V. Klompong

Amino acid composition and antioxidative peptides from protein hydrolysates of yellow stripe Trevally (Selaroides leptolepis).

F. Shahidi, W. Visessanguan, S. Benjakul, 2009, Journal of food science.

Comparative study on antioxidative activity of yellow stripe trevally protein hydrolysate produced from Alcalase and Flavourzyme

F. Shahidi, D. Kantachote, S. Benjakul, 2008 .

Storage Stability of Protein Hydrolysate from Yellow Stripe Trevally (Selaroides leptolepis)

F. Shahidi, D. Kantachote, S. Benjakul, 2012 .

Antioxidative and antimicrobial activities of the extracts from the seed coat of Bambara groundnut (Voandzeia subterranea)

S. Benjakul, V. Klompong, 2015 .

Characteristics and use of yellow stripe trevally hydrolysate as culture media.

F. Shahidi, D. Kantachote, S. Benjakul, 2009, Journal of food science.

Quality, phenolic compound and antioxidant activity of wines from Sangyod rice grain, paddy and husk during fermentation

V. Klompong, 2018, Malaysian Journal of Fundamental and Applied Sciences.

EFFECT OF DRYING AND FRYING ON QUALITY OF LIANG VEGETABLE

V. Klompong, Naruemon Bupphakit, Siriyakorn Chumdang, 2020, LIFE: International Journal of Health and Life-Sciences.

Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type

Fereidoon Shahidi, Duangporn Kantachote, Soottawat Benjakul, 2007 .