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ตาราง ผลงานตีพิมพ์ Scopus ของ พายัพ มาศนิยม
ลำดับรายละเอียดผลงาน
1Mamun A., Masniyom P. and Maneesri J. (2023). Optimization of sugarcane juice as a culture medium for scale up of Lactobacillus plantarum TISTR 2083 production. Food Research, 7(4), 272-280.
Cited: 0 doi: https://doi.org/10.26656/fr.2017.7(4).874
2Sakpetch P., Benchama O., Masniyom P., Salaipeth L. and Kanjan P. (2022). Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant. Journal of Food Science and Technology, 59(2), 693-702.
Cited: 1 doi: https://doi.org/10.1007/s13197-021-05064-x
3Kanjan 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
4Al 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
5Mad-Ali S., Masniyom P. and Benjakul S. (2018). Characteristics and properties of goat meat gels as affected by setting temperatures. Food Chemistry, 268, 257-263.
Cited: 10 doi: https://doi.org/10.1016/j.foodchem.2018.06.084
6Azhani S., Hniman A., Laehmad N., Hanifarianty S., Masniyom P., Noipom T. and Wae-Hayee M. (2018). Sensory and physical properties of Pla-duk-ra (Dried Fermented Catfish) at different conditions of drying. International Journal on Advanced Science, Engineering and Information Technology, 8(4-2), 1597-1603.
Cited: 2 doi: https://doi.org/10.18517/ijaseit.8.4-2.7038
7Maneesri J., Masniyom P. and Liming M. (2018). Survival of Candida tropicalis and Lactobacillus plantarum starter culture after using protective agent and drying. International Food Research Journal, 25(4), 1655-1660.
Cited: 3
8Artnarong S., Masniyom P. and Maneesri J. (2016). Isolation of yeast and acetic acid bacteria from palmyra palm fruit pulp (Borassus flabellifer Linn.). International Food Research Journal, 23(3), 1308-1314.
Cited: 4
9Trinh N., Masniyom P. and Maneesri J. (2016). Optimization of culture conditions for Acetobacter aceti TISTR 102 in coconut water with supplementary banana juice. International Food Research Journal, 23(3), 1300-1307.
Cited: 4
10Masniyom P., Benjama O. and Maneesri J. (2013). Effect of modified atmosphere and vacuum packaging on quality changes of refrigerated tilapia (Oreochromis niloticus) fillets. International Food Research Journal, 20(3), 1401-1408.
Cited: 19
11Benjama O. and Masniyom P. (2012). Biochemical composition and physicochemical properties of two red seaweeds (Gracilaria fisheri and G. tenuistipitata) from the Pattani Bay in Southern Thailand. Songklanakarin Journal of Science and Technology, 34(2), 223-230.
Cited: 52
12Masniyom P., Benjama O. and Maneesri J. (2012). Effect of turmeric and lemongrass essential oils and their mixture on quality changes of refrigerated green mussel (Perna viridis). International Journal of Food Science and Technology, 47(5), 1079-1085.
Cited: 10 doi: https://doi.org/10.1111/j.1365-2621.2012.02944.x
13Masniyom P. (2011). Deterioration and shelf-life extension of fish and fishery products by modified atmosphere packaging. Songklanakarin Journal of Science and Technology, 33(2), 181-192.
Cited: 67
14Masniyom P., Benjama O. and Maneesri J. (2011). Extending the shelf-life of refrigerated green mussel (Perna viridis) under modified atmosphere packaging. Songklanakarin Journal of Science and Technology, 33(2), 171-179.
Cited: 15
15Benjama O. and Masniyom P. (2011). Nutritional composition and physicochemical properties of two green seaweeds (Ulva pertusa and U. intestinalis) from the Pattani Bay in Southern Thailand. Songklanakarin Journal of Science and Technology, 33(5), 575-583.
Cited: 55
16Masniyom P. and Benjama O. (2007). Effect of lactic, acetic and citric acids on quality changes of refrigerated green mussel, Perna viridis (Linnaeus, 1758). Songklanakarin Journal of Science and Technology, 29(4), 1123-1134.
Cited: 10
17Maneesri J. and Masniyom P. (2007). Induction and inhibition of film yeast from fermented bamboo shoot by seasoning plants. Songklanakarin Journal of Science and Technology, 29(4), 1135-1143.
Cited: 3
18Masniyom P., Benjakul S. and Visessanguan W. (2006). Synergistic antimicrobial effect of pyrophosphate on Listeria monocytogenes and Escherichia coli O157 in modified atmosphere packaged and refrigerated seabass slices. LWT, 39(3), 302-307.
Cited: 13 doi: https://doi.org/10.1016/j.lwt.2005.01.007
19Masniyom P., Benjakul S. and Visessanguan W. (2005). Collagen changes in refrigerated sea bass muscle treated with pyrophosphate and stored in modified- atmosphere packaging. European Food Research and Technology, 220(3-4), 322-325.
Cited: 18 doi: https://doi.org/10.1007/s00217-004-1093-0
20Masniyom P., Benjakul S. and Visessanguan W. (2005). Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices. LWT, 38(7), 745-756.
Cited: 78 doi: https://doi.org/10.1016/j.lwt.2004.09.006
21Masniyom P., Benjakul S. and Visessanguan W. (2004). ATPase activity, surface hydrophobicity, sulfhydryl content and protein degradation in refrigerated seabass muscle in modified atmosphere packaging. Journal of Food Biochemistry, 28(1), 43-60.
Cited: 20 doi: https://doi.org/10.1111/j.1745-4514.2004.tb00054.x
22Masniyom P., Benjakul S. and Visessanguan W. (2002). Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging. Journal of the Science of Food and Agriculture, 82(8), 873-880.
Cited: 163 doi: https://doi.org/10.1002/jsfa.1108
รวม Scopus 22 รายการ 551 citations

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