Nandhsha Faithong

发表

COMPOSITION, ANTIOXIDATIVE AND OXIDATIVE STABILITY OF MUNGOONG, A SHRIMP EXTRACT PASTE, FROM THE CEPHALOTHORAX OF WHITE SHRIMP

W. Visessanguan, S. Benjakul, H. Kishimura, 2008 .

Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products

S. Benjakul, W. Binsan, Nandhsha Faithong, 2010 .

Effect of pre-cooking times on enzymes, properties, and melanosis of Pacific white shrimp during refrigerated storage

W. Visessanguan, S. Benjakul, K. Kijroongrojana, 2013, International Aquatic Research.

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 .

Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand

K. Osako, S. Benjakul, Jaksuma Pongsetkul, 2014, International Aquatic Research.

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

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

Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation

S. Benjakul, Nandhsha Faithong, 2014, Journal of Food Science and Technology.

Chemical compositions, sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand.

K. Osako, S. Benjakul, Jaksuma Pongsetkul, 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 .