| Dynamic changes in chemical constituents during processing of Miang (Thai fermented tea leaf) in various degree of tea leaf maturity T Bouphun, X Wei, W Dan, R Zhao, Z Qi Int. J. Food Eng 4, 178-185, 2018 | 8 | 2018 |
| The potential of malolactic fermentation on organic acids degradation in Mao (Antidesma Thwaitesanum Müell.) wine production W Jitjaroen, T Bouphun, L Panjai International Journal of Bioscience, Biochemistry and Bioinformatics 3 (4 …, 2013 | 6 | 2013 |
| Untargeted metabolomics and quantification analysis reveal the shift of chemical constituents between instant dark teas individually liquid-state fermented by Aspergillus … S Liao, Y Zhao, W Jia, L Niu, T Bouphun, P Li, S Chen, W Chen, D Tang, ... Frontiers in Microbiology 14, 1124546, 2023 | 5 | 2023 |
| Dynamic changes in the major chemical and volatile components during the “Ziyan” tea wine processing W Xu, X Wang, W Jia, B Wen, S Liao, Y Zhao, Q Tang, K Li, Y Hua, ... LWT 186, 115273, 2023 | 4 | 2023 |
| Reviews of fungi and mycotoxins in Chinese dark tea W Xu, Y Zhao, W Jia, S Liao, T Bouphun, Y Zou Frontiers in Microbiology 14, 1120659, 2023 | 4 | 2023 |
| Variations in microbial diversity and chemical components of raw dark tea under different relative humidity storage conditions W Xu, Y Zhao, Y Lv, T Bouphun, W Jia, S Liao, M Zhu, Y Zou Food Chemistry: X 19, 100863, 2023 | 2 | 2023 |
| Effect of sucrose replacer on physicochemical properties and sensory analysis of rose tea gummy jelly T Bouphun, T Sassa-Deepaeng, R Krueaboon International Food Research Journal 30 (2), 426-438, 2023 | 2 | 2023 |
| Chemical and chromatic properties of Mao-Berry fruit as a key parameter for beverage industry W Jitjaroen, L Papin, L Panjai, T Bouphun International Journal of Food Engineering 4 (4), 293-298, 2018 | 2 | 2018 |
| The observation of interactions between yeast strain and nitrogen reducing succinic acid in mao (Antidesma thwaitesianum Muell) wine fermentation W Jitjaroen, T Bouphun, L Panjai The 4th International Conference on Agriculture and Animal Science 47, 105-109, 2012 | 1 | 2012 |
| การ เปรียบเทียบ สมบัติ ทาง เคมี กายภาพ และ คุณภาพ ทาง ประสาท สัมผัส ของ ชา ดำ อัส สั ม ผลิต ด้วย วิธี แบบ ออ ร์ โธ ดอก ซ์ กับ วิธี ดัดแปลง แบบ CTC T Bouphun, T Sassa-deepang, K Dongfookam Journal of Food Technology, Siam University 17 (2), 55-68, 2022 | | 2022 |
| Miang 茶 (一种泰国发酵型茶) 及其饮食 B Tunyaluk, XU Wei, J Yihe, ZHU Qi 茶叶科学 37 (6), 645-652, 2019 | | 2019 |
| Microbial Strains as a Key Role Played on Aroma Profiles of Mao-Berry Fruit Wine W Jitjaroen, T Bouphun, L Panjai International Journal of Food Engineering 3 (1), 2017 | | 2017 |
| Miang (Thai fermented tea) and its cuisine. T Bouphun, XW Xu Wei, JYH Jiang YiHe, ZQ Zhu Qi | | 2017 |
| Miang 茶 (一种泰国发酵型茶) 及其饮食 (英文) 胥伟， 姜依何， 朱旗 茶叶科学 37 (6), 645-652, 2017 | | 2017 |
| Effect of variety on volatile aroma compounds in Mao pulp and juice W Jitjaroen, L Papin, T Bouphun, L Panjai 54. Kasetsart University Annual Conference, Bangkok (Thailand), 2-5 Feb 2016, 2016 | | 2016 |
| Dynamics of Microorganism Community and Chemical Components of Raw Dark Tea Under the Different Relative Humidity Storage Conditions W Xu, Y Zhao, Y Lv, T Bouphun, W Jia, S Liao, M Zhu, Y Zou Available at SSRN 4517447, 0 | | |
