| # | 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 | 56 |
| 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 | 21 |
| 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 | 10 |
| 4 | 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 | 6 |
| 5 | 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 | 2 |