| 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 | 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 | ||
| 3 | VIABILITY OF LACTOBACILLUS PLANTARUM TISTR 2083 IN PROTECTANT DURING LOW-TEMPERATURE DRYING AND STORAGE JARUWAN MANEESRI : 70% ABDULLAH AL : 40%,PAYAP MASNIYOM : 10% (2021). SAINS MALAYSIANA, 50(8), 2229-2240. Quartile: Q4 | ||
| 4 | Characteristics and properties of goat meat gels as affected by setting temperatures SOOTTAWAT BENJAKUL : 40% SULAIMAN MAD-ALI : 40%,PAYAP MASNIYOM : 20% (2018). Food Chemistry, 268(-), 257-263. Quartile: Q1 | ||
| 5 | Survival of Candida tropicalis and Lactobacillus plantarum starter culture after using protective agent and drying JARUWAN MANEESRI : 80% PAYAP MASNIYOM : 15%,MANUMAERI LIMING : 5% (2018). International Food Research Journal, 25(4), 1655-1660. Quartile: Q4 | ||
| 6 | Effect of turmeric and lemongrass essential oils and their mixture on quality changes of refrigerated green mussel (Perna viridis) PAYAP MASNIYOM : 80% OMMEE BENJAMA : 10%,JARUWAN MANEESRI : 10% (2012). International Journal of Food Science and Technology, 47(5), 1079-1085. | ||
| รวม 6 รายการ | |||
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