1. Amino Acid Composition, Volatile Compounds and Bioavailability of Biocalcium Powders from Salmon Frame as Affected by Pretreatment. Issue 7 (9th August 2019) Authors: Idowu, Anthony Temitope; Benjakul, Soottawat; Sae-Leaw, Thanasak; Sookchoo, Pornsatit; Kishimura, Hideki; Suzuki, Nobuo; Kitani, Yoichiro Journal: Journal of aquatic food product technology Issue: Volume 28:Issue 7(2019) Page Start: 772 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Biocalcium powder from precooked skipjack tuna bone: Production and its characteristics. Issue 6 (7th August 2017) Authors: Benjakul, Soottawat; Mad‐Ali, Sulaiman; Senphan, Theeraphol; Sookchoo, Pornsatit Journal: Journal of food biochemistry Issue: Volume 41:Issue 6(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of Asian Sea Bass (Lates calcarifer) Bio-calcium in Combination with Different Calcium Salts on Gel Properties of Threadfin Bream Surimi. Issue 9 (21st October 2021) Authors: Wijayanti, Ima; Singh, Avtar; Prodpran, Thummanoon; Sookchoo, Pornsatit; Benjakul, Soottawat Journal: Journal of aquatic food product technology Issue: Volume 30:Issue 9(2021) Page Start: 1173 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of Asian sea bass bio‐calcium on textural, rheological, sensorial properties and nutritive value of Indian mackerel fish spread at different levels of potato starch. (27th February 2022) Authors: Wijayanti, Ima; Benjakul, Soottawat; Chantakun, Kasidate; Prodpran, Thummanoon; Sookchoo, Pornsatit Journal: International journal of food science & technology Issue: Volume 57:Number 5(2022) Page Start: 3181 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Physical and chemical characteristics of Asian sea bass bio‐calcium powders as affected by ultrasonication treatment and drying method. Issue 4 (17th February 2021) Authors: Wijayanti, Ima; Sookchoo, Pornsatit; Prodpran, Thummanoon; Mohan, Chitradurga O.; Aluko, Rotimi E.; Benjakul, Soottawat Journal: Journal of food biochemistry Issue: Volume 45:Issue 4(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Properties of films from fish gelatin prepared by molecular modification and direct addition of oxidized linoleic acid. (March 2019) Authors: Theerawitayaart, Wipawee; Prodpran, Thummanoon; Benjakul, Soottawat; Sookchoo, Pornsatit Journal: Food hydrocolloids Issue: Volume 88(2019) Page Start: 291 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Protein hydrolysate from salmon frames: Production, characteristics and antioxidative activity. Issue 2 (15th November 2018) Authors: Idowu, Anthony Temitope; Benjakul, Soottawat; Sinthusamran, Sittichoke; Sookchoo, Pornsatit; Kishimura, Hideki Journal: Journal of food biochemistry Issue: Volume 43:Issue 2(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Soluble Asian sea bass bone bio‐calcium: characteristics, bioavailability across Caco‐2 cells and fortification into apple juice. (18th June 2022) Authors: Wijayanti, Ima; Benjakul, Soottawat; Saetang, Jirakrit; Prodpran, Thummanoon; Sookchoo, Pornsatit Journal: International journal of food science & technology Issue: Volume 57:Number 9(2022) Page Start: 5859 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio‐calcium. (17th October 2022) Authors: Wijayanti, Ima; Prodpran, Thummanoon; Sookchoo, Pornsatit; Nirmal, Nilesh; Zhang, Bin; Balange, Amjad; Benjakul, Soottawat Journal: Journal of the American Oil Chemists' Society Issue: Volume 100:Number 2(2023) Page Start: 123 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Whole wheat cracker fortified with biocalcium and protein hydrolysate powders from salmon frame: characteristics and nutritional value. Issue 3 (24th August 2019) Authors: Idowu, Anthony Temitope; Benjakul, Soottawat; Sinthusamran, Sittichoke; Pongsetkul, Jaksuma; Sae-Leaw, Thanasak; Sookchoo, Pornsatit Journal: Food quality and safety Issue: Volume 3:Issue 3(2019) Page Start: 191 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗