| # | Document title | Authors | Year | Source | Cited by |
| 1 | Enzymatic production of three 6-deoxy-aldohexoses from L-rhamnose | Shompoosang S., Shompoosang S., Yoshihara A., Uechi K., Asada Y., Morimoto K. | 2014 | Bioscience, Biotechnology and Biochemistry
78(2),pp. 317-325 | 13 |
| 2 | Novel process for producing 6-deoxy monosaccharides from L-fucose by coupling and sequential enzymatic method | Shompoosang S., Shompoosang S., Shompoosang S., Yoshihara A., Uechi K., Uechi K., Asada Y., Morimoto K. | 2016 | Journal of Bioscience and Bioengineering
121(1),pp. 1-6 | 6 |
| 3 | Increase in yield of the straw mushroom (Vovariella volvacea) by supplement with Paenibacillus and Bacillus to the compost | Payapanon A., Payapanon A., Suthirawut S., Suthirawut S., Shompoosang S., Shompoosang S., Tsuchiya K., Furuya N., Roongrawee P., Roongrawee P., Kulpiyawat T., Kulpiyawat T., Somrith A., Somrith A. | 2011 | Journal of the Faculty of Agriculture, Kyushu University
56(2),pp. 249-254 | 4 |
| 4 | Surface-Active Properties and Anti-Microbial Activities of Esterified Maltodextrins | Pantoa T., Shompoosang S., Ploypetchara T., Gohtani S., Udomrati S. | 2019 | Starch/Staerke
71(7-8) | 3 |
| 5 | Effect of proteolytic bacteria on texture and colour quality of khanom-jeen, traditional Thai fermented rice noodles | Shompoosang S., Marui J., Yodin K., Varichanan P., Panthavee W. | 2019 | Letters in Applied Microbiology
69(5),pp. 339-345 | 1 |
| 6 | pH-dependent liquefaction of thai fermented rice noodles (khanom jeen) associated with bacterial amylolytic enzymes | Marui J., Shompoosang S., Panthavee W. | 2020 | Japan Agricultural Research Quarterly
54(1),pp. 41-45 | 0 |