คณะอุตสาหกรรมเกษตร มหาวิทยาลัยสงขลานครินทร์

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ยินดีต้อนรับสู่เว็บไซต์คณะอุตสาหกรรมเกษตร

ข้อมูลบุคลากร

คณะอุตสาหกรรมเกษตร มหาวิทยาลัยสงขลานครินทร์ วิทยาเขตหาดใหญ่

ศ. ดร. สุทธวัฒน์ เบญจกุล

Affiliation :

  • Food Science and Technology Program
  • International Center of Excellence in Seafood Science and Innovation

Contact:

  • soottawat.b@psu.ac.th
  • 0-7428-6334

Research record:

CV FILE

Education :

  • 1989 B.Sc. (Agro-Industry) 2nd Hons. Prince of Songkla University, Thailand
  • 1991 M.Sc. (Food Technology) Prince of Songkla University, Thailand
  • 1997 Ph.D. (Food Science and Technology) Oregon State University, USA

Course Director :

Field of interest :

  • Seafood chemistry and biochemistry
  • Utilization of fish processing byproducts

Current researches :

  • Improvement of functional properties of gelatin and myofibrillar proteins
  • Characterization and applications of fish enzymes
  • Use of plant phenolics as the additives in fish and fish products

Awards :

  1. IFT Seafood Technology Division Student Paper Competition Award at the 1997 Annual
    Meeting of IFT, Orlando, Florida.
  2. 25th Anniversary Faculty of Natural Resources Outstanding Alumni award
  3. Thailand Young Scientist Award Year 2001
  4. PSU distinguished research Year 2002
  5. Scientific achievement award, The American Biographical Institute: 500 leaders of Science Year
    2003
  6. PSU outstanding young faculty award Year 2005
  7. PSU outstanding research faculty award Year 2006
  8. International Foundation for Science (IFS) Jubilee award (Sweden) Year 2006
  9. Thailand Research Fund Top Research Award year 2007
  10. Outstanding Researcher of Thailand (Agriculture and Biology) Year 2008
  11. Senior Research Scholar of Thailand Research Fund Year 2008
  12. Science and Technology Award (Toray Thailand Science Foundation) Year 2009
  13. Outstanding scientist of Thailand Year 2011
  14. Senior Research Scholar of Thailand Research Fund Year 2011
  15. Outstanding Research, the Thailand Research Fund Year 2011
  16. Distinguished Research Professor of Thailand Year (The Thailand Research Fund) Year 2015
  17. Thomson Reuters Thailand Frontier Author Award Year 2015
  18. Thomson Reuters Highly cited researcher Year 2016
  19. Ajinomoto Award Year 2016
  20. Tanner Award Year (Institute of Food Technolgists, USA) 2017

Publications :

  1. Benjakul, S. and Sophanodora, P. 1993. Chitosan production from carapace and shell of black tiger shrimp. ASEAN Food J. 8(4): 145-148.
  2. Benjakul, S. and Sophanodora, P. 1994. Improvement of deacetylation of chitin from black tiger shrimp (Penaeus monodon) carapace and shell. ASEAN Food J. 9(4): 136-140.
  3. Benjakul, S. and Taylor, KDA. 1994. Lipids and fatty acids of dogfish (Squalus acanthias) liver oil extracted by different methods. Songklanakarin J. Sci. Technol. 16: 31-36.
  4. Benjakul, S. And Taylor, KDA.1994. Fatty acids comparison between male and female dogfish (Squalus acanthias) liver oil extracted by steaming method. Food. 24: 272-278.
  5. Benjakul, S., Seymour, T. A., Morrissey, M. T. and An, H. 1996. Proteinase in Pacific whiting surimi wash water: Identification and characterization. J. Food Sci. 61: 1165-1170. (part of Ph.D. thesis)
  6. Benjakul, S. and Morrissey, M. T. 1997. Protein Hydrolysates from Pacific Whiting Solid Wastes. J. Agric. Food Chem. 45: 3423-3430. (part of Ph.D. thesis)
  7. Benjakul, S., Morrissey, M. T., Seymour, T. A. and An, H. 1997. Recovery of proteinase from Pacific whiting surimi wash water. J. Food Biochem. 21: 431-443. (part of Ph.D. thesis)
  8. Benjakul, S., Seymour, T. A., Morrissey, M. T. and An, H. 1997. Physicochemical changes in Pacific whiting muscle proteins during iced storage. J. Food Sci. 62: 729-733. (part of Ph.D. thesis)
  9. Benjakul, S., Seymour, T. A., Morrissey, M. T. and An, H. 1998. Characterization of proteinase recovered from Pacific whiting surimi wash water. J. Food Biochem. 22: 1-16. (part of Ph.D. thesis)
  10. Benjakul, S. and Aroonrueng, N. 1999. Effect of smoke sources on quality and storage stability of catfish fillet (Clarias macrocephatus Gunther). J. Food Quality. 22: 213-224.
  11. Benjakul, S., Karoon, S. and Suwanno, A. 1999. Inhibitory effects of legume seed extracts on fish proteinases. J. Sci. Food Agric. 79: 1875-1881.
  12. Benjakul, S. and Bauer, F. 2000. Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles. J. Sci. Food Agric. 80: 1143-1150.
  13. Benjakul, S. and Visessanguan, W. 2000. Pig plasma protein: Potential use as proteinase inhibitor for surimi manufacture; inhibitory activity and the active components. J. Sci. Food Agric. 80: 1351-1356.
  14. Benjakul, S., Visessanguan, W., Tanaka, M., Ishizaki, S., Taluengphol, A. and Chichanan, U. 2000. Physicochemical and textural properties of dried squid as affected by alkaline treatments. J. Sci. Food Agric. 80: 2142-2148.
  15. Benjakul, S., Visessanguan, W. and Thummaratwasik, P. 2000. Inhibition of gel weakening of threadfin bream surimi using Thai legume seed proteinase inhibitors. J. Food Biochem. 24: 363-380.
  16. Benjakul, S., Visessanguan, W. and Thummaratwasik, P. 2000. Isolation and characterization of trypsin inhibitors from some Thai legume seeds. J. Food Biochem. 24: 107-127.
  17. Benjakul, W. 2000. Article helps nurses gain insight on adolescents with diabetes. Pediatric nursing. 26: 86.
  18. Chantachum, S., Benjakul, S. and Sriwirat, N. 2000. Separation and quality of fish oil from precooked and non-precooked tuna heads. Food Chem. 69: 289-294.
  19. Visessanguan, W., Benjakul, S. and An, H. 2000. Porcine plasma proteins as a surimi protease inhibitor: Effects on actomyosin gelaton. J. Food Sci. 65: 607-611.
  20. Benjakul, S. and Bauer, F. 2001. Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze-thaw cycles. Food Chem. 72: 207-217.
  21. Benjakul, S., Visessanguan, W. and Haejung, A. 2001. Properties of cysteine proteinase inhibitors from black gram and rice bean. J. Food Biochem. 25: 211-227.
  22. Benjakul, S., Visessanguan, W., Ishizaki, S. and Tanaka, M. 2001. Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. J. Food Sci. 66: 1311-1318.
  23. Benjakul, S., Visessanguan, W. and Srivilai, C. 2001. Gel properties of bigeye snapper (Priacanthus tayenus) surimi as affected by setting and porcine plasma proteins. J. Food Quality. 24: 453-471.
  24. Benjakul, S., Visessanguan, W. and Srivilai, C. 2001. Porcine plasma proteins as gel enhancer in bigeye snapper (Priacanthus tayenus) surimi. J. Food Biochem. 25: 285-305.
  25. Benjakul, S., Visessanguan, W. and Srivilai, C. 2001. Porcine plasma protein as proteinase inhibitor in bigeye snapper (Priacanthus tayenus) muscle and surimi. J. Sci. Food Agric. 81: 1039-1046.
  26. Benjakul, S., Visessanguan, W., Tanaka, M., Ishizaki, S., Suthidham, R. and Sungpech, O. 2001. Effect of chitin and chitosan on gelling properties of surimi from barred garfish (Hemiramphus far). J. Sci. Food Agric. 81: 102-108.
  27. Benjakul, S., Veessanguan, W. and Leelapongwattana, K. 2002. Characteristics of muscle from two species of bigeye snapper, priacanthus tayenus and priacanthus macracanthus. J. Food Biochem. 26: 307-326.
  28. Benjakul, S., Visessanguan, W., Riebroy, S., Ishizaki, S. and Tanaka, M. 2002. Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P macracanthus, stored in ice. J. Sci. Food Agric. 82: 1442-1451.
  29. Masniyom, P., Benjakul, S. and Visessanguan, W. 2002. Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging. J. Sci. Food Agric. 82: 873-880.
  30. Benjakul, S., Chantarasuwan, C. and Visessanguan, W. 2003. Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish. Food Chem. 82: 567-574.
  31. Benjakul, S., Leelapongwattana, K. and Visessanguan, W. 2003. Comparative study on proteolysis of two species of bigeye snapper, Priacanthus macracanthus and Priacanthus tayenus. J. Sci. Food Agric. 83: 871-879.
  32. Benjakul, S. and Visessanguan, W. 2003. Transglutaminase-mediated setting in bigeye snapper Surimi. Food Res. Int. 36: 253-266.
  33. Benjakul, S., Visessanguan, W. and Leelapongwattana, K. 2003. Purification and characterization of heatstable alkaline proteinase from bigeye snapper (Priacanthus macracanthus) muscle. Comp. Biochem. Physiol. B: Biochem. Mol. Biol. 134: 579-591.
  34. Benjakul, S., Visessanguan, W., Phatchrat, S. and Tanaka, M. 2003. Chitosan affects transglutaminaseinduced surimi gelation. J. Food Biochem. 27: 53-66.
  35. Benjakul, S., Visessanguan, W. and Tanaka, M. 2003. Partial purification and characterization of trimethylamine-N-oxide demethylase from lizardfish kidney. Comp. Biochem. Physiol. B: Biochem. Mol. Biol. 135: 359-371.
  36. Benjakul, S., Visessanguan, W., Thongkaew, C. and Tanaka, M. 2003. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage. Food Res. Int. 36: 787-795.
  37. Benjakul, S., Visessanguan, W. and Tueksuban, J. 2003. Heat-activated proteolysis in lizardfish (Saurida tumbil) muscle. Food Res. Int. 36: 1021-1028.
  38. Benjakul, S., Visessanguan, W. and Tueksuban, J. 2003. Changes in physico-chemical properties and gelforming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice. Food Chem. 80: 535544.
  39. Kim, S. H., An, H., Wei, C. I., Visessanguan, W., Benjakul, S., Morrissey, M. T., Su, Y. C. and Pitta, T. P. 2003. Molecular detection of a histamine former, Morganella morganii, in albacore, mackerel, sardine, and a processing plant. J. Food Sci. 68: 453-457.
  40. Murakawa, Y., Benjakul, S., Visessanguan, W. and Tanaka, M. 2003. Inhibitory effect of oxidized lipid on the thermal gelation of Alaska pollack (Theragra chalcogramma) surimi. Food Chem. 82: 455-463.
  41. Visessanguan, W., Benjakul, S. and An, H. 2003. Purification and characterization of cathepsin L in arrowtooth flounder (Atheresthes stomias) muscle. Comp. Biochem. Physiol. B: Biochem. Mol. Biol. 134: 477-487.
  42. Visessanguan, W., Benjakul, S. and Tanaka, M. 2003. Effect of microbial transglutaminase on rheological properties of oxidised and non-oxidised natural actomyosin from two species of bigeye snapper. J. Sci. Food Agric. 83: 105-112.
  43. Benjakul, S., Visessanguan, W. and Chantarasuwan, C. 2004. Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish. Int. J. Food Sci. Technol. 39: 671-680.
  44. Benjakul, S., Visessanguan, W. and Chantarasuwan, C. 2004. Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand. LWT-Food Sci. Technol. 37: 177185.
  45. Benjakul, S., Visessanguan, W. and Chantarasuwan, C. 2004. Cross-linking activity of sarcoplasmic fraction from bigeye snapper (Priacanthus tayenus) muscle. LWT-Food Sci. Technol. 37: 79-85.
  46. Benjakul, S., Visessanguan, W. and Kwalumtharn, Y. 2004. The effect of whitening agents on the gelforming ability and whiteness of surimi. Int. J. Food Sci. Technol. 39: 773-781.
  47. Benjakul, S., Visessanguan, W. and Pecharat, S. 2004. Suwari gel properties as affected by transglutaminase activator and inhibitors. Food Chem. 85: 91-99.
  48. Benjakul, S., Visessanguan, W. and Tanaka, M. 2004. Induced formation of dimethylamine and formaldehyde by lizardfish (Saurida micropectoralis) kidney trimethylamine-N-oxide demethylase. Food Chem. 84: 297-305.
  49. Benjakul, S., Visessanguan, W., Tueksuban, J. and Tanaka, M. 2004. Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil). Food Hydrocolloid. 18: 395-401.
  50. Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. 2004. Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand. Food Res. Int. 37: 1021-1030.
  51. Klomklao, S., Benjakul, S. and Visessanguan, W. 2004. Comparative studies on proteolytic activity of splenic extract from three tuna species commonly used in Thailand. J. Food Biochem. 28: 355-372.
  52. Masniyom, P., Benjakul, S. and Visessanguan, W. 2004. ATPase activity, surface hydrophobicity, sulfhydryl content and protein degradation in refrigerated seabass muscle in modified atmosphere packaging. J. Food Biochem. 28: 43-60.
  53. Rawdkuen, S., Benjakul, S., Visessanguan, W. and Lanier, T. C. 2004. Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus). Food Hydrocolloid. 18: 259-270.
  54. Rawdkuen, S., Benjakul, S., Visessanguan, W. and Lanier, T. C. 2004. Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties. Food Res. Int. 37: 156-165.
  55. Riebroy, S., Benjakul, S., Visessanguan, W., Kijrongrojana, K. and Tanaka, M. 2004. Some characteristics of commercial Som-fug produced in Thailand. Food Chem. 88: 527-535.
  56. Shiku, Y., Hamaguchi, P. Y., Benjakul, S., Visessanguan, W. and Tanaka, M. 2004. Effect of surimi quality on properties of edible films based on Alaska pollack. Food Chem. 86: 493-499.
  57. Visessanguan, W., Benjakul, S., Riebroy, S. and Thepkasikul, P. 2004. Changes in composition and functional properties of proteins and their contributions to Nham characteristics. Meat Sci. 66: 579588.
  58. Wattanachant, S., Benjakul, S. and Ledward, D. A. 2004. Composition, color, and texture of thai indigenous and broiler chicken muscles. Poultry science. 83: 123-128.
  59. Benjakul, S., Lertittikul, W. and Bauer, F. 2005. Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system. Food Chem. 93: 189-196.
  60. Benjakul, S., Thongkaew, C. and Visessanguan, W. 2005. Effect of reducing agents on physicochemical properties and gel-forming ability of surimi produced from frozen fish. Eur. Food Res. Technol. 220: 316-321.
  61. Benjakul, S., Visessanguan, W., Phongkanpai, V. and Tanaka, M. 2005. Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince. Food Chem. 90: 231-239.
  62. Benjakul, S., Visessanguan, W. and Tanaka, M. 2005. Properties of phenoloxidase isolated from the cephalothorax of kuruma prawn (Penaeus japonicus). J. Food Biochem. 29: 470-485.
  63. Benjakul, S., Visessanguan, W., Thongkaew, C. and Tanaka, M. 2005. Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand. Food Hydrocolloid. 19: 197-207.
  64. Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. 2005. Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chem. 93: 607-617.
  65. Jongjareonrak, A., Benjakul, S., Visessanguan, W., Nagai, T. and Tanaka, M. 2005. Isolation and characterisation of acid and pepsin-solubilised collagens from the skin of Brownstripe red snapper (Lutjanus vitta). Food Chem. 93: 475-484.
  66. Jongjareonrak, A., Benjakul, S., Visessanguan, W. and Tanaka, M. 2005. Isolation and characterization of collagen from bigeye snapper (Priacanthus macracanthus) skin. J. Sci. Food Agric. 85: 1203-1210.
  67. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., Nagai, T. and Tanaka, M. 2005. Characterisation of acid-soluble collagen from skin and bone of bigeye snapper (Priacanthus tayenus). Food Chem. 89: 363-372.
  68. Klomklao, S., Benjakul, S., Visessanguan, W., Simpson, B. K. and Kishimura, H. 2005. Partitioning and recovery of proteinase from tuna spleen by aqueous two-phase systems. Process Biochem. 40: 30613067.
  69. Leelapongwattana, K., Benjakul, S., Visessanguan, W. and Howell, N. K. 2005. Physicochemical and biochemical changes in whole lizardfish (Saurida micropectoralis) muscles and fillets during frozen storage. J. Food Biochem. 29: 547-569.
  70. Leelapongwattana, K., Benjakul, S., Visessanguan, W. and Howell, N. K. 2005. Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis). Food Chem. 90: 141-150.
  71. Masniyom, P., Benjakul, S. and Visessanguan, W. 2005. Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices. LWT-Food Sci. Technol. 38: 745-756.
  72. Masniyom, P., Benjakul, S. and Visessanguan, W. 2005. Collagen changes in refrigerated sea bass muscle treated with pyrophosphate and stored in modified- atmosphere packaging. Eur. Food Res. Technol. 220: 322-325.
  73. Rawdkuen, S., Benjakul, S., Visessanguan, W. and Lanier, T. C. 2005. Fractionation and characterization of cysteine proteinase inhibitor from chicken plasma. J. Food Biochem. 29: 486-503.
  74. Rawdkuen, S., Benjakul, S., Visessanguan, W. and Lanier, T. C. 2005. Combination effects of chicken plasma protein and setting phenomenon on gel properties and cross-linking of bigeye snapper muscle proteins. LWT-Food Sci. Technol. 38: 353-362.
  75. Riebroy, S., Benjakul, S., Visessanguan, W. and Tanaka, M. 2005. Physical properties and microstructure of commercial Som-fug, a fermented fish sausage. Eur. Food Res. Technol. 220: 520-525.
  76. Thanonkaew, A., Benjakul, S., Visessanguan, W. and Decker, E. A. 2005. Lipid oxidation in microsomal fraction of squid muscle (Loligo peali). J. Food Sci. 70: C478-C482.
  77. Visessanguan, W., Benjakul, S., Panya, A., Kittikun, C. and Assavanig, A. 2005. Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham – A Thai fermented pork sausage. Meat Sci. 69: 355-362.
  78. Visessanguan, W., Benjakul, S., Potachareon, W., Panya, A. and Riebroy, S. 2005. Accelerated proteolysis of soy proteins during fermentation of thua-nao inoculated with Bacillus subtilis. J. Food Biochem. 29: 349-366.
  79. Wattanachant, S., Benjakul, S. and Ledward, D. A. 2005. Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle. Food Chem. 93: 337-348.
  80. Wattanachant, S., Benjakul, S. and Ledward, D. A. 2005. Microstructure and thermal characteristics of Thai indigenous and broiler chicken muscles. Poultry science. 84: 328-336.
  81. Benjakul, S., Visessanguan, W. and Tanaka, M. 2006. Inhibitory effect of cysteine and glutathione on phenoloxidase from kuruma prawn (Penaeus japonicus). Food Chem. 98: 158-163.
  82. Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. 2006. Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food Chem. 99: 83-91.
  83. Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. 2006. Physicochemical properties, gelforming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process. Eur. Food Res. Technol. 222: 58-63.
  84. Dissaraphong, S., Benjakul, S., Visessanguan, W. and Kishimura, H. 2006. The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation. Biores. Technol. 97: 2032-2040.
  85. Jongjareonrak, A., Benjakul, S., Visessanguan, W., Prodpran, T. and Tanaka, M. 2006. Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper. Food Hydrocolloid. 20: 492-501.
  86. Jongjareonrak, A., Benjakul, S., Visessanguan, W. and Tanaka, M. 2006. Skin gelatin from bigeye snapper and brownstripe red snapper: Chemical compositions and effect of microbial transglutaminase on gel properties. Food Hydrocolloid. 20: 1216-1222.
  87. Jongjareonrak, A., Benjakul, S., Visessanguan, W. and Tanaka, M. 2006. Fatty acids and their sucrose esters affect the properties of fish skin gelatin-based film. Eur. Food Res. Technol. 222: 650-657.
  88. Jongjareonrak, A., Benjakul, S., Visessanguan, W. and Tanaka, M. 2006. Effects of plasticizers on the properties of edible films from skin gelatin of bigeye snapper and brownstripe red snapper. Eur. Food Res. Technol. 222: 229-235.
  89. Julavittayanukul, O., Benjakul, S. and Visessanguan, W. 2006. Effect of phosphate compounds on gelforming ability of surimi from bigeye snapper (Priacanthus tayenus). Food Hydrocolloid. 20: 11531163.
  90. Kishimura, H., Tokuda, Y., Klomklao, S., Benjakul, S. and Ando, S. 2006. Comparative study of enzymatic characteristics of trypsins from the pyloric ceca of yellow tail (Seriola quinqueradiata) and brown hakeling (Physiculus japonicus). J. Food Biochem. 30: 521-534.
  91. Kishimura, H., Tokuda, Y., Klomklao, S., Benjakul, S. and Ando, S. 2006. Enzymatic characteristics of trypsin from pyloric CECA of spotted mackerel (Scomber Australasicus). J. Food Biochem. 30: 466477.
  92. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. and Simpson, B. K. 2006. Purification and characterization of trypsin from the spleen of tongol tuna (Thunnus tonggol). J. Agric. Food Chem. 54: 5617-5622.
  93. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. and Simpson, B. K. 2006. Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa). Food Chem. 98: 440-452.
  94. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. and Simpson, B. K. 2006. Proteolytic degradation of sardine (Sardinella gibbosa) proteins by trypsin from skipjack tuna (Katsuwonus pelamis) spleen. Food Chem. 98: 14-22.
  95. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., Simpson, B. K. and Saeki, H. 2006. Trypsins from yellowfin tuna (Thunnus albacores) spleen: Purification and characterization. Comp. Biochem. Physiol. B: Biochem. Mol. Biol. 144: 47-56.
  96. Masniyom, P., Benjakul, S. and Visessanguan, W. 2006. Synergistic antimicrobial effect of pyrophosphate on Listeria monocytogenes and Escherichia coliO157 in modified atmosphere packaged and refrigerated seabass slices. LWT-Food Sci. Technol. 39: 302-307.
  97. Matmaroh, K., Benjakul, S. and Tanaka, M. 2006. Effect of reactant concentrations on the Maillard reaction in a fructose-glycine model system and the inhibition of black tiger shrimp polyphenoloxidase. Food Chem. 98: 1-8.
  98. Phatcharat, S., Benjakul, S. and Visessanguan, W. 2006. Effects of washing with oxidising agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus). Food Chem. 98: 431-439.
  99. Phongkanpai, V., Benjakul, S. and Tanaka, M. 2006. Effect of pH on antioxidative activity and other characteristics of caramelization products. J. Food Biochem. 30: 174-186.
  100. Rawdkuen, S., Benjakul, S., Visessanguan, W. and Lanier, T. C. 2006. Partial purification and characterization of cysteine proteinase inhibitor from chicken plasma. Comp. Biochem. Physiol. B: Biochem. Mol. Biol. 144: 544-552.
  101. Thanonkaew, A., Benjakul, S. and Visessanguan, W. 2006. Chemical composition and thermal property of cuttlefish (Sepia pharaonis) muscle. Journal of Food Composition and Analysis. 19: 127-133.
  102. Thanonkaew, A., Benjakul, S., Visessanguan, W. and Decker, E. A. 2006. The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze-thaw cycles. Food Chem. 95: 591-599.
  103. Thanonkaew, A., Benjakul, S., Visessanguan, W. and Decker, E. A. 2006. Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation. J. Agric. Food Chem. 54: 956-962.
  104. Thongraung, C., Benjakul, S. and Hultin, H. O. 2006. Effect of pH, ADP and muscle soluble components on cod hemoglobin characteristics and extractability. Food Chem. 97: 567-576.
  105. Van Hau, P. and Benjakul, S. 2006. Purification and characterization of trypsin from pyloric caeca of bigeye snapper (Pricanthus macracanthus). J. Food Biochem. 30: 478-495.
  106. Visessanguan, W., Benjakul, S., Riebroy, S., Yarchai, M. and Tapingkae, W. 2006. Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation. Food Chem. 94: 580-588.
  107. Visessanguan, W., Benjakul, S., Smitinont, T., Kittikun, C., Thepkasikul, P. and Panya, A. 2006. Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus. LWT-Food Sci. Technol. 39: 814-826.
  108. Zhou, A., Benjakul, S., Pan, K., Gong, J. and Liu, X. 2006. Cryoprotective effects of trehalose and sodium lactate on tilapia (Sarotherodon nilotica) surimi during frozen storage. Food Chem. 96: 96-103.
  109. Artharn, A., Benjakul, S., Prodpran, T. and Tanaka, M. 2007. Properties of a protein-based film from round scad (Decapterus maruadsi) as affected by muscle types and washing. Food Chem. 103: 867-874.
  110. Benjakul, S., Visessanguan, W., Aewsiri, T. and Tanaka, M. 2007. Dissociation of natural actomyosin from kuruma prawn muscle induced by pyrophosphate. Food Chem. 102: 295-301.
  111. Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. 2007. Interaction between fish myoglobin and myosin in vitro. Food Chem. 103: 1168-1175.
  112. Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. 2007. Characterisation of myoglobin from sardine (Sardinella gibbosa) dark muscle. Food Chem. 100: 156-164.
  113. Chaijan, M., Benjakul, S., Visessanguan, W., Lee, S. and Faustman, C. 2007. The effect of freezing and aldehydes on the interaction between fish myoglobin and myofibrillar proteins. J. Agric. Food Chem. 55: 4562-4568.
  114. Chaijan, M., Benjakul, S., Visessanguan, W., Lee, S. and Faustman, C. 2007. Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins. J. Food Sci. 72: C89C95.
  115. Chinabhark, K., Benjakul, S. and Prodpran, T. 2007. Effect of pH on the properties of protein-based film from bigeye snapper (Priacanthus tayenus) surimi. Biores. Technol. 98: 221-225.
  116. Intarasirisawat, R., Benjakul, S., Visessanguan, W., Prodpran, T., Tanaka, M. and Howell, N. K. 2007. Autolysis study of bigeye snapper (Priacanthus macracanthus) skin and its effect on gelatin. Food Hydrocolloid. 21: 537-544.
  117. Kishimura, H., Tokuda, Y., Yabe, M., Klomklao, S., Benjakul, S. and Ando, S. 2007. Trypsins from the pyloric ceca of jacopever (Sebastes schlegelii) and elkhorn sculpin (Alcichthys alcicornis): Isolation and characterization. Food Chem. 100: 1490-1495.
  118. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. and Simpson, B. K. 2007. Trypsin from the pyloric caeca of bluefish (Pomatomus saltatrix). Comp. Biochem. Physiol. B: Biochem. Mol. Biol. 148: 382-389.
  119. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. and Simpson, B. K. 2007. 29 kDa trypsin from the pyloric ceca of Atlantic bonito (Sarda sarda): Recovery and characterization. J. Agric. Food Chem. 55: 4548-4553.
  120. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. and Simpson, B. K. 2007. Purification and characterisation of trypsins from the spleen of skipjack tuna (Katsuwonus pelamis). Food Chem. 100: 1580-1589.
  121. Klomklao, S., Kishimura, H., Yabe, M. and Benjakul, S. 2007. Purification and characterization of two pepsins from the stomach of pectoral rattail (Coryphaenoides pectoralis). Comp. Biochem. Physiol. B: Biochem. Mol. Biol. 147: 682-689.
  122. Klompong, V., Benjakul, S., Kantachote, D. and Shahidi, F. 2007. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chem. 102: 1317-1327.
  123. Laohabanjong, R., Tantikitti, C. and Benjakul, S. 2007. Lipid oxidation of fish meal stored under different storage conditions. Songklanakarin Journal of Science and Technology. 29: 501-514.
  124. Lertittikul, W., Benjakul, S. and Tanaka, M. 2007. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH. Food Chem. 100: 669-677.
  125. Nalinanon, S., Benjakul, S., Visessanguan, W. and Kishimura, H. 2007. Use of pepsin for collagen extraction from the skin of bigeye snapper (Priacanthus tayenus). Food Chem. 104: 593-601.
  126. Prodpran, T., Benjakul, S. and Artharn, A. 2007. Properties and microstructure of protein-based film from round scad (Decapterus maruadsi) muscle as affected by palm oil and chitosan incorporation. Int. J. Biol. Macromol. 41: 605-614.
  127. Rawdkuen, S., Benjakul, S., Visessanguan, W. and Lanier, T. C. 2007. Effect of cysteine proteinase inhibitor containing fraction from chicken plasma on autolysis and gelation of Pacific whiting surimi. Food Hydrocolloid. 21: 1209-1216.
  128. Rawdkuen, S., Benjakul, S., Visessanguan, W. and Lanier, T. C. 2007. Effect of chicken plasma protein and some protein additives on proteolysis and gel-forming ability of sardine (Sardinella Gibbosa) surimi. Journal of Food Processing and Preservation. 31: 492-516.
  129. Rawdkuen, S., Benjakul, S., Visessanguan, W. and Lanier, T. C. 2007. Cysteine proteinase inhibitor from chicken plasma: Fractionation, characterization and autolysis inhibition of fish myofibrillar proteins. Food Chem. 101: 1647-1657.
  130. Riebroy, S., Benjakul, S., Visessanguan, W. and Tanaka, M. 2007. Changes during fermentation and properties of Som-fug produced from different marine fish. Journal of Food Processing and Preservation. 31: 751-770.
  131. Riebroy, S., Benjakul, S., Visessanguan, W. and Tanaka, M. 2007. Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince. Food Chem. 102: 270-280.
  132. Riebroy, S., Benjakul, S., Visessanguan, W., Tanaka, M., Erikson, U. and Rustad, T. 2007. Effect of irradiation on properties and storage stability of Som-fug produced from bigeye snapper. Food Chem. 103: 274-286.
  133. Sriket, P., Benjakul, S., Visessanguan, W. and Kijroongrojana, K. 2007. Comparative studies on the effect of the freeze-thawing process on the physicochemical properties and microstructures of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) muscle. Food Chem. 104: 113-121.
  134. Sriket, P., Benjakul, S., Visessanguan, W. and Kijroongrojana, K. 2007. Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Food Chem. 103: 1199-1207.
  135. Tammatinna, A., Benjakul, S., Visessanguan, W. and Tanaka, M. 2007. Gelling properties of white shrimp (Penaeus vannamei) meat as influenced by setting condition and microbial transglutaminase. LWTFood Sci. Technol. 40: 1489-1497.
  136. Thanonkaew, A., Benjakul, S., Visessanguan, W. and Decker, E. A. 2007. Yellow discoloration of the liposome system of cuttlefish (Sepia pharaonis) as influenced by lipid oxidation. Food Chem. 102: 219-224.
  137. Thiansilakul, Y., Benjakul, S. and Shahidi, F. 2007. Antioxidative activity of protein hydrolysate from round scad muscle using alcalase and flavourzyme. J. Food Biochem. 31: 266-287.
  138. Thiansilakul, Y., Benjakul, S. and Shahidi, F. 2007. Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi). Food Chem. 103: 1385-1394.
  139. Aewsiri, T., Benjakul, S., Visessanguan, W. and Tanaka, M. 2008. Chemical compositions and functional properties of gelatin from pre-cooked tuna fin. Int. J. Food Sci. Technol. 43: 685-693.
  140. Artharn, A., Benjakul, S. and Prodpran, T. 2008. The effect of myofibrillar/sarcoplasmic protein ratios on the properties of round scad muscle protein based film. Eur. Food Res. Technol. 227: 215-222.
  141. Benjakul, S., Artharn, A. and Prodpran, T. 2008. Properties of protein-based film from round scad (Decapterus maruadsi) muscle as influenced by fish quality. LWT-Food Sci. Technol. 41: 753-763.
  142. Benjakul, S., Phatcharat, S., Tammatinna, A., Visessanguan, W. and Kishimura, H. 2008. Improvement of gelling properties of lizardfish mince as influenced by microbial transglutaminase and fish freshness. J. Food Sci. 73: S239-S246.
  143. Benjakul, S., Visessanguan, W., Kijroongrojana, K. and Sriket, P. 2008. Effect of heating on physical properties and microstructure of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Int. J. Food Sci. Technol. 43: 1066-1072.
  144. Binsan, W., Benjakul, S., Visessanguan, W., Roytrakul, S., Faithong, N., Tanaka, M. and Kishimura, H. 2008. Composition, antioxidative and oxidative stability of mungoong, a shrimp extract paste, from the cephalothorax of white shrimp. J. Food Lipids. 15: 97-118.
  145. Binsan, W., Benjakul, S., Visessanguan, W., Roytrakul, S., Tanaka, M. and Kishimura, H. 2008. Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei). Food Chem. 106: 185-193.
  146. Chaijan, M., Benjakul, S., Visessanguan, W., Lee, S. and Faustman, C. 2008. Interaction of fish myoglobin and myofibrillar proteins. J. Food Sci. 73: C292-C298.
  147. Chotimarkorn, C., Benjakul, S. and Silalai, N. 2008. Antioxidant components and properties of five longgrained rice bran extracts from commercial available cultivars in Thailand. Food Chem. 111: 636-641.
  148. Chotimarkorn, C., Benjakul, S. and Silalai, N. 2008. Antioxidative effects of rice bran extracts on refined tuna oil during storage. Food Res. Int. 41: 616-622.
  149. Eakpetch, P., Benjakul, S., Visessanguan, W. and Kijroongrojana, K. 2008. Autolysis of pacific white shrimp (Litopenaeus vannamei) Meat: Characterization and the effects of protein additives. J. Food Sci. 73: S95-S103.
  150. Eakpetch, P., Benjakul, S., Visessanguan, W. and Kijroongrojana, K. 2008. Effect of protein additives on gelling properties of pacific white shrimp (Litopenaeus vannamei) meat. ASEAN Food Journal. 15: 65-72.
  151. Eakpetch, P., Benjakul, S., Visessanguan, W. and Kijroongrojana, K. 2008. Effect of protein additives on gelling properties of pacific white shrimp (Litopenaeus vannamei) meat. International Food Research Journal. 15: 65-72.
  152. H-Kittikun, A., Benjakul, S., Kanjana-Opas, A., Boonsawaeng, P. and Siripongvutikorn, S. 2008. Supplementary issue I: Researches in agro-industry at prince of songkla university. Songklanakarin Journal of Science and Technology. 30:
  153. Jongjareonrak, A., Benjakul, S., Visessanguan, W. and Tanaka, M. 2008. Antioxidative activity and properties of fish skin gelatin films incorporated with BHT and α-tocopherol. Food Hydrocolloid. 22: 449-458.
  154. Khantaphant, S. and Benjakul, S. 2008. Comparative study on the proteases from fish pyloric caeca and the use for production of gelatin hydrolysate with antioxidative activity. Comp. Biochem. Physiol. B: Biochem. Mol. Biol. 151: 410-419.
  155. Kishimura, H., Klomklao, S., Benjakul, S. and Chun, B. S. 2008. Characteristics of trypsin from the pyloric ceca of walleye pollock (Theragra chalcogramma). Food Chem. 106: 194-199.
  156. Klomklao, S., Kishimura, H. and Benjakul, S. 2008. Endogenous proteinases in true sardine (Sardinops melanostictus). Food Chem. 107: 213-220.
  157. Klompong, V., Benjakul, S., Kantachote, D., Hayes, K. D. and Shahidi, F. 2008. Comparative study on antioxidative activity of yellow stripe trevally protein hydrolysate produced from Alcalase and Flavourzyme. Int. J. Food Sci. Technol. 43: 1019-1026.
  158. Leelapongwattana, K., Benjakul, S., Visessanguan, W. and Howell, N. K. 2008. Effect of some additives on the inhibition of lizardfish trimethylamine-N-oxide demethylase and frozen storage stability of minced flesh. Int. J. Food Sci. Technol. 43: 448-455.
  159. Leelapongwattana, K., Benjakul, S., Visessanguan, W. and Howell, N. K. 2008. Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4 °C) and frozen (-10 °C) storage in the presence of trimethylamine-Noxide demethylase from kidney of lizardfish (Saurida tumbil). Food Chem. 106: 1253-1263.
  160. Leelapongwattana, K., Benjakul, S., Visessanguan, W. and Howell, N. K. 2008. Effect of trimethylamine-Noxide demethylase from lizardfish kidney on biochemical changes of haddock natural actomyosin stored at 4 and -10 °c. Eur. Food Res. Technol. 226: 833-841.
  161. Nalinanon, S., Benjakul, S., Visessanguan, W. and Kishimura, H. 2008. Tuna pepsin: Characteristics and its use for collagen extraction from the skin of threadfin bream (Nemipterus ). J. Food Sci. 73: C413C419.
  162. Nalinanon, S., Benjakul, S., Visessanguan, W. and Kishimura, H. 2008. Improvement of gelatin extraction from bigeye snapper skin using pepsin-aided process in combination with protease inhibitor. Food Hydrocolloid. 22: 615-622.
  163. Rattanasatheirn, N., Benjakul, S., Visessanguan, W. and Kijroongrojana, K. 2008. Properties, translucence, and microstructure of Pacific white shrimp treated with mixed phosphates as affected by freshness and deveining. J. Food Sci. 73: S31-S40.
  164. Rawdkuen, S. and Benjakul, S. 2008. Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish. Food Chem. 106: 1077-1084.
  165. Rawdkuen, S., Benjakul, S., Visessanguan, W. and Lanier, T. C. 2008. Rheological and textural properties of pacific whiting surimi gels as influenced by chicken plasma. Int. J. Food Prop. 11: 820-832.
  166. Rawdkuen, S., Jongjareonrak, A., Benjakul, S. and Chaijan, M. 2008. Discoloration and lipid deterioration of farmed giant catfish (Pangasianodon gigas) muscle during refrigerated storage. J. Food Sci. 73: C179-C184.
  167. Riebroy, S., Benjakul, S. and Visessanguan, W. 2008. Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters. LWT-Food Sci. Technol. 41: 569580.
  168. Riebroy, S., Benjakul, S., Visessanguan, W., Erikson, U. and Rustad, T. 2008. Comparative study on acidinduced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota). Food Chem. 109: 42-53.
  169. Tapingkae, W., Tanasupawat, S., Itoh, T., Parkin, K. L., Benjakul, S., Visessanguan, W. and Valyasevi, R. Natrinema gari sp. nov., a halophilic archaeon isolated from fish sauce in Thailand. Int. J. Syst. Evol. Microbiol. 58: 2378-2383.
  170. Thanonkaew, A., Benjakul, S., Visessanguan, W. and Decker, E. A. 2008. The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage. LWT-Food Sci. Technol. 41: 161-169.
  171. Thepnuan, R., Benjakul, S. and Visessanguan, W. 2008. Effect of pyrophosphate and 4-hexylresorcinol pretreatment on quality of refrigerated white shrimp (Litopenaeus vannamei) kept under modified atmosphere packaging. J. Food Sci. 73: S124-S133.
  172. Yachai, M., Tanasupawat, S., Itoh, T., Benjakul, S., Visessanguan, W. and Valyasevi, R. 2008. Halobacterium piscisalsi sp. nov., from fermented fish (pla-ra) in Thailand. International Journal of Systematic and Evolutionary Microbiology. 58: 2136-2140.
  173. Aewsiri, T., Benjakul, S. and Visessanguan, W. 2009. Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide. Food Chem. 115: 243-249.
  174. Aewsiri, T., Benjakul, S., Visessanguan, W., Eun, J. B., Wierenga, P. A. and Gruppen, H. 2009. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds. Food Chem. 117: 160-168.
  175. Artharn, A., Prodpran, T. and Benjakul, S. 2009. Round scad protein-based film: Storage stability and its effectiveness for shelf-life extension of dried fish powder. LWT-Food Sci. Technol. 42: 1238-1244.
  176. Balange, A. and Benjakul, S. 2009. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds. Food Chem. 113: 61-70.
  177. Balange, A. K. and Benjakul, S. 2009. Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes. Food Hydrocolloid. 23: 1693-1701.
  178. Balange, A. K. and Benjakul, S. 2009. Use of kiam wood extract as gel enhancer for mackerel (Rastrelliger kanagurta) surimi. Int. J. Food Sci. Technol. 44: 1661-1669.
  179. Balange, A. K. and Benjakul, S. 2009. Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi. LWT-Food Sci. Technol. 42: 1059-1064.
  180. Balange, A. K., Benjakul, S. and Maqsood, S. 2009. Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice. J. Food Sci. 74: C619-C627.
  181. Benjakul, S., Binsan, W., Visessanguan, W., Osako, K. and Tanaka, M. 2009. Effects of flavourzyme on yield and some biological activities of mungoong, an extract paste from the cephalothorax of white shrimp. J. Food Sci. 74: S73-S80.
  182. Benjakul, S., Oungbho, K., Visessanguan, W., Thiansilakul, Y. and Roytrakul, S. 2009. Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. Food Chem. 116: 445-451.
  183. Benjakul, S. and Sutthipan, N. 2009. Muscle changes in hard and soft shell crabs during frozen storage. LWT-Food Sci. Technol. 42: 723-729.
  184. Benjakul, S. and Sutthipan, N. 2009. Comparative study on chemical composition, thermal properties and microstructure between the muscle of hard shell and soft shell mud crabs. Food Chem. 112: 627-633.
  185. Fuchise, T., Kishimura, H., Sekizaki, H., Nonami, Y., Kanno, G., Klomklao, S., Benjakul, S. and Chun, B. S. 2009. Purification and characteristics of trypsins from cold-zone fish, Pacific cod (Gadus macrocephalus) and saffron cod (Eleginus gracilis). Food Chem. 116: 611-616.
  186. Jongjareonrak, A., Sawaddiwong, R., Benjakul, S., Osako, K. and Tanaka, M. 2009. Effect of germination conditions on antioxidant activity of germinated brown rice. Czech J. Food Sci. 27:
  187. Kaewmanee, T., Benjakul, S. and Visessanguan, W. 2009. Protein hydrolysate of salted duck egg white as a substitute of phosphate and its effect on quality of pacific white shrimp (Litopenaeus vannamei). J. Food Sci. 74: S351-S361.
  188. Kaewmanee, T., Benjakul, S. and Visessanguan, W. 2009. Effect of salting processes on chemical composition, textural properties and microstructure of duck egg. J. Sci. Food Agric. 89: 625-633.
  189. Kaewmanee, T., Benjakul, S. and Visessanguan, W. 2009. Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting. Food Chem. 112: 560-569.
  190. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W. and Shahidi, F. 2009. Isolation and properties of acid- and pepsin-soluble collagen from the skin of blacktip shark (Carcharhinus limbatus). Eur. Food Res. Technol. 230: 475-483.
  191. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. and Simpson, B. K. 2009. Extraction of carotenoprotein from black tiger shrimp shells with the aid of bluefish trypsin. J. Food Biochem. 33: 201-217.
  192. Klomklao, S., Kishimura, H. and Benjakul, S. 2009. Trypsin from the pyloric ceca of pectoral rattail (Coryphaenoides Pectoralis): purification and characterization. J. Agric. Food Chem. 57: 7097-7103.
  193. Klomklao, S., Kishimura, H., Benjakul, S. and Simpson, B. K. 2009. Autolysis and biochemical properties of endogenous proteinases in Japanese sandfish (Arctoscopus japonicus). Int. J. Food Sci. Technol. 44: 1344-1350.
  194. Klomklao, S., Kishimura, H., Nonami, Y. and Benjakul, S. 2009. Biochemical properties of two isoforms of trypsin purified from the Intestine of skipjack tuna (Katsuwonus pelamis). Food Chem. 115: 155-162.
  195. Klompong, V., Benjakul, S., Kantachote, D. and Shahidi, F. 2009. Characteristics and use of yellow stripe trevally hydrolysate as culture media. J. Food Sci. 74: S219-S225.
  196. Klompong, V., Benjakul, S., Yachai, M., Visessanguan, W., Shahidi, F. and Hayes, K. D. 2009. Amino acid composition and antioxidative peptides from protein hydrolysates of yellow stripe trevally (Selaroides leptolepis). J. Food Sci. 74: C126-C133.
  197. Laohabanjong, R., Tantikitti, C., Benjakul, S., Supamattaya, K. and Boonyaratpalin, M. 2009. Lipid oxidation in fish meal stored under different conditions on growth, feed efficiency and hepatopancreatic cells of black tiger shrimp (Penaeus monodon). Aquaculture. 286: 283-289.
  198. Nalinanon, S., Benjakul, S., Visessanguan, W. and Kishimura, H. 2009. Partitioning of protease from stomach of albacore tuna (Thunnus alalunga) by aqueous two-phase systems. Process Biochem. 44: 471-476.
  199. Nirmal, N. P. and Benjakul, S. 2009. Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Chem. 116: 323331.
  200. Nirmal, N. P. and Benjakul, S. 2009. Melanosis and quality changes of pacific white shrimp (Litopenaeus vannamei) treated with catechin during iced storage. J. Agric. Food Chem. 57: 3578-3586.
  201. Nuthong, P., Benjakul, S. and Prodpran, T. 2009. Effect of some factors and pretreatment on the properties of porcine plasma protein-based films. LWT-Food Sci. Technol. 42: 1545-1552.
  202. Nuthong, P., Benjakul, S. and Prodpran, T. 2009. Effect of phenolic compounds on the properties of porcine plasma protein-based film. Food Hydrocolloid. 23: 736-741.
  203. Nuthong, P., Benjakul, S. and Prodpran, T. 2009. Characterization of porcine plasma protein-based films as affected by pretreatment and cross-linking agents. Int. J. Biol. Macromol. 44: 143-148.
  204. Phonpala, Y., Benjakul, S., Visessanguan, W. and Eun, J. B. 2009. Sulfur-containing compounds heated under alkaline condition: Antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage. J. Food Sci. 74: S240-S247.
  205. Rattaya, S., Benjakul, S. and Prodpran, T. 2009. Properties of fish skin gelatin film incorporated with seaweed extract. J. Food Eng. 95: 151-157.
  206. Rawdkuen, S., Sai-Ut, S., Khamsorn, S., Chaijan, M. and Benjakul, S. 2009. Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process. Food Chem. 112: 112-119.
  207. Riebroy, S., Benjakul, S., Visessanguan, W., Erikson, U. and Rustad, T. 2009. Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota). Food Hydrocolloid. 23: 26-39.
  208. Wati, R. K., Theppakorn, T., Benjakul, S. and Rawdkuen, S. 2009. Three-phase partitioning of trypsin inhibitor from legume seeds. Process Biochem. 44: 1307-1314.
  209. Yarnpakdee, S., Benjakul, S., Visessanguan, W. and Kijroongrjana, K. 2009. Autolysis of goatfish (Mulloidichthys martinicus) mince: Characterisation and effect of washing and skin inclusion. Food Chem. 114: 1339-1344.
  210. Yarnpakdee, S., Benjakul, S., Visessanguan, W. and Kijroongrojana, K. 2009. Thermal properties and heatinduced aggregation of natural actomyosin extracted from goatfish (Mulloidichthys martinicus) muscle as influenced by iced storage. Food Hydrocolloid. 23: 1779-1784.
  211. Aewsiri, T., Benjakul, S., Visessanguan, W., Wierenga, P. A. and Gruppen, H. 2010. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin-tannic acid complex as influenced by types of interaction. Innov. Food Sci. Emerg. Technol. 11: 712-720.
  212. Ahmad, M. and Benjakul, S. 2010. Extraction and characterisation of pepsin-solubilised collagen from the skin of unicorn leatherjacket (Aluterus monocerous). Food Chem. 120: 817-824.
  213. Ahmad, M., Benjakul, S. and Nalinanon, S. 2010. Compositional and physicochemical characteristics of acid solubilized collagen extracted from the skin of unicorn leatherjacket (Aluterus monoceros). Food Hydrocolloid. 24: 588-594.
  214. Balange, A. K. and Benjakul, S. 2010. Cross-linking activity of oxidised tannic acid towards mackerel muscle proteins as affected by protein types and setting temperatures. Food Chem. 120: 268-277.
  215. Benjakul, S., Thiansilakul, Y., Visessanguan, W., Roytrakul, S., Kishimura, H., Prodpran, T. and Meesane, J. 2010. Extraction and characterisation of pepsin-solubilised collagens from the skin of bigeye snapper (Priacanthus tayenus and Priacanthus macracanthus). J. Sci. Food Agric. 90: 132-138.
  216. Benjakul, S., Yarnpakdee, S., Visessanguan, W. and Phatcharat, S. 2010. Combination effects of whey protein concentrate and calcium chloride on the properties of goatfish surimi gel. J. Texture Stud. 41: 341-357.
  217. Chaijan, M., Jongjareonrak, A., Phatcharat, S., Benjakul, S. and Rawdkuen, S. 2010. Chemical compositions and characteristics of farm raised giant catfish (Pangasianodon gigas) muscle. LWT-Food Sci. Technol. 43: 452-457.
  218. Chaijan, M., Panpipat, W. and Benjakul, S. 2010. Physicochemical properties and gel-forming ability of surimi from three species of mackerel caught in Southern Thailand. Food Chem. 121: 85-92.
  219. Chaijan, M., Panpipat, W. and Benjakul, S. 2010. Physicochemical and gelling properties of short-bodied mackerel (Rastrelliger brachysoma) protein isolate prepared using alkaline-aided process. Food and Bioproducts Processing. 88: 174-180.
  220. Chaiwut, P., Rawdkuen, S. and Benjakul, S. 2010. Extraction of protease from Calotropis procera latex by polyethylene glycol-salts biphasic system. Process Biochem. 45: 1148-1155.
  221. Chun, B. S., Kishimura, H., Kanzawa, H., Klomklao, S., Nalinanon, S., Benjakul, S. and Ando, S. 2010. Application of supercritical carbon dioxide for preparation of starfish phospholipase A2. Process Biochem. 45: 689-693.
  222. Faithong, N., Benjakul, S., Phatcharat, S. and Binsan, W. 2010. Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products. Food Chem. 119: 133-140.
  223. Ganasen, P. and Benjakul, S. 2010. Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations. LWT-Food Sci. Technol. 43: 77-85.
  224. Ganesan, P. and Benjakul, S. 2010. Influence of different cations on chemical composition and microstructure of pidan white and yolk during pickling and aging. Int. J. Food Prop. 13: 1150-1160.
  225. Hoque, M. S., Benjakul, S. and Prodpran, T. 2010. Effect of heat treatment of film-forming solution on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin. J. Food Eng. 96: 66-73.
  226. Hwanhlem, N., Watthanasakphuban, N., Riebroy, S., Benjakul, S., H-Kittikun, A. and Maneerat, S. 2010. Probiotic lactic acid bacteria from Kung-Som: Isolation, screening, inhibition of pathogenic bacteria. Int. J. Food Sci. Technol. 45: 594-601.
  227. Jongjareonrak, A., Rawdkuen, S., Chaijan, M., Benjakul, S., Osako, K. and Tanaka, M. 2010. Chemical compositions and characterisation of skin gelatin from farmed giant catfish (Pangasianodon gigas). LWT-Food Sci. Technol. 43: 161-165.
  228. Khantaphant, S. and Benjakul, S. 2010. Purification and characterization of trypsin from the pyloric caeca of brownstripe red snapper (Lutjanus vitta). Food Chem. 120: 658-664.
  229. Kishimura, H., Klomklao, S., Nalinanon, S., Benjakul, S., Chun, B. S. and Adachi, K. 2010. Comparative study on thermal stability of trypsin from the pyloric ceca of threadfin hakeling (Laemonema longipes). J. Food Biochem. 34: 50-65.
  230. Kishimura, H., Nagai, Y., Fukumorita, K., Adachi, K., Chiba, S., Nakajima, S., Saeki, H., Klomklao, S., Nalinanon, S., Benjakul, S. and Chun, B. S. 2010. Acid- and heat-stable trypsin inhibitory peptide from the viscera of japanese common squid (Todarodes pacificus). J. Food Biochem. 34: 748-763.
  231. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., Kishimura, H. and Shahidi, F. 2010. Isolation and Characterisation of collagen from the skin of brownbanded bamboo shark (Chiloscyllium punctatum). Food Chem. 119: 1519-1526.
  232. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W. and Shahidi, F. 2010. Isolation and characterization of collagen from the cartilages of brownbanded bamboo shark (Chiloscyllium punctatum) and blacktip shark (Carcharhinus limbatus). LWT-Food Sci. Technol. 43: 792-800.
  233. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W. and Shahidi, F. 2010. Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions. Food Hydrocolloid. 24: 164-171.
  234. Klomklao, S., Benjakul, S. and Kishimura, H. 2010. Proteinases in hybrid catfish viscera: Characterization and effect of extraction media. J. Food Biochem. 34: 711-729.
  235. Klomklao, S., Benjakul, S., Kishimura, H., Osako, K. and Tanaka, M. 2010. Effect of salts and polyethylene glycols on the partitioning and recovery of trypsin from hybrid catfish viscera in aqueous two-phase systems. J. Food Biochem. 34: 730-747.
  236. Klomklao, S., Benjakul, S., Kishimura, H., Osako, K. and Tanaka, M. 2010. A heat-stable trypsin inhibitor in adzuki bean (Vigna angularis): Effect of extraction media, purification and biochemical characteristics. Int. J. Food Sci. Technol. 45: 163-169.
  237. Klomklao, S., Kishimura, H., Benjakul, S., Simpson, B. K. and Visessanguan, W. 2010. Cationic Trypsin: A Predominant Proteinase In Pacific Saury (Cololabis Saira) Pyloric Ceca. J. Food Biochem. 34: 11051123.
  238. Leelapongwattana, K., Benjakul, S., Visessanguan, W. and Howell, N. K. 2010. Effects Of Trimethylamine-N-Oxide Demethylase (TMAOase) Inhibitors And Antioxidants On Physicochemical And Biochemical Changes Of Haddock Muscle Induced By Lizardfish TMAOase During Frozen Storage. J. Food Biochem. 34: 1032-1048.
  239. Limpan, N., Prodpran, T., Benjakul, S. and Prasarpran, S. 2010. Properties of biodegradable blend films based on fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level. J. Food Eng. 100: 85-92.
  240. Maqsood, S. and Benjakul, S. 2010. Preventive effect of tannic acid in combination with modified atmospheric packaging on the quality losses of the refrigerated ground beef. Food Control. 21: 12821290.
  241. Maqsood, S. and Benjakul, S. 2010. Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices. Food Chem. 121: 29-38.
  242. Maqsood, S. and Benjakul, S. 2010. Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince. Food Chem. 119: 123-132.
  243. Nalinanon, S., Benjakul, S. and Kishimura, H. 2010. Collagens from the skin of arabesque greenling (Pleurogrammus azonus) solubilized with the aid of acetic acid and pepsin from albacore tuna (Thunnus alalunga) stomach. J. Sci. Food Agric. 90: 1492-1500.
  244. Nalinanon, S., Benjakul, S. and Kishimura, H. 2010. Biochemical properties of pepsinogen and pepsin from the stomach of albacore tuna (Thunnus alalunga). Food Chem. 121: 49-55.
  245. Nalinanon, S., Benjakul, S. and Kishimura, H. 2010. Purification and biochemical properties of pepsins from the stomach of skipjack tuna (Katsuwonus pelamis). Eur. Food Res. Technol. 231: 259-269.
  246. Nirmal, N. P. and Benjakul, S. 2010. Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze-thawing during refrigerated storage. Food Control. 21: 12631271.
  247. Panpipat, W., Chaijan, M. and Benjakul, S. 2010. Gel properties of croaker-mackerel surimi blend. Food Chem. 122: 1122-1128.
  248. Phanturat, P., Benjakul, S., Visessanguan, W. and Roytrakul, S. 2010. Use of pyloric caeca extract from bigeye snapper (Priacanthus macracanthus) for the production of gelatin hydrolysate with antioxidative activity. LWT-Food Sci. Technol. 43: 86-97.
  249. Rawdkuen, S., Chaiwut, P., Pintathong, P. and Benjakul, S. 2010. Three-phase partitioning of protease from Calotropis procera latex. Biochemical Engineering Journal. 50: 145-149.
  250. Rawdkuen, S., Jongjareonrak, A., Phatcharat, S. and Benjakul, S. 2010. Assessment of protein changes in farmed giant catfish (Pangasianodon gigas) muscles during refrigerated storage. Int. J. Food Sci. Technol. 45: 985-994.
  251. Rawdkuen, S., Sai-Ut, S. and Benjakul, S. 2010. Properties of gelatin films from giant catfish skin and bovine bone: A comparative study. Eur. Food Res. Technol. 231: 907-916.
  252. Sriket, C., Benjakul, S. and Visessanguan, W. 2010. Post-mortem changes of muscle from fresh water prawn (Macrobrachium rosenbergii) as influenced by spawning stages. LWT-Food Sci. Technol. 43: 608616.
  253. Tapingkae, W., Parkin, K. L., Tanasupawat, S., Kruenate, J., Benjakul, S. and Visessanguan, W. 2010. Whole cell immobilisation of Natrinema gari BCC 24369 for histamine degradation. Food Chem. 120: 842-849.
  254. Tapingkae, W., Tanasupawat, S., Parkin, K. L., Benjakul, S. and Visessanguan, W. 2010. Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products. Enzyme Microb. Technol. 46: 92-99.
  255. Thiansilakul, Y., Benjakul, S. and Richards, M. P. 2010. Changes in heme proteins and lipids associated with off-odour of seabass (Lates calcarifer) and red tilapia (Oreochromis mossambicus × niloticus) during iced storage. Food Chem. 121: 1109-1119.
  256. Tuankriangkrai, S. and Benjakul, S. 2010. effect of modified tapioca starch on the stability of fish mince gels subjected to multiple freeze-thawing. Journal of Muscle Foods. 21: 399-416.
  257. Wati, R. K., Theppakorn, T., Benjakul, S. and Rawdkuen, S. 2010. Trypsin inhibitor from 3 legume seeds: Fractionation and proteolytic inhibition study. J. Food Sci. 75: C223-C228.
  258. Aewsiri, T., Benjakul, S., Visessanguan, W., Wierenga, P. A. and Gruppen, H. 2011. Improvement of foaming properties of cuttlefish skin gelatin by modification with N-hydroxysuccinimide esters of fatty acid. Food Hydrocolloid. 25: 1277-1284.
  259. Aewsiri, T., Benjakul, S., Visessanguan, W., Wierenga, P. A. and Gruppen, H. 2011. Surface activity and molecular characteristics of cuttlefish skin gelatin modified by oxidized linoleic acid. Int. J. Biol. Macromol. 48: 650-660.
  260. Ahmad, M. and Benjakul, S. 2011. Impact of legume seed extracts on degradation and functional properties of gelatin from unicorn leatherjacket skin. Process Biochem. 46: 2021-2029.
  261. Ahmad, M. and Benjakul, S. 2011. Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time. Food Hydrocolloid. 25: 381-388.
  262. Ahmad, M., Benjakul, S., Ovissipour, M. and Prodpran, T. 2011. Indigenous proteases in the skin of unicorn leatherjacket (Alutherus monoceros) and their influence on characteristic and functional properties of gelatin. Food Chem. 127: 508-515.
  263. Balange, A. K. and Benjakul, S. 2011. Effect of kiam wood extract as influenced by ph during oxygenation on mackerel surimi gel. J. Food Biochem. 35: 574-595.
  264. Chantarasuwan, C., Benjakul, S. and Visessanguan, W. 2011. The effects of sodium bicarbonate on conformational changes of natural actomyosin from Pacific white shrimp (Litopenaeus vannamei). Food Chem. 129: 1636-1643.
  265. Chantarasuwan, C., Benjakul, S. and Visessanguan, W. 2011. Effects of sodium carbonate and sodium bicarbonate on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei). Food Sci. Technol. Int. 17: 403-414.
  266. Cheecharoen, J., Kijroongrojana, K. and Benjakul, S. 2011. Improvement of physical properties of black tiger shrimp (Penaeus monodon) meat gel induced by high pressure and heat treatment. J. Food Biochem. 35: 976-996.
  267. Chueachuaychoo, A., Wattanachant, S. and Benjakul, S. 2011. Quality characteristics of raw and cooked spent hen Pectoralis major muscle during chilled storage: Effect of tea catechins. Int. J. Poult. Sci. 10: 12-18.
  268. Chueachuaychoo, A., Wattanachant, S. and Benjakul, S. 2011. Quality characteristics of raw and cooked spent hen Pectoralis major muscles during chilled storage: Effect of salt and phosphate. International Food Research Journal. 18:
  269. Ganasen, P. and Benjakul, S. 2011. Effects of green tea and chinese tea on the composition and physical properties of pidan white. Journal of Food Processing and Preservation. 35: 907-916.
  270. Ganasen, P. and Benjakul, S. 2011. Chemical composition, physical properties and microstructure of pidan white as affected by different divalent and monovalent cations. J. Food Biochem. 35: 1528-1537.
  271. Ganasen, P. and Benjakul, S. 2011. Effect of three cations on the stability and microstructure of protein aggregate from duck egg white under alkaline condition. Food Sci. Technol. Int. 17: 343-349.
  272. Ganesan, P. and Benjakul, S. 2011. Effect of glucose treatment on texture and colour of pidan white during storage. J. Food Sci. Technol. 1-7.
  273. Ghomi, M. R., Nikoo, M., Heshmatipour, Z., Jannati, A. A., Ovissipour, M., Benjakul, S., Hashemi, M., Langroudi, H. F., Hasandoost, M. and Jadiddokhani, D. 2011. Effect of sodium acetate and nisin on microbiological and chemical changes of cultured grass carp (Ctenopharyngodon idella) during refrigerated storage. Journal of Food Safety. 31: 169-175.
  274. Hoque, M. S., Benjakul, S. and Prodpran, T. 2011. Effects of hydrogen peroxide and Fenton’s reagent on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin. Food Chem. 128: 878-888.
  275. Hoque, M. S., Benjakul, S. and Prodpran, T. 2011. Properties of film from cuttlefish (Sepia pharaonis) skin gelatin incorporated with cinnamon, clove and star anise extracts. Food Hydrocolloid. 25: 1085-1097.
  276. Hoque, M. S., Benjakul, S. and Prodpran, T. 2011. Effects of partial hydrolysis and plasticizer content on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin. Food Hydrocolloid. 25: 82-90.
  277. Hoque, M. S., Benjakul, S., Prodpran, T. and Songtipya, P. 2011. Properties of blend film based on cuttlefish (Sepia pharaonis) skin gelatin and mungbean protein isolate. Int. J. Biol. Macromol. 49: 663-673.
  278. Hwanhlem, N., Buradaleng, S., Wattanachant, S., Benjakul, S., Tani, A. and Maneerat, S. 2011. Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains. Food Control. 22: 401-407.
  279. Intarasirisawat, R., Benjakul, S. and Visessanguan, W. 2011. Chemical compositions of the roes from skipjack, tongol and bonito. Food Chem. 124: 1328-1334.
  280. Kaewmanee, T., Benjakul, S. and Visessanguan, W. 2011. Effect of NaCl on thermal aggregation of egg white proteins from duck egg. Food Chem. 125: 706-712.
  281. Kaewmanee, T., Benjakul, S. and Visessanguan, W. 2011. Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg. J. Food Sci. 76: S139-S147.
  282. Kanno, G., Kishimura, H., Ando, S., Klomklao, S., Nalinanon, S., Benjakul, S., Chun, B. S. and Saeki, H. 2011. Structural properties of trypsin from cold-adapted fish, arabesque greenling (Pleurogrammus azonus). Eur. Food Res. Technol. 232: 381-388.
  283. Kanno, G., Kishimura, H., Yamamoto, J., Ando, S., Shimizu, T., Benjakul, S., Klomklao, S., Nalinanon, S., Chun, B. S. and Saeki, H. 2011. Cold-adapted structural properties of trypsins from walleye pollock (Theragra chalcogramma) and Arctic cod (Boreogadus saida). Eur. Food Res. Technol. 233: 963-972.
  284. Khantaphant, S., Benjakul, S. and Ghomi, M. R. 2011. The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper (Lutjanus vitta). LWTFood Sci. Technol. 44: 1139-1148.
  285. Khantaphant, S., Benjakul, S. and Kishimura, H. 2011. Antioxidative and ACE inhibitory activities of protein hydrolysates from the muscle of brownstripe red snapper prepared using pyloric caeca and commercial proteases. Process Biochem. 46: 318-327.
  286. Klomklao, S., Benjakul, S., Kishimura, H. and Chaijan, M. 2011. Extraction, purification and properties of trypsin inhibitor from Thai mung bean (Vigna radiata (L.) R. Wilczek). Food Chem. 129: 1348-1354.
  287. Klomklao, S., Benjakul, S., Kishimura, H. and Chaijan, M. 2011. 24 kDa Trypsin: A predominant protease purified from the viscera of hybrid catfish (Clarias macrocephalus × Clarias gariepinus). Food Chem. 129: 739-746.
  288. Langroudi, H. F., Soltani, M., Kamali, A., Ghomi, M. R., Hoseini, S. E., Benjakul, S. and Heshmatipour, Z. 2011. Effect of listeria monocytogenes inoculation, sodium acetate and nisin on microbiological and chemical quality of grass carp Ctenopharyngodon idella during refrigeration storage. African Journal of Biotechnology. 10: 8484-8490.
  289. Maqsood, S. and Benjakul, S. 2011. Retardation of haemoglobin-mediated lipid oxidation of Asian sea bass muscle by tannic acid during iced storage. Food Chem. 124: 1056-1062.
  290. Maqsood, S. and Benjakul, S. 2011. Comparative studies on molecular changes and pro-oxidative activity of haemoglobin from different fish species as influenced by pH. Food Chem. 124: 875-883.
  291. Maqsood, S. and Benjakul, S. 2011. Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage. Food Chem. 124: 459-467.
  292. Matmaroh, K., Benjakul, S., Prodpran, T., Encarnacion, A. B. and Kishimura, H. 2011. Characteristics of acid soluble collagen and pepsin soluble collagen from scale of spotted golden goatfish (Parupeneus heptacanthus). Food Chem. 129: 1179-1186.
  293. Nalinanon, S., Benjakul, S., Kishimura, H. and Osako, K. 2011. Type I collagen from the skin of ornate threadfin bream (Nemipterus hexodon): Characteristics and effect of pepsin hydrolysis. Food Chem. 125: 500-507.
  294. Nalinanon, S., Benjakul, S., Kishimura, H. and Shahidi, F. 2011. Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna. Food Chem. 124: 1354-1362.
  295. Nirmal, N. P. and Benjakul, S. 2011. Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage. International Journal of Food Microbiology. 149: 247-253.
  296. Nirmal, N. P. and Benjakul, S. 2011. Inhibitory effect of mimosine on polyphenoloxidase from cephalothoraxes of pacific white shrimp (Litopenaeus vannamei). J. Agric. Food Chem. 59: 1025610260.
  297. Nirmal, N. P. and Benjakul, S. 2011. Inhibition of melanosis formation in Pacific white shrimp by the extract of lead (Leucaena leucocephala) seed. Food Chem. 128: 427-432.
  298. Nirmal, N. P. and Benjakul, S. 2011. Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of Pacific white shrimp during iced storage. LWT-Food Sci. Technol. 44: 924-932.
  299. Rawdkuen, S., Pintathong, P., Chaiwut, P. and Benjakul, S. 2011. The partitioning of protease from Calotropis procera latex by aqueous two-phase systems and its hydrolytic pattern on muscle proteins. Food Bioprod. Process.. 89: 73-80.
  300. Sangsen, Y., Benjakul, S. and Oungbho, K. 2011. Fabrication of novel shark collagen-pectin scaffolds for tissue engineering. P. 273-278.
  301. Singh, P., Benjakul, S., Maqsood, S. and Kishimura, H. 2011. Isolation and characterisation of collagen extracted from the skin of striped catfish (Pangasianodon hypophthalmus). Food Chem. 124: 97-105.
  302. Sriket, C., Benjakul, S. and Visessanguan, W. 2011. Characterisation of proteolytic enzymes from muscle and hepatopancreas of fresh water prawn (Macrobrachium rosenbergii). J. Sci. Food Agric. 91: 52-59.
  303. Sriket, C., Benjakul, S., Visessanguan, W. and Hara, K. 2011. Effect of legume seed extracts on the inhibition of proteolytic activity and muscle degradation of fresh water prawn (Macrobrachium rosenbergii). Food Chem. 129: 1093-1099.
  304. Sriket, C., Benjakul, S., Visessanguan, W. and Kishimura, H. 2011. Collagenolytic serine protease in fresh water prawn (Macrobrachium rosenbergii): Characteristics and its impact on muscle during iced storage. Food Chem. 124: 29-35.
  305. Sukkwai, S., Kijroongrojana, K. and Benjakul, S. 2011. Extraction of gelatin from bigeye snapper (Priacanthus tayenus) skin for gelatin hydrolysate production. International Food Research Journal. 18:
  306. Sungsri-in, R., Benjakul, S. and Kijroongrojana, K. 2011. Pink discoloration and quality changes of squid (Loligo formosana) during iced storage. LWT-Food Sci. Technol. 44: 206-213.
  307. Tantasuttikul, A., Kijroongrojana, K. and Benjakul, S. 2011. Quality indices of squid (Photololigo duvaucelii) and cuttlefish (Sepia aculeata) stored in ice. J. Aquat. Food Prod. T. 20: 129-147.
  308. Thiansilakul, Y., Benjakul, S. and Richards, M. P. 2011. The effect of different atmospheric conditions on the changes in myoglobin and colour of refrigerated Eastern little tuna (Euthynnus affinis) muscle. J. Sci. Food Agric. 91: 1103-1110.
  309. Thiansilakul, Y., Benjakul, S. and Richards, M. P. 2011. Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH Conditions. J. Food Sci. 76: C242-C249.
  310. Thiansilakul, Y., Benjakul, S. and Richards, M. P. 2011. The effect of Fenton’s reactants and aldehydes on the changes of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle. Eur. Food Res. Technol. 232: 221-230.
  311. Thiansilakul, Y., Benjakul, S. and Richards, M. P. 2011. Isolation, characterisation and stability of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle. Food Chem. 124: 254-261.
  312. Tongnuanchan, P., Benjakul, S. and Prodpran, T. 2011. Roles of lipid oxidation and pH on properties and yellow discolouration during storage of film from red tilapia (Oreochromis niloticus) muscle protein. Food Hydrocolloid. 25: 426-433.
  313. Tongnuanchan, P., Benjakul, S., Prodpran, T. and Songtipya, P. 2011. Characteristics of film based on protein isolate from red tilapia muscle with negligible yellow discoloration. Int. J. Biol. Macromol. 48: 758-767.
  314. Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. 2012. Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloid. 28: 189-199.
  315. Ahmad, M., Benjakul, S., Sumpavapol, P. and Nirmal, N. P. 2012. Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil. International Journal of Food Microbiology. 155: 171-178.
  316. Arfat, Y. A. and Benjakul, S. 2012. Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally. Food Chem. 135: 2721-2727.
  317. Arfat, Y. A. and Benjakul, S. 2012. Gelling characteristics of surimi from yellow stripe trevally (Selaroides leptolepis). International Aquatic Research. 4: 1-13.
  318. Benjakul, S., Sungsri-in, R. and Kijroongrojana, K. 2012. Effect of treating of squid with sodium chloride in combination with oxidising agent on bleaching, physical and chemical changes during frozen storage. Food Bioprocess Technol. 5: 2077-2084.
  319. Bourneow, C., Benjakul, S. and H-Kittikun, A. 2012. Hydroxamate-based colorimetric method for direct screening of transglutaminase-producing bacteria. World Journal of Microbiology and Biotechnology. 28: 2273-2277.
  320. Chanarat, S., Benjakul, S. and H-Kittikun, A. 2012. Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish. J. Sci. Food Agric. 92: 844-852.
  321. H-Kittikun, A., Bourneow, C. and Benjakul, S. 2012. Hydrolysis of surimi wastewater for production of transglutaminase by Enterobacter C2361 and Providencia sp. C1112. Food Chem. 135: 1183-1191.
  322. Intarasirisawat, R., Benjakul, S., Visessanguan, W. and Wu, J. 2012. Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe. Food Chem. 135: 30393048.
  323. Kaewmanee, T., Benjakul, S. and Visessanguan, W. 2012. Effect of acetic acid and commercial protease pretreatment on salting and characteristics of salted duck egg. Food Bioprocess Technol. 5: 15021510.
  324. Kaewudom, P., Benjakul, S. and Kongkarn, K. 2012. Effect of bovine and fish gelatin in combination with microbial transglutaminase on gel properties of threadfin bream surimi.Int. Aquat. Res. 4: 12-24.
  325. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W. and Shahidi, F. 2012. Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in model systems. Food Chem. 135: 1118-1126.
  326. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W. and Shahidi, F. 2012. Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze-thaw cycles. LWTFood Sci. Technol. 47: 437-442.
  327. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W. and Shahidi, F. 2012. Effect of extraction temperature on functional properties and antioxidative activities of gelatin from shark skin. Food Bioprocess Technol. 5: 2646-2654.
  328. Klompong, V., Benjakul, S., Kantachote, D. and Shahidi, F. 2012. Storage stability of protein hydrolysate from yellow stripe trevally (Selaroides leptolepis). Int. J. Food Prop. 15: 1042-1053.
  329. Klompong, V., Benjakul, S., Kantachote, D. and Shahidi, F. 2012. Use of protein hydrolysate from yellow stripe trevally (Selaroides leptolepis) as microbial media. Food Bioprocess Technol. 5: 1317-1327.
  330. Limpan, N., Prodpran, T., Benjakul, S. and Prasarpran, S. 2012. Influences of degree of hydrolysis and molecular weight of poly(vinyl alcohol) (PVA) on properties of fish myofibrillar protein/PVA blend films. Food Hydrocolloid. 29: 226-233.
  331. Manheem, K., Benjakul, S., Kijroongrojana, K. and Visessanguan, W. 2012. The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage. Food Chem. 131: 1370-1375.
  332. Maqsood, S., Benjakul, S. and Balange, A. K. 2012. Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage. Food Chem. 130: 408-416.
  333. Nagarajan, M., Benjakul, S., Prodpran, T. and Songtipya, P. 2012. Properties of film from splendid squid (Loligo formosana) skin gelatin with various extraction temperatures. Int. J. Biol. Macromol. 51: 489496.
  334. Nagarajan, M., Benjakul, S., Prodpran, T., Songtipya, P. and Kishimura, H. 2012. Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures. Food Hydrocolloid. 29: 389-397.
  335. Nirmal, N. P. and Benjakul, S. 2012. Biochemical properties of polyphenoloxidase from the cephalothorax of Pacific white shrimp (Litopenaeus vannamei). International Aquatic Research. 4: 1-13.
  336. Nirmal, N. P. and Benjakul, S. 2012. Effect of green tea extract in combination with ascorbic acid on the retardation of ,melanosis and quality changes of pacific white Shrimp during iced storage. Food Bioprocess Technol. 5: 2941-2951.
  337. Nirmal, N. P. and Benjakul, S. 2012. Inhibition kinetics of catechin and ferulic acid on polyphenoloxidase from cephalothorax of Pacific white shrimp (Litopenaeus vannamei). Food Chem. 131: 569-573.
  338. Oujifard, A., Benjakul, S., Ahmad, M. and Seyfabadi, J. 2012. Effect of bambara groundnut protein isolate on autolysis and gel properties of surimi from threadfin bream (Nemipterus bleekeri). LWT-Food Sci. Technol. 47: 261-266.
  339. Piyadhammaviboon, P., Wongngam, W., Benjakul, S. and Yongsawatdigul, J. 2012. Antioxidant and angiotensin-converting enzyme inhibitory activities of protein hydrolysates prepared from threadfin bream (Nemipterus) surimi by-products. J. Aquat. Food Prod. T. 21: 265-278.
  340. Prodpran, T., Benjakul, S. and Phatcharat, S. 2012. Effect of phenolic compounds on protein cross-linking and properties of film from fish myofibrillar protein. Int. J. Biol. Macromol. 51: 774-782.
  341. Senphan, T. and Benjakul, S. 2012. Compositions and yield of lipids extracted from hepatopancreas of Pacific white shrimp (Litopenaeus vannamei) as affected by prior autolysis. Food Chem. 134: 829835.
  342. Sitdhipol, J., Tanasupawat, S., Tepkasikul, P., Yukphan, P., Tosukhowong, A., Itoh, T., Benjakul, S. and Visessanguan, W. 2012. Identification and histamine formation of Tetragenococcus isolated from Thai fermented food products. Annals of Microbiology. 1-9.
  343. Sriket, C., Benjakul, S., Visessanguan, W., Hara, K. and Yoshida, A. 2012. Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts. Food Chem. 135: 571-579.
  344. Sriket, C., Benjakul, S., Visessanguan, W., Hara, K., Yoshida, A. and Liang, X. 2012. Low molecular weight trypsin from hepatopancreas of freshwater prawn (Macrobrachium rosenbergii): Characteristics and biochemical properties. Food Chem. 134: 351-358.
  345. Takeungwongtrakul, S., Benjakul, S. and H-Kittikun, A. 2012. Lipids from cephalothorax and hepatopancreas of Pacific white shrimp (Litopenaeus vannamei): Compositions and deterioration as affected by iced storage. Food Chem. 134: 2066-2074.
  346. Thiansilakul, Y., Benjakul, S., Grunwald, E. W. and Richards, M. P. 2012. Retardation of myoglobin and haemoglobin-mediated lipid oxidation in washed bighead carp by phenolic compounds. Food Chem. 134: 789-796.
  347. Thiansilakul, Y., Benjakul, S., Park, S. Y. and Richards, M. P. 2012. Characteristics of myoglobin and haemoglobin-mediated lipid oxidation in washed mince from bighead carp (Hypophthalmichthys nobilis). Food Chem. 132: 892-900.
  348. Tongnuanchan, P., Benjakul, S. and Prodpran, T. 2012. Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. Food Chem. 134: 1571-1579.
  349. Tongnuanchan, P., Benjakul, S. and Prodpran, T. 2012. Effects of oxygen and antioxidants on the lipid oxidation and yellow discolouration of film from red tilapia mince. J. Sci. Food Agric. 92: 2507-2517.
  350. Yarnpakdee, S., Benjakul, S., and Kristinsson, H.G. 2012. Effect of pretreatments on chemical compositions of mince from Nile tilapia (Oreochromis niloticus) and fishy odor development in protein hydrolysate. Int. Aquat. Res. 4: 7-22.
  351. Yarnpakdee, S., Benjakul, S., Kristinsson, H. G. and Maqsood, S. 2012. Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel. Food Chem. 135: 2474-2482.
  352. Yarnpakdee, S., Benjakul, S., Nalinanon, S. and Kristinsson, H. G. 2012. Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants. Food Chem. 132: 1781-1788.
  353. Aewsiri, T., Benjakul, S., Visessanguan, W., Encarnacion, A. B., Wierenga, P. A. and Gruppen, H. 2013. Enhancement of emulsifying properties of cuttlefish skin gelatin by modification with Nhydroxysuccinimide esters of fatty acids. Food Bioprocess Technol. 6: 671-681.
  354. Aewsiri, T., Benjakul, S., Visessanguan, W., Wierenga, P. A. and Gruppen, H. 2013. Emulsifying property and antioxidative activity of cuttlefish skin gelatin modified with oxidized linoleic acid and oxidized tannic acid. Food Bioprocess Technol. 6: 870-881.
  355. Arfat, Y. A., and Benjakul, S. 2013. Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally. Food Chem. 141: 2848-2857.
  356. Benjakul, S., Kittiphattanabawon, P., Shahidi, F. and Maqsood, S. 2013. Antioxidant activity and inhibitory effects of lead (Leucaena leucocephala) seed extracts against lipid oxidation in model systems. Food Sci.Technol. Int. 19: 365-376
  357. Chaijan, M., Klomklao, S. and Benjakul, S. 2013. Characterisation of muscles from frigate mackerel (Auxis thazard) and catfish (Clarias macrocephalus). Food Chem. 139: 414-419.
  358. Chanarat, S. and Benjakul, S. 2013. Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase. Food Hydrocolloid. 30: 704-711.
  359. Chanarat, S. and Benjakul, S. 2013. Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase. FoodHydrocolloids 30: 704-711
  360. Chanarat, S. and Benjakul, S. 2013. Impact of microbial transglutaminase on gelling properties of Indian mackerel fish protein isolates. Food Chem. 136: 929-937.
  361. Chotikachinda, R., Tantikitti, C., Benjakul, S., Rustad, T. and Kumarnsit, E. 2013. Production of protein hydrolysates from skipjack tuna (Katsuwonus pelamis) viscera as feeding attractants for Asian seabass (Lates calcarifer). Aquacult. Nutr. 19: 773-784.
  362. Hemung, B. O., Benjakul, S. and Yongsawatdigul, J. 2013. pH-dependent characteristics of gel-like emulsion stabilized by threadfin bream sarcoplasmic proteins. Food Hydrocolloid. 30: 315-322.
  363. Kaewmanee, T., Benjakul, S., Visessanguan, W. and Gamonpilas, C. 2013. Effect of sodium chloride and osmotic dehydration on viscoelastic properties and thermal-induced transitions of duck egg yolk. Food Bioprocess Technol. 6: 367-376.
  364. Kaewruang, P., Benjakul, S. and Prodpran, T. 2013. Molecular and functional properties of gelatin from the skin of unicorn leatherjacket as affected by extracting temperatures. Food Chem. 138: 1431-1437.
  365. Khunthongpan, S., Sumpavapol, P., Tanasupawat, S., Benjakul, S. and H-Kittikun, A. 2013. Providencia thailandensis nov., isolated from seafood processing wastewater. J. gen. appl. microbiol. 59: 185190.
  366. Khunthongpan, S., Bourneow, C., Tanasupawat, S., Benjakul, S. and Sumpavapol, P. 2013. Enterobacter siamensis nov., a transglutaminase-producing bacterium isolated from seafood processing wastewater in Thailand. J. gen. appl. microbial. 59: 135-140.
  367. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W. and Shahidi, F. 2013. Inhibition of angiotensin converting enzyme, human LDL cholesterol and DNA oxidation by hydrolysates from blacktip shark gelatin. LWT-Food Sci. Technol. 51: 177-182.
  368. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W. and Shahidi, F. 2013. Inhibition of angiotensin converting enzyme, human LDL cholesterol and DNA oxidation by hydrolysates from blacktip shark gelatin. LWT-Food Sci. Technol. 51: 177-182
  369. Klomklao, S., Kishimura, H. and Benjakul, S. 2013. Use of viscera extract from hybrid catfish (Clarias macrocephalus×Clarias gariepinus) for the production of protein hydrolysate from toothed ponyfish (Gazza minuta) muscle. Food Chem. 136: 1006-1012.
  370. Klomklao, S. 2008. Digestive proteinases from marine organisms and their applications. Songklanakarin J. Sci. Technol. 30: 37-46.
  371. Klomklao, S., Benjakul, S. and Kishimura, H. 2013. Functional properties and antioxidative activity of protein hydrolysates from toothed ponyfish muscle treated with viscera extract from hybrid catfish. Int. J. Food Sci. Technol. 48: 1483-1489.
  372. Klomklao, S., Kishimura, H. and Benjakul, S. 2013. Use of viscera extract from hybrid catfish (Clarias macrocephalus x Clarias gariepinus) for the production of protein hydrolysate from toothed ponyfish (Gazza minuta) muscle. Food Chem. 136: 1006-1012.
  373. Kudre, T., Benjakul, S. and Kishimura, H. 2013. Effects of protein isolates from black bean and mungbean on proteolysis and gel properties of surimi from sardine (Sardinella albella). LWT-Food Sci. Technol. 50: 511-518.
  374. Kudre, T. G. and Benjakul, S. 2013. Effects of binary organic solvents and heating on lipid removal and the reduction of beany odour in bambara groundnut (Vigna subterranean) flour. Food Chem. 141: 13901397
  375. Kudre, T. G., Benjakul, S. and Kishimura, H. 2013. Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut. J. Sci. Food Agric. 93: 2429-2436.
  376. Manheem, K., Benjakul, S., Kijroongrojana, K. and Visessanguan, W. 2013. Impacts of freeze-thawing on melanosis and quality change of pre-cooked Pacific white shrimp. Int. Food Res. J. 20: 1277-1283.
  377. Maqsood, S. and Benjakul, S. 2013. Effect of kiam (Cotylelobium lanceolatum Craib) wood extract on the haemoglobin-mediated lipid oxidation of washed Asian sea bass mince. Food Bioprocess Technol. 6: 61-72.
  378. Nagarajan, M., Benjakul, S., Prodpran, T. and Songtipya, P. 2013. Effects of bleaching on characteristics and gelling property of gelatin from splendid squid (Loligo formosana) skin. Food Hydrocolloids. 32: 447-452.
  379. Nagarajan, M., Benjakul, S., Prodpran, T., Songtipya, P. and Nuthong, P. 2013. Film forming ability of gelatins from splendid squid (Loligo formosana) skin bleached with hydrogen peroxide. Food Chem. 138: 1101-1108.
  380. Oujifard, A., Benjakul, S., Prodpran, T. and Seyfabadi, J. 2013. Properties of red tilapia (Oreochromis niloticus) protein based film as affected by cryoprotectants. Food Hydrocolloids. 32: 245-251.
  381. Rawdkuen, S., Jaimakreu, M. and Benjakul, S. 2013. Physicochemical properties and tenderness of meat samples using proteolytic extract from Calotropis procera latex. Food Chem. 136: 909-916.
  382. Rawdkuen, S., Vanabun, A. and Benjakul, S. 2012. Recovery of proteases from the viscera of farmed giant catfish (Pangasianodon gigas) by three-phase partitioning. Process Biochem. 47: 2566-2569.
  383. Rawdkuen, S., Thitipramote, N. and Benjakul, S. 2013. Preparation and functional characterisation of fish skin gelatin and comparison with commercial gelatin. Int. J. Food Sci. Technol. 48: 1093-1102.
  384. Rawdkuen, S., Jaimakreu, M. and Benjakul, S. 2013. Physicochemical properties and tenderness of meat samples using proteolytic extract from Calotropis procera Food Chem. 136: 909-916
  385. Sae-leaw, T., Benjakul, S., Gokoglu, N., and Nalinanon, S. 2012. Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice. Food Chem. 141: 24662472.
  386. Sai-Ut, S., Benjakul, S. and Sumpavapol, P. 2013. Gelatinolytic enzymes from Bacillus amyloliquefaciens isolated from fish docks: Characteristics and hydrolytic activity. Food Sci. Biotechnol. 22:1015-1021.
  387. Sinthusamran, S., Benjakul, S. and Kishimura, H. 2103. Comparative study on molecular characteristics of acid soluble collagens from skin and swim bladder of seabass (Lates calcarifer). Food Chem. 138: 2435-2441.
  388. Sitdhipol, J., Tanasupawat, S., Tepkasikul, P., Yukphan, P., Tosukhowong, A., Itoh, T., Benjakul, S. and Visessanguan, W. 2013. Identification and histamine formation of Tetragenococcus isolated from Thai fermented food products. Ann. Microbiol. 63: 745-753.
  389. Sorapukdee, S., Kongtasorn, C., Benjakul, S. and Visessanguan, W. 2013. Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion. Food Chem. 138: 1892-1901.
  390. Sriket, C., Benjakul, S., Visessanguan, W., Kishimura, H. and Hara, K. 2013. Chemical and thermal properties of freshwater prawn (Macrobrachium rosenbergii) meat. J. Aquat. Food products Technol. 22: 137-145.
  391. Thiansilakul, Y., Benjakul, S. and Richards, M. P. 2013. Effect of phenolic compounds in combination with modified atmospheric packaging on inhibition of quality losses of refrigerated Eastern little tuna slices. LWT-Food Sci. Technol. 50: 146-152.
  392. Tongnuanchan, P., Benjakul, S., Prodpran, T. and Songtipya, P. 2013. Properties and stability of proteinbased films from red tilapia (Oreochromis niloticus) protein isolate incorporated with antioxidant during storage. Food Bioprocess Technol. 6: 1113-1126.
  393. Tongnuanchan, P., Benjakul, S., and Prodpran, T. 2013. Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils. J. Food Eng. 117: 350-360
  394. Yarnpakdee, S., Benjakul, S., Penjamras, P., and Kristinsson, H. G. 2014. Chemical compositions and muddy flavour/odour of protein hydrolysate from Nile tilapia and broadhead catfish mince and protein isolate. Food Chem. 142: 210-216.
  395. Zhou, A., Yin, F., Zhao, L., Gong, C., Benjakul, S., Liu, X. and Cao, Y. 2013. Purification and characterization of trypsin from the intestine of genetically improved Nile Tilapia (Oreochromis niloticus). Aquat. Food Prod. Technol. 22: 421-43.

Conferences/Meeting and Proceeding

  1. Benjakul, S., Morrissey, M.T., Seymour, T.A., and An, H. 1998. Proteolytic activities in solid wastes and digestive organs of Pacific whiting. IFT Annual Meeting June 20-24, 1998, Atlanta, GA, USA. (part of D. thesis)
  2. Benjakul, S., Visessanguan, W., Morrissey, M.T., and An, H. 1999. Properties of black gram and rice bean seeds inhibitors for cysteine proteinases. The 1990 Institute of Food Technologists Annual Meetings. July, 24-28, Chicago, Illinios, USA.
  3. Visessanguan, W., Benjakul, S., and An, H. 1999. Effect of pig plasma protein on gelation of actomyosin. The 1999 Institute of Food Technologists Annual Meetings. July, 24-28, Chicago, Illinios, USA.
  4. Visessanguan, W., Benjakul, S., and An, H. 1999. Pig plasma protein: potential use as proteinase inhibitor for surimi manufacture. Pacific Fisheries Technologists-51st Annual Meeting, February 7-10, Parkville, British Columbia, Canada.
  5. Benjakul, S and Visessanguan, W. 1999. Pig plasma protein: Potential proteinase inhibitor for surimi manufacture. 10th World Congress of Food Science & Technology. October 3-8, Sydney, Australia.
  6. Chantarasuwan, C. and Benjakul, S. 2000. Role of endogenous trasglutaminase in setting of bigeye snapper (Priacanthus tayenus) surimi. The third regional IMT-GT UNINET conference on Land Development and Sustainable Bioresources. October 10-12, Medan, Indonesia.
  7. Tueksuban, J. and Benjakul, S. 2000. Effect of quality changes during iced storage of lizardfish on surimi gels. The third regional IMT-GT UNINET conference on Land Development and Sustainable Bioresources. October 10-12, Medan, Indonesia.
  8. Sim-areerat, W. and Benjakul, S. 2000. Antioxidative properties of extracts from some green leaves. The third regional IMT-GT UNINET conference on Land Development and Sustainable Biosecources. October 10-12, Medan, Indonesia.
  9. Benjakul, S., Visessanguan, W. and Srivilai, C. 2001. Porcine plasma proteins as gel enhancer in surimi from bigeye snapper. 11th World Congress of Food Science & Technology. April 22-27, 2001. Seoul, Korea.
  10. Leelapongwattana, K., Benjakul, S., Visessanguan, W. and Chunthachum, S. 2001. Comparative study of proteolysis of two species of bigeye snapper (Priacanthus macracanthus and Proacanthus tayenus). 3rd Agro-Industry Conference, May 30-June 1, 2001. Bangkok, Thailand.
  11. Chantarasuwan, C., Benjakul, S. and H-Kittikun, A. 2001. Characterization of endogenous transglutaminase from bigeye snapper (Priacanthus tayenus) muscle. 3rd Agro-Industry Conference, May 30-June 1, 2001. Bangkok, Thailand.
  12. Kwalumtharn, Y., Benjkaul, S. and Visessanguan, W. 2001. Improvement of gel quality of surimi from bigeye snapper (Priacanthus tayenus) by calcium compounds and microbial transglutaminase. 3rd Agro-Industry Conference, May 30-June 1, 2001. Bangkok, Thailand.
  13. Benjakul, S., Visessanguan, W., Ishizaki, S. and Tanaka, M. 2001. Intrinsic properties of muscle proteins determining the different gelling characteristics of two species of bigeye snapper. International Commemorative Symposium 70th Anniversay of The Japanese Society of Fisheries Science. October 1-5, 2001, Yokohama, Japan.
  14. Benjakul, S. and Visessanguan, W. 2002. Setting phenomenon affects gelling characteristics of surimi from two species of bigeye snapper. 4th Asian Science and technology Congress 2002, April 25-27, 2002. Kuala Lumpur, Malaysia.
  15. Kaewkam, S., Benjakul, S. and Towatana, N. 2002. Antioxidants from mulberry green tea. 4th AgroIndustry Conference, 31 May-1 June, 2002, Bangkok
  16. Thongkaew, C., Benjakul, S. and Visessanguan, W. 2002. Changes in physicochemical and gelling properties of lizardfish (Saurida undosquamis) muscle during frozen storage. 4th Agro-Industry Conference, 31 May-1 June, 2002, Bangkok
  17. Aewsiri, T., Benjakul. S. and Visessanguan, W. 2002. Effect of freeze-thawing on discoloration and lipid oxidation in tuna muscle. 4th Agro-Industry Conference, 31 May-1 June, 2002, Bangkok
  18. Klomklao, S., Benjakul, S. and Visessanguan, W. 2003. Characterization of proteinases from tuna spleen. 29th Congress on Science and Technology of Thailand 2003, 20-22 October 2003, Golden Jubilee Convention Hall, Khon Kaen University, Thailand.
  19. Rawdkuen, S., Benjakul, S. and Visessanguan, W. 2003. Cross-linking activity of chicken plasma towards surimi proteins. 29th Congress on Science and Technology of Thailand 2003, 20-22 October 2003, Golden Jubilee Convention Hall, Khon Kaen University, Thailand.
  20. Chaijan, M., Benjakul, S. and Visessanguan, W. 2003. Study on nitrogenous components and myoglobin in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscles. 29th Congress on Science and Technology of Thailand 2003, 20-22 October 2003, Golden Jubilee Convention Hall, Khon Kaen University, Thailand.
  21. Riebroy, S., Benjakul, S. and Visessanguan, W. 2003. Study on physicochemical properties and sensory characteristics of commercial Som-fug. 29thCongress on Science and Technology of Thailand 2003, 20-22 October 2003, Golden Jubilee Convention Hall, Khon Kaen University, Thailand.
  22. Tanunkeaw, A., Benjakul, S. and Visessanguan, W. 2003. Chemical compositions and fractionations of protein in cuttlefish (Sepia pharaonis) muscle. 29thCongress on Science and Technology of Thailand 2003, 20-22 October 2003, Golden Jubilee Convention Hall, Khon Kaen University, Thailand.
  23. Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. 2004. Changes in heme protein and color of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Thaifex & Helfex, 26-30 May 2004, Impact, Bangkok, Thailand.
  24. Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. 2004. Gel Properties of Sardine and Mackerel Mince as Affected by Washing Media. RGJ CongressV., 23-25 April, Pattaya, Chonburi, Thailand.
  25. Dissaraphong, S., Benjakul, S. and Visessanguan, W. 2004. Characterization of digestive proteinase from skipjack tuna (Katsuwonus pelamis). Thaifex & Helfex, 26-30 May 2004, Impact, Bangkok, Thailand.
  26. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W. and Nagai, T. 2004. Characterization of acid soluble collagen from bigeye snapper, Priacanthus tayenus skins and bones. Thaifex & Helfex, 26-30 May 2004, Impact, Bangkok, Thailand.
  27. Klomklao, S., Benjakul, S., Visessanguan, W. and Simpson, B.K. 2004. Partitioning and recovery of proteinase from yellowfin tuna (Thunnus albacores) spleen by aqueous two-phase systems. Thaifex & Helfex, 26-30 May 2004, Impact, Bangkok, Thailand.
  28. Leelapongwattana, K., Benjakul, S., Visessanguan, W. and Howell, N.K. 2004. Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis). RGJ CongressV., 23-25 April, Pattaya, Chonburi, Thailand.
  29. Phatcharat, S., Benjakul, S. and Visessanguan, W. 2004. Effect of oxidizing agents in wash water on improvement of gelling properties of surimi produced from threadfin bream, Nemipterus hexodon, stored in ice. Thaifex & Helfex, 26-30 May 2004, Impact, Bangkok, Thailand.
  30. Rawdkuen, S., Benjakul, S., Visessanguan, W. and Lanier, T.C. 2004. Comparative study of chicken plasma protein and some protein additives on proteolysis and gel forming ability of sardine (Sardinella gibbosa) surimi. Thaifex & Helfex, 26-30 May 2004, Impact, Bangkok, Thailand.
  31. Rawdkuen, S., Benjakul, S., Visessanguan, W. and Lanier, T.C. 2004. Inhibition of modori (gel weakening) in surimi by chicken plasma protein. RGJ CongressV., 23-25 April, Pattaya, Chonburi, Thailand.
  32. Riebroy, S., Benjakul, S., Visessanguan, W. and Tanaka, M. 2004. Chemical, physical and microbiological changes of Som-fug produced from marine fish during fermentation. Thaifex & Helfex, 26-30 May 2004, Impact, Bangkok, Thailand.
  33. Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. 2004. Physicochemical properties, gelforming ability and myoglobin content of sardine and mackerel surimi produced by conventional method and alkaline solubilization process. 30th Congress on Science and Technology of Thailand. October 19-21, 2004. Impact Exhibition and Convention Center, Muang Thong Thani, Bangkok, Thailand.
  34. Julavittayanukul, O., Benjakul, S. and Visessanguan, W. 2004. Effect of phosphate compounds on setting and gelling properties of surimi from bigeye snapper (Priacanthus tayenus) and threadfin bream (Nemipterus bleekeri). 30th Congress on Science and Technology of Thailand. October 19-21, 2004. Impact Exhibition and Convention Center, Muang Thong Thani, Bangkok, Thailand.
  35. Lertittikul, W., Benjakul, S. and Bauer, F. 2004. Maillard reaction products from porcine plasma proteinsugar model system: Characteristics and antioxidative activity. 30th Congress on Science and Technology of Thailand. October 19-21, 2004. Impact Exhibition and Convention Center, Muang Thong Thani, Bangkok, Thailand.
  36. Rawdkuen, S., Benjakul, S., Visessanguan, W. and Lanier, T.C. 2004. Fractionation and characterization of cysteine proteinase inhibitor from checken plasma. 30th Congress on Science and Technology of Thailand. October 19-21, 2004. Impact Exhibition and Convention Center, Muang Thong Thani, Bangkok, Thailand.
  37. Jongjareonrak, A., Benjakul, S., Visessanguan, W. and Tanaka, M. 2004. Preparation and characterization of fish skin gelatin films. The Annual Meeting of the Japanese Society of Fisheries Science. Kagoshima, Japan.
  38. Jongjareonrak, A., Benjakul, S., Visessanguan, W. and Tanaka, M. 2004. Isolation and characterization of collagen from bigeye snapper (Priacanthus macracanthus) skin. The IFT Annual Meeting and Food Expo 2004. Las Vegas, USA.
  39. Jongjareonrak, A., Benjakul, S., Visessanguan, W. and Tanaka, M. 2004. Isolation and characterization of acid and pepsin-solubilized collagen from brownstripe red snapper (Lutjanus vitta) skin. 30th. Congress on Science and Technology of Thailand 2004. Bangkok, Thailand.
  40. Thanonkaew, A., Benjakul, S., Visessanguan, W. and Decker, E.A. 2005. Lipid oxidation in microsomal fraction of squid muscle (Loligo peali). IFT.
  41. Thanonkaew, A., Benjakul, S., Visessanguan, W. and Decker, E.A. 2005. The effect of metal ions on lipid oxidation, color and physicochemical properties of cuttlefish subjected to multiple freeze-thaw cycles. IFT.
  42. Jongjareonrak, , Benjakul, S., Visessanguan, V. and Tanaka, M. 2005. Chemical compositions of skin gelatin from bigeye snapper and brownstripe red snapper and effect of microbial transglutaminase on gel properties. The 7th AGRO-INDUSTRIAL Conference, Advancing Food Technology: Bringing Thailand into the World’s Kitchen, BITEC, Bangkok, 22-24 June, 2005
  43. Artharn, A., Benjakul, S. and Prodpran, T. 2005. Chemical composition and nitrogenous constituents of different mackerel (Decapterus maruadsi) muscle as influenced by washing. The 7th AGROINDUSTRIAL Conference, Advancing Food Technology: Bringing Thailand into the World’s Kitchen, BITEC, Bangkok, 22-24 June, 2005.
  44. Matmaroh, K., Benjakul, S. and Tanaka, M. 2005. Effect of reactant concentrations on the formation of Maillard reaction products in fructose/glucose and the inhibition of black tiger shrimp polyphenoloxidase. The 7th AGRO-INDUSTRIAL Conference, Advancing Food Technology: Bringing Thailand into the World’s Kitchen, BITEC, Bangkok, 22-24 June, 2005
  45. Chinadhark, K., Benjakul, S. and & Prodpran, T. 2005. Effect of pH and protein content on the properties of protein-based film from bigeye snapper surimi. The 7th AGRO-INDUSTRIAL Conference, Advancing Food Technology: Bringing Thailand into the World’s Kitchen, BITEC, Bangkok, 22-24 June, 2005
  46. Chaijan, , Benjakul, S. Visessanguan, W. and Faustman, C. 2005. Lipid oxidation and lipolysis in sardine (Sardinella gibbosa) muscle during iced storage. The 7th AGRO-INDUSTRIAL Conference, Advancing Food Technology: Bringing Thailand into the World’s Kitchen, BITEC, Bangkok, 22-24 June, 2005
  47. Pongkanpai, V., Benjakul, S. Wonnop Visessanguan, W. and Tanaka, M. 2005. Antioxidative activity of caramelization products from sucrose hydrolysate. The 7th AGRO-INDUSTRIAL Conference, Advancing Food Technology: Bringing Thailand into the World’s Kitchen, BITEC, Bangkok, 22-24 June, 2005
  48. Jongjareonrak, , Soottawat Benjakul, S., Visessanguan, W. and Tanaka, M. 2005. Fatty acids and their sucrose esters affect the properties of edible film from fish skin gelatin. The 9th ASEAN Food Conference, Emerging Science and Technology in the Development of Food Industry in ASEAN, Jakarta, Indonesia, 8-10 August, 2005
  49. Jongjareonrak, A., Benjakul, S., Visessanguan, W. and Tanaka, M. 2005. Characterization and improvement of properties of bigeye snapper (Priacanthus macracanthus) and borwnstripe red snapper (Lutjanus vitta) skin gelatin film. RGJ-Congress VI. Pattaya, Chonburi, Thailand.
  50. Riebroy, S., Benjakul, S., Visessanguan, W. and Tanaka, M. 2005. Uses of washed mince and surimi from bigeye snapper for Som-fug production. The 9thASEAN Food Conference, Emerging Science and Technology in the Development of Food Industry in ASEAN, Jakarta, Indonesia, 8-10 August, 2005
  51. Benjakul, S., Lertittikul, W., Visessanguan, W. and Tanaka, M. 2005. Characteristics and antioxidative activity of Maillard reaction products from porcine plasma protein hydrolisate-glucose model system. The 9th ASEAN Food Conference, Emerging Science and Technology in the Development of Food Industry in ASEAN, Jakarta, Indonesia, 8-10 August, 2005
  52. Tammatinna, A., Benjakul, S., Visessanguan, W. and Tanaka, M. 2005. Gelling properties of white shrimp (Penaeus vannamei) meat at different setting temperatures as affected by microbial transglutaminase. The 31st Congress on Science and Technology of Thailand (STT31), Suranaree University of Technology, Nakhon Ratchasima, Thailand,18-21 October, 2005
  53. Yaowapa Thiansilakul, Y., Benjakul, S. and Shahidi, F. 2005. Antioxidative activity of protein hydrolysate from round scad muscle using alcalase and flavourzyme. The 31st Congress on Science and Technology of Thailand (STT31), Suranaree University of Technology, Nakhon Ratchasima, Thailand,18-21 October, 2005
  54. Sriket, P., Benjakul, S., Visessanguan, W. and & Kijroonrojana, K. 2005. Comparative study on the characteristics of muscles from black tiger and white shrimp. The 31st Congress on Science and Technology of Thailand (STT31), Suranaree University of Technology, Nakhon Ratchasima, Thailand,18-21 October, 2005
  55. Thanonkaew, A., Benjakul, S., Visessanguan, W. and Decker, E.A. 2005. Effect of lipid oxidation on yellow discoloration of squid (Loligo peali). The 31stCongress on Science and Technology of Thailand (STT31), Suranaree University of Technology, Nakhon Ratchasima, Thailand, 18-21 October, 2005
  56. Riebroy, S., Benjakul, S., Visessanguan, W. and Tanaka, M. 2005.Effect of iced storage of bigeye snapper on properties and acceptance of Som-fug, a Thai fermented fish sausage. Innovations in Traditional Foods (INTRADFOOD 2005), Valencia, Spain, 25-28 October 2005
  57. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., Simpson, B.K. and Saeki, H. 2005. Trypsins from yellowfin tuna (Thunnus albacores) spleen: purification and characterization. The Joint Meeting of the Tohoku-Hokkaido Branches of the JSPS. 4-5 November 2005. Tohoku University, Ammamiya Campus.
  58. Thepnuan, R., Benjakul, S., Visessanguan, W. and Kijroongrojana, K. 2006. Charaterization of proteases and polyphenoloxidase from black tiger and white shrimp. The 8th AGRO-INDUSTRIAL Conference: Food Innovation. BITEC, Bangkok, 15-16 June, 2006.
  59. Intarasirisawat, R., Benjakul, S., Prodpran, T. and Tanaka, M. 2006. Proteinase associated with bigeye snapper skin and its effect on gelatin. The 7thAGRO-INDUSTRIAL Conference: Food Innovation. BITEC, Bangkok, 15-16 June, 2006.
  60. Nalinanon, S., Benjakul, S., Visessanguan, W. and Nagai, T. 2006. Characterization of fish pepsin and its use for gelatin extraction from bigeye snapper (Priacanthus tayenus) skin. The 7th AGROINDUSTRIAL Conference: Food Innovation. BITEC, Bangkok, 15-16 June, 2006.
  61. Benjakul, S., Kittiphattanabawon, P., Visessanguan, W. and Nagai, T. 2006. Effect of swelling process on the extraction efficacy and properties of gelatin from bigeye snapper skin. 13th World Congress of Food Science and Technology, Food is Life. 17-21 September 2006, Nantes, France.
  62. Leelapongwattana, K., Benjakul, S., Visessanguan, W. and Howell, N. 2006. Effect of some additives on the inhibition of lizardfish trimethylamine-N-oxide demethylase and frozen storage stability of minced flesh. 13th World Congress of Food Science and Technology, Food is Life. 17-21 September 2006, Nantes, France.
  63. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. and Simpson, B.K. 2006. Purification and characterization of trypsins from skipjack tuna (Katsuwonus pelamis) spleen. 13th World Congress of Food Science and Technology, Food is Life. 17-21 September 2006, Nantes, France.
  64. Riebroy, S., Benjakul, S., Visessanguan, W. and Tanaka, M. 2006. Effect of irradiation on storage stability of som-fug produced from bigeye snapper. 13thWorld Congress of Food Science and Technology, Food is Life. 17-21 September 2006, Nantes, France.
  65. Klompong, V., Benjakul, S., Kantachote, D. and Shahidi, F. 2006. The antioxidative activity and functional properties of fish protein hydrolysate as influenced by degree of hydrolysis and enzyme types. 13th World Congress of Food Science and Technology, Food is Life. 17-21 September 2006, Nantes, France.
  66. Chaijan, M., Benjakul, S., Visessanguan, W., Lee, S. and Faustman, C. 2006. Effect of ionic strength on the interaction between fish myoglobin and myofibrillar proteins. 13th World Congress of Food Science and Technology, Food is Life. 17-21 September 2006, Nantes, France.
  67. Thanonkaew, A., Benjakul, S., Visessanguan, W. and Decker, E. 2006. Effect of lipid oxidation on yellow discoloration of cuttlefish lipid in liposome system. 13th World Congress of Food Science and Technology, Food is Life. 17-21 September 2006, Nantes, France.
  68. Jongjareonrak, A., Benjakul, S., Visessanguan, W. and Tanaka, M. 2006. Incorporation of BHT and atocopherol affects antioxiative activity and properties of fish skin gelatin films. 13th World Congress of Food Science and Technology, Food is Life. 17-21 September 2006, Nantes, France.
  69. Rawdkuen, S. and Benjakul, S. 2006. Whey protein concentrate: autolysis inhibition and effect on gel properties of surimi from some tropical fish. 13thWorld Congress of Food Science and Technology, Food is Life. 17-21 September 2006, Nantes, France.
  70. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., Simpson, B.K. and Saeki, H. 2005. Trypsins from yellowfin tuna (Thunnus albacores) spleen: purification and characterization. The Joint Meeting of the Tohoku-Hokkaido Branches of JSFS, Faculty of Agriculture, Tohoku University, Sendai, Japan.
  71. Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. and Simpson, B.K. 2006. Enzymatic hydrolysis of sardine proteins by trypsin from tuna spleen. 2006 CIFST/AAFC Joint Conference, Delta Hotel, Downtown, Montreal, Canada.
  72. Prodpran, T., Artharn, A. and Benjakul, S. 2007. Effect of myofibrillar/sarcoplasmic protein ratios on the properties of round scad muscle protein based film. NZIFST Conference 2007, 19-21 June 2007, Wellington, New Zealand.
  73. Benjakul, S., Tammatinna, A., Phatcharat, S. and Visessanguan, W. 2007. Gel improvement of lizardfish mince as influenced by microbial transglutaminase and fish freshness. NZIFST Conference 2007, 1921 June 2007, Wellington, New Zealand.
  74. Cheecharoen, J., Kiroongrojana, K. and Benjakul, S. 2007. Quality improvement of minced black tiger shrimp (Penaeus monodon Fabricus) gel induced by high pressure and heat treatment. NZIFST Conference 2007, 19-21 June 2007, Wellington, New Zealand.
  75. Nalinanont, S., Benjakul, S. and Visessanguan, W. 2007. Characteristics and functional properties of gelatin from bigeye snapper skin extracted using pepsin-aided process. Proceedings 10th Asean Food Conference 07, 21-23 August 2007, Kula Lumpur, Malaysia.
  76. Eakpetch, P., Benjakul, S., Visessanguan, W. and Kijroongrojana, K. 2007. Effect of protein additives on gelling properties of Pacific white shrimp (Litopenaeus vannamei) meat. Proceedings 10th Asean Food Conference 07, 21-23 August 2007, Kula Lumpur, Malaysia.
  77. Rattanasatheirn, N., Benjakul, S., Visessanguan, W. and Kijrrongrojana, K. 2007. Effects of commercial non-phosphate compounds and/or mixed phosphate on the properties of fresh and ice-stored Pacific white shrimp. Proceedings 10th Asean Food Conference 07, 21-23 August 2007, Kula Lumpur, Malaysia.
  78. Leelapongwatta, K., Benjakul, S., Visessanguan, W. and Howell, N.K. 2007. Effect of inhibitors and antioxidants on physicochemical changes of haddock muscle proteins induced by lizardfish trimethylamine-N-oxide demethylase during frozen storage. Proceedings 10th Asean Food Conference 07, 21-23 August 2007, Kula Lumpur, Malaysia.
  79. Thanonkaew, A., Juntachote, T., Tangwatcharin, P., Pecharat, S. and Benjakul, S. 2007. The influence of sugar and salt on physical, chemical and sensory properties of dry fermented catfish. Proceedings 10th Asean Food Conference 07, 21-23 August 2007, Kula Lumpur, Malaysia.
  80. Riebroy, S., Benjakul, S., Visessanguan, W., Erikson, U. and Rustad, T. 2007. Changes in physicochemical and rheological properties of myosin from Atlantic cod (Gardus morhua) during acid-induced gelation. Proceedings 10th Asean Food Conference 07, 21-23 August 2007, Kula Lumpur, Malaysia.
  81. Kaewmanee, T., Benjakul, S. and Visessanguan, W. 2008. Chemical composition, physical properties and microstructure of duck egg as influenced by salting. IFT Annual Meeting June28-July 1, 2008, New Orlean, Louisiana, USA.
  82. Klompong, V., Benjakul, S., Shahidi, F. and Hayes, K. 2008. Amino acid composition and antioxidative peptides of protein hydrolysates from yellow stripe trevally (Selaroides leptolepis). IFT Annual Meeting June28-July 1, 2008, New Orlean, Louisiana, USA.
  83. Yarnpakdee, S., Benjakul, S., Kijroongrojana, K. and Visessanguan, W. 2008. Heat-activated degradation of goatfish (Mulloidichthys martinicus) muscle. IFT Annual Meeting June28-July 1, 2008, New Orlean, Louisiana, USA.
  84. Jongjareonrak, A., Benjakul, S., Visessanguan, W., Osako, K. and tanaka, M. 2008. Chemical compositions and antioxidant activities of Tai-Pla (Fermented fish viscera). 5th World Fisheries Congress: Fisherues for Global Welfare and Environmental Conservation. October 20-25, 2008, Yokohama, Japan.
  85. Rawdkuen, S., Chaijan, M., Jongjareonrak, A. and Benjakul, S. 2008. Gelling properties of farmed giant catfish (Pangasianodon gigas) mince and surimi as influenced by setting condition. 5th World Fisheries Congress: Fisherues for Global Welfare and Environmental Conservation. October 20-25, 2008, Yokohama, Japan.
  86. Benjakul, S., Phanturat, P., Visessanguan, W. , Osako, K. and Tanaka, M. 2008. Proteolytic acitivity of pyloric ceaca extact from bigeye snapper and its use for the production of gelatin hydrolysate with antioxidative activity. 5th World Fisheries Congress: Fisherues for Global Welfare and Environmental Conservation. October 20-25, 2008, Yokohama, Japan.
  87. Visessanguan, W., Benjakul, S., Binsan, W., Roytrakul, S., Yachai, M., Osako, K. and Tanaka, M. 2008. Nutrient composition and some biological activities after in vitro digestibility of Mungoong, an extract paste from the cephalothorax if white shrimp. 5th World Fisheries Congress: Fisherues for Global Welfare and Environmental Conservation. October 20-25, 2008, Yokohama, Japan.
  88. Benjakul, S. and Balanger, A. 2009. Use of kiam (Cotylelobium lanceotatum craih) wood as gel enhancer for mackerel (Rastrilleger kanagurta) surimi. 60thPacific Fisheries technologists Annual Meeting. February 22-25, 2009. Downtown Hilton, Portland, Oregon, USA.
  89. Benjakul, S. and Nirmal, N.P. 2009. Impact of ferulic acid on melanosis and quality of Pacific white shrimp (Litopenaeus vannamei) during iced storage. 60th Pacific Fisheries technologists Annual Meeting. February 22-25, 2009. Downtown Hilton, Portland, Oregon, USA.
  90. Tapingkae, W., Tanasupawat, S., Benjakul, S. and Visessanguan, W. 2009. Degradation of histamine in fish sauce by free and immobilized whole cell ofNatrinema gari BCC 24369. 60th Pacific Fisheries technologists Annual Meeting. February 22-25, 2009. Downtown Hilton, Portland, Oregon, USA.
  91. Yachai, M., Tanasupawat, S., Benjakul, S. and Visessanguan, W. 2009. Stability of bacterioruberin from Halobacterium salinarum HM3 and its application in surimi gel. 60th Pacific Fisheries technologists Annual Meeting. February 22-25, 2009. Downtown Hilton, Portland, Oregon, USA.
  92. Visessanguan, W., Tapingkae, W., Tanasupawat, S., Benjakul, S. and Parkin, K. 2009. Purification and properties of a Haloneutrophilic thermostable histamine dehydrogenase from Natrinema gari BCC 24369. 60th Pacific Fisheries technologists Annual Meeting. February 22-25, 2009. Downtown Hilton, Portland, Oregon, USA.
  93. Benjakul, S., Nirmal, N. P. and Eun, J.B. 2009. Melanosis of Pacific white shrimp and its preservation using phenolic compounds. The 76th Annual meeting and International Symposium. May 27-29, 2009. Daejong, South Korea.
  94. Khantaphant, S. and Benjakul, S. 2009. Antioxidative activity of protein hydrolysate from brownstripe red snapper as affected by prior washing and defatting. International Symposium on seafood processing technology and safety control system. October 31-November 2, 2009. Ocean University of China, Quingdao, Shadong, China.
  95. Benjakul, S., Kittiphatanabawon, P. and Visessanguan, W. 2009. Propertis of gelatins from shark skin as influenced by species and the extraction conditions. 3rd Joint Trans-Atlantic Fisheries Technology Conference. 15-18 September 2009, Copenhagen, Denmark.
  96. Prodpran, T., Hoque, Md. S. And Benjakul, S. 2009. Properties of cuttlefish skin gelatin film as affected by heat treatment. 3rd Joint Trans-Atlantic Fisheries Technology Conference. 15-18 September 2009, Copenhagen, Denmark.
  97. Temdee, W. and Benjakul, S. 2010. Effect of cashew bark and kiam wood extracts on gel properties of gelatin from the skin of cuttlefish. The 13th Food Colloids 2010. March 22-24, 2010. Granada, Spain
  98. Aewsiri, T., Benjakul, S., Visessanguan, W., Wierenga, P.A. and Gruppen, H. 2010. Effect of modification of cuttelfish skin gelatin using tannic acid on antioxidative activity and emulsifying properties. The 13th Food Colloids 2010. March 22-24, 2010. Granada, Spain
  99. Oungbho, K., Sangsen, Y. and benjakul, S. 2010. Collagen scaffolds from shark cartilages (Chiloscyllium punctatum) for tissue engineering. International Bone-Tissue-Engineering Congress. October 7-10, Hannover, Germany.
  100. Sangsen, Y., Oungbho, K. and Benjakul, S. 2010. Biocompatibility of collagen scaffolds from skin of a novel marine source. International Bone-Tissue-Engineering Congress. October 7-10, Hannover, Germany.
  101. Benjakul, S and Maqsood, S. 2010. Impact of bleeding on lipid oxidation and quality changes of seabass skices during iced storage. 1st International Congress on Food Technology. November 3-6, 2010. Antalya, Turkey.
  102. Nalinanon, S. and Benjakul, S. 2010. Functionalities and antioxidative properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna. 1st International Congress on Food Technology. November 3-6, 2010. Antalya, Turkey.
  103. Kijroongrojana, K., Tantasuttikul, A. and benjkaul, S. 2010. Textural changes of squid (Photololigo duvaucelii) and cuttlefish (Sepia aculeate) stored in ice. 1st International Congress on Food Technology. November 3-6, 2010. Antalya, Turkey.
  104. Riebroy, S., Chaijan, M., Maneerat, S., Noonium, T. and Benjakul, S. 2010. Effect of glucono-delta-lactone on properties and acceptability of Som-fug, a Thai fermented sausage, during refrigerated storage. 1st International Congress on Food Technology. November 3-6, 2010. Antalya, Turkey.
  105. Hoque, M.S., Benjakul, S. and Prodpran, T. 2010. Effects of hydrogen peroxide and Fenton’s reagent on the properties of film from cuttlefish (Sepai pharaonis) skin gelatin. International Conference on Food Research 2010. November 22-24, 2010. Marriott, Putrajaya, Malaysia.
  106. Mehraj, M. and Benjakul, S. 2010. Molecular and emulsifying properties of gelatin extracted from the skin of unicorn leatherjacket (Alutherus monoceros) as influenced by indigenous serine propteases. International Conference on Food Research 2010. November 22-24, 2010. Marriott, Putrajaya, Malaysia.
  107. Nirmal, N.P. and Benjakul, S. 2010. Inhibtion of polyphenoloxidase and retardation of quality loss of Pacific white shrimp by green tea extract during iced storage. International Conference on Food Research 2010. November 22-24, 2010. Marriott, Putrajaya, Malaysia.
  108. Thiansilakul, Y., Benjakul, S. and Richards, M.P. 2011. Comparative study on pro-oxidative activity of myoglobin and hemoglobin in washed Asian carp (Hypophthalmichthys nobilis) stored in ice. 62nd Pacific Fisheries Technologists Conference. 13-16 February, 2011. Vancouver, Canada.
  109. Sriket, C. and benjakul, S. 2011. Inhibition of proteolytic activity and muscle degradation of fresh water prawn (Macrobrachium rosenbergii) by legume seed extracts. 62nd Pacific Fisheries Technologists Conference. 13-16 February, 2011. Vancouver, Canada.
  110. Nirmal, N.P. and Benjakul, S. 2011. Effect of green tea extract treatment and modified atmosphere packaging on the retardation of quality changes of Pacific white shrimp during refrigerated storage. 62nd Pacific Fisheries Technologists Conference. 13-16 February, 2011. Vancouver, Canada.
  111. Aewsiri, T. and Benjakul, S. 2011. Improvement of surface activity of cuttlefish skin gelatin by modification with oxidized linoleic acid. 62nd Pacific Fisheries Technologists Conference. 13-16 February, 2011. Vancouver, Canad
  112. Kittiphattanabawon, P., Benjakul, S., Visessanguan, W. and Shahidi, F. 2011. Effect of gelatin hydrolysate on physicochemical properties of surimi subjected to different freeze-thaw cycles. 41st West European Fish technologists Association (WEFTA) Annual Meeting. 27-30 September 2011. Gothenburg, Sweden.
  113. Chanarat, S. and Benjakul, S. 2011. Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on different fish muscle proteins. 41st West European Fish technologists Association (WEFTA) Annual Meeting. 27-30 September 2011. Gothenburg, Sweden.
  114. Maqsood, S., Benjakul, S. and Balange, A. K. 2011. Lipid oxidation and textural properties of refrigerated fish emulsion sausages as influenced by tannic acid and kiam wood extracts. 41st West European Fish technologists Association (WEFTA) Annual Meeting. 27-30 September 2011. Gothenburg, Sweden.
  115. Puttawibul, P., Meesane, J. and Benjakul, S. 2012. Preparation and characterization of type I collagen/PVA hybrid biomimetic hydrogels scaffold for wound healing. In: Biomedical Engineering International Conference (BMEiCON). 5-7 December 2012. Ubon Ratchathani, Thailand.