Suwimon Keeratipibul

Exopolysaccharide-producing lactic acid bacteria strains from traditional thai fermented foods: isolation, identification and exopolysaccharide characterization

Thitapha Smitinont, C Tansakul, Somboon Tanasupawat et al. · International Journal of Food Microbiology · 1999 · 113 citations

Probiotic, Food Fermentation, Lactic Acid Bacteria +8

The effect of polyesterurethane belt surface roughness on Listeria monocytogenes biofilm formation and its cleaning efficiency

Yuphakhun Chaturongkasumrit, Hajime Takahashi, Suwimon Keeratipibul et al. · Food Control · 2011 · 71 citations

Biofilms, Microbial Hazard, Engineering +9

Antimicrobial Activity of Lauric Arginate‐Coated Polylactic Acid Films against <i>Listeria monocytogenes</i> and <i>Salmonella</i> Typhimurium on Cooked Sliced Ham

Pornpun Theinsathid, Wonnop Visessanguan, Jittiporn Kruenate et al. · Journal of Food Science · 2012 · 71 citations

Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand

Naphatrapi Luangsakul, Suwimon Keeratipibul, Sasitorn Jindamorakot et al. · LWT · 2009 · 69 citations

Starter Doughs, Food Fermentation, Lactic Acid Bacteria +5

Microbial diversity during processing of Thai traditional fermented shrimp paste, determined by next generation sequencing

Apiniharn Phewpan, Preecha Phuwaprisirisan, Hajime Takahashi et al. · LWT · 2019 · 61 citations

Microbial Diversity, Shrimp Paste, Next Generation +5