| # | Document title | Authors | Year | Source | Cited by |
| 1 | Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish | Saithong P., Panthavee W., Boonyaratanakornkit M., Sikkhamondhol C. | 2010 | Journal of Bioscience and Bioengineering,
110(5), pp. 553-557 | 80 |
| 2 | Prevention of bacterial contamination using acetate-tolerant Schizosaccharomyces pombe during bioethanol production from molasses | Saithong P., Saithong P., Nakamura T., Shima J. | 2009 | Journal of Bioscience and Bioengineering,
108(3), pp. 216-219 | 21 |
| 3 | Isolation and primary identification of endophytic fungi from cephalotaxus mannii trees | Saithong P., Panthavee W., Stonsaovapak S., Congfa L. | 2010 | Maejo International Journal of Science and Technology,
4(3), pp. 446-453 | 18 |
| 4 | Optimization of vinegar production from nipa (Nypa fruticans Wurmb.) sap using surface culture fermentation process | Saithong P., Nitipan S., Permpool J. | 2019 | Applied Food Biotechnology,
6(3), pp. 193-200 | 18 |
| 5 | Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice | Saithong P., Chitisankul W., Nitipan S. | 2019 | Czech Journal of Food Sciences,
37(1), pp. 75-80 | 13 |
| 6 | Feasibility of Leum Pua glutinous rice substrate for sugar syrup and vinegar production by raw starch degrading enzyme hydrolysis | Lomthong T., Saithong P. | 2019 | International Food Research Journal,
26(5), pp. 1515-1523 | 11 |
| 7 | Production and development of vinegar fermentation from broken Riceberry rice using raw starch-degrading enzyme hydrolysis | Sangngern N., Puangnark T., Nguansangiam W., Saithong P., Kitpreechavanich V., Lomthong T. | 2020 | 3 Biotech,
10(12), 515 | 11 |
| 8 | Saccharification of unripe banana flour using microwave assisted starch degrading enzyme hydrolysis for development of wine and vinegar fermentations | Thongpoem P., Chorum M., Rittisorn S., Saithong P., Permpool J., Kitpreechavanich V., Lomthong T. | 2021 | International Food Research Journal,
28(5), pp. 969-975 | 4 |
| 9 | Conversion of golden oyster mushroom, Pleurotus citrinopileatus to sugar syrup using enzymatic hydrolysis as a substrate for novel bacterial cellulose (Nata) fermentation | Chorum M., Suphan S., Khetkorn W., Sujarit K., Naloka K., Saithong P., Kitpreechavanich V., Lomthong T. | 2022 | 3 Biotech,
12(9), 207 | 3 |
| 10 | Screening of Acetate-Tolerant Yeast and Its Effect on Controlling Bacterial Contamination During Ethanol Production from Sugarcane Molasses | Saithong P., Vanichsriratana W., Morakul S. | 2020 | Sugar Tech | 2 |
| 11 | Nutritional compositions, microbial quality, bioactivities, and volatile compounds of a novel vinegar from wild edible mushroom, Russula delica Fr | Saithong P., Permpool J., Rattanaloeadnusorn S., Poompurk P., Khunnamwong P., Lomthong T. | 2024 | Food Production, Processing and Nutrition,
6(1), 50 | 1 |
| 12 | In vitro protein digestibility and bioactive activities of yogurt from black soybean (Glycine max L.) milk | Pantoa T., Wadeesirisak K., Saah S., Saithong P. | 2025 | Future Foods,
11, 100636 | 0 |
| 13 | Characterization and sequencing analysis of pLP2.5-11 and pLP3.0-4 novel cryptic plasmids from Lactiplantibacillus plantarum WP72/27 | Nitipan S., Saithong P. | 2023 | 3 Biotech,
13(8), 263 | 0 |
| 14 | Antioxidant and Anthocyanin-Rich Vinegar Fermented from Thai Colored Rice Varieties | Saithong P., Permpool J., Nitipan S. | 2024 | Trends in Sciences,
21(6), 7532 | 0 |