| # | Document title | Authors | Year | Source | Cited by |
| 1 | Effect of Black Bean Koji Enzyme on Fermentation, Chemical Properties and Biogenic Amine Formation of Fermented Fish Sauce | Chancharoonpong C., Hsieh P.C. | 2022 | Journal of Aquatic Food Product Technology
31(3),pp. 259-270 | 0 |
| 2 | Antimicrobial activity of edible electrospun chitosan/cellulose acetate/gelatin hybrid nanofiber mats incorporating eugenol | Somsap J., Kanjanapongkul K., Chancharoonpong C., Supapvanich S., Tepsorn R. | 2019 | Current Applied Science and Technology
19(3),pp. 235-247 | 6 |
| 3 | Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish | Det-udom R., Settachaimongkon S., Chancharoonpong C., Suphamityotin P., Suriya A., Prakitchaiwattana C. | 2022 | Food Science and Technology International
| 0 |