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23篇 您的检索式：作者名="Benjakula"

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	题名	作者	年代	出处	被引量
1	Characteristics of acid soluble collagen and pepsin soluble collagen from scale of spotted golden goatfish (Parupeneus heptacanthus)显示文摘	Kanokwan Matmaroh Soottawat Benjakula Thummanoon Prodpran		0，，：	1
2	The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage 显示文摘	Thanonkaewa A Benjakula S Visessanguan W	2008	Swiss Society of Food Science and Technology2008，41，1：	1
3	Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage显示文摘	Wonnop Visessanguanb Chutima Thongkaewa	2003	Food Research International2003，，36：	1
4	Comparative study on acid-induced gelation of myosin from Atlantic cod(Gardus morhua)and burbot(Lota lota)显示文摘	RIEBROYA S BENJAKULA S VISESSANGUANB W	2008	Food Hydrocolloids2008，109，1：	1
5	Acidinduced gelation of natural actomyosin from Atlantic cod ( Gadus morhua) and burbot ( Lota lota)显示文摘	Riebroya S Benjakula S Visessanguanb W	2009	Food Hydrocolloids2009，23，1：	1
6	Properties and acceptability of Som-fug,a Thai fermented fish mince,inoculated with lactic acid bacteria starters显示文摘	RIEBROY S BENJAKULA S VISESSANGUAN W	2008	Lwt-Food Science and Technology2008，41，4：	1
7	Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota)显示文摘	RIEBROYA S BENJAKULA S VISESSANGUANB W	2008	Food Chemistry2008，109，1：	1
8	Autolysis study of bigeye snapper (Priacanthun maeracanthus ) skin and its effect on gelatin 显示文摘	Intarasirisawata R Benjakula S Visessanguan W	2007	Food Hydrocolloids2007，21，4：	1
9	Acid- induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota Iota)显示文摘	Riebroya S Benjakula S Visessanguanb W	2009	Food Hydro- colloids2009，23，1：	1
10	Comparative study on aeid-indueed gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota)显示文摘	Riebroya S Benjakula S Visessanguanb W	2008	Food Hydroeolloids2008，109，1：	1
11	Changes in physico-chemical properties and gel-forming ability of lizard fish (Saurida tumbil) during post-rnortem storage in ice 显示文摘	Benjakula S Visessanguanb W Tueksubana J	2003	Food Chemistry2003，80，：	1
12	Effect of heat treatment on changes in texture,structure and properties of Thai indigenous chicken muscle显示文摘	Saowskon Wattanachanta Soottawat Benjakula David A.Ledward		0，，02：	1
13	Effect of phenolic compounds on the properties of porcine plasma protein-based film显示文摘	Pornpot Nuthonga Soottawat Benjakula Thummanoon Prodpran	2009	Food Hydrocolloids2009，3，23：	1
14	The effect of antioxidants on the quality changes of cuttle- fish (Sepia pharaonis) muscle during frozen storago显示文摘	Thanonkaewa A Benjakula S Visessanguanb W	2008	41 (1) : 161-1692008，41，1：	1
15	Characteristics and an- tioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH显示文摘	Lertittikula W Benjakula S Tanakab M	2007	Food Chemistry2007，100，：	1
16	Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage 显示文摘	Benjakula S Visessanguan W Thongkaewa C	2003	Food Research International2003，36，8：	1
17	Changes in hysico-chemical properties and gel-forming ability of lizard, sh (Saurida tumbil) during post-mortem storage in ice显示文摘	Soottawat Benjakula Wonnop Visessanguanb Jiravadee Tueksubana	2003	Food Chemistry2003，，80：	1
18	Comparative study on acid-induced gelation of myosin from Atlantic cod (gar- dus morhua) and burbot (Iota Iota)显示文摘	Riebroya S Benjakula S Visessanguanb W	2008	Food Chemistry2008，109，1：	1
19	Acid-induced gelation of natural actomyosin from Atlantic cod(gadus morhua) and burbot (lota iota) 显示文摘	Riebroya S Benjakula S Visessanguanb W	2009	Food Hydrocolloids2009，23，1：	1
20	Properties and acceptability of Som-fug,a Thai fermented fish mince,inoculated with Lactic acid bacteria starters显示文摘	Siriporn Riebroya Soottawat Benjakula Wonnop Visessanguan		0，，41：	1

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