| # | Document title | Authors | Year | Source | Cited by |
| 1 | Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment | Kantrong H., Klongdee S., Jantapirak S., Limsangouan N., Pengpinit W. | 2021 | Journal of Food Science and Technology
| 6 |
| 2 | Effect of radiofrequency heating of vacuum-packed nitrite-free sausage on quality properties and microorganism inactivation | Jantapirak S., Jantapirak S., Takahashi C., Uemura K. | 2021 | Bioscience, biotechnology, and biochemistry
85(4),pp. 907-915 | 1 |
| 3 | Effects of chitosan and phosphate on quality characteristics and shelf life extension of pork meatballs | Jantapirak S., Klongdee S., Limsangouan N., Kantrong H., Prasert W. | 2021 | Agriculture and Natural Resources
55(2),pp. 219-228 | 0 |
| 4 | Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages | Jantapirak S., Vangnai K., Tumpanuvatr T., Jittanit W. | 2023 | International Journal of Food Properties
26(1),pp. 2186-2200 | 0 |