| # | Document title | Authors | Year | Source | Cited by |
| 1 | Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish | Saithong P., Panthavee W., Boonyaratanakornkit M., Sikkhamondhol C. | 2010 | Journal of Bioscience and Bioengineering,
110(5), pp. 553-557 | 86 |
| 2 | Nutritive improvement of instant fried noodles with oat bran | Reungmaneepaitoon S., Sikkhamondhol C., Tiangpook C. | 2006 | Songklanakarin Journal of Science and Technology,
28(SUPPL. 1), pp. 89-97 | 33 |
| 3 | Effects of ultraviolet C, controlled atmosphere, and ultrasound pretreatment on free ferulic acid in canned sweet corn kernels | Chudhangkura A., Teangpook C., Sikkhamondhol C., Jariyavattanavijit C. | 2018 | Journal of Food Science and Technology,
55(10), pp. 4167-4173 | 6 |
| 4 | Development of pasta products from high-iron rice and iron-fortified rice flour | Reungmaneepaitoon S., Sikkhamondhol C. | 2008 | Kasetsart Journal - Natural Science,
42(2), pp. 367-375 | 3 |
| 5 | Development of instant noodles from high-iron rice and iron-fortified rice flour | Reungmaneepaitoon S., Sikkhamondhol C., Jariyavattanavijit C., Teangpook C. | 2008 | Songklanakarin Journal of Science and Technology,
30(6), pp. 713-721 | 2 |
| 6 | 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 | 1 |
| 7 | Qualities of fresh-cut Cucurbita maxima in retail package | Chudhangkura A., Jariyavattanavijit C., Sikkhamondhol C., Yodin K. | 2016 | Acta Horticulturae,
1123, pp. 143-148 | 0 |