| # | Document title | Authors | Year | Source | Cited by |
| 1 | Effect of proteolytic bacteria on texture and colour quality of khanom-jeen, traditional Thai fermented rice noodles | Shompoosang S., Marui J., Yodin K., Varichanan P., Panthavee W. | 2019 | Letters in Applied Microbiology
69(5),pp. 339-345 | 5 |
| 2 | Isoflavone aglycone-rich powder from soybean residue submerged fermentation using Lactobacillus fermentum 44197 | Phomkaivon N., Pan-utai W., Surojanametakul V., Varichanan P., Kaewtathip T., Kanyakam K., Klinsoda J. | 2023 | NFS Journal
33 | 2 |
| 3 | Potential Prebiotic Properties of Crude Polysaccharide Extract from Durian (Durio zibethinus Murr.) Seed Flour | Varichanan P., Shompoosang S., Dueramae S. | 2023 | Trends in Sciences
20(11) | 1 |
| 4 | Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method | Shompoosang S., Marui J., Varichanan P., Dueramae S., Panthavee W. | 2022 | Food Science and Technology Research
28(1),pp. 95-103 | 1 |
| 5 | Enhancement of Halophilic Glutaminase Producing by Tetragenococcus muriaticus FF5302 in Bioreactor | Dueramae S., Saah S., Shompoosang S., Varichanan P. | 2023 | Trends in Sciences
20(4) | 0 |
| 6 | Rapid screening of cultural parameters for extracellular halophilic glutaminase production from tetragenococcus muriaticus FF5302 using the Plackett-Burman’s experimental design | Dueramae S., Varichanan P., Enomoto T. | 2021 | Walailak Journal of Science and Technology
18(9) | 0 |