# | Document title | Authors | Year | Source | Cited by |
1 | Fermentation Condition and Quality Evaluation of Pineapple Fruit Wine | Boondaeng A., Kasemsumran S., Ngowsuwan K., Vaithanomsat P., Apiwatanapiwat W., Trakunjae C., Trakunjae C., Janchai P., Jungtheerapanich S., Niyomvong N. | 2022 | Fermentation 8(1) | 12 |
2 | Performance improvement of temperature compensation in near infrared analysis of orange sweetness by applying direct standardization | Ngowsuwan K., Thanapatay D., Kasemsumran S. | 2018 | Journal of Near Infrared Spectroscopy 26(6),pp. 369-378 | 10 |
3 | Simultaneous Monitoring of the Evolution of Chemical Parameters in the Fermentation Process of Pineapple Fruit Wine Using the Liquid Probe for Near-Infrared Coupled with Chemometrics | Kasemsumran S., Boondaeng A., Ngowsuwan K., Jungtheerapanich S., Apiwatanapiwat W., Janchai P., Meelaksana J., Vaithanomsat P. | 2022 | Foods 11(3) | 7 |
4 | Assessing Fermentation Broth Quality of Pineapple Vinegar Production with a Near-Infrared Fiber-Optic Probe Coupled with Stability Competitive Adaptive Reweighted Sampling | Kasemsumran S., Boondaeng A., Jungtheerapanich S., Ngowsuwan K., Apiwatanapiwat W., Janchai P., Vaithanomsat P. | 2023 | Molecules 28(17) | 5 |
5 | Rapid selection of Andrographis paniculata medicinal plant materials based on major bioactive using near-infrared spectroscopy | Kasemsumran S., Apiwatanapiwat W., Ngowsuwan K., Jungtheerapanich S. | 2021 | Chemical Papers 75(11),pp. 5633-5644 | 5 |
6 | Mid-infrared and near-infrared spectroscopies to classify improper fermentation of pineapple wine | Kasemsumran S., Boondaeng A., Ngowsuwan K., Jungtheerapanich S., Apiwatanapiwat W., Janchai P., Vaithanomsat P. | 2022 | Chemical Papers
| 4 |
7 | Comparison of the Chemical Properties of Pineapple Vinegar and Mixed Pineapple and Dragon Fruit Vinegar | Boondaeng A., Kasemsumran S., Ngowsuwan K., Vaithanomsat P., Apiwatanapiwat W., Trakunjae C., Trakunjae C., Janchai P., Jungtheerapanich S., Niyomvong N. | 2022 | Fermentation 8(11) | 3 |