| # | Document title | Authors | Year | Source | Cited by |
| 1 | Combination of microbubbles with oxidizing sanitizers to eliminate Escherichia coli and Salmonella Typhimurium on Thai leafy vegetables | Klintham P., Tongchitpakdee S., Chinsirikul W., Chinsirikul W., Mahakarnchanakul W. | 2017 | Food Control
77,pp. 260-269 | 24 |
| 2 | Two-step washing with commercial vegetable washing solutions, and electrolyzed oxidizing microbubbles water to decontaminate sweet basil and Thai mint: A case study | Klintham P., Tongchitpakdee S., Chinsirikul W., Chinsirikul W., Mahakarnchanakul W. | 2018 | Food Control
94,pp. 324-330 | 17 |
| 3 | Porous ultrahigh gas-permeable polypropylene film and application in controlling in-pack atmosphere for asparagus | Chinsirikul W., Klintham P., Kerddonfag N., Winotapun C., Hararak B., Kumsang P., Chonhenchob V. | 2014 | Packaging Technology and Science
27(4),pp. 313-325 | 7 |
| 4 | Encapsulation of tuna oil by liquid and solid self-emulsifying delivery system: in vitro digestion and oxidative stability assessment | Klintham P., Pinket W., Kasemwong K., Aphibanthammakit C. | 2024 | International Journal of Food Science and Technology
| 1 |