| # | Document title | Authors | Year | Source | Cited by |
| 1 | Physicochemical properties and antioxidant activities of white dragon fruit peel pectin extracted with conventional and ultrasound-assisted extraction | Nguyen B.M.N., Pirak T. | 2019 | Cogent Food and Agriculture,
5(1), 1633076 | 87 |
| 2 | Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: Effect of drying method | Sukkhown P., Jangchud K., Lorjaroenphon Y., Pirak T. | 2018 | Food Hydrocolloids,
76, pp. 103-112 | 43 |
| 3 | Ohmic heating effects on Listeria monocytogenes inactivation, and chemical, physical, and sensory characteristic alterations for vacuum packaged sausage during post pasteurization | Inmanee P., Kamonpatana P., Pirak T. | 2019 | LWT,
108, pp. 183-189 | 42 |
| 4 | Effects of high pressure processing and hot water pasteurization of cooked sausages on inactivation of inoculated listeria monocytogenes, natural populations of lactic acid bacteria, pseudomonas spp., and coliforms and their recovery during storage at 4 and 108C | Balamurugan S., Inmanee P., De Souza J.E., De Souza J.E., Strange P., Pirak T., Barbut S. | 2018 | Journal of Food Protection,
81(8), pp. 1245-1251 | 28 |
| 5 | The influence of chitosan on physico-chemical properties of chicken salt-soluble protein gel | Kachanechai T., Jantawat P., Pichyangkura R. | 2008 | Food Hydrocolloids,
22(1), pp. 74-83 | 27 |
| 6 | Effect of salt, rice bran oil and malva nut gum on chemical, physical and physico - Chemical properties of beef salt - Soluble protein and its application in low fat salami | Pramualkijja T., Pirak T., Kerdsup P. | 2016 | Food Hydrocolloids,
53, pp. 303-310 | 27 |
| 7 | Characterisation of physical, chemical and antimicrobial properties of allicin-chitosan complexes | Pirak T., Jangchud A., Jantawat P. | 2012 | International Journal of Food Science and Technology,
47(7), pp. 1339-1347 | 25 |
| 8 | Antioxidant properties of Karanda (Carissa carandas Linn.) extracts and its application in Thai traditional fermented pork sausage (Nham) | Sueprasarn J., Reabroy S., Pirak T. | 2017 | International Food Research Journal,
24(4), pp. 1667-1675 | 18 |
| 9 | Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder | Sukkhown P., Pirak T., Chonpracha P., Ardoin R., Prinyawiwatkul W. | 2019 | Journal of Food Science,
84(6), pp. 1570-1576 | 14 |
| 10 | Hoary basil seed mucilage as fat replacer and its effect on quality characteristics of chicken meat model | Saengphol E., Pirak T. | 2018 | Agriculture and Natural Resources,
52(4), pp. 382-387 | 13 |
| 11 | Valorization of chicken slaughterhouse by-products: Production and properties of chicken trachea hydrolysates using commercial proteases | Pramualkijja T., Pirak T., Euston S.R. | 2021 | International Journal of Food Properties,
24(1), pp. 1642-1657 | 13 |
| 12 | Assessment of Polyphenols Bioaccessibility, Stability, and Antioxidant Activity of White Mugwort (Artemisia lactiflora Wall.) during Static In Vitro Gastrointestinal Digestion | Udomwasinakun N., Saha S., Mulet-Cabero A.I., Wilde P.J., Pirak T. | 2023 | Foods,
12(5), 949 | 12 |
| 13 | Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage | Chongsrimsirisakhol O., Pirak T. | 2022 | International Journal of Food Properties,
25(1), pp. 813-826 | 11 |
| 14 | Effect of ultrasonic-assisted extraction on the properties, antioxidant and inflammatory activities of carotenoids from gac (Momordica cochinchinensis) fruit pericarp | Natnoi S., Pirak T. | 2019 | Cogent Food and Agriculture,
5(1), 1696512 | 10 |
| 15 | Identification of polyphenols in white mugwort (Artemisia lactiflora Wall.) ethanolic extracts and their anti-inflammatory and anti-adipogenic activity potential | Udomwasinakun N., Pirak T., Chanput W.P. | 2022 | Food Bioscience,
101761 | 7 |
| 16 | Novel peptides from dried squid head by-products obtained from snack process | Sukkhown P., Pirak T., Jangchud K., Prinyawiwatkul W. | 2021 | International Journal of Food Science and Technology | 7 |
| 17 | Physicochemical and sensory characteristics of reduced fat-low sugar Chinese pork sausage as produced by chitooligosaccharide using commercial pectinase hydrolysis | Boonviset P., Pirak T. | 2020 | International Journal of Food Properties,
23(1), pp. 22-33 | 6 |
| 18 | Effect of Thai hoary basil (Ocimumcanum Sims.) seed mucilage on fat reduction and quality characteristics of chicken salt soluble protein gel and low-fat meat products | Saengphol E., Pirak T. | 2019 | Agriculture and Natural Resources,
53(5), pp. 487-499 | 3 |
| 19 | Functional Properties of Egg White Protein and Whey Protein in the Presence of Bioactive Chicken Trachea Hydrolysate and Sodium Chloride | Pramualkijja T., Pirak T., Euston S.R. | 2022 | Sustainability (Switzerland),
14(24), 16782 | 3 |
| 20 | Polyphenol Release and Antioxidant Activity of the Encapsulated Antioxidant Crude Extract from Cold Brew Spent Coffee Grounds under Simulated Food Processes and an In Vitro Static Gastrointestinal Model | Chongsrimsirisakhol O., Pirak T. | 2023 | Foods,
12(5), 1000 | 3 |
| 21 | Effect of thermosonication or microwave heating for post pasteurization on chemical, physical, and sensory characteristics of prototype sausage | Inmanee P., Ratphitagsanti W., Kamonpatana P., Pirak T. | 2020 | Agriculture and Natural Resources,
54(1), pp. 39-47 | 2 |
| 22 | Development of instant beverage from predigested broken jasmine brown rice and job's tears for diabetic patients | Yuthavisuthi P., Chompreeda P., Pirak T. | 2012 | Kasetsart Journal - Natural Science,
46(5), pp. 795-803 | 1 |
| 23 | Interactions of White Mugwort (Artemisia lactiflora Wall.) Extract with Food Ingredients during In Vitro Gastrointestinal Digestion and Their Impact on Bioaccessibility of Polyphenols in Various Model Systems | Udomwasinakun N., Saha S., Mulet-Cabero A.I., Wilde P.J., Pirak T. | 2024 | Foods,
13(18), 2942 | 0 |
| 24 | Thai Cannabis sativa Leaves as a Functional Ingredient for Quality Improvement and Lactic Acid Bacterial Growth Enhancement in Kombucha | A’yuni Q., Mok K., Nakphaichit M., Jangchud K., Pirak T. | 2025 | Foods,
14(6), 942 | 0 |
| 25 | Effect of tropical fruit pulp infusion during second fermentation of cannabis leaf-based kombucha on quality characteristics and its storage changes | A’yuni Q., Pirak T. | 2024 | Agriculture and Natural Resources,
58(6) | 0 |
| 26 | The Impact of Thermal Treatment and In Vitro Digestion on Antioxidant Activity and Anti-Glycation Properties of Antioxidant Crude Extract From Hot and Cold Brew Spent Coffee Ground | Chongsrimsirisakhol O., Jangchud K., Wilde P.J., Pirak T. | 2025 | Food Science and Nutrition,
13(5), e70131 | 0 |