| # | Document title | Authors | Year | Source | Cited by |
| 1 | Okra mucilage powder: a novel functional ingredient with antioxidant activity and antibacterial mode of action revealed by scanning and transmission electron microscopy | Nampuak C., Tongkhao K. | 2020 | International Journal of Food Science and Technology,
55(2), pp. 569-577 | 24 |
| 2 | Ohmic Heating of an Electrically Conductive Food Package | Kanogchaipramot K., Tongkhao K., Sajjaanantakul T., Kamonpatana P. | 2016 | Journal of Food Science,
81(12), pp. E2966-E2976 | 19 |
| 3 | Effect of Sprouting Temperature and Air Relative Humidity on Metabolic Profiles of Sprouting Black Gram (Vigna mungo L.) | Limwiwattana D., Tongkhao K., Na Jom K. | 2016 | Journal of Food Processing and Preservation,
40(2), pp. 306-315 | 17 |
| 4 | Reducing milk allergenicity of cow, buffalo, and goat milk using lactic acid bacteria fermentation | Anggraini H., Tongkhao K., Chanput W. | 2018 | AIP Conference Proceedings,
2021, 070010 | 13 |
| 5 | Sulfite-free treatment combined with modified atmosphere packaging to extend trimmed young coconut shelf life during cold storage | Treesuwan K., Treesuwan K., Jirapakkul W., Jirapakkul W., Tongchitpakdee S., Tongchitpakdee S., Chonhenchob V., Chonhenchob V., Mahakarnchanakul W., Tongkhao K., Tongkhao K. | 2022 | Food Control,
139, 109099 | 12 |
| 6 | Antimicrobial Mechanism of Salt/Acid Solution on Microorganisms Isolated from Trimmed Young Coconut | Treesuwan K., Treesuwan K., Jirapakkul W., Jirapakkul W., Tongchitpakdee S., Tongchitpakdee S., Chonhenchob V., Chonhenchob V., Mahakarnchanakul W., Tongkhao K., Tongkhao K. | 2023 | Microorganisms,
11(4), 873 | 10 |
| 7 | Effect of clarifying agent type and dose on the reduction of pyrethroid residues in apple juice | Wongmaneepratip W., Tongkhao K., Vangnai K. | 2023 | Food Control,
153, 109909 | 9 |
| 8 | Effects of bifenthrin pesticide on fermented cultures and metabolite profiles of kombucha tea | Wongmaneepratip W., Wongmaneepratip W., Na Jom K., Lorjaroenphon Y., Tongkhao K., Udompijitkul P., Vangnai K. | 2024 | LWT,
197, 115864 | 9 |
| 9 | Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles | Ngamsamer C., Muangnoi C., Tongkhao K., Sae-Tan S., Treesuwan K., Sirivarasai J. | 2024 | Foods,
13(7), 982 | 9 |
| 10 | Application of Citric Acid, sodium chloride and peroxyacetic acid as alternative chemical treatment for organic trimmed aromatic coconut | Ngoc Nguyen D., Tongkhao K., Tongchitpakdee S., Tongchitpakdee S. | 2019 | Chiang Mai University Journal of Natural Sciences,
18(4), pp. 444-460 | 7 |
| 11 | The effect of coconut water on adipocyte differentiation and lipid accumulation in 3t3-l1 cells | Nasution Z., Nasution Z., Jirapakkul W., Tongkhao K., Chanput W. | 2020 | Journal of Nutritional Science and Vitaminology,
66, pp. S343-S348 | 6 |
| 12 | Assessment of High-temperature Refined Charcoal to Improve the Safety of Grilled Meat Through the Reduction of Carcinogenic PAHs | Huong Huynh T.T., Tongkhao K., Hengniran P., Vangnai K. | 2023 | Journal of Food Protection,
86(12), 100179 | 6 |
| 13 | Effect of controlled atmospheric conditions combined with salt acid immersion on trimmed young coconut qualities during cold storage | Treesuwan K., Treesuwan K., Jirapakkul W., Jirapakkul W., Tongchitpakdee S., Tongchitpakdee S., Chonhenchob V., Chonhenchob V., Mahakarnchanakul W., Moonmangmee S., Tongkhao K., Tongkhao K. | 2022 | Food Packaging and Shelf Life,
32, 100857 | 6 |
| 14 | Metaproteomic Analysis of Fermented Vegetable Formulations with Lactic Acid Bacteria: A Comparative Study from Initial Stage to 15 Days of Production | Rueangsri N., Roytrakul S., Muangnoi C., Tongkhao K., Sae-Tan S., Treesuwan K., Sirivarasai J. | 2025 | Foods,
14(7), 1148 | 5 |
| 15 | Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed Powder | Klinsoda J., Thurakit T., Tongkhao K., Treesuwan K., Yodin K., Kantrong H. | 2025 | Biology,
14(6), 735 | 1 |
| 16 | Sustainable Approach to Prolong Cold Storage Shelf Life of Plant-Based Meat Using Lactic Acid Bacteria | Treesuwan K., Tongkhao K., Kantrong H., Yodin K., Klinsoda J., Pengpinit P. | 2025 | Foods,
14(22), 3923 | 0 |
| 17 | Distribution of microorganisms and quality changes of commercial trimmed aromatic coconut | Treesuwan K., Treesuwan K., Tongkhao K., Tongkhao K., Tongchitpakdee S., Tongchitpakdee S., Jirapakkul W., Jirapakkul W., Khan R.M., Chonhenchob V., Chonhenchob V. | 2018 | Italian Journal of Food Science,
30(5), pp. 105-109 | 0 |
| 18 | Antibacterial activities of green mango peel extracts and its application in fish fillet | Cherdvorapong V., Tongkhao K. | 2018 | Italian Journal of Food Science,
30(5), pp. 46-50 | 0 |
| 19 | Changes in physicochemical properties and antioxidant activity of fermented kepayang (Pangium edule reinw.) seeds | Mustaffer N.H., Mustaffer N.H., Ramli N.S., Tongkhao K., Vangnai K., Rosni N.K., Rukayadi Y. | 2021 | Food Research,
5(4), pp. 47-58 | 0 |