| # | Document title | Authors | Year | Source | Cited by |
| 1 | Modelling of the gas-liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses | Morakul S., Mouret J.R., Nicolle P., Trelea I.C., Sablayrolles J.M., Athes V. | 2011 | Process Biochemistry
46(5),pp. 1125-1131 | 34 |
| 2 | A Dynamic Analysis of Higher Alcohol and Ester Release During Winemaking Fermentations | Morakul S., Morakul S., Mouret J.R., Nicolle P., Aguera E., Sablayrolles J.M., Athès V. | 2013 | Food and Bioprocess Technology
6(3),pp. 818-827 | 32 |
| 3 | Gas-liquid transfer of aroma compounds during winemaking fermentations | Mouret J.R., Morakul S., Nicolle P., Athes V., Sablayrolles J.M. | 2012 | LWT - Food Science and Technology
49(2),pp. 238-244 | 18 |
| 4 | Comprehensive study of the evolution of gas-liquid partitioning of aroma compounds during wine alcoholic fermentation | Morakul S., Athes V., Mouret J.R., Sablayrolles J.M. | 2010 | Journal of Agricultural and Food Chemistry
58(18),pp. 10219-10225 | 18 |
| 5 | Integrative metabolomics-flavoromics to monitor dynamic changes of ‘Nam Dok Mai’ mango (Mangifera indica Linn) wine during fermentation and storage | Wattanakul N., Morakul S., Lorjaroenphon Y., Na Jom K. | 2020 | Food Bioscience
35 | 13 |
| 6 | Nutritional improvement of copra meal using mannanase and Saccharomyces cerevisiae | Kraikaew J., Morakul S., Keawsompong S. | 2020 | 3 Biotech
10(6) | 9 |
| 7 | Induction of mutation in monascus purpureus isolated from thai fermented food to develop low citrinin-producing strain for application in the red koji industry | Ketkaeo S., Ketkaeo S., Sanpamongkolchai W., Morakul S., Baba S., Kobayashi G., Goto M. | 2020 | Journal of General and Applied Microbiology
66(3),pp. 163-168 | 4 |
| 8 | Metabolic profiles analysis and DPPH radical-scavenging assay of ‘Nam Dok Mai’ mango wine during fermentation | Wattanakul N., Morakul S., Lorjaroenphon Y., Na Jom K. | 2019 | Asia-Pacific Journal of Science and Technology
24(4) | 1 |
| 9 | 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
| 0 |