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1Issuriya A., Wetchakul P., Limsuwan S., Jiwpraditkul S., Jaisamut P., Kaewmanee T., Goon J. and Sanpinit S. (2025). Anti-hyperglycemic and toxicological effects of a traditional polyherbal formulation, Athamathurot, used at Bantakhun hospital, Thailand. Journal of Agriculture and Food Research, 19
Cited: 0 doi: https://doi.org/10.1016/j.jafr.2025.101741
2Hawae F., Pinkaew S. and Pakdeechanuan P. (2025). Effects of calcium on physical properties and Fourier-transformed infrared spectra of raw and sterilized goat milk. Food Research, 9(1), 126-132.
Cited: 0 doi: https://doi.org/10.26656/fr.2017.9(1).023
3Limsuwan S., Awaeloh N., Na-Phatthalung P., Kaewmanee T. and Chusri S. (2025). Exploring Antioxidant Properties of Standardized Extracts from Medicinal Plants Approved by the Thai FDA for Dietary Supplementation. Nutrients, 17(5)
Cited: 0 doi: https://doi.org/10.3390/nu17050898
4Matsathit U., Sermwittayawong D., and Khimmaktong W. (2025). Glucan-rich polysaccharides obtained from split gill mushroom [Schizophyllum commune (Fr.)] ameliorate hyperglycemia by enhancing insulin and GLUT2 pancreas in type 2 diabetic rats. Histology and Histopathology, 40(2), 191-203.
Cited: 0 doi: https://doi.org/10.14670/HH-18-784
5Awaeloh N., Limsuwan S., Na-Phatthalung P., and Chusri S. (2025). Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich Curcuma longa Microcapsules. Foods, 14(2)
Cited: 0 doi: https://doi.org/10.3390/foods14020205
6, Maneesri J., Kaewmanee T., Panphon S., Masniyom P. and Wangtueai S. (2025). Optimization of Soymilk Fermentation Supplemented with Coconut Protein by Lactobacillus plantarum TISTR2084. Trends in Sciences, 22(3)
Cited: 0 doi: https://doi.org/10.48048/tis.2025.9122
7Tohteb A., Kaewmanee T., Boonyanuphong P. and Utaipan T. (2024). Cytoprotection Against Oxidative Damage by Bioaccessible Fraction of Unripe Musa balbisiana Fruit Extract in An Intestinal-like Epithelial Cell Model. Chiang Mai Journal of Science, 51(5)
Cited: 0 doi: https://doi.org/10.12982/CMJS.2024.081
8Na-Nakorn K., Masaesa I. and Karrila T. (2024). Effects of moisture content and storage time on starch digestibility of cooked banana. International Food Research Journal, 31(4), 908-918.
Cited: 0 doi: https://doi.org/10.47836/ifrj.31.4.09
9Boonyanuphong P., Utaipan T., Tongkeaw P. and Konthapakdee N. (2024). Functional food potential: pre-gelatinized banana flour blended with peel powder to regulate glucose absorption in caco-2 cells intestinal model. Journal of Food Measurement and Characterization
Cited: 0 doi: https://doi.org/10.1007/s11694-024-02882-3
10Ninjan R., Thongnuanchan B., Lopattananon N., Salaeh S., Tongnuanchan P. and Buangam P. (2024). Heat-sealable paper fabricated using a latex coating based on modified natural rubber filled with gelatin. Express Polymer Letters, 18(11), 1077-1093.
Cited: 0 doi: https://doi.org/10.3144/expresspolymlett.2024.83
11Nukrohwad N. and Maneesri J. (2024). Improving cell viability with protective agent, carrier support and stability agent of Candida tropicalis TISTR 5922 starter powder. Food Research, 8(2), 495-501.
Cited: 0 doi: https://doi.org/10.26656/fr.2017.8(2).435
12Ladda B., Jantararussamee C., Pradidarcheep W., Kasorn A., Matsathit U. and Taweechotipatr M. (2023). Anti-Inflammatory and Gut Microbiota Modulating Effects of Probiotic Lactobacillus paracasei MSMC39-1 on Dextran Sulfate Sodium-Induced Colitis in Rats. Nutrients, 15(6)
Cited: 0 doi: https://doi.org/10.3390/nu15061388
13Phongnarisorn B., Pichaiyut N. and Tongkaew P. (2023). Gluten-free pancakes and waffles prepared from Riceberry flour instant mix with xanthan gum addition: physical, sensory and chemical properties. Agriculture and Natural Resources, 57(1), 1-10.
Cited: 0 doi: https://doi.org/10.34044/j.anres.2023.57.1.01
14Mamun 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
15Adam D., Ongsuwan N. and Chotisuwan S. (2023). Photoreforming of Glycerol Catalyzed by CuO/TiO<inf>2</inf> Supported on Hydroxyapatite. Sains Malaysiana, 52(9), 2713-2723.
Cited: 0 doi: https://doi.org/10.17576/JSM-2023-5209-19
16Issuriya A., Jatutasri K., Sanpinit S., Chusri S., Voravuthikunchai S., Kaewmanee T., Phoopha S., Jetwanna K. and Limsuwan S. (2023). Potential applications of Rhodomyrtus tomentosa leaf extract as natural anti-staphylococcal additive in food systems: Efficacy and in vivo safety evaluation. Food Science and Technology International
Cited: 0 doi: https://doi.org/10.1177/10820132231165667
17Karrila S., Karrila T. and Karrila A. (2022). A proof of the Minkowski inequalities based on convex homogeneous functions. Thai Journal of Mathematics, 2022(Special Issue), 98-105.
Cited: 0
18Laosam P., Chanjula P. and Pakdeechanuan P. (2022). Adjusting the initial milk pH before freezing affected physico-chemical properties of thawed goat milk. Food Research, 6(2), 475-481.
Cited: 0 doi: https://doi.org/10.26656/fr.2017.6(2).302
19Chanjula P., Wungsintaweekul J., Chiarawipa R., Phesatcha K., Suntara C., Prachumchai R., Pakdeechanuan P. and Cherdthong A. (2022). Effects of Supplementing Finishing Goats with Mitragyna speciosa (Korth) Havil Leaves Powder on Growth Performance, Hematological Parameters, Carcass Composition, and Meat Quality. Animals, 12(13)
Cited: 0 doi: https://doi.org/10.3390/ani12131637
20Chaimongkol L. and Soison B. (2022). Formulation of local food multimix sprinkle to enhance nutritional adequacy of preschool children in southernmost provinces of Thailand. Malaysian Journal of Nutrition, 28(2), 217-226.
Cited: 0 doi: https://doi.org/10.31246/mjn-2021-0102
21Tongkaew P., Tohraman A., Bungaramphai R., Mitrpant C. and Aydin E. (2022). Kluai Hin (Musa sapientum Linn.) peel as a source of functional polyphenols identified by HPLC-ESI-QTOF-MS and its potential antidiabetic function. Scientific Reports, 12(1)
Cited: 1 doi: https://doi.org/10.1038/s41598-022-08008-3
22Vonghirundecha P., Chusri S., Meunprasertdee P. and Kaewmanee T. (2022). Microencapsulated functional ingredients from a Moringa oleifera leaf polyphenol-rich extract: Characterization, antioxidant properties, in vitro simulated digestion, and storage stability. LWT, 154
Cited: 2 doi: https://doi.org/10.1016/j.lwt.2021.112820
23Boonyanuphong P. and Tobgay U. (2022). Protective effect of two Thai pigmented rice cultivars against H<inf>2</inf>O<inf>2</inf>-induced oxidative damage in HT-29 cell culture. Food Research, 6(1), 27-33.
Cited: 0 doi: https://doi.org/10.26656/fr.2017.6(1).206
24Tongkaew P., Purong D., Ngoh S., Phongnarisorn B. and Aydin E. (2021). Acute effect of riceberry waffle intake on postprandial glycemic response in healthy subjects. Foods, 10(12)
Cited: 0 doi: https://doi.org/10.3390/foods10122937
25Azis L., Pinkaew S. and Wichienchot S. (2021). Effect of Vitamin A-Fortified Rice on the Gut Microbiota of Thai Lactating Women and Their Exclusively Breastfed Infants. Chiang Mai University Journal of Natural Sciences, 20(4), 1-15.
Cited: 1 doi: https://doi.org/10.12982/CMUJNS.2021.079
26Azis L., Wichienchot S. and Pinkaew S. (2021). The correlations between gut microbiota of Muslim Thai lactating women and their dietary intake and gut microbiota of breastfed infants. Malaysian Journal of Nutrition, 27(3), 461-471.
Cited: 0 doi: https://doi.org/10.31246/mjn-2021-0019
27Al 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
28Pinkaew S., Udomkesmalee E., Davis C. and Tanumihardjo S. (2021). Vitamin A-fortified rice increases total body vitamin A stores in lactating Thai women measured by retinol isotope dilution: A double-blind, randomized, controlled trial. American Journal of Clinical Nutrition, 113(5), 1372-1380.
Cited: 6 doi: https://doi.org/10.1093/ajcn/nqaa418
29Utaipan T., Boonyanuphong P., Chuprajob T., Suksamrarn A. and Chunglok W. (2020). A trienone analog of curcumin, 1,7-bis(3-hydroxyphenyl)-1,4,6-heptatrien-3-one, possesses ROS- and caspase-mediated apoptosis in human oral squamous cell carcinoma cells in vitro. Applied Biological Chemistry, 63(1)
Cited: 10 doi: https://doi.org/10.1186/s13765-020-0491-8
30Tobgay U., Boonyanuphong P. and Meunprasertdee P. (2020). Comparison of hot water and methanol extraction combined with ultrasonic pretreatment on antioxidant properties of two pigmented rice cultivars. Food Research, 4(2), 547-556.
Cited: 1 doi: https://doi.org/10.26656/fr.2017.4(2).330
31T? H., Karrila S., Luong H. and Karrila T. (2020). Effect of blending and pregelatinizing order on properties of pregelatinized starch from rice and cassava. Food Research, 4(1), 102-112.
Cited: 0 doi: https://doi.org/10.26656/fr.2017.4(1).245
32Karrila S. and Karrila T. (2020). Effect of powdering on critical water activity estimate from dynamic dewpoint isotherm of a crispy starch-based snack: a case study with fish cracker. Journal of Food Science and Technology, 57(11), 4123-4132.
Cited: 1 doi: https://doi.org/10.1007/s13197-020-04448-9
33Leemud P., Karrila S., Kaewmanee T. and Karrila T. (2020). Functional and physicochemical properties of Durian seed flour blended with cassava starch. Journal of Food Measurement and Characterization, 14(1), 388-400.
Cited: 1 doi: https://doi.org/10.1007/s11694-019-00301-6
34Kaewmanee T. and Airouyuwa J. (2020). Storage stability, gastrointestinal release and sensory properties of cookies incorporated with protein-based moringa oleifera leaf extract microcapsule. Chiang Mai University Journal of Natural Sciences, 19(1), 139-154.
Cited: 3 doi: https://doi.org/10.12982/CMUJNS.2020.0009
35Chapagai M., Wan Rosli W., Karilla T. and Pinkaew S. (2020). Variety difference of physicochemical and cooking properties of selected brown rice from Thailand and Malaysia. Food Research, 4(3), 630-635.
Cited: 0 doi: https://doi.org/10.26656/fr.2017.4(3).305
36Baraheng S. and Karrila T. (2019). Chemical and functional properties of durian (Durio zibethinus Murr.) seed flour and starch. Food Bioscience, 30
Cited: 9 doi: https://doi.org/10.1016/j.fbio.2019.100412
37Osamede Airouyuwa J. and Kaewmanee T. (2019). Microencapsulation of Moringa oleifera leaf extracts with vegetable protein as wall materials. Food Science and Technology International, 25(6), 533-543.
Cited: 13 doi: https://doi.org/10.1177/1082013219842469
38Tai T., Thongklay J., Meunprasertdee P., Kornthattalim P. and Kaaewmanee T. (2018). A comparison of three extraction methods for phenolic compounds and antioxidant activities from moringa oleifera leaves. Chiang Mai Journal of Science, 45(7), 2779-2789.
Cited: 0
39Chaimongkol L., Winichagoon P., Rojroongwasinkul N. and Udomkesmalee E. (2018). Development and validation of a dietary iron score for screening populations at risk for inadequate iron intak. Malaysian Journal of Nutrition, 24(4), 493-506.
Cited: 0
40Sapkota S., Chaimongkol L. and Lim A. (2018). High prevalence of undernutrition among preschool children in Pattani Province, southern Thailand. Malaysian Journal of Nutrition, 24(4), 551-558.
Cited: 0
41Maneesri 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
42Karrila T. and Karrila S. (2017). A switch point model for high-resolution moisture absorption isotherms of raw and pregelatinized starches. Journal of Food Measurement and Characterization, 11(4), 1592-1601.
Cited: 1 doi: https://doi.org/10.1007/s11694-017-9539-9
43Tew S., Soon J., Benjakul S., Prodran T., Vittayanont M. and Tongnuanchan P. (2017). Development of gelatine-based bio-film from chicken feet incorporated with sugarcane bagasse. Nutrition and Food Science, 47(2), 175-190.
Cited: 2 doi: https://doi.org/10.1108/NFS-07-2016-0086
44Chapagai M., Wan Rosli W., Wan Manan W., Jalil R., Karrila T. and Pinkaew S. (2017). Effect of domestic cooking methods on physicochemical, nutritional and sensory properties of different varieties of brown rice from Southern Thailand and Malaysia. International Food Research Journal, 24(3), 1140-1147.
Cited: 7
45Thoh D., Pakdeechanuan P. and Chanjula P. (2017). Effect of supplementary glycerin on milk composition and heat stability in dairy goats. Asian-Australasian Journal of Animal Sciences, 30(12), 1711-1717.
Cited: 13 doi: https://doi.org/10.5713/ajas.17.0066
46Kuamsub S., Singthong P., Chanthasri W., Chobngam N., Sangkaew W., Hemdecho S., Kaewmanee T. and Chusri S. (2017). Improved lipid profile associated with daily consumption of Tri-Sura-Phon in healthy overweight volunteers: An open-label, randomized controlled trial. Evidence-based Complementary and Alternative Medicine, 2017
Cited: 5 doi: https://doi.org/10.1155/2017/2687173
47Benjakul S. and Kaewmanee T. (2017). Sodium Chloride Preservation in Duck Eggs. Egg Innovations and Strategies for Improvements, 415-426.
Cited: 5 doi: https://doi.org/10.1016/B978-0-12-800879-9.00039-1
48Nath A., Gupta A., Neopany B., Vyas G., Maneesri J., Thakur N., Sharma N., Achi O., Lakhanpal P. and Schillinger U. (2016). Biotechnology and traditional fermented foods. Indigenous Fermented Foods of South Asia, 773-823.
Cited: 3
49Kaewdang O., Benjakul S., Prodpran T., Kaewmanee T. and Kishimura H. (2016). Characteristics of Gelatin Extracted from the Swim Bladder of Yellowfin Tuna (Thunnus albacores) as Affected by Alkaline Pretreatments. Journal of Aquatic Food Product Technology, 25(8), 1190-1201.
Cited: 6 doi: https://doi.org/10.1080/10498850.2015.1043418
50Chapagai M., Ishak W., Bakar N., Jalil R., Muda W., Karrila T. and Pinkaew S. (2016). Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods. Functional Foods in Health and Disease, 6(8), 506-518.
Cited: 4 doi: https://doi.org/10.31989/ffhd.v6i8.260
51Artnarong 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
52Tongnuanchan P., Benjakul S., Prodpran T., Pisuchpen S. and Osako K. (2016). Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants. Food Hydrocolloids, 56, 93-107.
Cited: 83 doi: https://doi.org/10.1016/j.foodhyd.2015.12.005
53Trinh 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
54Matsathit U., Mekseepralard C., Wongsawatkul O., Ratanachamnong P., Upapan P. and Phivthong-Ngam L. (2016). Thermal Steam Aerosolization Protects Against Lipopolysaccharide-Induced Sepsis in Rats. Journal of the Medical Association of Thailand = Chotmaihet thangphaet, 99, S206-S215.
Cited: 1
55Chusri S., Singthong P. and Kaewmanee T. (2015). Antioxidant, anticancer, and cytotoxic effects of Thai traditional herbal preparations consumed as rejuvenators. CYTA - Journal of Food, 13(1), 40-48.
Cited: 7 doi: https://doi.org/10.1080/19476337.2014.909885
56Kaewdang O., Benjakul S., Prodpran T., Kaewmanee T. and Kishimura H. (2015). Characteristics of gelatin from swim bladder of yellowfin tuna (Thunnus albacores) as influenced by extracting temperatures. Italian Journal of Food Science, 27(3), 366-374.
Cited: 4
57Soison B., Jangchud K., Jangchud A., Harnsilawat T. and Piyachomkwan K. (2015). Characterization of starch in relation to flesh colors of sweet potato varieties. International Food Research Journal, 22(6), 2302-2308.
Cited: 24
58Benchahem S., Karrila S. and Karrila T. (2015). Effect of pretreatment with ultrasound on antioxidant properties of black glutinous rice water extracts. International Food Research Journal, 22(6), 2371-2380.
Cited: 2
59Chanjula P., Pakdeechanuan P. and Wattanasit S. (2015). Effects of feeding crude glycerin on feedlot performance and carcass characteristics in finishing goats. Small Ruminant Research, 123(1), 95-102.
Cited: 22 doi: https://doi.org/10.1016/j.smallrumres.2014.11.011
60Kaewmanee T., Karrila T. and Benjakul S. (2015). Effects of fish species on the characteristics of fish cracker. International Food Research Journal, 22(5), 2078-2087.
Cited: 12
61Tongnuanchan P., Benjakul S., Prodpran T. and Nilsuwan K. (2015). Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties. Food Hydrocolloids, 48, 248-259.
Cited: 108 doi: https://doi.org/10.1016/j.foodhyd.2015.02.025
62Pinkaew S. and Karrila T. (2015). Key properties of iodine-, iron- and zinc- fortified fish cracker: Effects of ambient shelf storage on iodine retention and quality indicators. International Journal of Food Science and Technology, 50(9), 1979-1987.
Cited: 3 doi: https://doi.org/10.1111/ijfs.12871
63Suri D., Tanumihardjo J., Gannon B., Pinkaew S., Kaliwile C., Chileshe J. and Tanumihardjo S. (2015). Serum retinol concentrations demonstrate high specificity after correcting for inflammation but questionable sensitivity compared with liver stores calculated from isotope dilution in determining Vitamin A deficiency in Thai and Zambian children. American Journal of Clinical Nutrition, 102(5), 1259-1265.
Cited: 24 doi: https://doi.org/10.3945/ajcn.115.113050
64Kaewmanee T., Bagnasco L., Benjakul S., Lanteri S., Morelli C., Speranza G. and Cosulich M. (2014). Characterisation of mucilages extracted from seven Italian cultivars of flax. Food Chemistry, 148, 60-69.
Cited: 81 doi: https://doi.org/10.1016/j.foodchem.2013.10.022
65Kaewdang O., Benjakul S., Kaewmanee T. and Kishimura H. (2014). Characteristics of collagens from the swim bladders of yellowfin tuna (Thunnus albacares). Food Chemistry, 155, 264-270.
Cited: 90 doi: https://doi.org/10.1016/j.foodchem.2014.01.076
66Tongnuanchan P., Benjakul S. and Prodpran T. (2014). Comparative studies on properties and antioxidative activity of fish skin gelatin films incorporated with essential oils from various sources. International Aquatic Research, 6(2), 1-12.
Cited: 23 doi: https://doi.org/10.1007/s40071-014-0062-x
67Ganesan P., Kaewmanee T., Benjakul S. and Baharin B. (2014). Comparative study on the nutritional value of pidan and salted duck egg. Korean Journal for Food Science of Animal Resources, 34(1), 1-6.
Cited: 32 doi: https://doi.org/10.5851/kosfa.2014.34.1.1
68Chanjula P., Pakdeechanuan P. and Wattanasit S. (2014). Effects of dietary crude glycerin supplementation on nutrient digestibility, ruminal fermentation, blood metabolites, and nitrogen balance of goats. Asian-Australasian Journal of Animal Sciences, 27(3), 365-374.
Cited: 33 doi: https://doi.org/10.5713/ajas.2013.13494
69Tongnuanchan P. and Benjakul S. (2014). Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation. Journal of Food Science, 79(7)
Cited: 366 doi: https://doi.org/10.1111/1750-3841.12492
70Soison B., Jangchud K., Jangchud A., Harnsilawat T., Piyachomkwan K., Charunuch C. and Prinyawiwatkul W. (2014). Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments. International Journal of Food Science and Technology, 49(9), 2067-2075.
Cited: 34 doi: https://doi.org/10.1111/ijfs.12515
71Somboon N., Karrila T., Kaewmanee T. and Karrila S. (2014). Properties of gels from mixed agar and fish gelatin. International Food Research Journal, 21(2), 485-492.
Cited: 18
72Tongnuanchan P., Benjakul S. and Prodpran T. (2014). Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants. Food Hydrocolloids, 41, 33-43.
Cited: 91 doi: https://doi.org/10.1016/j.foodhyd.2014.03.015
73Pinkaew S., Wegm?ller R., Udomkesmalee E., Winichagoon P., Hurrell R. and Tanumihardjo S. (2014). Triple-fortified rice containing vitamin A reduced marginal vitamin a deficiency and increased vitamin A liver stores in school-aged Thai children. Journal of Nutrition, 144(4), 519-524.
Cited: 34 doi: https://doi.org/10.3945/jn.113.182998
74Tongnuanchan P., Benjakul S. and Prodpran T. (2013). Characteristics and antioxidant activity of leaf essential oil-incorporated fish gelatin films as affected by surfactants. International Journal of Food Science and Technology, 48(10), 2143-2149.
Cited: 27 doi: https://doi.org/10.1111/ijfs.12198
75Arlee R., Suanphairoch S. and Pakdeechanuan P. (2013). Differences in chemical components and antioxidant-related substances in virgin coconut oil from coconut hybrids and their parents. International Food Research Journal, 20(5), 2103-2109.
Cited: 25
76Masniyom 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
77Kaewmanee T., Benjakul S., Visessanguan W. and Gamonpilas C. (2013). Effect of Sodium Chloride and Osmotic Dehydration on Viscoelastic Properties and Thermal-Induced Transitions of Duck Egg Yolk. Food and Bioprocess Technology, 6(2), 367-376.
Cited: 30 doi: https://doi.org/10.1007/s11947-011-0667-7
78Pinkaew S., Winichagoon P., Hurrell R. and Wegmul?ler R. (2013). Extruded rice grains fortified with zinc, iron, and vitamin A increase zinc status of Thai school children when incorporated into a school lunch program<sup>1-3</sup>. Journal of Nutrition, 143(3), 362-368.
Cited: 35 doi: https://doi.org/10.3945/jn.112.166058
79Tongnuanchan P., Benjakul S. and Prodpran T. (2013). Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils. Journal of Food Engineering, 117(3), 350-360.
Cited: 146 doi: https://doi.org/10.1016/j.jfoodeng.2013.03.005
80Tongnuanchan P., Benjakul S., Prodpran T. and Songtipya P. (2013). Properties and Stability of Protein-based Films from Red Tilapia (Oreochromis niloticus) Protein Isolate Incorporated with Antioxidant during Storage. Food and Bioprocess Technology, 6(5), 1113-1126.
Cited: 21 doi: https://doi.org/10.1007/s11947-011-0584-9
81Bagnasco L., Pappalardo V., Meregaglia A., Kaewmanee T., Ubiali D., Speranza G. and Cosulich M. (2013). Use of food-grade proteases to recover umami protein-peptide mixtures from rice middlings. Food Research International, 50(1), 420-427.
Cited: 22 doi: https://doi.org/10.1016/j.foodres.2012.11.007
82Kaewmanee T., Benjakul S. and Visessanguan W. (2012). Effect of Acetic Acid and Commercial Protease Pretreatment on Salting and Characteristics of Salted Duck Egg. Food and Bioprocess Technology, 5(5), 1502-1510.
Cited: 18 doi: https://doi.org/10.1007/s11947-011-0510-1
83Masniyom 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
84Ratanachamnong P., Matsathit U., Sanvarinda Y., Piyachuturawat P. and Phivthong-Ngam L. (2012). Effects of Curcurma cotnosa Roxb. On platelet aggregation and atherosclerotic plaque development in hypercholesterolemic rabbits. International Journal of Pharmacology, 8(4), 234-242.
Cited: 6 doi: https://doi.org/10.3923/ijp.2012.234.242
85Majzoobi M., Radi M., Farahnaky A. and Karrila T. (2012). Effects of L-Ascorbic Acid on Physicochemical Characteristics of Wheat Starch. Journal of Food Science, 77(3)
Cited: 22 doi: https://doi.org/10.1111/j.1750-3841.2011.02586.x
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108Karrila T. (2008). Some properties of starch extracted from three thai aromatic fruit seeds. Starch/Staerke, 60(3-4), 199-207.
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