Suthasinee Yarnpakdee

Chiang Mai University

H指数:16

被引数:1,131

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Sequential extraction protocol for bio-calcium from saltwater crocodile (Crocodylus porosus) bone: Physicochemical and molecular studies

从盐水鳄鱼（Crocodylus porosus）骨骼中生物钙的顺序提取方案：物理化学与分子学研究

Journal of Agriculture and Food Research

IF6.2

2026-04-090

OAAI

Preparation, functional and bioactive characterization of antioxidant and antidiabetic gelatin hydrolysates derived from bones and skins of bigeye snapper processing byproducts

从大目鲷加工副产物（包括骨和皮）中制备、功能性及生物活性表征具有抗氧化和抗糖尿病活性的明胶水解产物

Applied Food Research

IF6.2

2026-04-070

OAAI

Valorization of Mantis Shrimp By-Product through Integrated Extraction-Encapsulation Approach for Astaxanthin Production

通过集成提取-包埋方法对螳螂虾副产物进行开发利用以生产虾青素

LWT

IF0

2025-08-300

OAAI

Development of a novel protein and calcium fortified plant-based yogurt by addition of pea protein isolate and bio-calcium from Nile tilapia bones

通过添加豌豆蛋白分离物和来自尼罗罗非鱼骨的生物钙开发一种新型蛋白质和钙强化植物基酸奶

food production processing and nutrition

IF0

2025-07-180

OAAI

Improvement of the physicochemical and mechanical properties of intelligent gelatin/butterfly pea films using coconut milk residue

通过椰奶残渣改善智能明胶/蝴蝶豆胶膜的物理化学和机械性能

APPLIED FOOD RESEARCH

IF6.2

2025-06-010

OAAI

Characterization of Biocalcium Microparticles from Saltwater Crocodile (Crocodylus porosus) Bone and Their Potential for Enhancing Fish Bologna Quality

来自咸水鳄 (Crocodylus porosus) 骨骼的生物钙微颗粒表征及其提高鱼博洛尼亚香肠质量的潜力

FOODS

IF5.1

2025-05-130

Role of Skipjack Tuna (Katsuwonus pelamis) Blood Protein Hydrolysate as a Natural Cryoprotectant on Threadfin Bream Surimi Protein During Repeated Freeze-Thaw Stability

Skipjack Tuna (Katsuwonus pelamis)血液蛋白水解物作为天然冷冻保护剂在重复冻融稳定性期间对丝鲈白鱼鱼糜蛋白的作用

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2025-04-290

PRE

Impact of Bio-calcium from Nile Tilapia Bone as a Supporting Material on the Stability Enhancement of Immobilized Probiotics

利用尼罗罗非鱼骨制备的生物钙作为支撑材料对固定化益生菌稳定性增强的影响

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2025-04-140

PRE

Structural characterization and antibacterial activity of pearl oyster (Pinctada maxima) shell as affected by calcination temperature

JOURNAL OF AGRICULTURE AND FOOD RESEARCH

IF6.2

2025-03-010

OAAI

A comparison of the chemical compositions and nutrient values of the sanim and srithong varieties of the farmed golden apple snails (Gastropoda; Ampullariidae; Pomacea canaliculata)

FUTURE FOODS

IF8.2

2024-12-010

Impact of different smoke flavors on the quality of hermetically sealed green chili paste (Nam Prik Num)

FUTURE FOODS

IF8.2

2024-06-010

A comprehensive study of diverse techniques for enhanced physicochemical and structural properties of bio-calcium from hybrid catfish bone

FOOD BIOSCIENCE

IF5.9

2023-12-013

PRE

Physico-chemical and gel properties of agar from Gracilaria tenuistipitata from the lake of Songkhla, Thailand

FOOD HYDROCOLLOIDS

IF12.4

2015-10-0195

PREAI

Chemical compositions and muddy flavour/odour of protein hydrolysate from Nile tilapia and broadhead catfish mince and protein isolate

FOOD CHEMISTRY

IF9.8

2014-01-0144

PRE

Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2013-06-1718

PREAI

Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel

FOOD CHEMISTRY

IF9.8

2012-12-0144

PREAI

Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants

FOOD CHEMISTRY

IF9.8

2012-06-01122

PREAI

Thermal properties and heat-induced aggregation of natural actomyosin extracted from goatfish (Mulloidichthys martinicus) muscle as influenced by iced storage

FOOD HYDROCOLLOIDS

IF12.4

2009-10-0148

PREAI

Autolysis of goatfish (Mulloidichthys martinicus) mince: Characterisation and effect of washing and skin inclusion

FOOD CHEMISTRY

IF9.8

2009-06-0124

PREAI

Suthasinee Yarnpakdee

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