| # | Document title | Authors | Year | Source | Cited by |
| 1 | Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarum | Savedboworn W., Teawsomboonkit K., Surichay S., Riansa-ngawong W., Rittisak S., Charoen R., Phattayakorn K. | 2019 | Food Science and Biotechnology
28(3),pp. 795-805 | 34 |
| 2 | Impact of inulin on viability and storage stability of probiotic Lactobacillus plantarum TISTR 2075 in fermented rice extract | Savedboworn W., Niyomrat S., Naknovn J., Phattayakorn K. | 2017 | Agriculture and Natural Resources
51(6),pp. 463-469 | 22 |
| 3 | Role of protective agents on the viability of probiotic Lactobacillus plantarum during freeze drying and subsequent storage | Savedboworn W., Kerdwan N., Sakorn A., Charoen R., Tipkanon S., Pattayakorn K. | 2017 | International Food Research Journal
24(2),pp. 787-794 | 21 |
| 4 | Effect of germination on total phenolic content and antioxidant properties of 'Hang' rice | Phattayakorn K., Pajanyor P., Wongtecha S., Prommakool A., Saveboworn W. | 2016 | International Food Research Journal
23(1),pp. 406-409 | 15 |
| 5 | Potential of protein-prebiotic as protective matrices on the storage stability of vacuum-dried probiotic Lactobacillus casei | Savedboworn W., Noisumdang C., Arunyakanon C., Kongcharoen P., Phungamngoen C., Rittisak S., Charoen R., Phattayakorn K. | 2020 | LWT
131 | 13 |
| 6 | Co-encapsulation efficiency of silk sericin-alginate-prebiotics and the effectiveness of silk sericin coating layer on the survival of probiotic Lactobacillus casei | Apiwattanasiri P., Charoen R., Rittisak S., Phattayakorn K., Jantrasee S., Savedboworn W. | 2022 | Food Bioscience
46 | 10 |
| 7 | Antimicrobial activity of thai herb extracts against coconut milk spoilage microorganisms | Phattayakorn K., Wanchaitanawong P. | 2009 | Kasetsart Journal - Natural Science
43(4),pp. 752-759 | 4 |
| 8 | Antidesma thwaitesianum Müll. Arg. Fruit Juice, Its Phytochemical Contents, Antimicrobial Activity, and Application in Chiffon Cake | Tinchan P., Sirijariyawat A., Prommakool A., Phattayakorn K., Pheungsomphane S., Tayuan C. | 2022 | International Journal of Food Science
2022 | 2 |
| 9 | Assessment of biogenic amine level from Cambodia fermented fish products | Sokvibol C., Arunya P., Chuleeporn C., Wanticha S., Kriangkrai P. | 2022 | Food Research
6(2),pp. 294-302 | 2 |
| 10 | Antibiotic Resistance of Lactic Acid Bacteria Isolated from Cambodian Fish Paste Product | Chuob S., Prommakool A., Chumnanka C., Tayuan C., Sirijariyawat A., Phattayakorn K., Savedboworn W. | 2022 | Applied Science and Engineering Progress
15(4) | 1 |
| 11 | Effect of protein and prebiotic on the survival of encapsulated probiotic during storage | Apiwattanasiri P., Charoen R., Phattayakorn K., Jantrasee S., Savedboworn W. | 2021 | E3S Web of Conferences
302 | 1 |
| 12 | The storage stability of anthocyanins in Mao (Antidesma thwaitesianum Müll. Arg.) juice and concentrate | Prommakool A., Phattayakorn K. | 2016 | MATEC Web of Conferences
62 | 1 |
| 13 | Impact of encapsulation techniques on the viability of Bifidobacterium longum and Streptococcus thermophilus | Chumnanka C., Phattayakorn K., Saenmuang S. | 2021 | International Journal of Agricultural Technology
17(4),pp. 1317-1328 | 0 |