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Microorganisms|April 28, 2023
Antimicrobial Mechanism of Salt/Acid Solution on Microorganisms Isolated from Trimmed Young CoconutKhemmapas Treesuwan, Wannee Jirapakkul, Sasitorn Tongchitpakdee, et al.Biology|June 26, 2025
Exploring the Bacterial Microbiome of High-Moisture Plant-Based Meat Substituted Soybean Flour with Mung Bean Protein and Duckweed PowderJutamat Klinsoda, Theera Thurakit, Kullanart Tongkhao, et al.Foods (Basel, Switzerland)|November 27, 2025
Sustainable Approach to Prolong Cold Storage Shelf Life of Plant-Based Meat Using Lactic Acid BacteriaKhemmapas Treesuwan, Kullanart Tongkhao, Hataichanok Kantrong, et al.Foods (Basel, Switzerland)|April 13, 2024
Potential Health Benefits of Fermented Vegetables with Additions of <i>Lacticaseibacillus rhamnosus</i> GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth ProfilesChanya Ngamsamer, Chawanphat Muangnoi, Kullanart Tongkhao, et al.Foods (Basel, Switzerland)|April 16, 2025
Metaproteomic Analysis of Fermented Vegetable Formulations with Lactic Acid Bacteria: A Comparative Study from Initial Stage to 15 Days of ProductionNarisa Rueangsri, Sittiruk Roytrakul, Chawanphat Muangnoi, et al.Pageof 1