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1. Bacillus salacetis sp. nov., a slightly halophilic bacterium from Thai shrimp paste (Ka-pi)

   By: Daroonpunt, Rungsima; Yiamsombut, Supalurk; Sitdhipol, Jaruwan; et al.

   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY   Volume: 69   Issue: 4   Pages: 1162-1168   Published: APR 2019
2. Characterization and Screening of Lipolytic Bacteria from Thai Fermented Fish
   By: Daroonpunt, Rungsima; Tanaka, Naoto; Uchino, Masataka; et al.
   SAINS MALAYSIANA   Volume: 47   Issue: 1   Pages: 91-97   Published: JAN 2018
3. Characterization and amylolytic activity of yeast and mold strains from Thai sweet rice
   By: Daroonpunt, Rungsima; Tanasupawat, Somboon; Keeratipibul, Suwimon
   MALAYSIAN JOURNAL OF MICROBIOLOGY   Volume: 12   Issue: 2   Pages: 121-131   Published: JUN 2016
4. Virgibacillus kapii sp nov., isolated from Thai shrimp paste (Ka-pi)
   By: Daroonpunt, Rungsima; Tanasupawat, Somboon; Kudo, Takuji; et al.
   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY   Volume: 66   Pages: 1832-1837   Part: 4   Published: APR 2016
5. Bacillus piscicola sp nov., isolated from Thai fish sauce (Nam-pla)
   By: Daroonpunt, Rungsima; Itoh, Takashi; Kudo, Takuji; et al.
   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY   Volume: 66   Pages: 1151-1155   Part: 3   Published: MAR 2016

ปีที่ตีพิมพ์ 2563

1. การพัฒนาตำรับอาหารโดยใช้ซูคราโลสเป็นสารให้ความหวานแทนน้ำตาล

ปีที่ตีพิมพ์ 2562

1. Bacillus salacetis sp. nov., a slightly halophilic bacterium from Thai shrimp paste (Ka-pi)
2. Identification and lipolytic activity of Bacillus and Staphylococcus strains from shrimp paste (Ka-pi)
3. การยอมรับและความพึงพอใจต่อตำรับขนมไทยสูตรลดไขมัน
4. ผลของการยอมรับต่อตำรับข้าวหลามหนองมนสูตรลดไขมันที่ได้รับการพัฒนาขึ้น