| # | 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 | A novel source of phytochemical and bioactive peptide from fermented mushroom trimming waste extract by Bifidobacterium longum | Peasura N., Sinchaipanit P., Yodin K. | 2025 | Applied Food Research,
5(1), 100714 | 2 |
| 3 | Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder | Klinsoda J., Thurakit T., Tongkhao K., Treesuwan K., Yodin K., Kantrong H. | 2025 | Biology,
14(6), 735 | 0 |
| 4 | Qualities of fresh-cut Cucurbita maxima in retail package | Chudhangkura A., Jariyavattanavijit C., Sikkhamondhol C., Yodin K. | 2016 | Acta Horticulturae,
1123, pp. 143-148 | 0 |
| 5 | Prebiotic effect of spices, herbs and Thai curry under in-vitro digestion on attachment of probiotic bacteria on large intestine Caco-2 cells | Klinsoda J., Yodin K., Treesuwan K. | 2024 | Agriculture and Natural Resources,
58(5), pp. 643-652 | 0 |