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Issue DateTitleAuthor(s)
1-Feb-2022Tyrosinase Inhibitory and Antioxidant Activity of Enzymatic Protein Hydrolysate from Jellyfish (Lobonema smithii)Maytamart Upata; Thanyaporn Siriwoharn; Sakunkhun Makkhun; Suthasinee Yarnpakdee; Joe M. Regenstein; Sutee Wangtueai
1-Jan-2022Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin waxPornchai Rachtanapun; Nattagarn Homsaard; Araya Kodsangma; Suphat Phongthai; Noppol Leksawasdi; Yuthana Phimolsiripol; Phisit Seesuriyachan; Thanongsak Chaiyaso; Suwit Chotinan; Pensak Jantrawut; Warintorn Ruksiriwanich; Sutee Wangtueai; Sarana Rose Sommano; Wirongrong Tongdeesoontorn; Korawan Sringarm; Kittisak Jantanasakulwong
30-Oct-2022Influence of physicochemical properties on the production of alternative healthy gummy jelly from tilapia (Oreochromis niloticus) skin with added Thai rice powderSukhuntha Osiriphun; Pornchai Rachtanapun; Sutee Wangtueai; Wachira Jirarattanarangsri
30-Nov-2022Cricket protein conjugated with different degrees of polymerization saccharides by Maillard reaction as a novel functional ingredientAuengploy Chailangka; Phisit Seesuriyachan; Sutee Wangtueai; Warintorn Ruksiriwanich; Kittisak Jantanasakulwong; Pornchai Rachtanapun; Sarana Rose Sommano; Noppol Leksawasdi; Francisco J. Barba; Yuthana Phimolsiripol
1-Aug-2022Characteristic and antioxidant activity of Cladophora glomerata ethanolic extract as affected by prior chlorophyll removal and drying methodsSuthasinee Yarnpakdee; Theeraphol Senphan; Sutee Wangtueai; Chalalai Jaisan; Sitthipong Nalinanon
1-Aug-2022Bioink hydrogel from fish scale gelatin blended with alginate for 3D-bioprinting applicationSani Boonyagul; Danai Pukasamsombut; Sukanya Pengpanich; Thaman Toobunterng; Kitipong Pasanaphong; Nuankanya Sathirapongsasuti; Tulyapruek Tawonsawatruk; Sutee Wangtueai; Nuttapol Tanadchangsaeng
1-Aug-2022Special issue on “marine food innovation”Sutee Wangtueai; Yuthana Phimolsiripol
13-Jun-2022UV-B Protective and Antioxidant Activities of Protein Hydrolysate From Sea Cucumber (Holothuria scabra) Using Enzymatic HydrolysisChitpon Doungapai; Thanyaporn Siriwoharn; Yuwares Malila; Narongchai Autsavapromporn; Sakunkhun Makkhun; Suthasinee Yarnpakdee; Kittisak Jantanasakulwong; Joe M. Regenstein; Sutee Wangtueai

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