| # | Document title | Authors | Year | Source | Cited by |
| 1 | Changes in volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing | Kaewtathip T., Charoenrein S. | 2012 | International Journal of Food Science and Technology,
47(5), pp. 985-990 | 36 |
| 2 | Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity | Kaewtathip T., Wattana-Amorn P., Boonsupthip W., Lorjaroenphon Y., Klinkesorn U. | 2022 | Food Chemistry,
393, 133329 | 24 |
| 3 | 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, 100157 | 4 |
| 4 | Analyzing the Effect of Freeze-Thaw Cycle on the Off-Aroma of Pineapple by Using an Electronic Nose Technique | Charoenrein S., Kaewtathip T. | 2010 | Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10,
pp. 657-661 | 3 |
| 5 | Preparation and characterization of thermoplastic starch/wheat gluten composites | Kaewtatip K., Tanrattanakul V., Kaewtathip T. | 2013 | Key Engineering Materials,
531-532, pp. 321-324 | 2 |
| 6 | Features of heated chitosan-maltodextrin solutions | Kaewtathip T., Klinkesorn U. | 2019 | Italian Journal of Food Science,
31(5), pp. 54-59 | 1 |