| May 2022 |
Impact of stocking density during live transportation on meat quality of Nile tilapia (Oreochromis niloticus) and their changes during storage
Pongsetkul J., Benjakul S., Takeungwongtrakul S., Sai-ut S.
|
Journal of Food Processing and Preservation |
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| 8 February |
Development and Characterization of Thai Fish Cake (Tod Mun Pla) Fortified with Sago Palm Weevil Larvae (Rhynchophorus ferrugineus)
Kingwascharapong P., Petsong K., Karnjanapratum S., Pongsetkul J.
|
Current Applied Science and Technology |
|
| Feb 2022 |
Changes in Volatile Compounds and Quality Characteristics of Salted Shrimp Paste Stored in Different Packaging Containers
Pongsetkul J., Benjakul S., Boonchuen P.
|
Fermentation |
|
| Jan 2022 |
Impact of sous vide cooking on quality and shelf-life of dried sour-salted fish
Pongsetkul J., Benjakul S.
|
Journal of Food Processing and Preservation |
|
| 2022 |
Biochemical Changes of Nile Tilapia (Oreochromis niloticus) Meat during Ice Storage: A Comparison between Slurry Ice vs Flake Ice
Pongsetkul J., Kingwascharapong P., Senphan T.
|
Journal of Aquatic Food Product Technology |
|
| 2022 |
Sensory Characteristics and Microbiological Quality Changes of Nile Tilapia Fillet Processed by Various Sous-vide Conditions During Chilled Storage
Pongsetkul J., Benjakul S., Boonanuntanasarn S., Yongsawatdigul J.
|
Turkish Journal of Fisheries and Aquatic Sciences |
|
| Aug 2021 |
The use of sodium benzoate on shelf-life and quality attributes of dried chili fish paste stored in different packaging containers
Pongsetkul J., Benjakul S.
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Foods |
|
| Jun 2021 |
Development of modified atmosphere packaging (MAP) on shelf-life extension of pla-duk-ra (dried fermented catfish) stored at room temperature
Pongsetkul J., Benjakul S.
|
Food Control |
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| 9 September |
Whole wheat cracker fortified with biocalcium and protein hydrolysate powders from salmon frame: Characteristics and nutritional value
Idowu A., Benjakul S., Sinthusamran S., Pongsetkul J., Sae-Leaw T., Sookchoo P.
|
Food Quality and Safety |
|
| Dec 2018 |
Bacillus subtilis K-C3 isolated from Thai salted shrimp paste (Kapi): Its extracellular enzymes and use as a starter culture in Kapi production
Pongsetkul J., Benjakul S., Sumpavapol P., Vongkamjan K., Osako K.
|
Journal of Food Biochemistry |
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