| The effect of pasteurization and shelf life on the physicochemical, microbiological, antioxidant, and sensory properties of rose apple cider during cold storage C Techakanon, C Sirimuangmoon Beverages 6 (3), 43, 2020 | 27 | 2020 |
| Impact of the ripening stage of wax apples on chemical profiles of juice and cider K Venkatachalam, C Techakanon, S Thitithanakul ACS omega 3 (6), 6710-6718, 2018 | 24 | 2018 |
| The effect of calcium chloride and calcium lactate pretreatment concentration on peach cell integrity after high‐pressure processing C Techakanon, DM Barrett International Journal of Food Science & Technology 52 (3), 635-643, 2017 | 14 | 2017 |
| Effects of peach cultivar on enzymatic browning following cell damage from high-pressure processing C Techakanon, TM Gradziel, DM Barrett Journal of agricultural and food chemistry 64 (40), 7606-7614, 2016 | 12 | 2016 |
| The effect of high pressure processing on clingstone and freestone peach cell integrity and enzymatic browning reactions C Techakanon, GM Smith, J Jernstedt, DM Barrett Innovative food science & emerging technologies 39, 230-240, 2017 | 6 | 2017 |
| The Impact of Maturity Stage on Cell Membrane Integrity and Enzymatic Browning Reactions in High Pressure Processed Peaches (Prunus persica) C Techakanon, TM Gradziel, L Zhang, DM Barrett Journal of agricultural and food chemistry 64 (38), 7216-7224, 2016 | 6 | 2016 |
| 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 |
| The effect of pasteurization conditions and storage time on microbial safety, quality and antioxidant properties of cider from rose apple (Syzygium agueum Alston cv. Taaptimjan) C Techakanon, K Venkatachalam Chiang. Mai. Uni. J. Nat. Sci 20 (2), e2021034, 2021 | 2 | 2021 |
| The Study of Enzymatic Browning Reactions in High Hydrostatic Pressure Processed Peach (Prunus persica) C Techakanon University of California, Davis, 2015 | 2 | 2015 |
| Leb Mue Nang banana bars with protein supplements from soybean meal: nutritional and sensorial quality C Techakanon, S Tangrujiwatanachai Malaysian Applied Biology 48 (4), 101-106, 2019 | 1 | 2019 |
| Effect of antioxidants on quality of salted egg yolk powder. P Noonim, S Lekjing, C Techakanon, N Klatbuppha | | 2020 |
| Effect of antioxidants on quality of salted egg yolk powder S Lekjing, C Techakanon, N Klatbuppha, P Noonim Khon Kaen Agriculture Journal, 2020 | | 2020 |
