| # | Document title | Authors | Year | Source | Cited by |
| 1 | Sulfite-free treatment combined with modified atmosphere packaging to extend trimmed young coconut shelf life during cold storage | Treesuwan K., Treesuwan K., Jirapakkul W., Jirapakkul W., Tongchitpakdee S., Tongchitpakdee S., Chonhenchob V., Chonhenchob V., Mahakarnchanakul W., Tongkhao K., Tongkhao K. | 2022 | Food Control,
139, 109099 | 12 |
| 2 | Antimicrobial Mechanism of Salt/Acid Solution on Microorganisms Isolated from Trimmed Young Coconut | Treesuwan K., Treesuwan K., Jirapakkul W., Jirapakkul W., Tongchitpakdee S., Tongchitpakdee S., Chonhenchob V., Chonhenchob V., Mahakarnchanakul W., Tongkhao K., Tongkhao K. | 2023 | Microorganisms,
11(4), 873 | 10 |
| 3 | Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles | Ngamsamer C., Muangnoi C., Tongkhao K., Sae-Tan S., Treesuwan K., Sirivarasai J. | 2024 | Foods,
13(7), 982 | 9 |
| 4 | Effect of controlled atmospheric conditions combined with salt acid immersion on trimmed young coconut qualities during cold storage | Treesuwan K., Treesuwan K., Jirapakkul W., Jirapakkul W., Tongchitpakdee S., Tongchitpakdee S., Chonhenchob V., Chonhenchob V., Mahakarnchanakul W., Moonmangmee S., Tongkhao K., Tongkhao K. | 2022 | Food Packaging and Shelf Life,
32, 100857 | 6 |
| 5 | Metaproteomic Analysis of Fermented Vegetable Formulations with Lactic Acid Bacteria: A Comparative Study from Initial Stage to 15 Days of Production | Rueangsri N., Roytrakul S., Muangnoi C., Tongkhao K., Sae-Tan S., Treesuwan K., Sirivarasai J. | 2025 | Foods,
14(7), 1148 | 5 |
| 6 | The Microbiome Characterization of Edible Visceral Organs and Fresh Meat During Production in a Pig Processing Facility in Thailand | Klinsoda J., Boonsoongnern A., Thanantong N., Kaminsonsakul T., Treesuwan K., Trevanich S., Metzler-Zebeli B.U. | 2025 | Pathogens,
14(5), 475 | 1 |
| 7 | 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 | 1 |
| 8 | The effects of rice bran oil, coconut oil and homogenisation pressure on the properties of oil-in-water emulsion loaded baicalein | Treesuwan W., Treesuwan K., Aussanasuwannakul A. | 2024 | International Journal of Food Science and Technology | 1 |
| 9 | 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 |
| 10 | Sustainable Approach to Prolong Cold Storage Shelf Life of Plant-Based Meat Using Lactic Acid Bacteria | Treesuwan K., Tongkhao K., Kantrong H., Yodin K., Klinsoda J., Pengpinit P. | 2025 | Foods,
14(22), 3923 | 0 |
| 11 | Distribution of microorganisms and quality changes of commercial trimmed aromatic coconut | Treesuwan K., Treesuwan K., Tongkhao K., Tongkhao K., Tongchitpakdee S., Tongchitpakdee S., Jirapakkul W., Jirapakkul W., Khan R.M., Chonhenchob V., Chonhenchob V. | 2018 | Italian Journal of Food Science,
30(5), pp. 105-109 | 0 |