| 1 November |
Enhancing protein extraction from Pleurotus ostreatus using synergistic pH-shifting and ultrasonic technology: Optimization via RSM and 1H NMR-based metabolomic profiling
Sai-Ut S., Watchasit S., Pongsetkul J., Kingwascharapong P., Suriyarak S., Grossmann L., Zhang W., Rawdkuen S.
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Lwt |
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| 15 October |
Comparative study on the composition and characteristics of giant river prawn (Macrobrachium rosenbergii) cultured using an alternative vertical-recirculating aquaculture system (RAS) and traditional pond: Organoleptic and nutritional aspects
Saengsuk N., Boonanuntanasarn S., Kingwascharapong P., Sai-ut S., Phonsiri K., Pongsetkul J.
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Aquaculture |
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| Sep 2024 |
Survival of probiotics Lactobacillus acidophilus TISTR1338 in a synbiotic-supplemented plant-based protein powder under various pH and temperatures
Ardsiri P., Chaoruangrit A., Pongsetkul J., Bavisetty S.C.B., Piewthongngam K., Sae-Eaw A., Petsong K.
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Asia Pacific Journal of Science and Technology |
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| 30 August |
Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation
Indriani S., Srisakultiew N., Benjakul S., Boonchuen P., Pongsetkul J.
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Food and Function |
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| 15 July |
Microbiota differences of giant river prawn (Macrobrachium rosenbergii) cultured in a recirculating aquaculture system (RAS) – A prototype vertical farming and traditional pond cultured system and their impact on autolysis rate and textural characteristics
Saengsuk N., Boonanuntanasarn S., Boonchuen P., Phonsiri K., Kingwascharapong P., Petsong K., Pongsetkul J.
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Aquaculture |
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| 30 June |
Optimization of ultrasonic assisted ethanolic extraction for natural pigments from butterfly pea flower applied in Thai dessert using Box-Behnken approach
Sai-Ut S., Teksee A., Pongsetkul J., Sinthusamran S., Rawdkuen S.
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Food Chemistry X |
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| Jun 2024 |
Development of fish snack (Keropok) with sodium reduction using alternative salts (KCl and CaCl2)
Kingwascharapong P., Paewpisakul P., Sripoovieng W., Sanprasert S., Pongsetkul J., Meethong R., Hunsakul K., Karnjanapratum S., Ali A.M.M., Petsong K., Rawdkuen S.
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Future Foods |
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| Jun 2024 |
Exploration of nutritional and bioactive peptide properties in goat meat from various primal cuts during in vitro gastrointestinal digestion and absorption
Luasiri P., Sangsawad P., Pongsetkul J., Paengkoum P., Nakharuthai C., Suwanangul S., Katemala S., Sujinda N., Pinyo J., Chainam J., Khongla C., Sorapukdee S.
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Animal Bioscience |
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| May 2024 |
Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods
Indriani S., Srisakultiew N., Sangsawad P., Paengkoum P., Pongsetkul J.
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Food Science of Animal Resources |
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| Apr 2024 |
A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance
Pongsetkul J., Saengsuk N., Siriwong S., Thumanu K., Yongsawatdigul J., Benjakul S.
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Poultry Science |
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