| # | Document title | Authors | Year | Source | Cited by |
| 1 | Anti-cancer and anti-inflammatory effects elicited by short chain fatty acids produced by Escherichia coli isolated from healthy human gut microbiota | Nakkarach A., Nakkarach A., Foo H.L., Song A.A.L., Mutalib N.E.A., Nitisinprasert S., Withayagiat U. | 2021 | Microbial Cell Factories,
20(1), 36 | 151 |
| 2 | Comparison of synbiotic beverages produced from riceberry malt extract using selected free and encapsulated probiotic lactic acid bacteria | Nakkarach A., Withayagiat U. | 2018 | Agriculture and Natural Resources,
52(5), pp. 467-476 | 24 |
| 3 | Promising discovery of beneficial Escherichia coli in the human gut | Nakkarach A., Nakkarach A., Foo H.L., Song A.A.L., Nitisinprasert S., Withayagiat U. | 2020 | 3 Biotech,
10(7), 296 | 16 |
| 4 | Polyphenols and Antioxidant Activity of Thunbergia laurifolia Infused Tea under Drying Conditions | Essiedu J.A., Gonu H., Adadi P., Withayagiat U. | 2023 | Journal of Food Quality,
2023, 5046880 | 8 |
| 5 | Improvement of IMO production and prebiotic properties using optimal substrate and transglucosylation period | Ranasinghage N.B.D.P., Sangdeaun Wattanasirithum L., Areerat P., Gonu H., Withayagiat U. | 2023 | Biocatalysis and Agricultural Biotechnology,
51, 102791 | 8 |
| 6 | The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer | Gonu H., Withayagiat U. | 2022 | Fermentation,
8(8), 392 | 7 |
| 7 | Metabolomic profiling of health-benefit compounds in fresh and preserved mustard greens | Tunsagool P., Pimpak V., Promwat P., Kwandee P., Kruaweangmol P., Roytrakul S., Withayagiat U. | 2023 | International Journal of Food Science and Technology | 5 |
| 8 | Evaluation of physiochemical composition, phenolic compounds, and antioxidant activity of Kombucha produced from Thunbergia laurifolia as a potential functional food | Essiedu J.A., Areerate P., Withayagiat U. | 2024 | International Journal of Food Science and Technology | 4 |
| 9 | Congress mashing of malted wheat cultivars from Thailand provide adequate malt extract physicochemical properties suitable for brewing purposes | Gonu H., Withayagiat U. | 2023 | Cereal Chemistry | 4 |
| 10 | Composite malt with dark-purple rice malt improves the phenolic profile and antioxidant activity of malt extract | Gonu H., Withayagiat U. | 2021 | International Journal of Food Science and Technology | 3 |
| 11 | The Correlation of Free and Bound Phenolic Acid with Antioxidant Activity Accelerated by Germination Period and Temperature | Gonu H., Wanapu C., Withayagiat U. | 2021 | Journal of the American Society of Brewing Chemists | 3 |
| 12 | Characterisation and utilisation of fly ash for treatment of brinwastewater in sugar refineries | Ngasan C., Ngasan C., Areeprasert C., Lionnet G., Busayapongchai P., Pattamasuwan A., Withayagiat U. | 2019 | Desalination and Water Treatment,
167, pp. 133-144 | 2 |
| 13 | Wet vacuum impregnation assisted in malting; its implication on steeping degree, germination energy and malt properties | Gonu H., Zarnkow M., Withayagiat U. | 2023 | International Journal of Food Science and Technology | 1 |
| 14 | Isolation and characterization of a new low-diacetyl-producing yeast for fermentation of rice beer using high- And low-gravity wort | Keesod N., Sintuprapa W., Wang J.J., Li Q., Withayagiat U. | 2020 | Agriculture and Natural Resources,
54(1), pp. 48-54 | 0 |
| 15 | Effects of vacuum impregnation and calcium compounds on preservation of the microstructure and quality of frozen Aloe vera (Aloe barbadensis Miller) | Wangsomboonsiri S., Thongngam M., Charoensiddhi S., Praseptiangga D., Ariyantoro A.R., Laovitthayanggoon S., Suppakul P., Withayagiat U., Boonsupthip W., Boonsupthip W. | 2025 | Journal of Agriculture and Food Research,
21, 101785 | 0 |
| 16 | Proteomic changes associated with health benefit properties in fresh and preserved mustard greens | Saekampang C., Pimpak V., Promwat P., Kruaweangmol P., Phaonakrop N., Roytrakul S., Withayagiat U., Tunsagool P. | 2025 | Food Chemistry Molecular Sciences,
11, 100295 | 0 |
| 17 | Investigation of Non-Saccharomyces Yeasts for Developing Unique Flavor Profiles in Nonalcoholic Mulberry Fermented Beverage | Kerdkhong C., Padungpol R., Khongsud C., Jamjumrus S., Chansuthep S., Songoen W., Liangsakul P., Withayagiat U., Sukkhaeng S. | 2025 | International Journal of Food Science,
2025(1), 5596446 | 0 |