| # | Document title | Authors | Year | Source | Cited by |
| 1 | Hot water treatments delay cold-induced banana peel blackening | Promyou S., Ketsa S., van Doorn W. | 2008 | Postharvest Biology and Technology
48(1),pp. 132-138 | 63 |
| 2 | Salicylic acid alleviates chilling injury in anthurium (Anthurium andraeanum L.) flowers | Promyou S., Ketsa S., Ketsa S., van Doorn W. | 2012 | Postharvest Biology and Technology
64(1),pp. 104-110 | 45 |
| 3 | Hot water incorporated with salicylic acid dips maintaining physicochemical quality of 'Holland' papaya fruit stored at room temperature | Supapvanich S., Promyou S. | 2017 | Emirates Journal of Food and Agriculture
29(1),pp. 18-24 | 18 |
| 4 | Effects of salicylic acid immersion on physicochemical quality of Thai papaya fruit 'Kaek Dam' during storage | Promyou S., Promyou S., Supapvanich S., Supapvanich S. | 2016 | Acta Horticulturae
1111,pp. 105-112 | 15 |
| 5 | Effect of surface coating on ripening and early peel spotting in ‘sucrier’ banana (Musa acuminata) | Promyou S., Ketsa S., Van Doorn W. | 2007 | New Zealand Journal of Crop and Horticultural Science
35(2),pp. 259-265 | 14 |
| 6 | Alleviation of chilling injury in jujube fruit (Ziziphus jujuba Mill) by dipping in 35 °C water | Promyou S., Supapvanich S., Boodkord B., Thangapiradeekajorn M. | 2012 | Kasetsart Journal - Natural Science
46(1),pp. 107-119 | 12 |
| 7 | Postharvest quality maintenance of longan fruit by ultra violet-C incorporated with salicylic acid application | Suiubon S., Supapvanich S., Promyou S. | 2017 | Emirates Journal of Food and Agriculture
29(3),pp. 179-187 | 9 |
| 8 | Cultivar difference in sensitivity to chilling injury of anthurium flowers (Anthurium andraeanum) during low temperature storage | Promyou S., Ketsa S. | 2014 | Acta Horticulturae
1025,pp. 179-186 | 6 |
| 9 | Chilling injury alleviation in 'golden bell' sweet pepper caused by UV-C treatment | Promyou S., Promyou S., Supapvanich S., Supapvanich S. | 2013 | Acta Horticulturae
1011,pp. 357-362 | 5 |
| 10 | Pollinia-borne chemicals that induce early postpollination effects in Dendrobium flowers move rapidly into agar blocks and include ACC and compounds with auxin activity | Promyou S., Ketsa S., Ketsa S., van Doorn W. | 2014 | Journal of Plant Physiology
171(18),pp. 1782-1786 | 4 |
| 11 | Physicochemical changes in ‘kaew kamin’ mango fruit illuminated with ultraviolet-C (UV-C) during storage | Promyou S., Supapvanich S. | 2016 | Journal of Agricultural Science and Technology
18(1),pp. 145-154 | 3 |
| 12 | Cultivar difference in peel blackening of banana (Musa spp.) fruit during low temperature storage | Promyou S., Ketsa S. | 2010 | Acta Horticulturae
879,pp. 393-400 | 3 |
| 13 | Combinative Effect of Salicylic Acid Immersion and UV-C Illumination on Chilling Injury-Related Factors of Longan (Dimocarpus longan Lour.) Fruit | Promyou S., Supapvanich S. | 2020 | International Journal of Fruit Science
20(2),pp. 133-148 | 2 |
| 14 | Efficient comparison of calcium chloride and calcium gluconate immersions on quality maintenance and bioactive compounds of ready-to-cook baby corns | Supapvanich S., Promyou S., Techavuthiporn C. | 2021 | Current Applied Science and Technology
21(3),pp. 524-534 | 1 |
| 15 | Effect of surface coating on alleviating chilling injury and physico-chemical changes in jujube fruit | Promyou S., Supapvanich S. | 2014 | Acta Horticulturae
1024,pp. 347-354 | 1 |
| 16 | Effects of hot water incorporated with salicylic acid dips on postharvest quality of 'Holland' papaya fruit during storage | Supapvanich S., Boonyaritthongchai P., Promyou S., Wong-Aree C. | 2020 | Acta Horticulturae
1278,pp. 65-70 | 0 |
| 17 | Physicochemical quality improvement of ready cook baby corns using calcium propionate immersion | Promyou S., Chimsonthorn V., Kijka C., Supapvanich S. | 2020 | International Journal of Agricultural Technology
16(4),pp. 949-958 | 0 |
| 18 | Ultraviolet-C irradiation maintaining texture and total sugars content of ready to cook baby corn during commercial storage | Ngu Lwin N.T., Supapvanich S., Promyou S. | 2021 | Food Science and Biotechnology
| 0 |