1. Bacillus subtilis K‐C3 isolated from Thai salted shrimp paste (Kapi): Its extracellular enzymes and use as a starter culture in Kapi production. Issue 6 (11th September 2018) Authors: Pongsetkul, Jaksuma; Benjakul, Soottawat; Sumpavapol, Punnanee; Vongkamjan, Kitiya; Osako, Kazufumi Journal: Journal of food biochemistry Issue: Volume 42:Issue 6(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Biochemical Changes of Nile Tilapia (Oreochromis niloticus) Meat during Ice Storage: A Comparison between Slurry Ice vs Flake Ice. Issue 8 (14th September 2022) Authors: Pongsetkul, Jaksuma; Kingwascharapong, Passakorn; Senphan, Theeraphol Journal: Journal of aquatic food product technology Issue: Volume 31:Issue 8(2022) Page Start: 814 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Changes in lipids of shrimp (Acetes vulgaris) during salting and fermentation. Issue 11 (25th August 2017) Authors: Pongsetkul, Jaksuma; Benjakul, Soottawat; Vongkamjan, Kitiya; Sumpavapol, Punnanee; Osako, Kazufumi Journal: European journal of lipid science and technology Issue: Volume 119:Issue 11(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi, produced from Acetes vulgaris, during processing and fermentation. (September 2017) Authors: Pongsetkul, Jaksuma; Benjakul, Soottawat; Vongkamjan, Kitiya; Sumpavapol, Punnanee; Osako, Kazufumi; Faithong, Nandhsha Journal: Food bioscience Issue: Volume 19(2017:Sep.) Page Start: 49 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Characterization of Endogenous Protease and the Changes in Proteolytic Activity of Acetes vulgaris and Macrobrachium lanchesteri During Kapi Production. Issue 1 (5th September 2016) Authors: Pongsetkul, Jaksuma; Benjakul, Soottawat; Sumpavapol, Punnanee; Osako, Kazufumi; Faithong, Nandhsha Journal: Journal of food biochemistry Issue: Volume 41:Issue 1(2017:Feb.) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Development of modified atmosphere packaging (MAP) on shelf-life extension of pla-duk-ra (dried fermented catfish) stored at room temperature. (June 2021) Authors: Pongsetkul, Jaksuma; Benjakul, Soottawat Journal: Food control Issue: Volume 124(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Impact of sous vide cooking on quality and shelf‐life of dried sour‐salted fish. Issue 1 (8th November 2021) Authors: Pongsetkul, Jaksuma; Benjakul, Soottawat Journal: Journal of food processing and preservation Issue: Volume 46:Issue 1(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Impact of stocking density during live transportation on meat quality of Nile tilapia (Oreochromis niloticus) and their changes during storage. Issue 5 (14th March 2022) Authors: Pongsetkul, Jaksuma; Benjakul, Soottawat; Takeungwongtrakul, Sirima; Sai‐ut, Samart Journal: Journal of food processing and preservation Issue: Volume 46:Issue 5(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Properties of Salted Shrimp Paste (Kapi) from Acetes vulgaris as Affected by Postmortem Storage Prior to Salting. Issue 4 (20th November 2015) Authors: Pongsetkul, Jaksuma; Benjakul, Soottawat; Sumpavapol, Punnanee; Osako, Kazufumi; Faithong, Nandhsha Journal: Journal of food processing and preservation Issue: Volume 40:Issue 4(2016:Aug.) Page Start: 636 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Quality of Kapi, Salted Shrimp Paste of Thailand, Inoculated with Bacillus spp. K-C3. Issue 7 (9th August 2018) Authors: Pongsetkul, Jaksuma; Benjakul, Soottawat; Sumpavapol, Punnanee; Vongkamjan, Kitiya; Osako, Kazufumi Journal: Journal of aquatic food product technology Issue: Volume 27:Issue 7(2018) Page Start: 830 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗