| # | Document title | Authors | Year | Source | Cited by |
| 1 | Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method | Boonbumrung S., Tamura H., Mookdasanit J., Nakamoto H., Ishihara M., Yoshizawa T., Varanyanond W. | 2001 | Food Science and Technology Research,
7(3), pp. 200-206 | 92 |
| 2 | Important secondary metabolites and essential oils of species within the Anthemideae (Asteraceae) | Teixeira Da Silva J., Yonekura L., Kaganda J., Mookdasanit J., Nhut D., Afach G. | 2004 | Journal of Herbs, Spices and Medicinal Plants,
11(1-2), pp. 1-46 | 31 |
| 3 | Trace volatile components in essential oil of Citrus sudachi by means of modified solvent extraction method | Mookdasanit J., Tamura H., Yoshizawa T., Tokunaga T., Nakanishi K. | 2003 | Food Science and Technology Research,
9(1), pp. 54-61 | 18 |
| 4 | Improvement in the Sequential Extraction of Phycobiliproteins from Arthrospira platensis Using Green Technologies | Pan-utai W., Iamtham S., Iamtham S., Boonbumrung S., Mookdasanit J. | 2022 | Life,
12(11), 1896 | 17 |
| 5 | Comparative Enantioseparation of Monoterpenes by HPLC on Three Kinds of Chiral Stationary Phases with an On-Line Optical Rotatory Dispersion under Reverse Phase Mode | Mookdasanit J., Tamura H. | 2002 | Food Science and Technology Research,
8(4), pp. 367-372 | 9 |
| 6 | Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (Katsuwonus pelamis) Liver Using the pH Shift Process | Jeerakul C., Kitsanayanyong L., Mookdasanit J., Klaypradit W., Tepwong P. | 2022 | Polish Journal of Food and Nutrition Sciences,
72(4), pp. 347-359 | 5 |
| 7 | Arthrospira platensis Mutagenesis for Protein and C-Phycocyanin Improvement and Proteomics Approaches | Pan-Utai W., Iamtham S., Iamtham S., Roytrakul S., Settachaimongkon S., Wattanasiritham L.S., Boonbumrung S., Mookdasanit J., Sithtisarn S. | 2022 | Life,
12(6), 911 | 5 |
| 8 | Using pineapple to produce fish sauce from surimi waste | Sangjindavong M., Mookdasanit J., Wilaipun P., Chuapoehuk P., Akkanvanitch C. | 2009 | Kasetsart Journal - Natural Science,
43(4), pp. 791-795 | 3 |
| 9 | Effect of Maillard reaction with xylose, yeast extract and methionine on volatile components and potent odorants of tuna viscera hydrolysate | Boonbumrung S., Pansawat N., Tepwong P., Mookdasanit J. | 2023 | Fisheries and Aquatic Sciences,
26(6), pp. 393-405 | 3 |
| 10 | Properties of Proteinaceous Antimicrobial Compound Produced by Bacillus thuringiensis strain SS01 Isolated from Mangrove Forest in Thailand | Kamaneewan N., Tepwong P., Mookdasanit J., Wilaipun P. | 2022 | Journal of Fisheries and Environment,
46(2), pp. 15-28 | 2 |
| 11 | Characteristics and in vitro coagulation property of structured calcium compounds from cuttlebone | Khoseang S., Khunsorn N., Xianlong D., Hongbing L., Aenglong C., Chintong S., Mookdasanit J., Klaypradit W. | 2025 | Food Chemistry X,
29, 102700 | 0 |