P. Wongsa-ngasri

Comparative functional properties of jellyfish (Lobonema smithii) protein hydrolysate as influenced by bromelain and hydrochloric acid

Somboonsak Silaprueng, B. Thumthanaruk, P. Wongsa-ngasri, 2015 .

Tomato peeling by ohmic heating: Effects of lye-salt combinations and post-treatments on weight loss, peeling quality and firmness

S. Sastry, P. Wongsa-ngasri, 2016 .

Improved jellyfish gelatin quality through ultrasound-assisted salt removal and an extraction process

S. Roytrakul, V. Rungsardthong, S. Vatanyoopaisarn, 2022, PloS one.

Ohmic heating of biomaterials: peeling and effects of rotating electric field

Pisit Wongsa-Ngasri, P. Wongsa-ngasri, 2004 .

Effect of organic acid and salt mixture on shelf-life extension and growth inhibition of Staphylococcus aureus and Escherichia coli O157:H7 in moo yor.

P. Ratanatriwong, P. Wongsa-ngasri, P. Prachaiyo, 2009 .