| # | Document title | Authors | Year | Source | Cited by |
| 1 | Process optimization, antioxidant activity and sensory characteristics of green tea made from young fragrant rice leaves cultivar Damgatondam | Uthai N., Thamakorn P., Kerdpiboon S., Nokkoul R. | 2019 | African Journal of Food, Agriculture, Nutrition and Development
19(4),pp. 14950-14970 | 1 |
| 2 | Upland rice vinegar vapor inhibits spore germination, hyphal growth and aflatoxin formation in Aspergillus flavus on maize grains | Pornpukdeewattana S., Kerdpiboon S., Jindaprasert A., Pandee P., Teerarak M., Krusong W. | 2017 | Food Control
71,pp. 88-93 | 12 |
| 3 | Luffa sponge offsets the negative effects of aeration on bacterial cellulose production | Krusong W., Kerdpiboon S., Pornpukdeewattana S., Jindaprasert A. | 2016 | Journal of Applied Microbiology
121(6),pp. 1665-1672 | 5 |
| 4 | Comparison of vapor-phase acetic acid and vinegar effectiveness in maintaining quality of sweet basil (Ocimum basilicum Linn.) | Teerarak M., Kerdpiboon S., Krusong W. | 2020 | Acta Scientiarum Polonorum, Hortorum Cultus
19(2),pp. 57-66 | 1 |
| 5 | Synthesis of soluble calcium compound from skipjack tuna bones using edible weak acids | Aenglong C., Wang Y.M., Limpawattana M., Sukketsiri W., Tang Q.J., Klaypradit W., Kerdpiboon S. | 2022 | LWT
162 | 0 |
| 6 | Structural changes in local Thai beef during sous-vide cooking | Supaphon P., Supaphon P., Kerdpiboon S., Vénien A., Loison O., Sicard J., Rouel J., Astruc T. | 2021 | Meat Science
175 | 4 |
| 7 | Influence of calcium chloride in the high temperature acetification by strain Acetobacter aceti WK for vinegar | Krusong W., Kerdpiboon S., Jindaprasert A., Yaiyen S., Pornpukdeewatana S., Tantratian S. | 2015 | Journal of Applied Microbiology
119(5),pp. 1291-1300 | 4 |
| 8 | Neural network prediction of physical property changes of dried carrot as a function of fractal dimension and moisture content | Kerdpiboon S., Kerr W.L., Devahastin S. | 2006 | Food Research International
39(10),pp. 1110-1118 | 86 |
| 9 | Fractal characterization of some physical properties of a food product under various drying conditions | Kerdpiboon S., Devahastin S. | 2007 | Drying Technology
25(1),pp. 135-146 | 43 |
| 10 | Comparative fractal characterization of physical changes of different food products during drying | Kerdpiboon S., Devahastin S., Kerr W.L. | 2007 | Journal of Food Engineering
83(4),pp. 570-580 | 58 |
| 11 | Physical characteristics and their relationship with surface-physical properties of Thai local beef during sous-vide processing | Supaphon P., Astruc T., Kerdpiboon S. | 2020 | Agriculture and Natural Resources
54(1),pp. 25-32 | 3 |
| 12 | Prediction of influence of stepwise increment of initial acetic acid concentration in charging medium on acetification rate of semi-continuous process by artificial neural network | Krusong W., Pornpukdeewatana S., Kerdpiboon S., Tantratian S. | 2014 | LWT - Food Science and Technology
56(2),pp. 383-389 | 9 |
| 13 | Properties changes of chicken breast during sous-vide cooking and acceptance for elderly | Kerdpiboon S., Suraphantapisit N., Pongpaew P., Srikalong P. | 2019 | Chiang Mai University Journal of Natural Sciences
18(2),pp. 156-166 | 0 |
| 14 | Erratum: Fractal characterization of some physical properties of a food product under various drying conditions (Drying Technology (2007) vol. 25 (135-146)) | Kerdpiboon S., Devahastin S. | 2007 | Drying Technology
25(6),pp. 1127 | 1 |
| 15 | Artificial neural network modeling of physicochemical changes of shrimp during boiling | Niamnuy C., Niamnuy C., Kerdpiboon S., Devahastin S. | 2012 | LWT - Food Science and Technology
45(1),pp. 110-116 | 13 |
| 16 | Application of Artificial Neural Networks to Predict the Oxidation of Menhaden Fish Oil Obtained from Fourier Transform Infrared Spectroscopy Method | Klaypradit W., Kerdpiboon S., Singh R.K. | 2011 | Food and Bioprocess Technology
4(3),pp. 475-480 | 60 |
| 17 | Thesis summary: Use of fractal analysis to evaluate physical changes of foods during drying | Kerdpiboon S. | 2007 | Drying Technology
25(6),pp. 1131 | 6 |