| # | Document title | Authors | Year | Source | Cited by |
| 1 | Development of a closed-loop control system for microwave freeze-drying of carrot slices using a dynamic microwave logic control | Sujinda N., Sujinda N., Varith J., Shamsudin R., Jaturonglumlert S., Chamnan S. | 2021 | Journal of Food Engineering,
302, 110559 | 21 |
| 2 | Effects of High Concentration Ozone Gas Fumigation on the Quality and Shelf-life of Longan Fruit | Chamnan S., Varith J., Jaturonglumlert S., Phimphimol J., Sujinda N. | 2022 | Ozone: Science and Engineering,
44(1), pp. 105-116 | 8 |
| 3 | A STUDY ON DRYING CHARACTERISTICS, COLOR, AND VITAMIN C PRESERVATION OF GREEN BANANA SLICES USING A VACUUM HEAT PUMP SYSTEM | Sujinda N., Saengsuwan T., Chaichana N. | 2024 | Agricultural Engineering,
28(1), pp. 167-184 | 6 |
| 4 | Exploration of nutritional and bioactive peptide properties in goat meat from various primal cuts during in vitro gastrointestinal digestion and absorption | Luasiri P., Sangsawad P., Pongsetkul J., Paengkoum P., Nakharuthai C., Suwanangul S., Katemala S., Sujinda N., Pinyo J., Chainam J., Khongla C., Sorapukdee S. | 2024 | Animal Bioscience,
37(6), pp. 1096-1109 | 5 |
| 5 | Closed-loop temperature control during microwave freeze-drying of carrot slices | Sujinda N., Sujinda N., Varith J., Jaturonglumlert S., Shamsudin R. | 2020 | Maejo International Journal of Science and Technology,
14(1), pp. 81-92 | 4 |
| 6 | Simulation of Transport Phenomena for Microwave Freeze-Drying of Potato Slices Using Finite Element Analysis | Sujinda N., Varith J. | 2024 | Food Frontiers | 4 |
| 7 | Performance of microwave-vacuum drying on flavonoids and saponins availability in Carica papaya leaves | Belonio L.S.H., Varith J., Jaturonglumlert S., Narkprasom K., Narkprasom N., Arkanit K., Sujinda N. | 2025 | Results in Engineering,
26, 104909 | 0 |
| 8 | Optimization of Enzymatic Extraction and Vacuum-Assisted Evaporation Parameters for Banana Syrup Production | Sujinda N., Chaichana N., Saengsuwan T., Varith J. | 2025 | International Journal of Food Science,
2025(1), 8891536 | 0 |