| # | Document title | Authors | Year | Source | Cited by |
| 1 | Probiogenomic analysis and safety assessment of Bacillus isolates using Omics approach in combination with In-vitro | Khullar G., Det-udom R., Prombutar P., Prakitchaiwattana C. | 2022 | LWT,
159, 113216 | 23 |
| 2 | Towards semi-synthetic microbial communities: Enhancing soy sauce fermentation properties in B. subtilis co-cultures | Det-Udom R., Det-Udom R., Gilbert C., Liu L., Prakitchaiwattana C., Ellis T., Ledesma-Amaro R. | 2019 | Microbial Cell Factories,
18(1), 101 | 22 |
| 3 | Autochthonous microbes and their key properties in browning reduction during soy sauce fermentation | Det-udom R., Prakitchaiwattana C., Mahawanich T. | 2019 | LWT,
111, pp. 378-386 | 13 |
| 4 | Dynamic Changes in Physicochemical and Microbiological Qualities of Coconut Water during Postharvest Storage under Different Conditions | Detudom R., Deetae P., Wei H., Boran H., Chen S., Siriamornpun S., Prakitchaiwattana C. | 2023 | Horticulturae,
9(12), 1284 | 12 |
| 5 | Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish | Det-udom R., Settachaimongkon S., Chancharoonpong C., Suphamityotin P., Suriya A., Prakitchaiwattana C. | 2022 | Food Science and Technology International | 6 |
| 6 | Contaminant sensors: nanosensors, an efficient alarm for food pathogen detection | Prakitchaiwattana C., Det-udom R. | 2016 | Nanobiosensors,
pp. 511-572 | 3 |
| 7 | Active dried co-autochthonous culture as accelerators and safety enhancers in Thai-salty fish (Pla-ra) fermentation: Laboratory and large-scale studies | Settachaimongkon S., Det-udom R., Suriya A., Suphamityotin P., Thanthithum C., Manowan P., Hwansena W., Prakitchaiwattana C. | 2025 | Lwt,
228, 118093 | 0 |