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| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Kaewmanee 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 | ||
| 2 | Kaewdang 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 | ||
| 3 | Ganesan 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 | ||
| 4 | Somboon 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 | ||
| รวม Scopus 4 รายการ 221 citations | |||
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