P. Kaewthong

发表

Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage

A. Karlsson, S. Knøchel, J. R. Carrascal, 2019, The journal of poultry science.

Properties of Different Varieties of Durian

P. Pinsirodom, M. Lubinska-Szczygeł, S. Gorinstein, 2021, Applied Sciences.

Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)

S. Supapvanich, S. Karnjanapratum, P. Kaewthong, 2020, Journal of Food Science and Technology.

Shelf-life Prediction of Micro-encapsulated Shrimp Oil in Different Packages using Empirical Models

S. Benjakul, S. Nalinanon, S. Pisuchpen, 2020 .

Optimizing the electrical conductivity of marinade solution for water‐holding capacity of broiler breast meat

S. Wattanachant, P. Kaewthong, 2018, Poultry science.

Characteristics and nutritional value of silkworm (Bombyx mori) pupae-fortified chicken bread spread

S. Indriani, S. Karnjanapratum, P. Kaewthong, 2022, Scientific Reports.

Effect of sugar and starch levels on electrical conductivity of marinade solutions in improving water‐holding capacity of marinated broiler breast meat

S. Wattanachant, P. Kaewthong, Pensiri Kaewthong, 2019, Journal of Applied Poultry Research.

Effect of Different Ultrasound-Assisted Process Modes on Extraction Yield and Molecular Characteristics of Pepsin-Soluble Collagen from Asian Bullfrog Skin

Tran Hong Quan, S. Benjakul, A. Sitanggang, 2023, Food and Bioprocess Technology.

Potential of jackfruit inner skin fibre for encapsulation of probiotics on their stability against adverse conditions

S. Karnjanapratum, Passakorn Kingwascharapong, Krisana Nilsuwan, 2023, Scientific reports.

The in vitro scavenging ability of anthocyanin extracts from roselle calyces against reactive nitrogen species and their potential use for nitrite reduction in meat

P. Pinsirodom, R. Taprap, P. Kaewthong, 2019, Current Research in Nutrition and Food Science Journal.