1. G. Chairote, F. Rodriquez, S. Seok, and J. Crouzet, “Characterization of Additional Volatiel Flavor components of Apricot” , J. Food Sci., 45 (6), 1898 ( 1981)

2. G. Chairote, F. Rodriquez, S. Seok, and J. Crouzet, “ Volatile Component Modification Duing Heat Treatment of Fruit Juices”, Instrumental Anal . of Food , 2, 119, (1987)

3. M. Kawakami, G. Chairote, and A. Kobayashi, “Flavor Constituents of Pickled tea, Miang in Thailand”, Agric.Biol.Chem., 51 (6),1683 (1987).

1. G. Chairote, “Volatile Constituents of Toanao”,1st Princess Chulaporn Science Congress, Bangkok, 1987

2. G. Chairote, “Volatile Constituents of Fresh and Canned Longan (Euphoria Longana Lam.CV.Edaeng.)”, Asean Food Conference Bangkok, 1988.

3. G. Chairote, “Analysis of Volatile Aroma Compounds from “reow Hom”, The 3rd International Conference on Science and Technology Transfer to Thailand, Bangkok, July 23-25, 1993.

1. G. Chairote, “Comparision of Volatile aroma Compounds of Fermented Soybean Before and After Fermentation”, 1st Chemex Thai, Bangkok, 1989.

2. Pakawan Nongkunsarn, A. Wannagon and G. Chairote, “Fermented Soybean for Food Flavoring”, 15th Conf. Sci. Tech. Thailand , 1989.

3. J. Intraprasert and G. Chairote, “ Glucose Isomerase from Leuconotoc Sp. and Streptomyces sp., “The 1st Annual Meeting of the Thai Society for Biotechnology” , Bangkok, December 13-15, 1989.

1. Apiradee Sarika, “The Study of Aroma in Fermented Tea Leaves”, 1984

2. Jariya Pitipornnarong, “Studies on Odored Compounds of Fresh and Canned Longan ( Euphoria longana Lam.cv. Edaeng)”, 1988.

3. Somkait Kruaysawat, “ Identifiationof Volatile Aroma Compounds in Fermented Soybean”, 1989.

1. รายงานผลการวิจัยสารให้กลิ่นของมะม่วงสุกในระยะต่างๆ

2. Gringsak Chairote, Volatile Aroma Constitnent of Roasted Tamarind Seeds, Manuscript to be pudlished in the Journal of Science Faculty, Chiang Mai University.