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1Issuriya, A., Wetchakul, P., Limsuwan, S., Jiwpraditkul, S., Jaisamut, P., Kaewmanee, T., Goon, JA. 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
2Limsuwan, 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
3Matsathit, U., Komolkriengkrai, M. and Khimmaktong, W. (2025). Glabridin and gymnemic acid alleviates choroid structural change and choriocapillaris impairment in diabetic rat's eyes. WORLD JOURNAL OF DIABETES, 16(3)
Cited: 0 doi: https://doi.org/10.4239/wjd.v16.i3.97336
4Matsathit, U., Sermwittayawong, D., Komolkriengkrai, M. 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., Kaewmanee, T. 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: 1 doi: https://doi.org/10.3390/foods14020205
6Tohteb, 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
7Na-Nakorn, K., Masaesa, IN. 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: 1 doi: https://doi.org/10.47836/ifrj.31.4.09
8Boonyanuphong, 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, 18(12), 9695-9707.
Cited: 0 doi: https://doi.org/10.1007/s11694-024-02882-3
9Ninjan, 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
10Issuriya, A., Jatutasri, K., Sanpinit, S., Chusri, S., Voravuthikunchai, SP., Kaewmanee, T., Phoopha, S., Jetwanna, KWN. and Limsuwan, S. (2024). 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, 30(4), 370-383.
Cited: 1 doi: https://doi.org/10.1177/10820132231165667
11Liang, HQ., Kaewmanee, T. and Aruin, AS. (2024). Single session of direction-specific training using auditory cues improves anticipatory postural adjustments to lateral perturbations. EXPERIMENTAL BRAIN RESEARCH, 242(11), 2573-2582.
Cited: 0 doi: https://doi.org/10.1007/s00221-024-06914-8
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: 10 doi: https://doi.org/10.3390/nu15061388
13Liang, HQ., Kaewmanee, T. and Aruin, AS. (2023). The feasibility of using an auditory cue to elicit anticipatory postural adjustments for a posterior perturbation. EXPERIMENTAL BRAIN RESEARCH, 241(1), 289-299.
Cited: 1 doi: https://doi.org/10.1007/s00221-022-06520-6
14Karrila, S., Karrila, T. and Karrila, A. (2022). A proof of the Minkowski inequalities based on convex homogeneous functions. THAI JOURNAL OF MATHEMATICS, 98-105.
Cited: 0
15Chanjula, 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: 4 doi: https://doi.org/10.3390/ani12131637
16Tongkaew, 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: 11 doi: https://doi.org/10.1038/s41598-022-08008-3
17Vonghirundecha, 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-FOOD SCIENCE AND TECHNOLOGY, 154
Cited: 33 doi: https://doi.org/10.1016/j.lwt.2021.112820
18Tongkaew, 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: 2 doi: https://doi.org/10.3390/foods10122937
19Kaewmanee, T., Wannapop, S., Phuruangrat, A., Thongtem, T. and Thongtem, S. (2021). Solvothermal synthesis of BiOBrxI1-x (x=0.0-1.0) solid solutions used for adsorption and photodegradation of cationic and anionic dyes. INORGANIC CHEMISTRY COMMUNICATIONS, 134
Cited: 11 doi: https://doi.org/10.1016/j.inoche.2021.109054
20Al 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
21Pinkaew, S., Udomkesmalee, E., Davis, CR. and Tanumihardjo, SA. (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: 13 doi: https://doi.org/10.1093/ajcn/nqaa418
22Utaipan, 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: 15 doi: https://doi.org/10.1186/s13765-020-0491-8
23Karrila, SJ. and Karrila, TT. (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-MYSORE, 57(11), 4123-4132.
Cited: 1 doi: https://doi.org/10.1007/s13197-020-04448-9
24Leemud, 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: 6 doi: https://doi.org/10.1007/s11694-019-00301-6
25Kaewmanee, T., Phuruangrat, A., Thongtem, T. and Thongtem, S. (2020). Solvothermal synthesis of Mn-Zn Ferrite(core)@SiO2(shell)/BiOBr0.5Cl0.5 nanocomposites used for adsorption and photocatalysis combination. CERAMICS INTERNATIONAL, 46(3), 3655-3662.
Cited: 29 doi: https://doi.org/10.1016/j.ceramint.2019.10.085
26Baraheng, S. and Karrila, T. (2019). Chemical and functional properties of durian (Durio zibethinus Murr.) seed flour and starch. FOOD BIOSCIENCE, 30
Cited: 19 doi: https://doi.org/10.1016/j.fbio.2019.100412
27Kaewmanee, T., Wannapop, S., Phuruangrat, A., Thongtem, T., Wiranwetchayan, O., Promnopas, W., Sansongsiri, S. and Thongtem, S. (2019). Effect of oleic acid content on manganese-zinc ferrite properties. INORGANIC CHEMISTRY COMMUNICATIONS, 103, 87-92.
Cited: 19 doi: https://doi.org/10.1016/j.inoche.2019.03.016
28Airouyuwa, JO. 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: 21 doi: https://doi.org/10.1177/1082013219842469
29Tangadulrat, N., Wattanapisitkul, P., Kaewmanee, T., Isaramalai, S., Hounsri, K., Yuenyongviwat, V. and Kongkamol, C. (2019). Participatory Ergonomic Approach Impacted on Functions in Knee Osteoarthritis: Clustered Randomized Controlled Trial. INDUSTRIAL ENGINEERING AND MANAGEMENT SYSTEMS, 18(4), 710-718.
Cited: 0 doi: https://doi.org/10.7232/iems.2019.18.4.710
30Issuriya, A., Puangkeaw, N., Choochana, P., Jaisamut, P., Kunworarath, N., Maneenoon, K., Limsuwan, S., Kaewmanee, T. and Chusri, S. (2019). Safety and Antioxidant Potential of Traditional Thai Poly-Herbal Tea Phy-Blica-D Used as a Rejuvenation Formula. PHARMACOGNOSY RESEARCH, 11(3), 295-303.
Cited: 6 doi: https://doi.org/10.4103/pr.pr_5_19
31Isaramalai, SA., Hounsri, K., Kongkamol, C., Wattanapisitkul, P., Tangadulrat, N., Kaewmanee, T. and Yuenyongviwat, V. (2018). Integrating participatory ergonomic management in non-weight-bearing exercise and progressive resistance exercise on self-care and functional ability in aged farmers with knee osteoarthritis: a clustered randomized controlled trial. CLINICAL INTERVENTIONS IN AGING, 13, 101-108.
Cited: 4 doi: https://doi.org/10.2147/CIA.S144288
32Maneesri, 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
33Karrila, 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
34Tew, ST., Soon, JM., Benjakul, S., Prodran, T., Vittayanont, M. and Tongnuanchan, P. (2017). Development of gelatine-based bio-film from chicken feet incorporated with sugarcane bagasse. NUTRITION & FOOD SCIENCE, 47(2), 175-190.
Cited: 6 doi: https://doi.org/10.1108/NFS-07-2016-0086
35Chapagai, MK., Rosli, WIW., Manan, WMW., Jalil, RA., 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: 10
36Thoh, 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: 16 doi: https://doi.org/10.5713/ajas.17.0066
37Kuamsub, 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: 7 doi: https://doi.org/10.1155/2017/2687173
38Benjakul, S. and Kaewmanee, T. (2017). Sodium Chloride Preservation in Duck Eggs. EGG INNOVATIONS AND STRATEGIES FOR IMPROVEMENTS, 415-426.
Cited: 8 doi: https://doi.org/10.1016/B978-0-12-800879-9.00039-1
39Kaewdang, 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: 10 doi: https://doi.org/10.1080/10498850.2015.1043418
40Chapagai, MK., Ishak, WRW., Abu Bakar, N., Jalil, RA., Muda, WAMW., 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: 6 doi: https://doi.org/10.31989/ffhd.v6i8.260
41Artnarong, 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: 5
42Tongnuanchan, 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: 117 doi: https://doi.org/10.1016/j.foodhyd.2015.12.005
43Trinh, NTN., 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
44Amornsriwatanakul, A., Nakornkhet, K., Katewongsa, P., Choosakul, C., Kaewmanee, T., Konharn, K., Purakom, A., Santiworakul, A., Sitilertpisan, P., Sriramatr, S., Yankai, A., Rosenberg, M. and Bull, FC. (2016). Results From Thailand's 2016 Report Card on Physical Activity for Children and Youth. JOURNAL OF PHYSICAL ACTIVITY & HEALTH, 13(11), S291-S298.
Cited: 33 doi: https://doi.org/10.1123/jpah.2016-0316
45Chusri, 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: 11 doi: https://doi.org/10.1080/19476337.2014.909885
46Kaewdang, 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: 5
47Soison, 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: 21
48Benchahem, S., Karrila, SJ. and Karrila, TT. (2015). Effect of pretreatment with ultrasound on antioxidant properties of black glutinous rice water extracts. INTERNATIONAL FOOD RESEARCH JOURNAL, 22(6), 2371-2380.
Cited: 3
49Chanjula, 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: 24 doi: https://doi.org/10.1016/j.smallrumres.2014.11.011
50Kaewmanee, T., Karrila, TT. and Benjakul, S. (2015). Effects of fish species on the characteristics of fish cracker. INTERNATIONAL FOOD RESEARCH JOURNAL, 22(5), 2078-2087.
Cited: 8
51Tongnuanchan, 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: 150 doi: https://doi.org/10.1016/j.foodhyd.2015.02.025
52Pinkaew, S. and Karrila, TT. (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: 4 doi: https://doi.org/10.1111/ijfs.12871
53Suri, DJ., Tanumihardjo, JP., Gannon, BM., Pinkaew, S., Kaliwile, C., Chileshe, J. and Tanumihardjo, SA. (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: 29 doi: https://doi.org/10.3945/ajcn.115.113050
54Kaewmanee, T., Bagnasco, L., Benjakul, S., Lanteri, S., Morelli, CF., Speranza, G. and Cosulich, ME. (2014). Characterisation of mucilages extracted from seven Italian cultivars of flax. FOOD CHEMISTRY, 148, 60-69.
Cited: 100 doi: https://doi.org/10.1016/j.foodchem.2013.10.022
55Kaewdang, 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: 127 doi: https://doi.org/10.1016/j.foodchem.2014.01.076
56Ganesan, P., Kaewmanee, T., Benjakul, S. and Baharin, BS. (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: 41 doi: https://doi.org/10.5851/kosfa.2014.34.1.1
57Chanjula, 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
58Tongnuanchan, P. and Benjakul, S. (2014). Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation. JOURNAL OF FOOD SCIENCE, 79(7), R1231-R1249.
Cited: 513 doi: https://doi.org/10.1111/1750-3841.12492
59Tongnuanchan, 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: 128 doi: https://doi.org/10.1016/j.foodhyd.2014.03.015
60Tongnuanchan, 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
61Kaewmanee, 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: 39 doi: https://doi.org/10.1007/s11947-011-0667-7
62Wasantwisut, E., Pinkaew, S., Tanumihardjo, S., Wegmuller, R., Winichagoon, P. and Hurrell, R. (2013). EFFICACY OF VITAMIN A IN FORTIFIED EXTRUDED RICE IN SCHOOL CHILDREN IN SOUTHERN THAILAND. ANNALS OF NUTRITION AND METABOLISM, 63, 93-93.
Cited: 0
63Tongnuanchan, 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: 185 doi: https://doi.org/10.1016/j.jfoodeng.2013.03.005
64Tongnuanchan, 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
65Bagnasco, L., Pappalardo, VM., Meregaglia, A., Kaewmanee, T., Ubiali, D., Speranza, G. and Cosulich, ME. (2013). Use of food-grade proteases to recover umami protein-peptide mixtures from rice middlings. FOOD RESEARCH INTERNATIONAL, 50(1), 420-427.
Cited: 23 doi: https://doi.org/10.1016/j.foodres.2012.11.007
66Kaewmanee, 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: 21 doi: https://doi.org/10.1007/s11947-011-0510-1
67Masniyom, 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: 12 doi: https://doi.org/10.1111/j.1365-2621.2012.02944.x
68Tongnuanchan, P., Benjakul, S. and Prodpran, T. (2012). Effects of oxygen and antioxidants on the lipid oxidation and yellow discolouration of film from red tilapia mince. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 92(12), 2507-2517.
Cited: 3 doi: https://doi.org/10.1002/jsfa.5660
69Majzoobi, M., Sabery, B., Farahnaky, A. and Karrila, TT. (2012). Physicochemical properties of cross-linked-annealed wheat starch. IRANIAN POLYMER JOURNAL, 21(8), 513-522.
Cited: 23 doi: https://doi.org/10.1007/s13726-012-0056-8
70Tongnuanchan, P., Benjakul, S. and Prodpran, T. (2012). Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. FOOD CHEMISTRY, 134(3), 1571-1579.
Cited: 348 doi: https://doi.org/10.1016/j.foodchem.2012.03.094
71Tongnuanchan, P., Benjakul, S., Prodpran, T. and Songtipya, P. (2011). Characteristics of film based on protein isolate from red tilapia muscle with negligible yellow discoloration. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 48(5), 758-767.
Cited: 33 doi: https://doi.org/10.1016/j.ijbiomac.2011.02.017
72Kaewmanee, T., Benjakul, S. and Visessanguan, W. (2011). Effect of NaCl on thermal aggregation of egg white proteins from duck egg. FOOD CHEMISTRY, 125(2), 706-712.
Cited: 76 doi: https://doi.org/10.1016/j.foodchem.2010.09.072
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