The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage
Manheem, Kusaimah, Benjakul, Soottawat, Kijroongrojana, Kongkarn, Visessanguan, Wonnop
Published in Food chemistry (15.04.2012)
Published in Food chemistry (15.04.2012)
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Journal Article
Protein Hydrolysates from Pacific White Shrimp Cephalothorax Manufactured with Different Processes: Compositions, Characteristics and Antioxidative Activity
Sinthusamran, Sittichoke, Benjakul, Soottawat, Kijroongrojana, Kongkarn, Prodpran, Thummanoon, Kishimura, Hideki
Published in Waste and biomass valorization (01.05.2020)
Published in Waste and biomass valorization (01.05.2020)
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Journal Article
Comparative studies on the effect of the freeze–thawing process on the physicochemical properties and microstructures of black tiger shrimp ( Penaeus monodon) and white shrimp ( Penaeus vannamei) muscle
Sriket, Pisal, Benjakul, Soottawat, Visessanguan, Wonnop, Kijroongrojana, Kongkarn
Published in Food chemistry (2007)
Published in Food chemistry (2007)
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Journal Article
Perceived sensory quality of unpolished pigmented and milled white rice
Juemanee, Arunothai, Kijroongrojana, Kongkarn, Meenune, Mutita, Posri, Wilatsana
Published in British food journal (1966) (08.05.2018)
Published in British food journal (1966) (08.05.2018)
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Journal Article
Thermal properties and heat-induced aggregation of natural actomyosin extracted from goatfish ( Mulloidichthys martinicus) muscle as influenced by iced storage
Yarnpakdee, Suthasinee, Benjakul, Soottawat, Visessanguan, Wonnop, Kijroongrojana, Kongkarn
Published in Food hydrocolloids (01.10.2009)
Published in Food hydrocolloids (01.10.2009)
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Journal Article
Effect of Treating of Squid with Sodium Chloride in Combination with Oxidising Agent on Bleaching, Physical and Chemical Changes During Frozen Storage
Benjakul, Soottawat, Sungsri-in, Rattana, Kijroongrojana, Kongkarn
Published in Food and bioprocess technology (01.08.2012)
Published in Food and bioprocess technology (01.08.2012)
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Journal Article
Effect of heating on physical properties and microstructure of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats
Benjakul, Soottawat, Visessanguan, Wonnop, Kijroongrojana, Kongkarn, Sriket, Pisal
Published in International journal of food science & technology (01.06.2008)
Published in International journal of food science & technology (01.06.2008)
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Journal Article
Effect of ultrasonication on physicochemical and foaming properties of squid ovary powder
Singh, Avtar, Benjakul, Soottawat, Kijroongrojana, Kongkarn
Published in Food hydrocolloids (01.04.2018)
Published in Food hydrocolloids (01.04.2018)
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Journal Article
Optimization of extraction of antioxidative phenolic compounds from cashew (Anacardium occidentale L.) leaves using response surface methodology
Chotphruethipong, Lalita, Benjakul, Soottawat, Kijroongrojana, Kongkarn
Published in Journal of food biochemistry (01.08.2017)
Published in Journal of food biochemistry (01.08.2017)
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Journal Article
Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase
Kaewudom, Pimchanok, Benjakul, Soottawat, Kijroongrojana, Kongkarn
Published in Food bioscience (01.03.2013)
Published in Food bioscience (01.03.2013)
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Journal Article
Chemical, physical, rheological and sensory properties of biscuit fortified with protein hydrolysate from cephalothorax of Pacific white shrimp
Sinthusamran, Sittichoke, Benjakul, Soottawat, Kijroongrojana, Kongkarn, Prodpran, Thummanoon
Published in Journal of food science and technology (01.03.2019)
Published in Journal of food science and technology (01.03.2019)
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Journal Article
Influences of a natural colourant on colour and salty taste perception, liking, emotion and purchase intent: a case of mayonnaise‐based dipping sauces
Sukkwai, Sineenath, Chonpracha, Pichayaphat, Kijroongrojana, Kongkarn, Prinyawiwatkul, Witoon
Published in International journal of food science & technology (01.10.2017)
Published in International journal of food science & technology (01.10.2017)
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Journal Article
Optimization of extraction of antioxidative phenolic compounds from cashew ( Anacardium occidentale L.) leaves using response surface methodology: CHOTPHRUETHIPONG et al
Chotphruethipong, Lalita, Benjakul, Soottawat, Kijroongrojana, Kongkarn
Published in Journal of food biochemistry (01.08.2017)
Published in Journal of food biochemistry (01.08.2017)
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Journal Article
Yield and chemical composition of lipids extracted from solid residues of protein hydrolysis of Pacific white shrimp cephalothorax using ultrasound-assisted extraction
Sinthusamran, Sittichoke, Benjakul, Soottawat, Kijroongrojana, Kongkarn, Prodpran, Thummanoon, Agustini, Tri Winarni
Published in Food bioscience (01.12.2018)
Published in Food bioscience (01.12.2018)
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Journal Article
Effects of colorant concentration and ‘natural colour’ or ‘sodium content’ claim on saltiness perception, consumer liking and emotion, and purchase intent of dipping sauces
Sukkwai, Sineenath, Kijroongrojana, Kongkarn, Chonpracha, Pichayaphat, Pujols, Kairy Dharali, Alonso‐Marenco, José R., Ardoin, Ryan, Prinyawiwatkul, Witoon
Published in International journal of food science & technology (01.05.2018)
Published in International journal of food science & technology (01.05.2018)
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Journal Article