Noonpakdee, W., Sitthimonchai, S., Panyim, S., & Lertsiri, S. (2004). Expression of the catalase gene katA in starter culture Lactobacillus plantarum TISTR850 tolerates oxidative stress and reduces lipid oxidation in fermented meat product. Int J Food Microbiol, 95(2), 127-135. doi:10.1016/j.ijfoodmicro.2004.01.020

Jantaree, P.; Lirdprapamongkol, K.; Kaewsri, W.; Thongsornkleeb, C.; Choowongkomon, K.; Atjanasuppat, K.; Ruchirawat, S.; Svasti, J. Homodimers of Vanillin and Apocynin Decrease the Metastatic Potential of Human Cancer Cells by Inhibiting the FAK/PI3K/Akt Signaling Pathway. J. Agric. Food Chem. 2017, 65, 2299–2306.

Evaluation of free radical scavenging and antityrosinase activities of standardized longan fruit extract. Rangkadilok N, Sitthimonchai S, Worasuttayangkurn L, Mahidol C, Ruchirawat M, Satayavivad J Food Chem Toxicol45p328-36(2007 Feb)