| # | Document title | Authors | Year | Source | Cited by |
| 1 | Potential Prebiotic Properties of Crude Polysaccharide Extract from Durian (Durio zibethinus Murr.) Seed Flour | Varichanan P., Shompoosang S., Dueramae S. | 2023 | Trends in Sciences,
20(11), 6770 | 6 |
| 2 | 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 | 5 |
| 3 | Isoflavone aglycone-rich powder from soybean residue submerged fermentation using Lactobacillus fermentum 44197 | Phomkaivon N., Pan-utai W., Surojanametakul V., Varichanan P., Kaewtathip T., Kanyakam K., Klinsoda J. | 2023 | NFS Journal,
33, 100157 | 3 |
| 4 | Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method | Shompoosang S., Marui J., Varichanan P., Dueramae S., Panthavee W. | 2022 | Food Science and Technology Research,
28(1), pp. 95-103 | 2 |
| 5 | Enhancement of Halophilic Glutaminase Producing by Tetragenococcus muriaticus FF5302 in Bioreactor | Dueramae S., Saah S., Shompoosang S., Varichanan P. | 2023 | Trends in Sciences,
20(4), 6504 | 0 |
| 6 | Rapid screening of cultural parameters for extracellular halophilic glutaminase production from tetragenococcus muriaticus FF5302 using the Plackett-Burman’s experimental design | Dueramae S., Varichanan P., Enomoto T. | 2021 | Walailak Journal of Science and Technology,
18(9), 9317 | 0 |
| 7 | Combined use of rice-koji cultured with Aspergillus oryzae and Aspergillus luchuensis for enhanced dephosphorylation of phytate to myo-inositol in brown rice-koji-amazake, a sweet brown rice beverage | Marui J., Shiraishi Y., Takeura M., Shompoosang S., Varichanan P., Boulom S. | 2025 | Food Science and Technology Research,
31(2), pp. 147-153 | 0 |