 |
ผศ.ดร. ธนศักดิ์ แซ่เลี่ยว Affiliations: |
Hat Yai, Songkhla 90110 Thailand
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ResearchGate
Professional
Education
- Ph.D. (Food Science and Technology) Prince of Songkla University, Thailand
- M.Sc. (Food Science) Kasetsart University, Thailand
- B.Sc. (Food Science and Technology) Kasetsart University, Thailand
Field of interest
- Extraction, characterization and utilization of lipids from agricultural by-products
Current researches
- Extraction and properties of oil from rice bran in southern part of Thailand
Publications & Awards
Publications
1. Sae-leaw, T., Benjakul, S., Gokoglu, N. and Nalinanon, S. 2013. Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice. FoodChemistry. 141(3): 2466-2472.
2. Sae-leaw, T. and Benjakul, S. 2014. Fatty acid composition, lipid oxidation, and fishy odour development in seabass (Lates calcarifer) skin during iced storage. European Journal of Lipid Science and Technology. 116(7): 885–894.
3. Sae-leaw, T. and Benjakul, S. 2015. Physico-chemical properties and fishy odour of gelatin from seabass (Lates calcarifer) skin stored in ice. Food Bioscience. 10: 59−68.
4. Sae-leaw, T., Benjakul, S. and O'Brien, N. M. 2016. Effects of defatting and tannic acid incorporation during extraction on properties and fishy odour of gelatin from seabass skin.LWT - Food Science and Technology. 65: 661-667.
5. Sae-leaw, T., O'Callaghan, Y. C., Benjakul, S. and O'Brien, N. M. 2016. Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes. Journal of Food Science and Technology. 53(1): 197-208.
6. Sae-leaw, T., Benjakul, S. and O'Brien, N. M. 2016. Effect of pretreatments and drying methods on the properties and fishy odor/flavor of gelatin from seabass (Lates calcarifer) skin. Drying Technology. 34(1): 53−65.
7. Sae-leaw, T., Benjakul, S., O'Brien, N. M. and Kishimura, H. 2016. Characteristics and functional properties of gelatin from seabass skin as influenced by defatting. International Journal of Food Science and Technology. 51(5): 1204-1211.
8. Sae-leaw, T., O'Callaghan, Y. C., Benjakul, S. and O'Brien, N. M. 2016. Antioxidant, immunomodulatory and antiproliferative effects of gelatin hydrolysates from seabass (Lates calcarifer) skins. International Journal of Food Science and Technology. 51(7): 1545-1551.
9. Sae-leaw, T., Benjakul, S. and O'Brien, N. M. 2016. Effect of pretreatments and defatting of seabass skins on properties and fishy odor of gelatin. Journal of Food Biochemistry. 40(6): 741-753.3
10. Sae-leaw, T., Karnjanapratum, S., O'Callaghan, Y. C., O'Keeffe, M. B., Fitzgerald, R. J., O'Brien, N. M. and Benjakul, S. 2017. Purification and identification of antioxidant peptides from gelatin hydrolysate of seabass skin. Journal of Food Biochemistry. 41(3): e12350.
11. Sae-leaw, T., Benjakul, S. and Simpson, B. K. 2017. Effect of catechin and its derivatives on inhibition of polyphenoloxidase and melanosis of Pacific white shrimp. Journal of Food Science and Technology. 54(5): 1098-1107.
12. Chuaychan, S., Benjakul, S. and Sae-leaw, T. 2017. Gelatin hydrolysate powder from the scales of spotted golden goatfish: Effect of drying conditions and juice fortification. Drying Technology. 35(10): 1195-1203.
13. Sae-leaw, T. and Benjakul, S. 2017. Lipids from visceral depot fat of seabass (Lates calcarifer): Compositions and storage stability as affected by extraction methods. European Journal of Lipid Science and Technology. 119(11): 1700198.
14. Karnjanapratum, S., Sinthusamran, S., Sae-leaw, T., Benjakul, S. and Hideki Kishimura. 2017. Characteristics and gel properties of gelatin from skin of Asian bullfrog (Rana tigerina). Food Biophysics. 12(3): 289-298.
15. Sae-leaw, T. and Benjakul, S. 2018. Lipase from liver of seabass (Lates calcarifer): Characteristics and the use for defatting of fish skin. Food Chemistry. 240: 9-15.
16. Sae-leaw, T., Benjakul, S. and Vongkamjan, K. 2018. Retardation of melanosis and quality loss of pre-cooked Pacific white shrimp using epigallocatechin gallate with the aid of ultrasound. Food Control. 84: 75-82.
17. Sae-leaw, T. and Benjakul, S. 2018. Antioxidant activities of hydrolysed collagen from salmon scale ossein prepared with the aid of ultrasound. International Journal of Food Science and Technology. 53(12): 2786-2795.
18. Sae-leaw, T., Buamard, N., Vate, N. K. and Benjakul, S. 2018. Effect of squid melanin-free ink and pre-emulsification on properties and stability of surimi gel fortified with seabass oil during refrigerated storage. Journal of Aquatic Food Product Technology. 27(8): 919-933.
19. Hamzeh, A., Benjakul, S., Sae-leaw, T. and Sinthusamran, S. 2018. Effect of drying methods on gelatin from splendid squid (Loligo formosana) skins. Food Bioscience. 26: 96-103.4
20. Shiekh, K. A., Benjaul, S. and Sae-leaw, T. 2019. Effect of Chamuang (Garcinia cowa Roxb.) leaf extract on inhibition of melanosis and quality changes of Pacific white shrimp during refrigerated storage. Food Chemistry. 270: 554-561.
21. Sae-leaw, T. and Benjakul, S. 2019. Prevention of quality loss and melanosis of Pacific white shrimp by cashew leaf extract. Food Control. 95: 257-266.
22. Sae-leaw, T. and Benjakul, S. 2019. Distribution and characteristics of polyphenoloxidase from Pacific white shrimp (Litopenaeus vannamei). Journal of Food Science. 84(5): 1078-1086.
23. Idowu, A. T., Benjakul, S., Sae-Leaw, T., Sookchoo, P., Kishimura, H., Suzuki, N. and Kitani, Y.2019. Amino acid composition, volatile compounds and bioavailability of biocalcium powders from salmon frame as affected by pretreatment. 28(7): 772-780.
24. Karnjanapratum, S., Kaewthong, P., Takeungwongtrakul, S., Sae-Leaw, T., Hong, J. H. and Nalinanon, S. 2019. Current Applied Science and Technology. 19(3): 225-234.
25. Idowu, A. T., Benjakul, S., Sinthusamran, S., Pongsetkul, J., Sae-Leaw, T. and Sookchoo, P. 2019. Whole wheat cracker fortified with biocalcium and protein hydrolysate powders from salmon frame: characteristics and nutritional value. Food Quality and Safety. 3(3): 191-199.