| # | Document title | Authors | Year | Source | Cited by |
| 1 | Preparation of curcuminoid powder from turmeric root (Curcuma longa Linn) for food ingredient use | Surojanametakul V., Satmalee P., Saengprakai J., Siliwan D., Wattanasiritham L. | 2010 | Kasetsart Journal - Natural Science
44(1),pp. 123-130 | 12 |
| 2 | Antioxidant capacity and antimutagenicity of thermal processed thai foods | Tangkanakul P., Trakoontivakorn G., Saengprakai J., Auttaviboonkul P., Niyomwit B., Lowvitoon N., Nakahara K. | 2011 | Japan Agricultural Research Quarterly
45(2),pp. 211-218 | 6 |
| 3 | In vitro anti-adherent assessment of selected lactic acid bacteria isolates against Salmonella Typhimurium and Listeria monocytogenes to Caco-2 cells | Sribuathong S., Saengprakai J., Trevanich S. | 2014 | Journal of Food Safety
34(4),pp. 270-282 | 6 |
| 4 | Antimutagenic activity of turmeric extract beverages | Saengprakai J., Chudhangkura A. | 2017 | Pakistan Journal of Nutrition
16(7),pp. 514-520 | 1 |
| 5 | Mutagenic activity of nua powder extracts by ames test | Saengprakai J., Sikkhamondhol C., Ruengrit N., Iamtham S., Iamtham S. | 2015 | Journal of the International Society for Southeast Asian Agricultural Sciences
21(2),pp. 56-66 | 0 |