| Pineapple wastes: A potential source for bromelain extraction S Ketnawa, P Chaiwut, S Rawdkuen Food and bioproducts processing 90 (3), 385-391, 2012 | 133 | 2012 |
| Application of bromelain extract for muscle foods tenderization S Ketnawa, S Rawdkuen Food and Nutrition Sciences 2 (05), 393, 2011 | 85 | 2011 |
| Two phase partitioning and collagen hydrolysis of bromelain from pineapple peel Nang Lae cultivar S Ketnawa, S Rawdkuen, P Chaiwut Biochemical Engineering Journal 52 (2-3), 205-211, 2010 | 73 | 2010 |
| Biochemical and functional properties of proteins from red kidney, navy and adzuki beans. S Sai-Ut, S Ketnawa, P Chaiwut, S Rawdkuen Asian Journal of Food and Agro-Industry 2 (4), 493-504, 2009 | 65 | 2009 |
| Extraction of bromelain from pineapple peels S Ketnawa, P Chaiwut, S Rawdkuen Food science and technology international 17 (4), 395-402, 2011 | 36 | 2011 |
| Partitioning of bromelain from pineapple peel (Nang Lae cultv.) by aqueous two phase system. S Ketnawa, S Sai-Ut, T Theppakorn, P Chaiwut, S Rawdkuen Asian Journal of Food and Agro-Industry 2 (4), 457-468, 2009 | 34 | 2009 |
| Fish skin gelatin hydrolysates produced by visceral peptidase and bovine trypsin: Bioactivity and stability S Ketnawa, S Benjakul, O Martínez-Alvarez, S Rawdkuen Food chemistry 215, 383-390, 2017 | 30 | 2017 |
| Effect of microwave treatments on antioxidant activity and antigenicity of fish frame protein hydrolysates S Ketnawa, AM Liceaga Food and bioprocess technology 10 (3), 582-591, 2017 | 28 | 2017 |
| Gelatin hydrolysates from farmed Giant catfish skin using alkaline proteases and its antioxidative function of simulated gastro-intestinal digestion S Ketnawa, O Martínez-Alvarez, S Benjakul, S Rawdkuen Food chemistry 192, 34-42, 2016 | 28 | 2016 |
| Aqueous two-phase extraction of bromelain from pineapple peels (‘Phu Lae’cultv.) and its biochemical properties S Ketnawa, P Chaiwut, S Rawdkuen Food Science and Biotechnology 20 (5), 1219, 2011 | 27 | 2011 |
| Enhanced recovery of alkaline protease from fish viscera by phase partitioning and its application S Ketnawa, S Benjakul, TC Ling, O Martínez-Alvarez, S Rawdkuen Chemistry Central Journal 7 (1), 79, 2013 | 25 | 2013 |
| Three-phase partitioning and proteins hydrolysis patterns of alkaline proteases derived from fish viscera S Ketnawa, S Benjakul, O Martínez-Alvarez, S Rawdkuen Separation and Purification Technology 132, 174-181, 2014 | 22 | 2014 |
| Electro-membrane fractionation of antioxidant peptides from protein hydrolysates of rainbow trout (Oncorhynchus mykiss) byproducts S Suwal, S Ketnawa, AM Liceaga, JY Huang Innovative food science & emerging technologies 45, 122-131, 2018 | 20 | 2018 |
| Characterization of acid and alkaline proteases from viscera of farmed giant catfish A Vannabun, S Ketnawa, S Phongthai, S Benjakul, S Rawdkuen Food Bioscience 6, 9-16, 2014 | 19 | 2014 |
| Chemical properties and nutritional factors of pressed-cake from tea and sacha inchi seeds S Rawdkuen, D Murdayanti, S Ketnawa, S Phongthai Food bioscience 15, 64-71, 2016 | 11 | 2016 |
| Phase partitioning for enzyme separation: an overview and recent applications S Ketnawa, N Rungraeng, S Rawdkuen International Food Research Journal 24 (1), 1, 2017 | 10 | 2017 |
| Obtaining of functional components from cooked shrimp (Penaeus vannamei) by enzymatic hydrolysis S Ketnawa, O Martínez-Alvarez, J Gómez-Estaca, ... Food bioscience 15, 55-63, 2016 | 10 | 2016 |
| Changes on antioxidant activity of microwave-treated protein hydrolysates after simulated gastrointestinal digestion: Purification and identification S Ketnawa, M Wickramathilaka, AM Liceaga Food chemistry 254, 36-46, 2018 | 9 | 2018 |
| Impact of food structure and cell matrix on digestibility of plant-based food Y Ogawa, N Donlao, S Thuengtung, J Tian, Y Cai, FC Reginio Jr, ... Current opinion in food science 19, 36-41, 2018 | 9 | 2018 |
| Selective separation and characterisation of dual ACE and DPP‐IV inhibitory peptides from rainbow trout (Oncorhynchus mykiss) protein hydrolysates S Ketnawa, S Suwal, JY Huang, AM Liceaga International Journal of Food Science & Technology 54 (4), 1062-1073, 2019 | 7 | 2019 |
Phanuphong ChaiwutSchool of Cosmetic Science, Mae Fah Luang UniversityVerified email at mfu.ac.th
