| Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type V Klompong, S Benjakul, D Kantachote, F Shahidi Food chemistry 102 (4), 1317-1327, 2007 | 1248 | 2007 |
| Essential oils: extraction, bioactivities, and their uses for food preservation P Tongnuanchan, S Benjakul Journal of food science 79 (7), R1231-R1249, 2014 | 991 | 2014 |
| Protein hydrolysates from Pacific whiting solid wastes S Benjakul, MT Morrissey Journal of Agricultural and Food Chemistry 45 (9), 3423-3430, 1997 | 816 | 1997 |
| Characterisation of acid-soluble collagen from skin and bone of bigeye snapper (Priacanthus tayenus) P Kittiphattanabawon, S Benjakul, W Visessanguan, T Nagai, M Tanaka Food chemistry 89 (3), 363-372, 2005 | 738 | 2005 |
| Physicochemical changes in Pacific whiting muscle proteins during iced storage S Benjakul, TA Seymour, MT Morrissey, H An Journal of Food science 62 (4), 729-733, 1997 | 654 | 1997 |
| Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils M Ahmad, S Benjakul, T Prodpran, TW Agustini Food hydrocolloids 28 (1), 189-199, 2012 | 602 | 2012 |
| Isolation and characterisation of acid and pepsin-solubilised collagens from the skin of Brownstripe red snapper (Lutjanus vitta) A Jongjareonrak, S Benjakul, W Visessanguan, T Nagai, M Tanaka Food chemistry 93 (3), 475-484, 2005 | 521 | 2005 |
| Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi) Y Thiansilakul, S Benjakul, F Shahidi Food chemistry 103 (4), 1385-1394, 2007 | 487 | 2007 |
| Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage S Benjakul, W Visessanguan, C Thongkaew, M Tanaka Food research international 36 (8), 787-795, 2003 | 464 | 2003 |
| Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH W Lertittikul, S Benjakul, M Tanaka Food Chemistry 100 (2), 669-677, 2007 | 462 | 2007 |
| Isolation and characterisation of collagen extracted from the skin of striped catfish (Pangasianodon hypophthalmus) P Singh, S Benjakul, S Maqsood, H Kishimura Food chemistry 124 (1), 97-105, 2011 | 459 | 2011 |
| Composition, color, and texture of Thai indigenous and broiler chicken muscles S Wattanachant, S Benjakul, DA Ledward Poultry science 83 (1), 123-128, 2004 | 452 | 2004 |
| Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications TH Quan, S Benjakul, T Sae-leaw, AK Balange, S Maqsood Trends in Food Science & Technology 91, 507-517, 2019 | 421 | 2019 |
| Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils P Tongnuanchan, S Benjakul, T Prodpran Food chemistry 134 (3), 1571-1579, 2012 | 418 | 2012 |
| Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei) W Binsan, S Benjakul, W Visessanguan, S Roytrakul, M Tanaka, ... Food Chemistry 106 (1), 185-193, 2008 | 403 | 2008 |
| Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper A Jongjareonrak, S Benjakul, W Visessanguan, T Prodpran, M Tanaka Food Hydrocolloids 20 (4), 492-501, 2006 | 398 | 2006 |
| Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system S Benjakul, W Lertittikul, F Bauer Food chemistry 93 (2), 189-196, 2005 | 375 | 2005 |
| Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince S Maqsood, S Benjakul Food Chemistry 119 (1), 123-132, 2010 | 370 | 2010 |
| Characteristics of acid soluble collagen and pepsin soluble collagen from scale of spotted golden goatfish (Parupeneus heptacanthus) K Matmaroh, S Benjakul, T Prodpran, AB Encarnacion, H Kishimura Food chemistry 129 (3), 1179-1186, 2011 | 366 | 2011 |
| Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna S Nalinanon, S Benjakul, H Kishimura, F Shahidi Food chemistry 124 (4), 1354-1362, 2011 | 366 | 2011 |
SAPPASITH KLOMKLAOThaksin UniversityVerified email at tsu.ac.th
