| Title | Author | Year | SCOPUS | PUBMED | ISI | TCI | |
|---|---|---|---|---|---|---|---|
| 1. | Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage | Phupaboon, S. Kontongdee, P. Hashim, F.J. Kanpipit, N. Matra, M. Totakul, P. Prommachart, R. Phesatcha, B. Wanapat, M. |
2022 | ||||
| 2. | Development and enhancement of antioxidant peptides from spontaneous plaa-som fermentation co-stimulated with Chiangrai Phulae pineapple enzymatic reaction | Piyatheerawong, W. Yunchalard, S. |
2022 | Count | 2 | 0 | 0 | 0 |
| Title | Authors | Year | Publication name | Cited count | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| < 2019 | 2020 | 2021 | 2022 | 2023 | 2024 | Total | ||||||
| 1. | Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage | Phupaboon, S. Kontongdee, P. Hashim, F.J. Kanpipit, N. Matra, M. Totakul, P. Prommachart, R. Phesatcha, B. Wanapat, M. |
2022 |
Foods 23 (11), pp. |
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| 2. | Development and enhancement of antioxidant peptides from spontaneous plaa-som fermentation co-stimulated with Chiangrai Phulae pineapple enzymatic reaction | Piyatheerawong, W. Yunchalard, S. |
2022 |
International Food Research Journal 2 (29), pp. 406-415 |
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| Title | Authors | Year | Journal title |
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| Title | Authors | Year | Journal title | Cited count | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| < 2019 | 2020 | 2021 | 2022 | 2023 | 2024 | Total | ||||||
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| Title | Authors | NRIIS type | Year | NRIIS Scholarship |
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