| A novel soybean flour as a cryoprotectant in freeze-dried Bacillus subtilis SB-MYP-1 T Mahidsanan, P Gasaluck, G Eumkeb Lwt 77, 152-159, 2017 | 26 | 2017 |
| The consequences of implicit factors as cross-protective stresses on freeze-dried Bacillus subtilis SB-MYP-1 with soybean flour during storage P Gasaluck, T Mahidsanan LWT 90, 475-482, 2018 | 8 | 2018 |
| Effectiveness of bergamot juice on the survival of Bacillus cereus and quality of Thai steamed pumpkin cake T Mahidsanan, N Lertnirundon Food and Applied Bioscience Journal 8 (1), 33-42, 2020 | 3 | 2020 |
| Assessment of quality models of Lingzhi stalk juice pasteurization T Mahidsanan, P Koonsirijareanpukdee Burapha Science Journal, 1502-1515, 2021 | 1 | 2021 |
| Improvement of poly-[gamma]-glutamic acid (PGA) producing Bacillus subtilis SBMYP-1 by N-methyl-N'-nitro-N-nitrosoguanidine (NTG) mutagenesis T Mahidsanan, P Gasaluck International Food Research Journal 23 (2), 751, 2016 | 1 | 2016 |
| Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface … P Sittisart, T Mahidsanan Cogent Food & Agriculture 10 (1), 2368262, 2024 | | 2024 |
| Technological quality and fungal community of Kombucha fermented with hemp leaves and milky mushroom flour (Calocybe indica) P Sittisart, T Mahidsanan, V Yuvanatemiya, P Srinamngoen PeerJ 12, e18116, 2024 | | 2024 |
| Mode of action of biosurfactant against Listeria monocytogenes and its cytotoxicity as an alternative for washing fresh Chinese kale P Sittisart, P Gasaluck, B Dunkhunthod, T Mahidsanan, J Pinyo, ... Food Bioscience, 104583, 2024 | | 2024 |
| Minimization of hazard risk from fresh-cut galangals using natural biosurfactant fermented from sour cherry. P Sittisart, P Gasaluck, J Pinyo, P Sittisart, T Mahidsanan Songklanakarin Journal of Science & Technology 46 (3), 2024 | | 2024 |
| Effect of Citrus aurantium juice as a disinfecting agent on quality and bacterial communities of striped catfish steaks stored at− 20° C K Dabsantai, T Mahidsanan PeerJ 11, e15168, 2023 | | 2023 |
| Incorporation of natural colourants into Thai steamed cupcakes P Suwan, T Mahidsanan Journal of Applied Science and Emerging Technology 21 (2), 245412-245412, 2022 | | 2022 |
| Response surface methodology for evaluation of blanching effects on antioxidant capacity and physical quality of ground pork product treated with mulberry leaves T Mahidsanan, A Chanthabal Naresuan University Journal: Science and Technology (NUJST) 31 (1), 74-81, 2022 | | 2022 |
| Characterization of pickled Madan made by Lactobacillus plantarum NR-MD6-18 (K2) fermentation. T Mahidsanan, P Sittisart, S Phonanake Songklanakarin Journal of Science & Technology 44 (6), 2022 | | 2022 |
| Effect of Environmentally Degradable Packaging on Physical and Microbiological Quality of Flatbread Roti C Phuangklang, T Mahidsanan Burapha Science Journal, 1080-1095, 2021 | | 2021 |
