Laphaslada Pumpuang

Suppression of white feces syndrome in Pacific white shrimp, Litopenaeus vannamei, using hen egg white lysozyme

W. Visessanguan, S. Tepaamorndech, K. Sritunyalucksana, 2020, Aquaculture.

Two putatively novel bacteriocins active against Gram-negative food borne pathogens produced by Weissella hellenica BCC 7293

W. Visessanguan, S. Benjakul, T. Zendo, 2015 .

Garvieacin Q, a Novel Class II Bacteriocin from Lactococcus garvieae BCC 43578

W. Visessanguan, T. Zendo, K. Sonomoto, 2011, Applied and Environmental Microbiology.

Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546.

W. Visessanguan, R. Valyasevi, A. Panya, 2011, Food chemistry.

Antimicrobial biodegradable food packaging impregnated with Bacteriocin 7293 for control of pathogenic bacteria in pangasius fish fillets

W. Visessanguan, S. Benjakul, T. Zendo, 2018 .

Development of chitin nanofiber coatings for prolonging shelf life and inhibiting bacterial growth on fresh cucumbers

Y. Malila, Yanee Srimarut, S. Tanpichai, 2023, Scientific reports.

Garvieacin Q, a Novel Class II Bacteriocin from Lactococcus garvieae BCC 43578

W. Visessanguan, T. Zendo, K. Sonomoto, 2011, Applied and Environmental Microbiology.

Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)

W. Visessanguan, Saowalak Adunphatcharaphon, A. Petchkongkaew, 2024, Fermentation.