แสดงข้อมูลผลงานตีพิมพ์ อ้างอิงจากฐาน pubswatch.psu.ac.th
| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Kanjan, P., Sakpetch, P., Masniyom, P. and Hongpattarakere, T. (2021). Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 56(8), 4098-4107. Cited: 13 doi: https://doi.org/10.1111/ijfs.15035 | ||
| 2 | Al Mamun, A., Masniyom, P. and Maneesri, J. (2021). Viability of Lactobacillus plantarum TISTR 2083 in Protectant during Low-Temperature Drying and Storage. SAINS MALAYSIANA, 50(8), 2229-2240. Cited: 2 doi: https://doi.org/10.17576/jsm-2021-5008-08 | ||
| รวม WoS/ISI 2 รายการ 15 citations | |||
| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Kanjan P., Sakpetch P., Masniyom P. and Hongpattarakere T. (2021). Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35. International Journal of Food Science and Technology, 56(8), 4098-4107. Cited: 4 doi: https://doi.org/10.1111/ijfs.15035 | ||
| 2 | Al Mamun A., Maneesri J. and Masniyom P. (2021). Viability of lactobacillus plantarum tistr 2083 in protectant during low-temperature drying and storage. Sains Malaysiana, 50(8), 2229-2240. Cited: 0 doi: https://doi.org/10.17576/jsm-2021-5008-08 | ||
| รวม Scopus 2 รายการ 4 citations | |||
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