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| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Sakpetch, 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-MYSORE, 59(2), 693-702. Cited: 20 doi: https://doi.org/10.1007/s13197-021-05064-x | ||
| 2 | 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: 17 doi: https://doi.org/10.1111/ijfs.15035 | ||
| 3 | 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 | ||
| 4 | Mad-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: 18 doi: https://doi.org/10.1016/j.foodchem.2018.06.084 | ||
| 5 | Maneesri, 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 | ||
| 6 | Artnarong, 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 | ||
| 7 | Trinh, 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 | ||
| 8 | Masniyom, 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 | ||
| 9 | Masniyom, 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-FOOD SCIENCE AND TECHNOLOGY, 39(3), 302-307. Cited: 12 doi: https://doi.org/10.1016/j.lwt.2005.01.007 | ||
| 10 | Masniyom, 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: 22 doi: https://doi.org/10.1007/s00217-004-1093-0 | ||
| 11 | Masniyom, 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-FOOD SCIENCE AND TECHNOLOGY, 38(7), 745-756. Cited: 68 doi: https://doi.org/10.1016/j.lwt.2004.09.006 | ||
| 12 | Masniyom, 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: 18 doi: https://doi.org/10.1111/j.1745-4514.2004.tb00054.x | ||
| 13 | Masniyom, 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: 188 doi: https://doi.org/10.1002/jsfa.1108 | ||
| รวม WoS/ISI 13 รายการ 389 citations | |||
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