| 9 August |
Quality of Kapi, Salted Shrimp Paste of Thailand, Inoculated with Bacillus spp. K-C3
Pongsetkul J., Benjakul S., Sumpavapol P., Vongkamjan K., Osako K.
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Journal of Aquatic Food Product Technology |
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| Nov 2017 |
Changes in lipids of shrimp (Acetes vulgaris) during salting and fermentation
Pongsetkul J., Benjakul S., Vongkamjan K., Sumpavapol P., Osako K.
|
European Journal of Lipid Science and Technology |
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| 1 October |
Microbiological and chemical changes of shrimp Acetes vulgaris during Kapi production
Pongsetkul J., Benjakul S., Vongkamjan K., Sumpavapol P., Osako K.
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Journal of Food Science and Technology |
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| Sep 2017 |
Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi, produced from Acetes vulgaris, during processing and fermentation
Pongsetkul J., Benjakul S., Vongkamjan K., Sumpavapol P., Osako K., Faithong N.
|
Food Bioscience |
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| 1 February |
Characterization of Endogenous Protease and the Changes in Proteolytic Activity of Acetes vulgaris and Macrobrachium lanchesteri During Kapi Production
Pongsetkul J., Benjakul S., Sumpavapol P., Osako K., Faithong N.
|
Journal of Food Biochemistry |
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| 2017 |
Comparative studies on autolysis and antioxidative properties of salted shrimp paste (Kapi) from acetes vulgaris and macrobrachium lanchesteri
Pongsetkul J., Benjakul S., Sumpavapol P., Osako K., Faithong N.
|
Turkish Journal of Fisheries and Aquatic Sciences |
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| 2016 |
Properties of Salted Shrimp Paste (Kapi) from Acetes vulgaris as Affected by Postmortem Storage Prior to Salting
Pongsetkul J., Benjakul S., Sumpavapol P., Osako K., Faithong N.
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Journal of Food Processing and Preservation |
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| 2016 |
Effect of post-mortem storage prior to salting on quality of salted shrimp paste (Kapi) produced from Macrobrachium lanchesteri
Pongsetkul J., Benjakul S., Sumpavapol P., Osako K., Faithong N.
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Carpathian Journal of Food Science and Technology |
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| 2015 |
Chemical compositions, sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand
Pongsetkul J., Benjakul S., Sampavapol P., Osako K., Faithong N.
|
International Food Research Journal |
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| Sep 2014 |
Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand
Pongsetkul J., Benjakul S., Sampavapol P., Osako K., Faithong N.
|
International Aquatic Research |
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