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Benjakul , Soottawat
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ResearcherID: C-8927-2009
URL: http://www.researcherid.com/rid/C-8927-2009
Subject: Food Science & Technology
Keywords: food engineering , food chemistry and food preservation
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This list contains papers that I have authored.

publication(s)  
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1.  Title: Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota)
 Author(s): Riebroy, S.; Benjakul, S.; Visessanguan, W.; et al.
 Source: Food Hydrocolloids Volume: 23 Issue: 1 Pages: 26-39 Published: 2009
 Times Cited: 33
 DOI: 10.1016/j.foodhyd.2007.11.010
added
28-Oct-09
2.  Title: Amino Acid Composition and Antioxidative Peptides from Protein Hydrolysates of Yellow Stripe Trevally (Selaroides leptolepis)
 Author(s): Klompong, V.; Benjakul, S.; Yachai, M.; et al.
 Source: Journal of Food Science Volume: 74 Issue: 2 Pages: C126-C133 Published: 2009
 Times Cited: 30
 DOI: 10.1111/j.1750-3841.2009.01047.x
added
28-Oct-09
3.  Title: Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds
 Author(s): Aewsiri, T.; Benjakul, S.; Visessanguan, W.; et al.
 Source: Food Chemistry Volume: 117 Issue: 1 Pages: 160-168 Published: 2009
 Times Cited: 30
 DOI: 10.1016/j.foodchem.2009.03.092
added
28-Oct-09
4.  Title: Autolysis and biochemical properties of endogenous proteinases in Japanese sandfish (Arctoscopus japonicus)
 Author(s): Klomklao, S.; Kishimura, H.; Benjakul, S.; et al.
 Source: International Journal of Food Science and Technology Volume: 44 Issue: 7 Pages: 1344-1350 Published: 2009
 Times Cited: 5
 DOI: 10.1111/j.1365-2621.2009.01963.x
added
28-Oct-09
5.  Title: Autolysis of goatfish (Mulloidichthys martinicus) mince: Characterisation and effect of washing and skin inclusion
 Author(s): Yarnpakdee, S.; Benjakul, S.; Visessanguan, W.; et al.
 Source: Food Chemistry Volume: 114 Issue: 4 Pages: 1339-1344 Published: 2009
 Times Cited: 11
 DOI: 10.1016/j.foodchem.2008.11.014
added
28-Oct-09
6.  Title: Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process
 Author(s): Rawdkuen, S.; Sai-Ut, S.; Khamsorn, S.; et al.
 Source: Food Chemistry Volume: 112 Issue: 1 Pages: 112-119 Published: 2009
 Times Cited: 60
 DOI: 10.1016/j.foodchem.2008.05.047
added
28-Oct-09
7.  Title: Biochemical properties of two isoforms of trypsin purified from the Intestine of skipjack tuna (Katsuwonus pelamis)
 Author(s): Klomklao, S.; Kishimura, H.; Nonami, Y.; et al.
 Source: Food Chemistry Volume: 115 Issue: 1 Pages: 155-162 Published: 2009
 Times Cited: 30
 DOI: 10.1016/j.foodchem.2008.11.087
added
28-Oct-09
8.  Title: Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting
 Author(s): Kaewmanee, T.; Benjakul, S.; Visessanguan, W.
 Source: Food Chemistry Volume: 112 Issue: 3 Pages: 560-569 Published: 2009
 Times Cited: 32
 DOI: 10.1016/j.foodchem.2008.06.011
added
28-Oct-09
9.  Title: Characteristics and Use of Yellow Stripe Trevally Hydrolysate as Culture Media
 Author(s): Klompong, V.; Benjakul, S.; Kantachote, D.; et al.
 Source: Journal of Food Science Volume: 74 Issue: 6 Pages: S219-S225 Published: 2009
 Times Cited: 4
 DOI: 10.1111/j.1750-3841.2009.01213.x
added
28-Oct-09
10.  Title: Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus
 Author(s): Benjakul, S.; Oungbho, K.; Visessanguan, W.; et al.
 Source: Food Chemistry Volume: 116 Issue: 2 Pages: 445-451 Published: 2009
 Times Cited: 71
 DOI: 10.1016/j.foodchem.2009.02.063
added
28-Oct-09
publication(s)  
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