PUBLICATIONS (2016-present), Scopus Author ID : 24329931700

1. Jaimun, R. & Sangsuwan, J. 2019, "Efficacy of chitosan-coated paper incorporated with vanillin and ethylene adsorbents on the control of anthracnose and the quality of Nam Dok Mai mango fruit", Packaging Technology and Science, vol. 32, no. 8, pp. 383-394.

2. Jaimun, R., Sangsuwan, J., Intipunya, P. & Chantrasri, P. 2018, "Active wrapping paper against mango anthracnose fungi and its releasing profiles", Packaging Technology and Science, vol. 31, no. 6, pp. 421-431.

3. Phanumong, P., Kim, S.M., Sangsuwan, J., Leksawasdi, N. & Rattanapanone, N. 2019, "Influence of calcium salts on quality and microstructure of minimally-processed litchi fruit", Chiang Mai Journal of Science, vol. 46, no. 1, pp. 46-61.

4. Phanumong, P., Sangsuwan, J., Kim, S.M. & Rattanapanone, N. 2016, "The Improvement of Texture and Quality of Minimally Processed Litchi Fruit Using Various Calcium Salts", Journal of Food Processing and Preservation, vol. 40, no. 6, pp. 1297-1308.

5. Phanumong, P., Sangsuwan, J. & Rattanapanone, N. 2017, "Effect of modified atmosphere packaging with varied gas combinations and treatment on the quality of minimally-processed litchi fruits", Songklanakarin Journal of Science and Technology, vol. 39, no. 6, pp. 715-722.

6. Punumong, P., Sangsuwan, J., Kim, S.M. & Rattanapanone, N. 2016, "Combined effect of calcium chloride and modified atmosphere packaging on texture and quality of minimally-processed litchi fruit", Chiang Mai Journal of Science, vol. 43, no. 3, pp. 555-568.

7. Sangsuwan, J., Pongsapakworawat, T., Bangmo, P. & Sutthasupa, S. 2016, "Effect of chitosan beads incorporated with lavender or red thyme essential oils in inhibiting Botrytis cinerea and their application in strawberry packaging system", LWT - Food Science and Technology, vol. 74, pp. 14-20.

8. Sangsuwan, J. & Sutthasupa, S. 2019, "Effect of chitosan and alginate beads incorporated with lavender, clove essential oils, and vanillin against Botrytis cinerea and their application in fresh table grapes packaging system", Packaging Technology and Science, vol. 32, no. 12, pp. 595-605.

9. Torpol, K., Sriwattana, S., Sangsuwan, J., Wiriyacharee, P. & Prinyawiwatkul, W. 2019, "Optimising chitosan–pectin hydrogel beads containing combined garlic and holy basil essential oils and their application as antimicrobial inhibitor", International Journal of Food Science and Technology, vol. 54, no. 6, pp. 2064-2074.

10. Torpol, K., Wiriyacharee, P., Sriwattana, S., Sangsuwan, J. & Prinyawiwatkul, W. 2018, "Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases", International Journal of Food Science and Technology, vol. 53, no. 9, pp. 2119-2128.

11. Wattanapan, P., Singhpoo, K., Charerntanyarak, L., Nualnetr, N., Sangsuwan, J., Ngamroop, R., Kongbunkiat, K. & Tiamkao, S. 2018, "Factors influencing stroke knowledge among thai rural population", Journal of the Medical Association of Thailand, vol. 101, no. 7, pp. S83-S88.

12. Wattanapan, P., Singhpoo, K., Charerntanyarak, L., Nualnetr, N., Sangsuwan, J., Ngamroop, R., Wongpratoom, S., Kongbunkiat, K. & Tiamkao, S. 2018, "A comparative study on knowledge of cerebrovascular diseases after educating campaign in Rural Area of Thailand", Journal of the Medical Association of Thailand, vol. 101, no. 7, pp. S89-S93.