| Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures R Det-Udom, C Gilbert, L Liu, C Prakitchaiwattana, T Ellis, ... Microbial Cell Factories 18, 1-8, 2019 | 19 | 2019 |
| Probiogenomic analysis and safety assessment of Bacillus isolates using Omics approach in combination with In-vitro G Khullar, R Det-udom, P Prombutar, C Prakitchaiwattana LWT 159, 113216, 2022 | 14 | 2022 |
| Autochthonous microbes and their key properties in browning reduction during soy sauce fermentation R Det-udom, C Prakitchaiwattana, T Mahawanich LWT 111, 378-386, 2019 | 10 | 2019 |
| Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish R Det-Udom, S Settachaimongkon, C Chancharoonpong, ... Food Science and Technology International 29 (3), 266-274, 2023 | 8 | 2023 |
| Contaminant sensors: nanosensors, an efficient alarm for food pathogen detection C Prakitchaiwattana, R Det-udom Nanobiosensors, 511-572, 2017 | 4 | 2017 |
| Soy sauce decolorization using autochthonous isolates R Det-udom Chulalongkorn University, 2018 | | 2018 |
| Development of determination methods for food pathogen Vibrio papahaemolyticus by detecting quorum sensing signals R Det-udom Chulalongkorn University, 2007 | | 2007 |
