| # | Document title | Authors | Year | Source | Cited by |
| 1 | Okra mucilage powder: a novel functional ingredient with antioxidant activity and antibacterial mode of action revealed by scanning and transmission electron microscopy | Nampuak C., Tongkhao K. | 2020 | International Journal of Food Science and Technology
55(2),pp. 569-577 | 15 |
| 2 | Ohmic Heating of an Electrically Conductive Food Package | Kanogchaipramot K., Tongkhao K., Sajjaanantakul T., Kamonpatana P. | 2016 | Journal of Food Science
81(12),pp. E2966-E2976 | 13 |
| 3 | Effect of Sprouting Temperature and Air Relative Humidity on Metabolic Profiles of Sprouting Black Gram (Vigna mungo L.) | Limwiwattana D., Tongkhao K., Na Jom K. | 2016 | Journal of Food Processing and Preservation
40(2),pp. 306-315 | 13 |
| 4 | Reducing milk allergenicity of cow, buffalo, and goat milk using lactic acid bacteria fermentation | Anggraini H., Tongkhao K., Chanput W. | 2018 | AIP Conference Proceedings
2021 | 12 |
| 5 | 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 | 7 |
| 6 | Application of Citric Acid, sodium chloride and peroxyacetic acid as alternative chemical treatment for organic trimmed aromatic coconut | Ngoc Nguyen D., Tongkhao K., Tongchitpakdee S., Tongchitpakdee S. | 2019 | Chiang Mai University Journal of Natural Sciences
18(4),pp. 444-460 | 5 |
| 7 | The effect of coconut water on adipocyte differentiation and lipid accumulation in 3t3-l1 cells | Nasution Z., Nasution Z., Jirapakkul W., Tongkhao K., Chanput W. | 2020 | Journal of Nutritional Science and Vitaminology
66,pp. S343-S348 | 3 |
| 8 | 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) | 2 |
| 9 | 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 | 2 |
| 10 | Effect of clarifying agent type and dose on the reduction of pyrethroid residues in apple juice | Wongmaneepratip W., Tongkhao K., Vangnai K. | 2023 | Food Control
153 | 0 |
| 11 | Assessment of High-temperature Refined Charcoal to Improve the Safety of Grilled Meat Through the Reduction of Carcinogenic PAHs | Huong Huynh T.T., Tongkhao K., Hengniran P., Vangnai K. | 2023 | Journal of Food Protection
86(12) | 0 |
| 12 | Effects of bifenthrin pesticide on fermented cultures and metabolite profiles of kombucha tea | Wongmaneepratip W., Wongmaneepratip W., Na Jom K., Lorjaroenphon Y., Tongkhao K., Udompijitkul P., Vangnai K. | 2024 | LWT
197 | 0 |
| 13 | 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) | 0 |
| 14 | 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 |
| 15 | Antibacterial activities of green mango peel extracts and its application in fish fillet | Cherdvorapong V., Tongkhao K. | 2018 | Italian Journal of Food Science
30(5),pp. 46-50 | 0 |
| 16 | Changes in physicochemical properties and antioxidant activity of fermented kepayang (Pangium edule reinw.) seeds | Mustaffer N.H., Mustaffer N.H., Ramli N.S., Tongkhao K., Vangnai K., Rosni N.K., Rukayadi Y. | 2021 | Food Research
5(4),pp. 47-58 | 0 |