| # | Document title | Authors | Year | Source | Cited by |
| 1 | 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 | 26 |
| 2 | 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 | 20 |
| 3 | 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 | 17 |
| 4 | 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 | 16 |
| 5 | 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) | 16 |
| 6 | 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 | 11 |
| 7 | 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 | 11 |
| 8 | 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 | 10 |
| 9 | 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 | 7 |
| 10 | 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) | 2 |
| 11 | 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 | 2 |
| 12 | 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 | 1 |
| 13 | 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 | 0 |
| 14 | 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
| 0 |
| 15 | 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 | 0 |
| 16 | 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 | 0 |
| 17 | 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 | 0 |