Varongsiri Kemsawasd

Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

Varongsiri Kemsawasd, Tiago Viana, Ylva Ardö et al. · Applied Microbiology and Biotechnology · 2015 · 124 citations

Alcoholic Fermentation, Bioenergy, Food Fermentation +5

Survival of immobilized probiotics in chocolate during storage and with an in vitro gastrointestinal model

Varongsiri Kemsawasd, Pittaya Chaikham, Paweena Rattanasena · Food Bioscience · 2016 · 71 citations

Nutrition, Probiotic, Shelf Life +7

Cell-to-cell contact and antimicrobial peptides play a combined role in the death of<i>Lachanchea thermotolerans</i>during mixed-culture alcoholic fermentation with<i>Saccharomyces cerevisiae</i>

Varongsiri Kemsawasd, Patrícia Branco, M. Gabriela Almeida et al. · FEMS Microbiology Letters · 2015 · 69 citations · Full text

Effects of freeze drying and convective hot-air drying on predominant bioactive compounds, antioxidant potential and safe consumption of maoberry fruits

Suwapat Kittibunchakul, Piya Temviriyanukul, Pittaya Chaikham et al. · LWT · 2023 · 65 citations · Full text

Food Chemistry, Nutrition, Key Pathogens +12

Saccharomyces cerevisiae accumulates GAPDH-derived peptides on its cell surface that induce death of non-Saccharomyces yeasts by cell-to-cell contact

Patrícia Branco, Varongsiri Kemsawasd, Lara Saad Valadares Santos et al. · FEMS Microbiology Ecology · 2017 · 51 citations