic Acid Bacterial Growth Enhancement in Kombucha | A’yuni Q., Mok K., Nakphaichit M., Jangchud K., Pirak T. | 2025 | Foods,
14(6), 942 | 1 |
| 25 | Effect of tropical fruit pulp infusion during second fermentation of cannabis leaf-based kombucha on quality characteristics and its storage changes | A’yuni Q., Pirak T. | 2024 | Agriculture and Natural Resources,
58(6) | 1 |
| 26 | Development of instant beverage from predigested broken jasmine brown rice and job's tears for diabetic patients | Yuthavisuthi P., Chompreeda P., Pirak T. | 2012 | Kasetsart Journal - Natural Science,
46(5), pp. 795-803 | 1 |
| 27 | Consumer Preferences on Key Kombucha Attributes among Thais and Indonesians: A Conjoint Analysis Study for Advanced Food Product Development | A’yuni Q., Soontrunnarudrungsri A., Pirak T. | 2025 | Asean Journal of Scientific and Technological Reports,
28(3), e255936 | 0 |
| 28 | Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index | Dinh C., Pirak T., Prabsangob N. | 2026 | Legume Science,
8(2), e70107 | 0 |