| # | Document title | Authors | Year | Source | Cited by |
| 1 | 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) | 13 |
| 2 | 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 | 11 |
| 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 | 9 |
| 4 | 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
| 3 |
| 5 | Contaminant sensors: nanosensors, an efficient alarm for food pathogen detection | Prakitchaiwattana C., Det-udom R. | 2016 | Nanobiosensors
,pp. 511-572 | 2 |