| # | Document title | Authors | Year | Source | Cited by |
| 1 | Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment | Kantrong H., Klongdee S., Jantapirak S., Limsangouan N., Pengpinit W. | 2021 | Journal of Food Science and Technology | 21 |
| 2 | Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages | Jantapirak S., Vangnai K., Tumpanuvatr T., Jittanit W. | 2023 | International Journal of Food Properties,
26(1), pp. 2186-2200 | 12 |
| 3 | Ohmic heating of chicken sausage: electrical conductivities, heating characteristics, temperature prediction, and the comparison with conventional heating methods | Jantapirak S., Vangnai K., Tumpanuvatr T., Jittanit W. | 2024 | International Journal of Food Engineering | 4 |
| 4 | Experimental simulation of temperature non-uniformity in a loaded container along air cargo supply chain: Mango case study | Jantapirak S., Jantapirak S., Laguerre O., Denis A., Salomon Y.P., Flick D., Flick D., Vangnai K., Jittanit W., Duret S. | 2024 | Journal of Food Engineering,
380, 112161 | 3 |
| 5 | Effect of radiofrequency heating of vacuum-packed nitrite-free sausage on quality properties and microorganism inactivation | Jantapirak S., Jantapirak S., Takahashi C., Uemura K. | 2021 | Bioscience, biotechnology, and biochemistry,
85(4), pp. 907-915 | 2 |
| 6 | Effects of chitosan and phosphate on quality characteristics and shelf life extension of pork meatballs | Jantapirak S., Klongdee S., Limsangouan N., Kantrong H., Prasert W. | 2021 | Agriculture and Natural Resources,
55(2), pp. 219-228 | 1 |