1. Antioxidant Activity of Gelatin Hydrolysate Produced from Fish Skin Gelatin Using Extracellular Protease from Bacillus amyloliquefaciens H11. Issue 4 (13th March 2014) Authors: Sai‐Ut, Samart; Benjakul, Soottawat; Sumpavapol, Punnanee; Kishimura, Hideki Journal: Journal of food processing and preservation Issue: Volume 39:Issue 4(2015:Aug.) Page Start: 394 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Purification and Characterization of Extracellular Gelatinolytic Protease from Bacillus Amyloliquefaciens H11. Issue 1 (21st January 2015) Authors: Sai‐Ut, Samart; Benjakul, Soottawat; Sumpavapol, Punnanee; Kishimura, Hideki Journal: Journal of food biochemistry Issue: Volume 39:Issue 1(2015:Feb.) Page Start: 119 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Thermal processes improving antibrowning potential of mixed Aloe vera and pineapple core extract solution on browning inhibition of fresh‐cut apples. (1st September 2022) Authors: Takeungwongtrakul, Sirima; Sai‐Ut, Samart; Waraput, Thidarat; Supapvanich, Suriyan Journal: International journal of food science & technology Issue: Volume 57:Number 10(2022) Page Start: 6881 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗