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Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review
Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review
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Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review

Singh, Avtar ; Benjakul, Soottawat

Comprehensive reviews in food science and food safety, 2018-03, Vol.17 (2), p.496-509 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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Prevention of melanosis in crustaceans by plant polyphenols: A review
Prevention of melanosis in crustaceans by plant polyphenols: A review
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Prevention of melanosis in crustaceans by plant polyphenols: A review

Sae-leaw, Thanasak ; Benjakul, Soottawat

Trends in food science & technology, 2019-03, Vol.85, p.1-9 [Periódico revisado por pares]

Cambridge: Elsevier Ltd

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3
Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince
Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince
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Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince

Maqsood, Sajid ; Benjakul, Soottawat

Food chemistry, 2010-03, Vol.119 (1), p.123-132 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage
Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage
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Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage

Nirmal, Nilesh Prakash ; Benjakul, Soottawat

International journal of food microbiology, 2011-10, Vol.149 (3), p.247-253 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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5
Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review
Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review
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Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review

Maqsood, Sajid ; Benjakul, Soottawat ; Abushelaibi, Aisha ; Alam, Asifa

Comprehensive reviews in food science and food safety, 2014-11, Vol.13 (6), p.1125-1140 [Periódico revisado por pares]

Chicago: Wiley Subscription Services, Inc

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Potential application of seafood-derived peptides as bifunctional ingredients, antioxidant–cryoprotectant: A review
Potential application of seafood-derived peptides as bifunctional ingredients, antioxidant–cryoprotectant: A review
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Potential application of seafood-derived peptides as bifunctional ingredients, antioxidant–cryoprotectant: A review

Nikoo, Mehdi ; Benjakul, Soottawat

Journal of functional foods, 2015-12, Vol.19, p.753-764 [Periódico revisado por pares]

Elsevier Ltd

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7
Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp ( Litopenaeus vannamei) during iced storage
Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp ( Litopenaeus vannamei) during iced storage
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Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp ( Litopenaeus vannamei) during iced storage

Nirmal, Nilesh Prakash ; Benjakul, Soottawat

Food chemistry, 2009-09, Vol.116 (1), p.323-331 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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8
Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products
Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products
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Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products

Maqsood, Sajid ; Benjakul, Soottawat ; Shahidi, Fereidoon

Critical reviews in food science and nutrition, 2013-01, Vol.53 (2), p.162-179 [Periódico revisado por pares]

Philadelphia, PA: Taylor & Francis Group

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9
Physico-chemical and gel properties of agar from Gracilaria tenuistipitata from the lake of Songkhla, Thailand
Physico-chemical and gel properties of agar from Gracilaria tenuistipitata from the lake of Songkhla, Thailand
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Physico-chemical and gel properties of agar from Gracilaria tenuistipitata from the lake of Songkhla, Thailand

Yarnpakdee, Suthasinee ; Benjakul, Soottawat ; Kingwascharapong, Passakorn

Food hydrocolloids, 2015-10, Vol.51, p.217-226 [Periódico revisado por pares]

Elsevier Ltd

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10
Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures
Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures
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Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures

Nagarajan, Muralidharan ; Benjakul, Soottawat ; Prodpran, Thummanoon ; Songtipya, Ponusa ; Kishimura, Hideki

Food hydrocolloids, 2012-12, Vol.29 (2), p.389-397 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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