| Biodiversity of Aspergillus species in some important agricultural products G Perrone, A Susca, G Cozzi, K Ehrlich, J Varga, JC Frisvad, M Meijer, ... Studies in mycology 59 (1), 53-66, 2007 | 468 | 2007 |
| Diagnostic tools to identify black aspergilli RA Samson, P Noonim, M Meijer, J Houbraken, JC Frisvad, J Varga Studies in mycology 59 (1), 129-145, 2007 | 455 | 2007 |
| Fumonisin B2 production by Aspergillus niger in Thai coffee beans P Noonim, W Mahakarnchanakul, KF Nielsen, JC Frisvad, RA Samson Food Additives and Contaminants 26 (1), 94-100, 2009 | 178 | 2009 |
| Isolation, identification and toxigenic potential of ochratoxin A-producing Aspergillus species from coffee beans grown in two regions of Thailand P Noonim, W Mahakarnchanakul, KF Nielsen, JC Frisvad, RA Samson International journal of food microbiology 128 (2), 197-202, 2008 | 156 | 2008 |
| Two novel species of Aspergillus section Nigri from Thai coffee beans P Noonim, W Mahakarnchanakul, J Varga, JC Frisvad, RA Samson International Journal of Systematic and Evolutionary Microbiology 58 (7 …, 2008 | 80 | 2008 |
| Influences of different coating materials on the quality changes of hardboiled salted duck eggs under ambient storage K Venkatachalam, S Lekjing, P Noonim Brazilian Archives of Biology and Technology 62, e19180471, 2019 | 12 | 2019 |
| Combination of salicylic acid and ultrasonication for alleviating chilling injury symptoms of longkong P Noonim, K Venkatachalam Food Quality and Safety 6, fyab032, 2022 | 8 | 2022 |
| Quality changes and shelf life of salted duck egg white meringues stored in alternative packages at two temperatures P Noonim, K Venkatachalam Quality Assurance and Safety of Crops & Foods 13 (3), 62-73, 2021 | 8 | 2021 |
| Effect of palm oil–carnauba wax oleogel that processed with ultrasonication on the physicochemical properties of salted duck egg white fortified instant noodles P Noonim, B Rajasekaran, K Venkatachalam Gels 8 (8), 487, 2022 | 7 | 2022 |
| Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine Y Kanke, H Yano, T Koda, C Techakanon, S Lekjing, P Noonim, ... Food Science and Technology Research 27 (4), 551-557, 2021 | 5 | 2021 |
| Structural Characterization and Peroxidation Stability of Palm Oil-Based Oleogel Made with Different Concentrations of Carnauba Wax and Processed with Ultrasonication P Noonim, B Rajasekaran, K Venkatachalam Gels 8 (12), 763, 2022 | 4 | 2022 |
| Aspergilli and ochratoxin A in coffee P Noonim, W Mahakarnchanakul, J Varga, RA Samson Aspergillus in the genomic era, 213-231, 2008 | 4 | 2008 |
| Impact of germination on the chemical profile of HomChaiya rice wort and beer P Noonim, K Venkatachalam RSC advances 11 (54), 34160-34169, 2021 | 2 | 2021 |
| Effect of substitution of wheat flour with Sangyod brown rice flour on physicochemical and sensory qualities in snack product. S Lekjing, P Noonim, S Boottajean, P Chantawong Kaen Kaset= Khon Kaen Agriculture Journal 47 (Suppl. 1), 679-684, 2019 | 2 | 2019 |
| Investigation of Melatonin Incorporated CMC-Gelatin Based Edible Coating on the Alleviation of Chilling Injury Induced Pericarp Browning in Longkong K Venkatachalam, N Charoenphun, S Lekjing, P Noonim Foods 13 (1), 72, 2023 | 1 | 2023 |
| Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage K Venkatachalam, S Ieamkheng, P Noonim, S Lekjing Foods 12 (19), 3691, 2023 | 1 | 2023 |
| Extension of Quality and Shelf Life of Tomatoes Using Chitosan Coating Incorporated with Cinnamon Oil K Venkatachalam, S Lekjing, P Noonim, N Charoenphun Foods 13 (7), 1000, 2024 | | 2024 |
| Influence of prolonged ambient storage condition on the physicochemical properties of uncooked and cooked salted duck egg yolk S Lekjing, K Venkatachalam, P Noonim Journal of King Saud University-Science 36 (2), 103072, 2024 | | 2024 |
| Quality improvement of gluten-free bread stick product from pigmented rice flour. P Noonim, W Thongthoung, S Lekjing | | 2021 |
| A COMPARISON OF LEARNING OUTCOME IN FOOD QUALITY ASSESSMENT AND CONTROL SUBJECT BY LABORATORY BASED LEARNING AND PROJECT BASED LEARNING: การ ศึกษา เปรียบเทียบ ผล การ เรียน รู้ รายวิชา … P Noonim JOURNAL OF EDUCATION NARESUAN UNIVERSITY 22 (3), 124-134, 2020 | | 2020 |
