| # | Document title | Authors | Year | Source | Cited by |
| 1 | Characteristics and antioxidant of Ulva intestinalis sulphated polysaccharides extracted with different solvents | Peasura N., Laohakunjit N., Kerdchoechuen O., Wanlapa S. | 2015 | International Journal of Biological Macromolecules,
81, pp. 912-919 | 150 |
| 2 | Assessment of biochemical and immunomodulatory activity of sulphated polysaccharides from Ulva intestinalis | Peasura N., Laohakunjit N., Kerdchoechuen O., Vongsawasdi P., Chao L.K. | 2016 | International Journal of Biological Macromolecules,
91, pp. 269-277 | 73 |
| 3 | The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time | Peasura N., Sinchaipanit P. | 2022 | Beverages,
8(2), 24 | 10 |
| 4 | Preparation of fat-free mulberry ice cream by using inulin and whey protein isolate as a fat substitute | Sangsuriyawong A., Suwanmongkol P., Peasura N., Kornsakkaya N., Disnil S., Sinchaipanit P., Nirmal N. | 2024 | eFood,
5(5), e70006 | 8 |
| 5 | Anti-elastase, anti-collagenase, and anti-hyaluronidase activities of Aloe barbadensis gel extract: In vitro and molecular docking studies | Rungruang R., Ratanathavorn W., Boohuad N., Phakeenuya V., Peasura N., Panichakul T. | 2025 | Journal of Applied Pharmaceutical Science,
15(10), pp. 123-134 | 5 |
| 6 | Phytochemical screening, quantitative analysis of cyanidin-3-O-glucoside content, and anticancer activity of novel rice bran (Tubtim Chumphae rice) | Rungruang R., Peasura N., Kaisangsri N. | 2022 | Journal of Advanced Pharmaceutical Technology and Research,
13(4), pp. 312-316 | 5 |
| 7 | Effect of pumpkin on quality, nutritional and organoleptic properties of ice cream | Peasura N., Sinchaipanit P., Sangsuriyawong A., Disnil S. | 2020 | Agriculture and Natural Resources,
54(5), pp. 521-528 | 4 |
| 8 | A novel source of phytochemical and bioactive peptide from fermented mushroom trimming waste extract by Bifidobacterium longum | Peasura N., Sinchaipanit P., Yodin K. | 2025 | Applied Food Research,
5(1), 100714 | 3 |
| 9 | Testing the Shelf-life of Food Products under Accelerated Temperature | Sinchaipanit P., Peasura N., Sangsuriyawong A., Disnil S. | 2022 | Burapha Science Journal,
27(3), pp. 1930-1949 | 2 |
| 10 | Study the Physicochemical Property of Basil Mucilage Powder and Applying for Development of Weight Control Beverage | Sangsuriyawong A., Phongsrikun S., Phongsrikun S., Sinchaipanit P., Peasura N., Sirivarasai J. | 2023 | Burapha Science Journal,
28(2), pp. 772-788 | 1 |
| 11 | Impact of Bacillus coagulans Fortification on Storage-Induced Metabolomic Changes in Extruded Mung Bean Snacks | Klinsoda J., Thurakit T., La-Ongkham O., Saithong P., Peasura N., Pan-Utai W., Treesuwan K., Yodin K., Kantrong H., Permpool J., Wadeesirisak K. | 2026 | Biology,
15(14), 1113 | 0 |
| 12 | Anti-aging potential of Monascus purpureus pigments in skin care | Rungruang R., Panichakul T., Peasura N., Kongruang S. | 2025 | Pharmaceutical Biology,
63(1), pp. 683-697 | 0 |