P. Sumpavapol

发表

Antioxidant activity of date (Phoenix dactylifera var. Khalas) seed and its preventive effect on lipid oxidation in model systems.

Phanat Kittiphattanabawon, S. Benjakul, S. Maqsood, 2015 .

Microbial load reduction of sweet basil using acidic electrolyzed water and lactic acid in combination with mild heat

S. Phongpaichit, S. Benjakul, P. Sumpavapol, 2016 .

Total phenolic content , antioxidant and antimicrobial activities of stink bean ( Parkia speciosa Hassk . ) pod extracts

S. Benjakul, P. Sumpavapol, Suchanuch Wonghirundecha, 2014 .

Enterobacter siamensis sp. nov., a transglutaminase-producing bacterium isolated from seafood processing wastewater in Thailand.

A. H-Kittikun, S. Benjakul, S. Tanasupawat, 2013, The Journal of general and applied microbiology.

Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods

Phanat Kittiphattanabawon, S. Benjakul, S. Maqsood, 2014, Journal of Food Science and Technology.

Oil from Asian Bullfrong (Rana tigerina) Skin: Antimicrobial Activity and Its Application in Emulsion Gelatin-based Film

S. Benjakul, P. Sumpavapol, S. Karnjanapratum, 2019, Chiang Mai University Journal of Natural Sciences.

Effect of Drying Methods on Odorous Compounds and Antioxidative Activity of Gelatin Hydrolysate Produced by Protease from B. amyloliquefaciens H11

S. Benjakul, H. Kishimura, P. Sumpavapol, 2014 .

Metabolic profiles alteration of Southern Thailand traditional sweet pickled mango during the production process

S. Khoomrung, A. Panya, N. Phonsatta, 2022, Frontiers in Nutrition.

Changes in lipids of shrimp (Acetes vulgaris) during salting and fermentation

K. Osako, S. Benjakul, K. Vongkamjan, 2017 .

Characterization of Lactic Acid Bacteria Isolated From Kung-Som , A Traditional Fermented Shrimp , in Respect of Their Probiotic Properties

S. Maneerat, P. Sumpavapol, Nantida Dangkhaw, 2022 .

Isolation and cultivation of transglutaminaseproducing bacteria from seafood processing factories.

A. H-Kittikun, S. Benjakul, P. Sumpavapol, 2012 .

Microbiological and chemical changes of shrimp Acetes vulgaris during Kapi production

K. Osako, S. Benjakul, K. Vongkamjan, 2017, Journal of Food Science and Technology.

Properties and antimicrobial activity of fish protein isolate/fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles

Yasir Arfat, S. Benjakul, P. Sumpavapol, 2014 .

Screening and Identification of Probiotic Lactic Acid Bacteria Isolated From Poo-Khem , A Traditional Salted Crab

P. Sumpavapol, S. Chanthachum, Ruethaiwan Senthong, 2022 .

Ethanolic Cashew Leaf Extract: Antimicrobial Activity, Mode of Action, and Retardation of Spoilage Bacteria in Refrigerated Nile Tilapia Slices

Hui Hong, S. Benjakul, N. Nirmal, 2022, Foods.

Sourcing starter cultures for Parkia biglobosa fermentation I: Phylogenic grouping of Bacillus species from commercial 'iru' samples

W. Visessanguan, P. Sumpavapol, E. Aderibigbe, 2011 .

Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil

Yasir Arfat, S. Benjakul, K. Vongkamjan, 2015, Journal of Food Science and Technology.

Bacillus subtilisK‐C3 isolated from Thai salted shrimp paste (Kapi): Its extracellular enzymes and use as a starter culture inKapiproduction

K. Osako, S. Benjakul, K. Vongkamjan, 2018, Journal of Food Biochemistry.

Providencia thailandensis sp. nov., isolated from seafood processing wastewater.

A. H-Kittikun, S. Benjakul, S. Tanasupawat, 2013, The Journal of general and applied microbiology.

Chemical compositions, volatile compounds and sensory property of salted shrimp paste (Kapi) produced from Acetes vulgaris and Macrobrachium lanchesteri

K. Osako, S. Benjakul, K. Vongkamjan, 2019 .

Comparative Studies on Autolysis and Antioxidative Properties of Salted Shrimp Paste (Kapi) from Acetes vulgaris and Macrobrachium lanchesteri

K. Osako, S. Benjakul, P. Sumpavapol, 2017 .

Characterization of Endogenous Protease and the Changes in Proteolytic Activity of Acetes vulgaris and Macrobrachium lanchesteri During Kapi Production

K. Osako, S. Benjakul, P. Sumpavapol, 2017 .

Collagenolytic proteases from Bacillus subtilis B13 and B. siamensis S6 and their specificity toward collagen with low hydrolysis of myofibrils

S. Benjakul, P. Sumpavapol, P. Tangwatcharin, 2020 .

Gelatinolytic enzymes from Bacillus amyloliquefaciens isolated from fish docks: Characteristics and hydrolytic activity

S. Benjakul, P. Sumpavapol, S. Sai‐ut, 2013, Food Science and Biotechnology.

Properties of Salted Shrimp Paste (Kapi) from Acetes vulgaris as Affected by Postmortem Storage Prior to Salting

K. Osako, S. Benjakul, P. Sumpavapol, 2016 .

Volatile and non‐volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference

S. Khoomrung, A. Panya, N. Phonsatta, 2022, International Journal of Food Science & Technology.

Quality of Kapi, Salted Shrimp Paste of Thailand, Inoculated with Bacillus spp. K-C3

K. Osako, S. Benjakul, K. Vongkamjan, 2018, Journal of Aquatic Food Product Technology.

Bacillus siamensis sp. nov., isolated from salted crab (poo-khem) in Thailand.

N. Chokesajjawatee, W. Visessanguan, P. Luxananil, 2010, International journal of systematic and evolutionary microbiology.

Tender coconut water fortified with edible bird's nest protein hydrolysate subjected to sterilization and high hydrolytic pressure processes: Qualities, acceptability and changes during refrigerated storage

S. Benjakul, P. Sumpavapol, Kasidate Chantakun, 2022, Food Control.

Identification of Transglutaminase-Producing Bacterium Isolated From Seafood Processing Wastewater

A. H-Kittikun, S. Tanasupawat, P. Sumpavapol, 2022 .

Effect of encapsulation of selected probiotic cell on survival in simulated gastrointestinal tract condition

P. Sumpavapol, S. Chanthachum, Hasiah Ayama, 2014 .

Physico-Mechanical Characterization and Antimicrobial Properties of Fish Protein Isolate/Fish Skin Gelatin-Zinc Oxide (ZnO) Nanocomposite Films

Yasir Arfat, S. Benjakul, P. Sumpavapol, 2015, Food and Bioprocess Technology.

Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil.

Mehraj Ahmad, S. Benjakul, N. Nirmal, 2012, International journal of food microbiology.

Purification and Characterization of Extracellular Gelatinolytic Protease from Bacillus Amyloliquefaciens H11

S. Benjakul, H. Kishimura, P. Sumpavapol, 2015 .

Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi, produced from Acetes vulgaris, during processing and fermentation

K. Osako, S. Benjakul, K. Vongkamjan, 2017 .

Optimization of gelatinolytic enzyme production by B. amyloliquefaciens sp. H11 through Plackett–Burman design and response surface methodology

S. Benjakul, H. Kishimura, P. Sumpavapol, 2014, International Aquatic Research.

Preparation and characterization of antimicrobial laminated films based on poly(lactic acid)/chitosan via a lamination technique

K. Jantanasakulwong, T. Kittikorn, P. Sumpavapol, 2022, Express Polymer Letters.

Antioxidant Activity of Gelatin Hydrolysate Produced from Fish Skin Gelatin Using Extracellular Protease from Bacillus amyloliquefaciens H11

S. Benjakul, H. Kishimura, P. Sumpavapol, 2015 .

Box–Behnken Design to Optimize Standardized Mangiferin-Rich Mango Peel Extract from Agro-Industrial Waste Product

P. Puttarak, P. Sumpavapol, M. Rachpirom, 2023, Sustainability.