Nutritional composition and bioactivity of germinated Thai indigenous rice extracts: A feasibility study. by Manat Chaijan, Worawan Panpipat

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Instability of β-sitosteryl oleate and β-sitosterol loaded in oil-in-water emulsion by Manat Chaijan, Worawan Panpipat

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Post Harvest Discoloration of Dark-Fleshed Fish Muscle: A Review by Manat CHAIJAN, Worawan PANPIPAT

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Physicochemical properties and nutritional compositions of nipa palm (Nypa fruticans Wurmb) syrup by Warasri Saengkrajang, Manat Chaijan, Worawan Panpipat

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Free Radical Scavenging Activity and Reducing Capacity of Five Southern Thai Indigenous Vegetable Extracts by Worawan PANPIPAT, Weerayuth SUTTIRAK, Manat CHAIJAN

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Southern-style Pad Thai sauce: From traditional culinary treat to convenience food in retortable pouches. by Yanyong Cheenkaew, Worawan Panpipat, Manat Chaijan

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Chemical, physical, and functional properties of Thai indigenous brown rice flours. by David Oppong, Worawan Panpipat, Manat Chaijan

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Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage. by Manat Chaijan, Ling-Zhi Cheong, Worawan Panpipat

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Chemical Indices and Kinetic Evaluation of β-Sitosteryl Oleate Oxidation in a Model System of Bulk Oil by Manat Chaijan, Worawan Panpipat, Ling-Zhi Cheong

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Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (<i>Auxis thazard</i>) Surimi by Worawan Panpipat, Pornthip Tongkam, Hasene Keskin Çavdar, Manat Chaijan

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Reduced Washing Cycle for Sustainable Mackerel (<i>Rastrelliger kanagurta</i>) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties by Panumas Somjid, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan

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Techno-biofunctionality of mangostin extract-loaded virgin coconut oil nanoemulsion and nanoemulgel. by Chatchai Sungpud, Worawan Panpipat, Manat Chaijan, Attawadee Sae Yoon

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Recovery of Functional Proteins from Pig Brain Using pH-Shift Processes by Jaruwan Chanted, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan

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Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets by David Oppong, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan

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Role of Stingray (<i>Himantura signifier</i>) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin by Worawan Panpipat, Jutaporn Limsuwanmanee, Ling-Zhi Cheong, Manat Chaijan

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Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi by Panumas Somjid, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan

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Impact of Washing with Antioxidant-Infused Soda–Saline Solution on Gel Functionality of Mackerel (<i>Auxis thazard</i>) Surimi by Porntip Thongkam, Manat Chaijan, Ling-Zhi Cheong, Worawan Panpipat

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Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication by Paramee Chumsri, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan

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The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (<i>Rastrelliger kanagurta</i>) by Panumas Somjid, Manat Chaijan, Saroat Rawdkuen, Lutz Grossmann, Worawan Panpipat

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Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (<i>Clarias macrocephalus</i> × <i>Clarias gariepinus</i>) Muscle during Refrigerated Storage: Chemical an... by Hatairad Phetsang, Worawan Panpipat, Atikorn Panya, Natthaporn Phonsatta, Manat Chaijan

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