| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Physicochemical characteristics and flavor profiles of fermented
fish sauce (budu) during fermentation in commercial
manufacturing plant POCHANART KANJAN : 60% PHAT SAKPETCH : 10%,PAYAP MASNIYOM : 10%,OMMEE BENJAMA : 10%,LAKHA SALAIPETH : 10% (2022). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 59(2), 693-702. Quartile: Q3 | ||
| 2 | Probiotic Weissella cibaria KY10 derived from digestive tract of healthy shrimp exhibits strong antibacterial effects against Vibrio parahaemolyticus causing AHPND in shrimp POCHANART KANJAN : 60% SAWEIT CHAIMONGKOL : 10%,อภิสิทธิ์ กิ้มตั้น : 20%,PHAT SAKPETCH : 5% (2022). Aquaculture Research, 53(7), 2597-2607. Quartile: Q3 | ||
| 3 | Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35 POCHANART KANJAN : 60% PAYAP MASNIYOM : 10%,TIPPARAT HONGPATTARAKERE : 15%,PHAT SAKPETCH : 15% (2021). INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 56(8), 4098-4107. Quartile: Q2 | ||
| 4 | Functional and safety assessment of Staphylococcus simulans PMRS35 with high lipase activity isolated from high salt-fermented fish (Budu) for starter development POCHANART KANJAN : 60% PHAT SAKPETCH : 40% (2020). LWT-FOOD SCIENCE AND TECHNOLOGY, 124(Article Nu), 1-7. Quartile: Q1 | ||
| 5 | Immune effects of ?-glucan are determined by combined effects on Dectin-1, TLR2, 4 and 5 POCHANART KANJAN : 50% NEHA M. SAHASRABUDHE : 25%,BART J. DE HAAN : 5%,PAUL DE VOS : 20% (2017). na, 2017(37), 433-440. Quartile: Q1 | ||
| รวม 5 รายการ | |||
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