Wonnop Visessanguan, Ph.D. (Affiliated Faculty)

  • B.Sc. (Biochemistry) (2nd Class Honors), Chulalongkorn University, Thailand (1989)
  • M.Sc. (Biochemistry), Chulalongkorn University, Thailand (1992)
  • Ph.D. (Food Science and Technology), Oregon State University, Corvallis, Oregon, USA (1999)

Srisavarindira Bldg. 10th Fl. Department of Biochemistry. Faculty of Medicine, Siriraj Hospital , Bangkoknoi, Bangkok 10700

Laboratory : Laboratory : Srisavarindira Bldg. 9rd Fl.

(02) 419-5370

E-Mail : wonnop.vis@mahidol.ac.th

ติดต่อ : –

Research Profile
1. Kingkaew, E., Woraprayote, W., Sitdhipol, J., Vilaichone, R. K., Visessanguan, W., & Tanasupawat, S. Genomic Assessment, Metabolic Profile Mapping, and Anti-Helicobacter pylori Activity of Lactococcus lactis SK2-659 from Thai Fermented Green Mustard (Pak-kad-dong).
Probiotics and antimicrobial proteins, 10.1007/s12602-025-10505-6. Advance online publication. https://doi.org/10.1007/s12602-025-10505-6
2. Phanat Kittiphattanabawon, Soottawat Benjakul, Wonnop Visessanguan, Takashi Nagai, Munehiko Tanaka. Characterisation of acid-soluble collagen from skin and bone of bigeye snapper (Priacanthus tayenus). Food chemistry.
3. Akkasit Jongjareonrak, Soottawat Benjakul, Wonnop Visessanguan, Takeshi Nagai, Munehiko Tanaka. Isolation and characterisation of acid and pepsin-solubilised collagens from the skin of Brownstripe red snapper (Lutjanus vitta). Food chemistry.
4. Soottawat Benjakul, Wonnop Visessanguan, Chutima Thongkaew, Munehiko Tanaka Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage. Food research international.
5. Wanwisa Binsan, Soottawat Benjakul, Wonnop Visessanguan, Sittiruk Roytrakul, Munehiko Tanaka, Hideki Kishimura. Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei). Food Chemistry.
6. Akkasit Jongjareonrak, Soottawat Benjakul,Wonnop Visessanguan, Thummanoon Prodpran, Munehiko Tanaka. Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper. Food Hydrocolloids.
7. Weerapong Woraprayote, Yuwares Malila, Supaluk Sorapukdee, Adisorn Swetwiwathana, Soottawat Benjakul,Wonnop Visessanguan. Bacteriocins from lactic acid bacteria and their applications in meat and meat products. Meat Science.
8. Pisal Sriket, Soottawat Benjakul, Wonnop Visessanguan, Kongkarn Kijroongrojana. Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Food chemistry.
9. Weerapong Woraprayote, Yuwares Malila, Supaluk Sorapukdee, Adisorn Swetwiwathana, Soottawat Benjakul, Wonnop Visessanguan. Bacteriocins from lactic acid bacteria and their applications in meat and meat products. Meat Science.
10. Manat Chaijan, Soottawat Benjakul, Wonnop Visessanguan, Cameron Faustman. Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food chemistry.
11. Manat Chaijan, Soottawat Benjakul, Wonnop Visessanguan, Cameron Faustman Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food chemistry.
12. Soottawat Benjakul, Kwunchit Oungbho, Wonnop Visessanguan, Yaowapa Thiansilakul, Sittiruk Roytrakul Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. Food Chemistry.
13. Sitthipong Nalinanon, Soottawat Benjakul, Wonnop Visessanguan, Hideki Kishimura.Use of pepsin for collagen extraction from the skin of bigeye snapper (Priacanthus tayenus). Food Chemistry.
14. Soottawat Benjakul, Wonnop Visessanguan, Chutima Thongkaew, Munehiko Tanaka Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand. Food hydrocolloids.
15. Payap Masniyom, Soottawat Benjakul, Wonnop Visessanguan. Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging. Journal of the Science of Food and Agriculture.
16. Soottawat Benjakul, Wonnop Visessanguan, Viboon Phongkanpai, Munehiko Tanaka Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince. Food chemistry.
17. Yusuke Shiku, Patricia Yuca Hamaguchi, Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka.Effect of surimi quality on properties of edible films based on Alaska pollack. Food chemistry.
18. Wonnop Visessanguan, Soottawat Benjakul, Siriporn Riebroy, Preenapha Thepkasikul. Changes in composition and functional properties of proteins and their contributions to Nham characteristics. Meat science.
19. Phanat Kittiphattanabawon, Soottawat Benjakul, Wonnop Visessanguan, Hideki Kishimura, Fereidoon Shahidi. Isolation and Characterisation of collagen from the skin of brownbanded bamboo shark (Chiloscyllium punctatum). Food Chemistry.
20. Akkasit Jongjareonrak, Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka. Antioxidative activity and properties of fish skin gelatin films incorporated with BHT and α-tocopherol. Food Hydrocolloids.
21. Amonrat Thanonkaew, Soottawat Benjakul, Wonnop Visessanguan, Eric A Decker. The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze–thaw cycles. Food chemistry.
22. Soottawat Benjakul, Wonnop Visessanguan, Jiravadee Tueksuban. Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice. Food chemistry.
23. Manat Chaijan, Soottawat Benjakul, Wonnop Visessanguan, Cameron Faustman.Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand. Food Research International.
24. Akkasit Jongjareonrak, Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka.Skin gelatin from bigeye snapper and brownstripe red snapper: Chemical compositions and effect of microbial transglutaminase on gel properties. Food Hydrocolloids.
25. Thammarat Kaewmanee, Soottawat Benjakul, Wonnop Visessanguan. Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting. Food Chemistry.
26. Tanong Aewsiri, Soottawat Benjakul, Wonnop Visessanguan. Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide. Food Chemistry.
27. Pisal Sriket, Soottawat Benjakul, Wonnop Visessanguan, Kongkarn Kijroongrojana. 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 Chemistry.
28. Akkasit Jongjareonrak, Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka.Effects of plasticizers on the properties of edible films from skin gelatin of bigeye snapper and brownstripe red snapper. European Food Research and Technology.
29. Phanat Kittiphattanabawon, Soottawat Benjakul, Wonnop Visessanguan, Fereidoon Shahidi. Isolation and characterization of collagen from the cartilages of brownbanded bamboo shark (Chiloscyllium punctatum) and blacktip shark (Carcharhinus limbatus). LWT-Food Science and Technology.
30. Phanat Kittiphattanabawon, Soottawat Benjakul, Wonnop Visessanguan, Fereidoon Shahidi.Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions. Food hydrocolloids.
31. S Benjakul,Wonnop Visessanguan,S Ishizaki, M Tanaka. Differences in Gelation Characteristics of Natural Actomyosin from Two Species of Bigeye Snapper, Priacanthus tayenus and Priacanthus macracanthus. Journal of Food Science.
32. Wonnop Visessanguan,Masahiro Ogawa, Shuryo Nakai, Haejung An. Physicochemical Changes and Mechanism of Heat-Induced Gelation of Arrowtooth Flounder Myosin. Journal of Agricultural and Food Chemistry.
33. Rossawan Intarasirisawat, Soottawat Benjakul, Wonnop Visessanguan, Jianping Wu. Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe. Food chemistry.
34. Soottawat Benjakul, Yaowapa Thiansilakul, Wonnop Visessanguan, Sittiruk Roytrakul, Hideki Kishimura, Thummanoon Prodpran, Jirut Meesane. Extraction and characterisation of pepsin-solubilised collagens from the skin of bigeye snapper (Priacanthus tayenus and Priacanthus macracanthus). Journal of the Science of Food and Agriculture.
35. V Klompong, S Benjakul, M Yachai, Wonnop Visessanguan, F Shahidi, KD Hayes. Amino Acid Composition and Antioxidative Peptides from Protein Hydrolysates of Yellow Stripe Trevally (Selaroides leptolepis). Journal of food science.
36. Tanong Aewsiri, Soottawat Benjakul, Wonnop Visessanguan, Jong-Bang Eun, Peter A Wierenga, Harry Gruppen.Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds. Food Chemistry.
37. Soottawat Benjakul, Chakkawat Chantarasuwan, Wonnop Visessanguan. Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish. Food chemistry.
38. Phanat Kittiphattanabawon, Soottawat Benjakul, Wonnop Visessanguan, Fereidoon Shahidi. Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in model systems. Food Chemistry.
39. Soottawat Benjakul, Wonnop Visessanguan. Transglutaminase-mediated setting in bigeye snapper Surimi. Food Research International.
40. Sitthipong Nalinanon, Soottawat Benjakul, Wonnop Visessanguan, Hideki Kishimura. Improvement of gelatin extraction from bigeye snapper skin using pepsin-aided process in combination with protease inhibitor. Food hydrocolloids.
41. Wonnop Visessanguan, Soottawat Benjakul, Siriporn Riebroy, Mongkol Yarchai, Wanaporn Tapingkae. Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation. Food Chemistry.
42. Payap Masniyom, Soottawat Benjakul, Wonnop Visessanguan. Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices. LWT-Food Science and Technology.
43. Suppasith Klomklao, Sootawat Benjakul, Wonnop Visessanguan. COMPARATIVE STUDIES ON PROTEOLYTIC ACTIVITY OF SPLENIC EXTRACT FROM THREE TUNA SPECIES COMMONLY USED IN THAILAND. Journal of Food Biochemistry.
44. Sappasith Klomklao, Soottawat Benjakul, Wonnop Visessanguan, Hideki Kishimura, Benjamin K Simpson. Purification and characterisation of trypsins from the spleen of skipjack tuna (Katsuwonus pelamis). Food chemistry.
45. Phanipa Phanturat, Soottawat Benjakul, Wonnop Visessanguan, Sittiruk Roytrakul. Use of pyloric caeca extract from bigeye snapper (Priacanthus macracanthus) for the production of gelatin hydrolysate with antioxidative activity. LWT-Food Science and Technology.
46. Wanaporn Tapingkae, Somboon Tanasupawat, Kirk L Parkin, Soottawat Benjakul, Wonnop Visessanguan. Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products. Enzyme and Microbial Technology.
47. Siriporn Riebroy, Soottawat Benjakul, Wonnop Visessanguan. Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters. LWT-Food Science and Technology.
48. Suppasith Klomklao, Soottawat Benjakul, Wonnop Visessanguan, Benjamin K Simpson, Hideki Kishimura. Partitioning and recovery of proteinase from tuna spleen by aqueous two-phase systems. Process Biochemistry.
49. Akkasit Jongjareonrak, Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka. Isolation and characterization of collagen from bigeye snapper (Priacanthus macracanthus) skin. Journal of the Science of Food and Agriculture.
50. Sappasith Klomklao, Soottawat Benjakul, Wonnop Visessanguan, Hideki Kishimura, Benjamin K Simpson, Hiroki Saeki. Trypsins from yellowfin tuna (Thunnus albacores) spleen: Purification and characterization.  Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology.
51. Pannarat Singracha, Nuttawee Niamsiri, Wonnop Visessanguan, Sittiwat Lertsiri, Apinya Assavanig. Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation. Lwt.
52. Rossawan Intarasirisawat, Soottawat Benjakul, Wonnop Visessanguan. Chemical compositions of the roes from skipjack, tongol and bonito. Food chemistry.
53. Rossawan Intarasirisawat, Soottawat Benjakul, Jianping Wu, Wonnop Visessanguan. Isolation of antioxidative and ACE inhibitory peptides from protein hydrolysate of skipjack (Katsuwana pelamis) roe. Journal of Functional Foods.
54. Sappasith Klomklao, Soottawat Benjakul, Wonnop Visessanguan, Hideki Kishimura, Benjamin K Simpson. 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 Chemistry.
55. Soottawat Benjakul, Wonnop Visessanguan, Siriporn Riebroy, Shoichiro Ishizaki, Munihiko Tanaka. Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P macracanthus, stored in ice. Journal of the Science of Food and Agriculture.
56. Amonrat Thanonkaew, Soottawat Benjakul, Wonnop Visessanguan. Chemical composition and thermal property of cuttlefish (Sepia pharaonis) muscle. Journal of food composition and analysis.
57. Soottawat Benjakul, Wonnop Visessanguan, Chantira Srivilai Porcine plasma protein as proteinase inhibitor in bigeye snapper (Priacanthus tayenus) muscle and surimi. Journal of the Science of Food and Agriculture.
58. Sirima Dissaraphong, Soottawat Benjakul, Wonnop Visessanguan, Hideki Kishimura. The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation. Bioresource technology.
59. Wonnop Visessanguan, Soottawat Benjakul, Thitapha Smitinont, Chonticha Kittikun, Preenapha Thepkasikul, Atikorn Panya. Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus. LWT-Food Science and Technology.
60. Punnanee Sumpavapol, Linna Tongyonk, Somboon Tanasupawat, Nipa Chokesajjawatee, Plearnpis Luxananil, Wonnop Visessanguan. Bacillus siamensis sp. nov., isolated from salted crab (poo-khem) in Thailand. International journal of systematic and evolutionary microbiology.
61. Siriporn Riebroy, Soottawat Benjakul, Wonnop Visessanguan, Ulf Erikson, Turid Rustad. Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota). Food Hydrocolloids.
62. S Nalinanon, S Benjakul, Wonnop Visessanguan, H Kishimura. Tuna Pepsin: Characteristics and Its Use for Collagen Extraction from the Skin of Threadfin Bream (Nemipterus spp.). Journal of Food Science.
63. Sappasith Klomklao, Soottawat Benjakul, Wonnop Visessanguan, Hideki Kishimura, Benjamin K Simpson. Purification and Characterization of Trypsin from the Spleen of Tongol Tuna (Thunnus tonggol). Journal of agricultural and food chemistry.
64. Thammarat Kaewmanee, Soottawat Benjakul, Wonnop Visessanguan. Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg. Journal of food science.
65. Manat Chaijan, Soottawat Benjakul, Wonnop Visessanguan, Cameron Faustman. Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process. European Food Research and Technology.
66. Kittima Leelapongwattana, Soottawat Benjakul, Wonnop Visessanguan, Nazalin K Howell. Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis). Food Chemistry.
67. Soottawat Benjakul, Wonnop Visessanguan, Jiravadee Tueksuban, Munehiko Tanaka. Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil). Food Hydrocolloids.
68. Rossawan Intarasirisawat, Soottawat Benjakul, Wonnop Visessanguan, Jianping Wu. Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausage. LWT-Food Science and Technology.
69. Yutthana Kingcha, Amonlaya Tosukhowong, Takeshi Zendo, Sittiruk Roytrakul, Plearnpis Luxananil, Kingeaw Chareonpornsook, Ruud Valyasevi, Kenji Sonomoto, Wonnop Visessanguan. Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage. Food Control.
70. Soottawat Benjakul, Wonnop Visessanguan, Suttirak Pecharat. Suwari gel properties as affected by transglutaminase activator and inhibitors. Food Chemistry.
71. Soottawat Benjakul, Wonnop Visessanguan, Paiboon Thummaratwasik. ISOLATION AND CHARACTERIZATION OF TRYPSIN INHIBITORS FROM SOME THAI LEGUME SEEDS. Journal of Food Biochemistry.
72. Siriporn Riebroy, Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka. 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 Chemistry.
73. Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka. PROPERTIES OF PHENOLOXIDASE ISOLATED FROM THE CEPHALOTHORAX OF KURUMA PRAWN (PENAEUS JAPONICUS). Journal of Food Biochemistry.
74. Thammarat Kaewmanee, Soottawat Benjakul, Wonnop Visessanguan. Effect of NaCl on thermal aggregation of egg white proteins from duck egg. Food Chemistry.
75. Suganya Yongkiettrakul, Krissana Maneerat, Buppa Arechanajan, Yuwares Malila, Potjanee Srimanote, Marcello Gottschalk, Wonnop Visessanguan. Antimicrobial susceptibility of Streptococcus suis isolated from diseased pigs, asymptomatic pigs, and human patients in Thailand. BMC veterinary research.
76. Phanat Kittiphattanabawon, Soottawat Benjakul, Wonnop Visessanguan, Fereidoon Shahidi. Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze-thaw cycles. LWT.
77. Orawan Julavittayanukul, Soottawat Benjakul, Wonnop Visessanguan. Effect of phosphate compounds on gel-forming ability of surimi from bigeye snapper (Priacanthus tayenus). Food Hydrocolloids.
78. Tanong Aewsiri, Soottawat Benjakul, Wonnop Visessanguan, Peter A Wierenga, Harry Gruppen. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin–tannic acid complex as influenced by types of interaction. Innovative food science & emerging technologies.
79. Wonnop Visessanguan, Soottawat Benjakul, Wanchern Potachareon, Atikorn Panya, Siriporn Riebroy. ACCELERATED PROTEOLYSIS OF SOY PROTEINS DURING FERMENTATION OF THUA-NAO INOCULATED WITH BACILLUS SUBTILIS. Journal of food biochemistry.
80. Soottawat Benjakul,Wonnop Visessanguan, Munehiko Tanaka, Shoichiro Ishizaki, Rujiya Suthidham, Orapin Sungpech. Effect of chitin and chitosan on gelling properties of surimi from barred garfish (Hemiramphus far).Journal of the Science of Food and Agriculture.
81. Amonlaya Tosukhowong, Wonnop Visessanguan, Laphaslada Pumpuang, Preenapha Tepkasikul, Atikorn Panya, Ruud Valyasevi. Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546. Food Chemistry.
82. Soottawat Benjakul, Wonnop Visessanguan, Chakkawat Chantarasuwan. Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish. International journal of food science & technology.
83. Sirilak Namwong, Somboon Tanasupawat, Thitapha Smitinont, Wonnop Visessanguan, Takuji Kudo, Takashi Itoh. Isolation of Lentibacillus salicampi strains and Lentibacillus juripiscarius sp. nov. from fish sauce in Thailand . International journal of systematic and evolutionary microbiology.
84. Soottwat Benjakul, Wonnop Visessanguan, Chantira Srivilai. GEL PROPERTIES OF BIGEYE SNAPPER (PRIACANTHUS TAYENUS) SURIMI AS AFFECTED BY SETTING AND PORCINE PLASMA PROTEINS. Journal of Food Quality.
85. Adisorn Swetwiwathana, Wonnop Visessanguan. Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health. Meat science.
86. Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka. Induced formation of dimethylamine and formaldehyde by lizardfish (Saurida micropectoralis) kidney trimethylamine-N-oxide demethylase. Food Chemistry.
87. Phanat Kittiphattanabawon, Soottawat Benjakul, Wonnop Visessanguan, Fereidoon Shahidi. Isolation and properties of acid- and pepsin-soluble collagen from the skin of blacktip shark (Carcharhinus limbatus). European Food Research and Technology.
88. Soottawat Benjakul, Wonnop Visessanguan, Yuwathida Kwalumtharn. The effect of whitening agents on the gel-forming ability and whiteness of surimi. International journal of food science & technology.
89. Tanong Aewsiri, Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka. Chemical compositions and functional properties of gelatin from pre-cooked tuna fin. International journal of food science & technology.
90. Siriporn Riebroy, Soottawat Benjakul, Wonnop Visessanguan, Kongkarn Kijrongrojana, Munehiko Tanaka. Some characteristics of commercial Som-fug produced in Thailand. Food Chemistry.
91. Amonlaya Tosukhowong, Takeshi Zendo, Wonnop Visessanguan, Sittiruk Roytrakul, Laphaslada Pumpuang, Janthima Jaresitthikunchai, Kenji Sonomoto. Garvieacin Q, a Novel Class II Bacteriocin from Lactococcus garvieae BCC 43578. Applied and environmental microbiology.
92. Weerapong Woraprayote, Laphaslada Pumpuang, Amonlaya Tosukhowong, Takeshi Zendo, Kenji Sonomoto, Soottawat Benjakul, Wonnop Visessanguan. Antimicrobial biodegradable food packaging impregnated with Bacteriocin 7293 for control of pathogenic bacteria in pangasius fish fillets. LWT.
93. Surapun Tepaamorndech, Kanittha Chantarasakha, Yutthana Kingcha, Sage Chaiyapechara, Metavee Phromson, Malinee Sriariyanun, Catherine P Kirschke, Liping Huang, Wonnop Visessanguan. Effects of Bacillus aryabhattai TBRC8450 on vibriosis resistance and immune enhancement in Pacific white shrimp, Litopenaeus vannamei.Fish & shellfish immunology.
94. Weerapong Woraprayote, Yutthana Kingcha, Pannawit Amonphanpokin, Jittiporn Kruenate, Takeshi Zendo, Kenji Sonomoto, Soottawat Benjakul, Wonnop Visessanguan. Anti-listeria activity of poly(lactic acid)/sawdust particle biocomposite film impregnated with pediocin PA-1/AcH and its use in raw sliced pork. International journal of food microbiology.
95. Pornpun Theinsathid, Wonnop Visessanguan, Jittiporn Kruenate, Yutthana Kingcha, Suwimon Keeratipibul. Antimicrobial Activity of Lauric Arginate-Coated Polylactic Acid Films against Listeria monocytogenes and Salmonella Typhimurium on Cooked Sliced Ham. Journal of food science.
96. Sappasith Klomklao, Soottawat Benjakul, Wonnop Visessanguan, Hideki Kishimura, Benjamin K Simpson. Trypsin from the pyloric caeca of bluefish (Pomatomus saltatrix). Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology.
97. Suttirug Phatcharat, Soottawat Benjakul, Wonnop Visessanguan. Effects of washing with oxidising agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus). Food Chemistry.
98. Wonnop Visessanguan, Soottawat Benjakul, Haejung An. Purification and characterization of cathepsin L in arrowtooth flounder (Atheresthes stomias) muscle. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology.
99. Sitthipong Nalinanon, Soottawat Benjakul, Wonnop Visessanguan, Hideki Kishimura. Partitioning of protease from stomach of albacore tuna (Thunnus alalunga) by aqueous two-phase systems. Process Biochemistry.
100. Narumol Vachirapatama, Juthamas Mahajaroensiri, Wonnop Visessanguan. Identification and determination of seven synthetic dyes in foodstuffs and soft drinks on monolithic C18 column by high performance liquid chromatography. Journal of Food and Drug Analysis.
101. Saroat Rawdkuen, Soottawat Benjakul, Wonnop Visessanguan, Tyre C Lanier. Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus). Food Hydrocolloids.
102. Patomporn Chantarasataporn, Preenapha Tepkasikul, Yutthana Kingcha, Rangrong Yoksan, Rath Pichyangkura, Wonnop Visessanguan, Suwabun Chirachanchai. Water-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced pork. Food Chemistry.
103. Kusaimah Manheem, Soottawat Benjakul, Kongkarn Kijroongrojana, Wonnop Visessanguan. The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage. Food Chemistry.
104. Amonrat Thanonkaew, Soottawat Benjakul, Wonnop Visessanguan, Eric A Decker. The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage. LWT-Food Science and Technology.
105. Natthaporn Phonsatta, Pawinee Deetae, Pairoj Luangpituksa, Claudia Grajeda-Iglesias, Maria Cruz Figueroa-Espinoza, Jérôme Le Comte, Pierre Villeneuve, Eric A Decker, Wonnop Visessanguan, Atikorn Panya. Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices. Journal of Agricultural and Food Chemistry.
106. Sirilak Namwong, Somboon Tanasupawat, Wonnop Visessanguan, Takuji Kudo, Takashi Itoh. Halococcus thailandensis sp. nov., from fish sauce in Thailand. International journal of systematic and evolutionary microbiology.
107. Wanaporn Tapingkae, Somboon Tanasupawat, Takashi Itoh, Kirk L Parkin, Soottawat Benjakul, Wonnop Visessanguan, Ruud Valyasevi. Natrinema gari sp. nov., a halophilic archaeon isolated from fish sauce in Thailand. International journal of systematic and evolutionary microbiology.
108. Soottawat Benjakul, Wonnop Visessanguan, Chakkawat Chantarasuwan. Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand. LWT-Food Science and Technology.
109. Weerapong Woraprayote, Laphaslada Pumpuang, Amonlaya Tosukhowong, Sittiruk Roytrakul, Rodney Honrada Perez, Takeshi Zendo, Kenji Sonomoto, Soottawat Benjakul, Wonnop Visessanguan. Two putatively novel bacteriocins active against Gram-negative food borne pathogens produced by Weissella hellenica BCC 7293. Food Control.
110. Patomporn Chantarasataporn, Rangrong Yoksan, Wonnop Visessanguan, Suwabun Chirachanchai. Water-based nano-sized chitin and chitosan as seafood additive through a case study of Pacific white shrimp (Litopenaeus vannamei). Food Hydrocolloids.
111. R Thepnuan, S Benjakul, Wonnop Visessanguan. Effect of Pyrophosphate and 4-Hexylresorcinol Pretreatment on Quality of Refrigerated White Shrimp (Litopenaeus vannamei) Kept under Modified Atmosphere Packaging. Journal of Food Science.
112. N Rattanasatheirn, S Benjakul, Wonnop Visessanguan, K Kijroongrojana. Properties, Translucence, and Microstructure of Pacific White Shrimp Treated with Mixed Phosphates as Affected by Freshness and Deveining. Journal of Food Science.
113. Wanilada Rungrassamee, Yutthana Kingcha, Yanee Srimarut, Sawarot Maibunkaew, Nitsara Karoonuthaisiri, Wonnop Visessanguan. Mannooligosaccharides from copra meal improves survival of the Pacific white shrimp (Litopenaeus vannamei) after exposure to Vibrio harveyi. Aquaculture.
114. Chodsana Sriket, Soottawat Benjakul, Wonnop Visessanguan, Kenji Hara, Asami Yoshida, Xiao Liang. Low molecular weight trypsin from hepatopancreas of freshwater prawn (Macrobrachium rosenbergii): Characteristics and biochemical properties. Food Chemistry.
115. S Benjakul, S Phatcharat, A Tammatinna, Wonnop Visessanguan, H Kishimura. Improvement of Gelling Properties of Lizardfish Mince as Influenced by Microbial Transglutaminase and Fish Freshness. Journal of Food Science.
116. Siriporn Riebroy, Soottawat Benjakul, Wonnop Visessanguan, Ulf Erikson, Turid Rustad. Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota). Food chemistry.
117. Chodsana Sriket, Soottawat Benjakul, Wonnop Visessanguan, Hideki Kishimura. Collagenolytic serine protease in fresh water prawn (Macrobrachium rosenbergii): Characteristics and its impact on muscle during iced storage. Food Chemistry.
118. Thammarat Kaewmanee, Soottawat Benjakul, Wonnop Visessanguan. Effect of salting processes on chemical composition, textural properties and microstructure of duck egg. Journal of the Science of Food and Agriculture.
119. Nipa Chokesajjawatee, Pannita Santiyanont, Kanittha Chantarasakha, Kanokarn Kocharin, Chinae Thammarongtham, Supatcha Lertampaiporn, Tayvich Vorapreeda, Tanawut Srisuk, Thidathip Wongsurawat, Piroon Jenjaroenpun, Intawat Nookaew, Wonnop Visessanguan. Safety Assessment of a Nham Starter Culture Lactobacillus plantarum BCC9546 via Whole-genome Analysis. Scientific reports.
120. Phanat Kittiphattanabawon, Soottawat Benjakul, Wonnop Visessanguan, Fereidoon Shahidi. Effect of Extraction Temperature on Functional Properties and Antioxidative Activities of Gelatin from Shark Skin. Food and Bioprocess Technology.
121. Amonrat Thanonkaew, Soottawat Benjakul, Wonnop Visessanguan, Eric A Decker. Development of Yellow Pigmentation in Squid (Loligo peali) as a Result of Lipid Oxidation. Journal of Agricultural and Food Chemistry.
122. Chodsana Sriket, Soottawat Benjakul, Wonnop Visessanguan. Characterisation of proteolytic enzymes from muscle and hepatopancreas of fresh water prawn (Macrobrachium rosenbergii). Journal of the Science of Food and Agriculture.
123. S Klomklao, S Benjakul, Wonnop Visessanguan, H Kishimura, BK Simpson. EXTRACTION OF CAROTENOPROTEIN FROM BLACK TIGER SHRIMP SHELLS WITH THE AID OF BLUEFISH TRYPSIN. Journal of food biochemistry.
124. Manat Chaijan, Soottawat Benjakul, Wonnop Visessanguan, Cameron Faustman. Characterisation of myoglobin from sardine (Sardinella gibbosa) dark muscle. Food Chemistry.
125. Chodsana Sriket, Soottawat Benjakul, Wonnop Visessanguan, Kenji Hara, Asami Yoshida. Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts. Food chemistry.
126. Soottawat Benjakul, Wonnop Visessanguan, Kongkarn Kijroongrojana, Pisal Sriket. Effect of heating on physical properties and microstructure of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. International journal of food science & technology.
127. Rossawan Intarasirisawat, Soottawat Benjakul, Wonnop Visessanguan, Thummanoon Prodpran, Munehiko Tanaka, Nazlin K Howell. Autolysis study of bigeye snapper (Priacanthus macracanthus) skin and its effect on gelatin. Food Hydrocolloids.
128. Soottawat Benjakul, Wonnop Visessanguan, Suttirug Phatchrat, MUNEHIKO TANAKA. CHITOSAN AFFECTS TRANSGLUTAMINASE-INDUCED SURIMI GELATION. Journal of Food Biochemistry.
129. Atchara Tammatinna, Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka. Gelling properties of white shrimp (Penaeus vannamei) meat as influenced by setting condition and microbial transglutaminase. LWT-Food Science and Technology.
130. Yuwares Malila, Krittaporn Thanatsang, Sopacha Arayamethakorn, Tanaporn Uengwetwanit, Yanee Srimarut, Massimiliano Petracci, Gale M Strasburg, Wanilada Rungrassamee, Wonnop Visessanguan. Absolute expressions of hypoxia-inducible factor-1 alpha (HIF1A) transcript and the associated genes in chicken skeletal muscle with white striping and wooden breast myopathies. PLoS One.
131. Akkasit Jongjareonrak, Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka. Fatty acids and their sucrose esters affect the properties of fish skin gelatin-based film. European Food Research and Technology.
132. Suthasinee Yarnpakdee, Soottawat Benjakul, Wonnop Visessanguan, Kongkarn Kijroongrojana. Thermal properties and heat-induced aggregation of natural actomyosin extracted from goatfish (Mulloidichthys martinicus) muscle as influenced by iced storage. Food Hydrocolloids.
133. Yuwares Malila, U Juthawut, Yanee Srimarut, Premsak Chaiwiwattrakul, Tanaporn Uengwetwanit, Sopacha Arayamethakorn, Veerasak Punyapornwithaya, Chalutwan Sansamur, Catherine P Kirschke, Liping Huang, Surapun Tepaamorndech, Massimiliano Petracci, Wanilada Rungrassamee, Wonnop Visessanguan. Monitoring of white striping and wooden breast cases and impacts on quality of breast meat collected from commercial broilers (Gallus gallus). Asian-Australasian journal of animal sciences.
134. Saroat Rawdkuen, Soottawat Benjakul, Wonnop Visessanguan, Tyre C Lanier. Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties. Food Research International.
135. Wonnop Visessanguan, Alfred R Menino, Sang Moo Kim, Haejung An. Cathepsin L:  A Predominant Heat-Activated Proteinase in Arrowtooth Flounder Muscle. Journal of Agricultural and Food Chemistry.
136. S‐H Kim, H An, C‐I Wei, Wonnop Visessanguan, S Benjakul, MT Morrissey, Y‐C Su, TP Pitta. Molecular Detection of a Histamine Former, Morganella morganii, in Albacore, Mackerel, Sardine, and a Processing Plant. Journal of Food Science.
137. Soottawat Benjakul, Wonnop Visessanguan, Chantira Srivilai. PORCINE PLASMA PROTEINS AS GEL ENHANCER IN BIGEYE SNAPPER (PRIACANTHUS TAYENUS) SURIMI. Journal of Food Biochemistry.
138. Surapun Tepaamorndech, Intawat Nookaew, Shawn M Higdon, Pannita Santiyanont, Metavee Phromson, Kanittha Chantarasakha, Wuttichai Mhuantong, Vetthachai Plengvidhya, Wonnop Visessanguan. Metagenomics in bioflocs and their effects on gut microbiome and immune responses in Pacific white shrimp. Fish & shellfish immunology.
139. Chakkawat Chantarasuwan, Soottawat Benjakul, Wonnop Visessanguan. The effects of sodium bicarbonate on conformational changes of natural actomyosin from Pacific white shrimp (Litopenaeus vannamei). Food Chemistry.
140. Siriporn Riebroy, Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka. Physical properties and microstructure of commercial Som-fug, a fermented fish sausage. European Food Research and Technology.
141. Soottawat Benjakul, Wonnop Visessanguan, Kittima Leelapongwattana. Purification and characterization of heat-stable alkaline proteinase from bigeye snapper (Priacanthus macracanthus) muscle. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology.
142. Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka. Partial purification and characterization of trimethylamine-N-oxide demethylase from lizardfish kidney. Comparative biochemistry and physiology part B: biochemistry and molecular biology.
143. Soottawat Benjakul, Supatra Karnjanapratum, Wonnop Visessanguan. Hydrolysed collagen from Lates calcarifer skin: its acute toxicity and impact on cell proliferation and collagen production of fibroblasts. International Journal of Food Science & Technology.
144. Saowalak Adunphatcharaphon, Awanwee Petchkongkaew, Donato Greco, Vito D’Ascanio, Wonnop Visessanguan, Giuseppina Avantaggiato. The Effectiveness of Durian Peel as a Multi-Mycotoxin Adsorbent. Toxins.
145. Thammarat Kaewmanee, Soottawat Benjakul, Wonnop Visessanguan, Chaiwut Gamonpilas. Effect of Sodium Chloride and Osmotic Dehydration on Viscoelastic Properties and Thermal-Induced Transitions of Duck Egg Yolk. Food and Bioprocess Technology.
146. Manat Chaijan, Soottawat Benjakul, Wonnop Visessanguan, Seok Lee, Cameron Faustman. The Effect of Freezing and Aldehydes on the Interaction between Fish Myoglobin and Myofibrillar Proteins. Journal of Agricultural and Food Chemistry.
147. Sappasith Klomklao, Soottawat Benjakul, Wonnop Visessanguan, Hideki Kishimura, Benjamin K Simpson. Proteolytic degradation of sardine (Sardinella gibbosa) proteins by trypsin from skipjack tuna (Katsuwonus pelamis) spleen. Food Chemistry.
148. Soottawat Benjakul, Wonnop Visessanguan. Pig plasma protein: potential use as proteinase inhibitor for surimi manufacture; inhibitory activity and the active components. Journal of the Science of Food and Agriculture.
149. Chodsana Sriket, Soottawat Benjakul, Wonnop Visessanguan. Post-mortem changes of muscle from fresh water prawn (Macrobrachium rosenbergii) as influenced by spawning stages. LWT-Food Science and Technology.
150. P Eakpetch, S Benjakul, Wonnop Visessanguan, K Kijroongrojana. Autolysis of Pacific White Shrimp (Litopenaeus vannamei) Meat: Characterization and the Effects of Protein Additives. Journal of food science.
151. Saroat Rawdkuen, Soottawat Benjakul, Wonnop Visessanguan, Tyre C Lanier. 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.
152. Phanat Kittiphattanabawon, Soottawat Benjakul, Wonnop Visessanguan, Fereidoon Shahidi. Inhibition of angiotensin converting enzyme, human LDL cholesterol and DNA oxidation by hydrolysates from blacktip shark gelatin. LWT-Food Science and Technology.
153. Wonnop Visessanguan, Soottawat Benjakul, Atikorn Panya, Chonticha Kittikun, Apinya Assavanig. Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham – a Thai fermented pork sausage. Meat science.
154. Mongkol Yachai, Somboon Tanasupawat, Takashi Itoh, Soottawat Benjakul, Wonnop Visessanguan, Ruud Valyasevi. Halobacterium piscisalsi sp. nov., from fermented fish (pla-ra) in Thailand . International journal of systematic and evolutionary microbiology.
155. Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka. Inhibitory effect of cysteine and glutathione on phenoloxidase from kuruma prawn (Penaeus japonicus). Food Chemistry.
156. Wanaporn Tapingkae, Kirk L Parkin, Somboon Tanasupawat, Jittiporn Kruenate, Soottawat Benjakul, Wonnop Visessanguan. Whole cell immobilisation of Natrinema gari BCC 24369 for histamine degradation. Food chemistry.
157. Supaluk Sorapukdee, Chananya Kongtasorn, Soottawat Benjakul, Wonnop Visessanguan. Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion. Food chemistry.
158. W Tapingkae, M Yachai, Wonnop Visessanguan, P Pongtanya, P Pongpiachan. Influence of crude xylanase from Aspergillus niger FAS128 on the in vitro digestibility and production performance of piglets. Animal Feed Science and Technology.
159. Siriporn Riebroy, Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka, Ulf Erikson, Turid Rustad. Effect of irradiation on properties and storage stability of Som-fug produced from bigeye snapper. Food Chemistry.
160. Rossawan Intarasirisawat, Soottawat Benjakul, Wonnop Visessanguan. Stability of emulsion containing skipjack roe protein hydrolysate modified by oxidised tannic acid. Food Hydrocolloids.
161. C Chantarasuwan, S Benjakul, Wonnop Visessanguan. Effects of sodium carbonate and sodium bicarbonate on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei). Food science and technology international.
162. Nitcha Chamroensaksri, Somboon Tanasupawat, Ancharida Akaracharanya, Wonnop Visessanguan, Takuji Kudo, Takashi Itoh. Salinivibrio siamensis sp. nov., from fermented fish (pla-ra) in Thailand. International journal of systematic and evolutionary microbiology.
163. Wonnop Visessanguan, S Benjakul, H An. Porcine Plasma Proteins as a Surimi Protease Inhibitor: Effects on Actomyosin Gelation. Journal of Food Science.
164. Somboon Tanasupawat, Wonnop Visessanguan. Fish Fermentation. Seafood processing: technology, quality and safety.
165. Soottawat Benjakul, Wonnop Visessanguan, Jiravadee Tueksuban. Heat-activated proteolysis in lizardfish (Saurida tumbil) muscle. Food Research International.
166. Soottawat Benjakul, Supatra Karnjanapratum, Wonnop Visessanguan. Production and Characterization of Odorless Antioxidative Hydrolyzed Collagen from Seabass (Lates calcarifer) Skin Without Descaling. Waste and Biomass Valorization.
167. Phichayaphorn Aryuman, Sittiwat Lertsiri, Wonnop Visessanguan, Nuttawee Niamsiri, Amaret Bhumiratana, Apinya Assavanig. Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation. International journal of food microbiology.
168. Chodsana Sriket, Soottawat Benjakul, Wonnop Visessanguan, Kenji Hara. Effect of legume seed extracts on the inhibition of proteolytic activity and muscle degradation of fresh water prawn (Macrobrachium rosenbergii). Food Chemistry.
169. Soottawat Benjakul, Suthasinee Yarnpakdee, Wonnop Visessanguan, Suttirug Phatcharat. COMBINATION EFFECTS OF WHEY PROTEIN CONCENTRATE AND CALCIUM CHLORIDE ON THE PROPERTIES OF GOATFISH SURIMI GEL. Journal of Texture Studies.
170. Soottawat Benjakul, Kittima Leelapongwattana, Wonnop Visessanguan. Comparative study on proteolysis of two species of bigeye snapper, Priacanthus macracanthus and Priacanthus tayenus. Journal of the Science of Food and Agriculture.
171. S Benjakul, W Binsan, Wonnop Visessanguan, K Osako, M Tanaka Effects of flavourzyme on yield and some biological activities of mungoong, an extract paste from the cephalothorax of white shrimp. Journal of food science.
172. Plearnpis Luxananil, Ruangurai Promchai, Srianant Wanasen, Sanit Kamdee, Preenapa Thepkasikul, Vethachai Plengvidhya, Wonnop Visessanguan, Ruud Valyasevi Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage. International journal of food microbiology.
173. Amonrat Thanonkaew, Soottawat Benjakul, Wonnop Visessanguan, Eric A Decker Yellow discoloration of the liposome system of cuttlefish (Sepia pharaonis) as influenced by lipid oxidation. Food Chemistry.
174. Siriporn Riebroy, Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka. CHANGES DURING FERMENTATION AND PROPERTIES OF SOM-FUG PRODUCED FROM DIFFERENT MARINE FISH. Journal of Food Processing and Preservation.
175. Payap Masniyom, Soottawat Benjakul, Wonnop Visessanguan. Collagen changes in refrigerated sea bass muscle treated with pyrophosphate and stored in modified- atmosphere packaging. European Food Research and Technology.
176. Tanong Aewsiri, Soottawat Benjakul, Wonnop Visessanguan, Peter A Wierenga, Harry Gruppen. Emulsifying Property and Antioxidative Activity of Cuttlefish Skin Gelatin Modified with Oxidized Linoleic Acid and Oxidized Tannic Acid. Food and Bioprocess Technology.
177. Thammarat Kaewmanee, Soottawat Benjakul, Wonnop Visessanguan. Effect of Acetic Acid and Commercial Protease Pretreatment on Salting and Characteristics of Salted Duck Egg. Food and Bioprocess Technology.
178. Nitcha Chamroensaksri, Somboon Tanasupawat, Ancharida Akaracharanya, Wonnop Visessanguan, Takuji Kudo, Takashi Itoh. Gracilibacillus thailandensis sp. nov., from fermented fish (pla-ra). International journal of systematic and evolutionary microbiology.
179. Ajay Mittal, Avtar Singh, Bin Zhang, Wonnop Visessanguan, Soottawat Benjakul. Chitooligosaccharide Conjugates Prepared Using Several Phenolic Compounds via Ascorbic Acid/H2O2 Free Radical Grafting: Characteristics, Antioxidant, Antidiabetic, and Antimicrobial Activities. Foods.
180. Pongsakorn Phengnoi, Thanapon Charoenwongpaiboon, Karan Wangpaiboon, Methus Klaewkla, Santhana Nakapong, Wonnop Visessanguan, Kazuo Ito, Rath Pichyangkura, Kamontip Kuttiyawong. Levansucrase from Bacillus amyloliquefaciens KK9 and Its Y237S Variant Producing the High Bioactive Levan-Type Fructooligosaccharides. Biomolecules.
181. Suthasinee Yarnpakdee, Soottawat Benjakul, Wonnop Visessanguan, Kongkarn Kijroongrjana. Autolysis of goatfish (Mulloidichthys martinicus) mince: Characterisation and effect of washing and skin inclusion. Food Chemistry.
182. Saroat Rawdkuen, Soottawat Benjakul, Wonnop Visessanguan, Tyre C Lanier. Effect of cysteine proteinase inhibitor containing fraction from chicken plasma on autolysis and gelation of Pacific whiting surimi. Food hydrocolloids.
183. S Klomklao, H Kishimura, S Benjakul, BK Simpson, Wonnop Visessanguan. CATIONIC TRYPSIN: A PREDOMINANT PROTEINASE IN PACIFIC SAURY (COLOLABIS SAIRA) PYLORIC CECA. Journal of Food Biochemistry.
184. Kittima Leelapongwattana, Soottawat Benjakul, Wonnop Visessanguan, Nazlin K Howell. Effect of some additives on the inhibition of lizardfish trimethylamine-N-oxide demethylase and frozen storage stability of minced flesh. International journal of food science & technology.
185. Sappasith Klomklao, Soottawat Benjakul, Wonnop Visessanguan, Hideki Kishimura, Benjamin K Simpson. 29 kDa Trypsin from the Pyloric Ceca of Atlantic Bonito (Sarda sarda):  Recovery and Characterization. Journal of agricultural and food chemistry.
186. Krittaporn V Thanatsang, Yuwares Malila, Sopacha Arayamethakorn, Yanee Srimarut, Nantawat Tatiyaborworntham, Tanaporn Uengwetwanit, Atikorn Panya, Wanilada Rungrassamee, Wonnop Visessanguan. Nutritional Properties and Oxidative Indices of Broiler Breast Meat Affected by Wooden Breast Abnormality. Animals.
187. Paweena Dikit, Pawadee Methacanon, Wonnop Visessanguan, H Aran, Suppasil Maneerat. Characterization of an unexpected bioemulsifier from spent yeast obtained from Thai traditional liquor distillation. International journal of biological macromolecules.
188. Kittima Leelapongwattana, Soottawat Benjakul, Wonnop Visessanguan, Nazalin K Howell. PHYSICOCHEMICAL AND BIOCHEMICAL CHANGES IN WHOLE LIZARDFISH (SAURIDA MICROPECTORALIS) MUSCLES AND FILLETS DURING FROZEN STORAGE. Journal of food biochemistry.
189. Saowalak Adunphatcharaphon, Awanwee Petchkongkaew, Wonnop Visessanguan. In Vitro Mechanism Assessment of Zearalenone Removal by Plant-Derived Lactobacillus plantarum BCC 47723. Toxins.
190. J U-chupaj, Y Malila, C Gamonpilas, K Kijroongrojana, Massimiliano Petracci, S Benjakul, Wonnop Visessanguan. Differences in textural properties of cooked caponized and broiler chicken breast meat. Poultry Science.
191. Kusaimah Manheem, Soottawat Benjakul, Kongkarn Kijroongrojana, Nandhsha Faithong, Wonnop Visessanguan. Effect of pre-cooking times on enzymes, properties, and melanosis of Pacific white shrimp during refrigerated storage. International Aquatic Research.
192. Tanong Aewsiri, Soottawat Benjakul, Wonnop Visessanguan, Peter A Wierenga, Harry Gruppen. Improvement of foaming properties of cuttlefish skin gelatin by modification with N-hydroxysuccinimide esters of fatty acid. Food Hydrocolloids.
193. Thammarat Kaewmanee, Soottawat Benjakul, Wonnop Visessanguan. Protein Hydrolysate of Salted Duck Egg White as a Substitute of Phosphate and Its Effect on Quality of Pacific White Shrimp (Litopenaeus Vannamei). Journal of food science.
194. M Chaijan, S Benjakul, Wonnop Visessanguan, S Lee, C Faustman. Interaction of Fish Myoglobin and Myofibrillar Proteins. Journal of Food Science.
195. Kittima Leelapongwattana, Soottawat Benjakul, Wonnop Visessanguan, Nazlin K Howell. 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-N-oxide demethylase from kidney of lizardfish (Saurida tumbil). Food chemistry.
196. Ruangurai Promchai, Boonhiang Promdonkoy, Sutipa Tanapongpipat, Wonnop Visessanguan, Lily Eurwilaichitr, Plearnpis Luxananil. A novel salt-inducible vector for efficient expression and secretion of heterologous proteins in Bacillus subtilis. Journal of Biotechnology.
197. Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka, Shoichiro Ishizaki, Alisara Taluengphol, Urai Chichanan. Physicochemical and textural properties of dried squid as affected by alkaline treatments. Journal of the Science of Food and Agriculture.
198. Namon Watanakij, Wonnop Visessanguan, Awanwee Petchkongkaew. Aflatoxin B1-degrading activity from Bacillus subtilis BCC 42005 isolated from fermented cereal products. Food Additives & Contaminants: Part A.
199. Wanwisa Binsan, Soottawat Benjakul, Wonnop Visessanguan, Sittiruk Roytrakul, Nandhsha Faithong, Munehiko Tanaka, Hideki Kishimura. COMPOSITION, ANTIOXIDATIVE AND OXIDATIVE STABILITY OF MUNGOONG, A SHRIMP EXTRACT PASTE, FROM THE CEPHALOTHORAX OF WHITE SHRIMP. Journal of Food Lipids.
200. Payap Masniyom, Soottawat Benjakul, Wonnop Visessanguan. Synergistic antimicrobial effect of pyrophosphate on Listeria monocytogenes and Escherichia coli O157 in modified atmosphere packaged and refrigerated seabass slices. Lwt-Food Science and Technology.
201. Payap Masniyom, Soottawat Benjakul, Wonnop Visessanguan. ATPASE ACTIVITY, SURFACE HYDROPHOBICITY, SULFHYDRYL CONTENT AND PROTEIN DEGRADATION IN REFRIGERATED SEABASS MUSCLE IN MODIFIED ATMOSPHERE PACKAGING. Journal of food biochemistry.
202. Haejung An, Wonnop Visessanguan. Recovery of enzymes from seafood-processing wastes. FOOD SCIENCE AND TECHNOLOGY-NEW YORK-MARCEL DEKKER-.
203. Sujitra Techo, Wonnop Visessanguan, Ratha-korn Vilaichone, Somboon Tanasupawat. Characterization and Antibacterial Activity Against Helicobacter pylori of Lactic Acid Bacteria Isolated from Thai Fermented Rice Noodle. Probiotics and antimicrobial proteins.
204. Jaruwan Sitdhipol, Somboon Tanasupawat, Preenapha Tepkasikul, Pattaraporn Yukphan, Amonlaya Tosukhowong, Takashi Itoh, Soottawat Benjakul, Wonnop Visessanguan. Identification and histamine formation of Tetragenococcus isolated from Thai fermented food products. Annals of microbiology.
205. Tanong Aewsiri, Soottawat Benjakul, Wonnop Visessanguan, Peter A Wierenga, Harry Gruppen. Surface activity and molecular characteristics of cuttlefish skin gelatin modified by oxidized linoleic acid. International Journal of Biological Macromolecules.
206. Tanchanok Poonsin, Benjamin K Simpson, Soottawat Benjakul, Wonnop Visessanguan, Asami Yoshida, Kyoshi Osatomi, Sappasith Klomklao. Anionic trypsin from the spleen of albacore tuna (Thunnus alalunga): Purification, biochemical properties and its application for proteolytic degradation of fish muscle. International journal of biological macromolecules.
207. Soottawat Benjakul, Wonnop Visessanguan, Chakkawat Chantarasuwan. Cross-linking activity of sarcoplasmic fraction from bigeye snapper (Priacanthus tayenus) muscle. LWT-Food Science and Technology.
208. Tanchanok Poonsin, Benjamin K Simpson, Soottawat Benjakul, Wonnop Visessanguan, Asami Yoshida, Sappasith Klomklao. Carotenoprotein from Pacific white shrimp (Litopenaeus vannamei) shells extracted using trypsin from albacore tuna (Thunnus alalunga) spleen: Antioxidant activity and its potential in model systems. Journal of food biochemistry
209. Rini Dwi Wahyuni, Wanwisa Ngampongsa, Chaiyawan Wattanachant, Wonnop Visessanguan, Somphop Boonpayung. Effects of enzyme levels in total mixed ration containing oil palm frond silage on intake, rumen fermentation, and growth performance of male goat. Songklanakarin Journal of Science & Technology.
210. Saroat Rawdkuen, Soottawat Benjakul, Wonnop Visessanguan, Tyre C Lanier. Cysteine proteinase inhibitor from chicken plasma: Fractionation, characterization and autolysis inhibition of fish myofibrillar proteins. Food Chemistry.
211. Thanapun Taprig, Ancharida Akaracharanya, Jaruwan Sitdhipol, Wonnop Visessanguan, Somboon Tanasupawat. Screening and characterization of protease-producing Virgibacillus, Halobacillus and Oceanobacillus strains from Thai fermented fish. Journal of Applied Pharmaceutical Science.
212. Saroat Rawdkuen, Soottawat Benjakul, Wonnop Visessanguan, Tyre C Lanier. Rheological and Textural Properties of Pacific Whiting Surimi Gels As Influenced by Chicken Plasma. International Journal of Food Properties.
213. Tanchanok Poonsin, Benjamin K Simpson, Soottawat Benjakul, Wonnop Visessanguan, Sappasith Klomklao. Albacore tuna (Thunnus alalunga) spleen trypsin partitioning in an aqueous two-phase system and its hydrolytic pattern on Pacific white shrimp (Litopenaeus vannamei) shells. International Journal of Food Properties.
214. Yoottana Phonpala, Soottawat Benjakul, Wonnop Visessanguan, Jong‐Bang Eun. Sulfur-Containing Compounds Heated under Alkaline Condition: Antibrowning, Antioxidative Activities, and Their Effect on Quality of Shrimp during Iced Storage. Journal of food science.
215. Nitcha Chamroensaksri, Ancharida Akaracharanya, Wonnop Visessanguan, Somboon Tanasupawat. CHARACTERIZATION OF HALOPHILIC BACTERIUM NB2-1 FROM PLA-RA AND ITS PROTEASE PRODUCTION. Journal of food biochemistry.
216. Soottawat Benjakul, Wonnop Visessanguan, Tanong Aewsiri, Munehiko Tanaka. Dissociation of natural actomyosin from kuruma prawn muscle induced by pyrophosphate.Food chemistry
217. Tanong Aewsiri, Soottawat Benjakul, Wonnop Visessanguan, Angel B Encarnacion, Peter A Wierenga, Harry Gruppen. Enhancement of Emulsifying Properties of Cuttlefish Skin Gelatin by Modification with N-hydroxysuccinimide Esters of Fatty Acids. Food and Bioprocess Technology.
218. Jaruwan Sitdhipol, Wonnop Visessanguan, Soottawat Benjakul, Pattaraporn Yukphan, Somboon Tanasupawat. Idiomarina piscisalsi sp. nov., from fermented fish (pla-ra) in Thailand. The Journal of general and applied microbiology.
219. Siriporn Chaikaew, Yuka Maeno, Wonnop Visessanguan, Kota Ogura, Gaku Sugino, Seung-Hwan Lee, Kazuhiko Ishikawa. Application of thermophilic enzymes and water jet system to cassava pulp. Bioresource Technology.
220. Pornpun Theinsathid, Wonnop Visessanguan, Yutthana Kingcha, Suwimon Keeratipibul. Antimicrobial effectiveness of biobased film against Escherichia coli 0157: h7, Listeria monocytogenes and Salmonella typhimurium. Advance Journal of Food Science and Technology.
221. Yasuhiko Murakawa, Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka. Inhibitory effect of oxidized lipid on the thermal gelation of Alaska pollack (Theragra chalcogramma) surimi. Food chemistry.
222. Soottawat Benjakul, Wonnop Visessanguan, Paiboon Thummaratwasik. INHIBITION OF GEL WEAKENING OF THREADFIN BREAM SURIMI USING THAI LEGUME SEED PROTEINASE INHIBITORS. Journal of food biochemistry.
223. Yuwares Malila, Tanaporn Uengwetwanit, Krittaporn V Thanatsang, Sopacha Arayamethakorn, Yanee Srimarut, Massimiliano Petracci, Francesca Soglia, Wanilada Rungrassamee, Wonnop Visessanguan. Insights Into Transcriptome Profiles Associated With Wooden Breast Myopathy in Broilers Slaughtered at the Age of 6 or 7 Weeks. Frontiers in Physiology.
224. Yuwares Malila, Tanaporn Uengwetwanit, Sopacha Arayamethakorn, Yanee Srimarut, Krittaporn V Thanatsang, Francesca Soglia, Gale M Strasburg, Wanilada Rungrassamee, Wonnop Visessanguan. Transcriptional Profiles of Skeletal Muscle Associated With Increasing Severity of White Striping in Commercial Broilers Frontiers in Physiology.
225. Tanchanok Poonsin, Benjamin K Simpson, Wonnop Visessanguan, Asami Yoshida, Sappasith Klomklao. Optimal immobilization of trypsin from the spleen of albacore tuna (Thunnus alalunga) and its characterization. International journal of biological macromolecules
226. Ruangurai Promchai, Auttaporn Boonchalearn, Wonnop Visessanguan, Plearnpis Luxananil Rapid production of extracellular thermostable alkaline halophilic protease originating from an extreme haloarchaeon, Halobacterium salinarum by recombinant Bacillus subtilis. Biocatalysis and agricultural biotechnology
227. Somboon Tanasupawat, Thanapun Taprig, Ancharida Akaracharanya, Wonnop Visessanguan. Characterization of Virgibacillus strain TKNR13-3 from fermented shrimp paste (ka-pi) and its protease production. Afr J Microbiol Res.
228. Wonnop Visessanguan, Soottawat Benjakul, Munehiko Tanaka. Effect of microbial transglutaminase on rheological properties of oxidised and non-oxidised natural actomyosin from two species of bigeye snapper. Journal of the Science of Food and Agriculture.
229. Muhammad Saleem Kalhoro, Wonnop Visessanguan, Loc Thai Nguyen, Anil Kumar Anal. Probiotic potential of Lactobacillus paraplantarum BT-11 isolated from raw buffalo (Bubalus bubalis) milk and characterization of bacteriocin-like inhibitory substance produced. Journal of Food Processing and Preservation.
230. Atikorn Panya, Waranya Temthawee, Natthaporn Phonsatta, Danai Charoensuk, Pawinee Deetae, Wonnop Visessanguan, Eric A Decker. Apolar Radical Initiated Conjugated Autoxidizable Triene (ApoCAT) Assay: Effects of Oxidant Locations on Antioxidant Capacities and Interactions. Journal of agricultural and food chemistry.
231. Nachon Raethong, Chalat Santivarangkna, Wonnop Visessanguan, Pannita Santiyanont, Wuttichai Mhuantong, Nipa Chokesajjawatee. Whole-genome sequence analysis for evaluating the safety and probiotic potential of Lactiplantibacillus pentosus 9D3, a gamma-aminobutyric acid (GABA)-producing strain isolated from Thai pickled weed. Frontiers in Microbiology.
232. Preenapha Tepkasikul, Pannita Santiyanont, Auttaporn Booncharoen, Mattika Abhisingha, Wuttichai Mhuantong, Kanittha Chantarasakha, Chetsadaporn Pitaksutheepong, Wonnop Visessanguan, Surapun Tepaamorndech. The functional starter and its genomic insight for histamine degradation in fish sauce. Food Microbiology.
233. Narumol Jariyasopit, Salinee Khamsaeng, Atikorn Panya, Punvinai Vinaisuratern, Prattakorn Metem, Wichaya Asawalertpanich, Wonnop Visessanguan, Vorapan Sirivatanauksorn, Sakda Khoomrung. Quantitative analysis of nutrient metabolite compositions of retail cow’s milk and milk alternatives in Thailand using GC-MS. Journal of Food Composition and Analysis.
234. Sujitra Techo, Mika Miyashita, Chiyo Shibata, Naoto Tanaka, Preeyarach Wisetkhan, Wonnop Visessanguan, Somboon Tanasupawat. Lactobacillus ixorae sp. nov., isolated from a flower (West-Indian jasmine). International Journal of Systematic and Evolutionary Microbiology.
235. EY Aderibigbe, Wonnop Visessanguan, P Sumpavapol, K Kongtong. Sourcing starter cultures for Parkia biglobosa fermentation I: Phylogenic grouping of Bacillus species from commercial ‘iru’samples. Int J Biotechnol Mol Biol Res.
236. Saroat Rawdkuen, Soottawat Benjakul, Wonnop Visessanguan, Tyre C Lanier. Combination effects of chicken plasma protein and setting phenomenon on gel properties and cross-linking of bigeye snapper muscle proteins. LWT-Food Science and Technology.
237. Soottawat Benjakul, Wonnop Visessanguan, HAEJUNG AN. PROPERTIES OF CYSTEINE PROTEINASE INHIBITORS FROM BLACK GRAM AND RICE BEAN. Journal of food biochemistry.
238. Manat Chaijan, Soottawat Benjakul, Wonnop Visessanguan, Cameron Faustman. Interaction between fish myoglobin and myosin in vitro. Food chemistry.
239. Sucheewin Krobthong, Yodying Yingchutrakul, Wonnop Visessanguan, Thanisorn Mahatnirunkul, Pawitrabhorn Samutrtai, Chartchai Chaichana, Phakorn Papan, Kiattawee Choowongkomon. Study of the Lipolysis Effect of Nanoliposome-Encapsulated Ganoderma lucidum Protein Hydrolysates on Adipocyte Cells Using Proteomics Approach. Foods.
240. Tanchanok Poonsin, Pakteera Sripokar, Soottawat Benjakul, Benjamin K Simpson, Wonnop Visessanguan, Sappasith Klomklao. Major trypsin like-serine proteinases from albacore tuna (Thunnus alalunga) spleen: Biochemical characterization and the effect of extraction media. Journal of Food Biochemistry.
241. Chirtchai Punjaisee, Chaiyavat Chaiyasut, Sunee Chansakaow, Somsak Tharata, Wonnop Visessanguan, Suchart Punjaisee. 8-Hydroxygenistein formation of soybean fermented with Aspergillus oryzae BCC 3088. Afr. J. Agric. Res.
242. Manat Chaijan, S Benjakul, Wonnop Visessanguan, S Lee, Cameron Faustman. Effect of Ionic Strength and Temperature on Interaction between Fish Myoglobin and Myofibrillar Proteins. Journal of food science.
243. Pankaj Koirala, Nilesh Prakash Nirmal, Weerapong Woraprayote, Wonnop Visessanguan, Yash Bhandari, Nurul Ulfah Karim, Mahmud Ab Rashid Nor-Khaizura, Furkan Türker Saricaoğlu. Nano-engineered edible films and coatings for seafood products. Food Packaging and Shelf Life.
244. Weerapong Woraprayote, Laphaslada Pumpuang, Surapun Tepaamorndech, Kallaya Sritunyalucksana, Metavee Phromson, Waraporn Jangsutthivorawat, Saharuetai Jeamsripong, Wonnop Visessanguan. Suppression of white feces syndrome in Pacific white shrimp, Litopenaeus vannamei, using hen egg white lysozyme. Aquaculture.
245. Auttaporn Booncharoen, Wonnop Visessanguan, Nattakorn Kuncharoen, Supalurk Yiamsombut, Pannita Santiyanont, Wuttichai Mhuantong, Salisa Charoensri, Pornchai Rojsitthisak, Somboon Tanasupawat. Lentibacillus lipolyticus sp. nov., a moderately halophilic bacterium isolated from shrimp paste (Ka-pi). International journal of systematic and evolutionary microbiology.
246. Suganya Yongkiettrakul, Thidathip Wongsurawat, Piroon Jenjaroenpun, Daniel A Acheampong, Potjanee Srimanote, Krissana Maneerat, Wonnop Visessanguan, Intawat Nookaew. Genome sequences of antibiotic-resistant Streptococcus suis strains isolated from human patients and diseased and asymptomatic pigs in Thailand. Infection, Genetics and Evolution.
247. J U-chupaj, Y Malila, Massimiliano Petracci, S Benjakul, Wonnop Visessanguan. Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality. Revista Brasileira de Ciência Avícola.
248. Kittima Leelapongwattana, Soottawat Benjakul, Wonnop Visessanguan, Nazlin K Howell. 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. Journal of food biochemistry.
249. Amonrat Thanonkaew, Soottawat Benjakul, Wonnop Visessanguan, Eric A Decker. Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali). Journal of food science.
250. Kwanjeera Wanichthanarak, Intawat Nookaew, Phongthana Pasookhush, Thidathip Wongsurawat, Piroon Jenjaroenpun, Namkhang Leeratsuwan, Songsak Wattanachaisaereekul, Wonnop Visessanguan, Yongyut Sirivatanauksorn, Narong Nuntasaen, Chutima Kuhakarn, Vichai Reutrakul, Pravech Ajawatanawong, Sakda Khoomrung. Revisiting chloroplast genomic landscape and annotation towards comparative chloroplast genomes of Rhamnaceae. BMC Plant Biology.
251. Tanchanok Poonsin, Benjamin K Simpson, Soottawat Benjakul, Wonnop Visessanguan, Asami Yoshida, Sappasith Klomklao. Albacore tuna spleen trypsin: Potential application as laundry detergent additive and in carotenoprotein extraction from Pacific white shrimp shells. Biocatalysis and Agricultural Biotechnology.
252. K Manheem, S Benjakul, K Kijroongrojana, Wonnop Visessanguan. Impacts of freeze-thawing on melanosis and quality change of pre-cooked Pacific white shrimp. International Food Research Journal.
253. Soottawat Benjakul, Wonnop Visessanguan, Tanong Aewsiri, Munehiko Tanaka, Mehdi Nikoo. ATPase activities and autolysis of kuruma prawn Penaeus japonicus muscle proteins . International Aquatic Research.
254. Kittima Leelapongwattana, Soottawat Benjakul, Wonnop Visessanguan, Nazlin K Howell. Effect of trimethylamine-N-oxide demethylase from lizardfish kidney on biochemical changes of haddock natural actomyosin stored at 4 and −10 °C . European food research and technology.
255. Saroat Rawdkuen, Soottawat Benjakul, Wonnop Visessanguan, Tyre C Lanier. FRACTIONATION AND CHARACTERIZATION OF CYSTEINE PROTEINASE INHIBITOR FROM CHICKEN PLASMA. Journal of food biochemistry.
256. Krittima Anekthanakul, Siriphan Manocheewa, Kittiphan Chienwichai, Patcha Poungsombat, Suphitcha Limjiasahapong, Kwanjeera Wanichthanarak, Narumol Jariyasopit, Vivek Bhakta Mathema, Chutima Kuhakarn, Vichai Reutrakul, Jutarop Phetcharaburanin, Atikorn Panya, Natthaporn Phonsatta, Wonnop Visessanguan, Yotsawat Pomyen, Yongyut Sirivatanauksorn, Suchin Worawichawong, Nuankanya Sathirapongsasuti, Chagriya Kitiyakara, Sakda Khoomrung. Predicting lupus membranous nephritis using reduced picolinic acid to tryptophan ratio as a urinary biomarker. Iscience.
257. Supatcha Lertampaiporn, Sirapop Nuannimnoi, Tayvich Vorapreeda, Nipa Chokesajjawatee, Wonnop Visessanguan, Chinae Thammarongtham. PSO-LocBact: A Consensus Method for Optimizing Multiple Classifier Results for Predicting the Subcellular Localization of Bacterial Proteins. BioMed Research International.
258. Hiroaki Minegishi, Akinobu Echigo, Yasuhiro Shimane, Masahiro Kamekura, Somboon Tanasupawat, Wonnop Visessanguan, Ron Usami. Halobacterium piscisalsi Yachai et al. 2008 is a later heterotypic synonym of Halobacterium salinarum Elazari-Volcani 1957. International journal of systematic and evolutionary microbiology.
259. Jaruwan Sitdhipol, Kanidta Niwasabutra, Bhusita Wannissorn, Wonnop Visessanguan, Somboon Tanasupawat. Characterization of Alkaline Phosphatase Producing Bacteria Isolated from Thai Fermented Fish Products. International Journal of Biology.
260. Chirtchai Punjaisee, Wonnop Visessanguan, Suchart Punjaisee, Chaiyavat Chaiyasut. Screening of Potential Aspergillus spp. for Production of Fermented Soybean with High Antioxidative Activity. Chiang Mai University Journal of Natural Sciences.
261. Sasithorn Limsuwan, Wonnop Visessanguan, Jirasak Kongkiattikajorn. The Effects of Starter Cultures on Biogenic Amine and Free Amino Acid Contents in Nham during Fermentation. Agriculture and Natural Resources.
262. Saroat Rawdkuen, Soottawat Benjakul, Wonnop Visessanguan, Tyre C Lanier. Partial purification and characterization of cysteine proteinase inhibitor from chicken plasma. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology.
263. Yanee Srimarut, Yuwares Malila, Phanat Kittiphattanabawon, Jureeporn Dumnil, Princeya Artpradid, Wonnop Visessanguan. Bovine ossein powder: effect of particle size on its physicochemical and functional characteristics and its application in emulsion-type sausage. International Journal of Food Science & Technology.
264. WONNOP Visessanguan, VETHACHAI Plengvidhya, NIPA Chokesajjawatee, JA Bakar Lactic meat fermentation. Indigenous fermented foods of Southeast Asia.
265. EY Aderibigbe, Wonnop Visessanguan, B Somphop, K Yutthana, D Jureeporn Sourcing starter cultures for Parkia biglobosa fermentation Part II: Potential of Bacillus subtilis strains. British Microbiology Research Journal.
266. Pornkamol Unrean, Nhung HA Nguyen, Wonnop Visessanguan, Panit Kitsubun. Improvement of nattokinase production by Bacillus subtilis using an optimal feed strategy in fed-batch fermentation. KKU Res J.
267. S Klomklao, S Benjakul, Wonnop Visessanguan, H Kishimura, BK Simpson. A 29 kDa protease from the digestive glands of Atlantic bonito (Sarda sarda): recovery and characterization. J Agric Food Chem.
268. Weerapong Woraprayote, Thitiphorn Janyaphisan, Saowalak Adunphatcharaphon, Nipon Sonhom, Kittiya Showpanish, Kittaporn Rumjuankiat, Wonnop Visessanguan, Christopher T Elliott, Awanwee Petchkongkaew. Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications. Food Bioscience.
269. Soottawat Benjakul, Chutima Thongkaew, Wonnop Visessanguan. Effect of reducing agents on physicochemical properties and gel-forming ability of surimi produced from frozen fish. European Food Research and Technology.
270. Siriporn Chaikaew, Sorawit Powtongsook, Somphop Boonpayung, Soottawat Benjakul, Wonnop Visessanguan. Enhanced production of histamine dehydrogenase by Natrinema gari BCC 24369 in a non-sterile condition. The Journal of General and Applied Microbiology.
271. Chodsana Sriket, Soottawat Benjakul,Wonnop Visessanguan, Hideki Kishimura, Kenji Hara, Asami Yoshida. Chemical and Thermal Properties of Freshwater Prawn (Macrobrachium rosenbergii) Meat. Journal of Aquatic Food Product Technology.
272. Karan Wangpaiboon, Methus Klaewkla, Thanapon Charoenwongpaiboon, Napas Vongkusolkit, Pawinee Panpetch, Kamontip Kuttiyawong, Wonnop Visessanguan, Rath Pichyangkura. Synergistic enzyme cocktail between levansucrase and inulosucrase for superb levan-type fructooligosaccharide synthesis. Enzyme and Microbial Technology.
273. Khwanta Kaewnarin, Suphitcha Limjiasahapong, Narumol Jariyasopit, Krittima Anekthanakul, Alongkorn Kurilung, Stephen Choong Chee Wong, Yongyut Sirivatanauksorn, Wonnop Visessanguan, Sakda Khoomrung. High-Resolution QTOF-MRM for Highly Accurate Identification and Quantification of Trace Levels of Triterpenoids in Ganoderma lucidum Mycelium. Journal of the American Society for Mass Spectrometry.
274. Ruangurai Promchai, Wonnop Visessanguan, Plearnpis Luxananil. An efficient ABC transporter signal peptide directs heterologous protein secretion in food-grade hosts. World Journal of Microbiology and Biotechnology.
275. Yuwares Malila, Yanee Srimarut, U Juthawut, Gale Strasburg, Wonnop Visessanguan. Monitoring of Chicken RNA Integrity as a Function of Prolonged Postmortem Duration. Asian-Australasian journal of animal sciences.
276. Sirilak Namwong, Somboon Tanasupawat, Soottawat Benjakul, Takuji Kudo, Takashi Itoh, Wonnop Visessanguan. Identification of halophilic strains and its proteolytic degradation of fish protein. Malaysian Journal of Microbiology.
277. P Eakpetch, S Benjakul, Wonnop Visessanguan, K Kijroongrojana. Effect of protein additives on gelling properties of pacific white shrimp (Litopenaeus vannamei) meat. International Food Research Journal.
278. Sappasith Klomklao, Soottawat Benjakul, Wonnop Visessanguan, Hideki Kishimura, Benjamin K Simpson. Effect of Skipjack Tuna Spleen on the Liquefaction and Characteristics of Sardine Fish Sauce | Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa) 2006. Elsevier Ltd.
279. Juthawut U‐Chupaj, Yuwares Malila, Giorgia Gozzi, Lucia Vannini, Nicolò Dellarosa, Luca Laghi, Massimiliano Petracci, Soottawat Benjakul, Wonnop Visessanguan. Influence of non-phosphate and low-sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality. Journal of Food Science.
280. Natthaporn Phonsatta, Pairoj Luangpituksa, Maria Cruz Figueroa‐Espinoza, Jérôme Lecomte, Erwann Durand, Pierre Villeneuve, Wonnop Visessanguan, Pawinee Deetae, Umaporn Uawisetwathana, Wasinee Pongprayoon, Atikorn Panya. Conjugated Autoxidizable Triene-Based (CAT and ApoCAT) Assays: Their Practical Application for Screening of Crude Plant Extracts with Antioxidant Functions in Relevant to Oil-in-Water Emulsions. European Journal of Lipid Science and Technology.
281. Siriporn Chaikaew, Preenapha Tepkasikul, Glenn M Young, Kazufumi Osako, Soottawat Benjakul, Wonnop Visessanguan. Fixed-bed degradation of histamine in fish sauce by immobilized whole cells of Natrinema gari BCC 24369. Fisheries science.
282. Wonnop Visessanguan, Siriporn Chaikaew. Diversity of Animal-Based Food Products Involving Alkaline Fermentation. Indigenous foods involving alkaline fermentation.
283. Mattaka Khongkow, Natchanon Rimsueb, Angkana Jantimaporn, Thitiphorn Janyaphisan, Weerapong Woraprayote, Wonnop Visessanguan, Uracha Rungsardthong Ruktanonchai. Cationic liposome of hen egg white lysozyme for enhanced its stability, activity and accessibility in gastro-intestinal tract. Food Bioscience.
284. Natthaporn Phonsatta, Claudia Grajeda-Iglesias, Maria Cruz Figueroa-Espinoza, Bruno Baréa, Jérôme Lecomte, Wonnop Visessanguan, Erwann Durand, Pierre Villeneuve, Wanaporn Tapingkae, Atikorn Panya. Investigation on the Double CutOff Phenomenon Observed in Protocatechuic Acid and Its Alkyl Esters under Various CAT-Based Assays. Journal of Agricultural and Food Chemistry.
285. Dongwen Zhou, Wonnop Visessanguan, Siriporn Chaikaew, Soottawat Benjakul, Kohei Oda, Alexander Wlodawer. Crystallization and preliminary crystallographic analysis of histamine dehydrogenase from Natrinema gari BCC 24369. Acta Crystallographica Section F: Structural Biology Communications.
286. S Adunphatcharaphon, A Petchkongkaew, Wonnop Visessanguan. In vitro screening of potential plant-derived lactic acid bacteria for zearalenone removal. Proceedings of the 25th Annual Meeting of The Thai Society for Biotechnology and International Conference: Agro-Industrial Biotechnology for Global Sustainable Prosperity, The Emerald Hotel, Bangkok, Thailand.
287. Wonnop Visessanguan. Endogenous proteinase and myosin gelation of arrowtooth flounder (Atheresthes stomias). Oregon State University ProQuest Dissertations & Theses.
288. Engkarat Kingkaew, Weerapong Woraprayote, Auttaporn Booncharoen, Kanidta Niwasabutra, Thitiphorn Janyaphisan, Ratha-Korn Vilaichone, Yoshio Yamaoka, Wonnop Visessanguan, Somboon Tanasupawat. Functional genome analysis and anti-Helicobacter pylori activity of a novel bacteriocinogenic Lactococcus sp. NH2-7C from Thai fermented pork (Nham). Scientific Reports.
289. Kitisak Sansatchanon, Pipat Sudying, Peerada Promdonkoy, Yutthana Kingcha, Wonnop Visessanguan, Sutipa Tanapongpipat, Weerawat Runguphan, Kanokarn Kocharin. Development of a Novel D-Lactic Acid Production Platform Based on Lactobacillus saerimneri TBRC 5746. Journal of Microbiology.
290. Phanat Kittiphattanabawon, Sajid Maqsood, Wonnop Visessanguan, Soottawat Benjakul. Gelatin hydrolysate in freeze–thawed shrimp model system: cryoprotective and antioxidative effects. International Journal of Food Science & Technology.
291. Auttaporn Booncharoen, Wonnop Visessanguan, Nattakorn Kuncharoen, Supalurk Yiamsombut, Pannita Santiyanont, Wuttichai Mhuantong, Pornchai Rojsitthisak, Somboon Tanasupawat. Halobacillus fulvus sp. nov., a moderately halophilic bacterium isolated from shrimp paste (Ka-pi) in Thailand. International Journal of Systematic and Evolutionary Microbiology.
292. Chetsadaporn Pitaksutheepong, Mattika Abhisingha, Jureeporn Dumnin, Wonnop Visessanguan. Isolation, detection and inactivation of a Myoviridae bacteriophage infecting Bacillus amyloliquefaciens FB11. Annals of microbiology.
293. E Aderibigbe, Wonnop Visessanguan, D Jureeporn. Sourcing Starter Cultures for Parkia biglobosa Fermentation III: Preparation of Starter Cultures for Industrial Scale Fermentation. British Microbiology Research Journal.
294. Saowalak Adunphatcharaphon, Awanwee Petchkongkaew, Wonnop Visessanguan. Screening and optimization of zearalenone reduction by lactic acid bacteria. Thammasat University.
295. Chirtchai Punjaisee, Wonnop Visessanguan, Suchart Punjaisee, Chaiyavat Chaiyasut. Antioxidant Activities of Soybean Fermented with Aspergillus oryzae BCC 3088. Chiang Mai Univ. J. Nat. Sci.
296. Pinpunya Riangrungroj, Wonnop Visessanguan, Ubolsree Leartsakulpanich. Production of Lactobacillus plantarum ghosts by conditional expression of a prophage-encoded holin. FEMS Microbiology Letters.
297. Arthittaya Thuanthong, Jaran Patchimpet, Wonnop Visessanguan, Jarurat Panyo, Soottawat Benjakul, Yi Zhang, Sappasith Klomklao. Antioxidant properties of sacha inchi (Plukenetia volubilis) shell extracts as affected by solvents used for prior decolorization. ASEAN Journal of Scientific and Technological Reports.
298. Tanchanok Poonsin, Benjamin K Simpson, Soottawat Benjakul, Wonnop Visessanguan, Asami Yoshida, Sappasith Klomklao. Effective extraction of carotenoprotein from Pacific white shrimp (Litopenaeus vannamei) shells using albacore tuna (Thunnus alalunga) spleen trypsin. The JSFS 85th anniversary‐commemorative international symposium: fisheries science for future generations.
299. Rossawan Intarasirisawat, Soottawat Benjakul, Wonnop Visessanguan. Influence of High Pressure Homogenisation on Stability of Emulsions Containing Skipjack Roe Protein Hydrolysate. Indian Journal of Science and Technology.
300. Namon Watanakij, Awanwee Petchkongkaew, Wonnop Visessanguan. Localization and Characterization of Aflatoxin B1-degrading Activity of Bacillus subtilis IRU-1A 2. The 15th Food Innovation Asia Conference. BITEC Bangna, Bangkok, Thailand.
301. Saowapar Khianngam Khianngam, Ancharida Akaracharanya, Wonnop Visessanguan, Kwang Kyu Kim, Keun Chul Lee, Jung-Sook Lee, Somboon Tanasupawat. Diversity of Xylanolytic Bacteria Isolated from Thai Sources. International Journal of Biology.
302. Kettawan Boonthep, Wanwisa Ngampongsai, Wonnop Visessanguan, Somphop Boonpayung, Chaiyawan Wattanachant. Effect of Fibrolytic Enzyme Supplementation in Total Mixed Ration Containing Oil Palm Frond Silage as Roughage Source on Kinetics of Gas Production. Proceeding The.
303. Amonrut Tanunkeaw, Soottawat Benjakul, Wonnop Visessanguan. Chemical compositions and fractionations of protein in cuttlefish (Sepia pharaonis) muscle.
304. Jariya Boonjawat, Wonnop Visessanguan. Optimization of natural rubber latex deproteinization by enzymes 1992.
305. Yuwares Malila, Iyiola O Owolabi, Tanai Chotanaphuti, Napat Sakdibhornssup, Christopher T Elliott, Wonnop Visessanguan, Nitsara Karoonuthaisiri, Awanwee Petchkongkaew. Current challenges of alternative proteins as future foods. npj Science of Food.
306. Sucheewin Krobthong, Theeranuch Jaroenchuensiri, Yodying Yingchutrakul, Pichayapa Sukmak, Wonnop Visessanguan, Pawin Pongkorpsakol, Tatpong Tulyananda, Chanat Aonbangkhen. Protective Effects of an Octapeptide Identified from Riceberry™ (Oryza sativa) Protein Hydrolysate on Oxidative and Endoplasmic Reticulum (ER) Stress in L929 Cells. Foods.
307. Phanat Kittiphattanabawon, Chodsana Sriket, Sitthipong Nalinanon, Wonnop Visessanguan, Soottawat Benjakul. Gelatin hydrolyzed by papaya latex enzymes as an alternative cryoprotectant for frozen raw Pacific white shrimp (Penaeus vannamei). Food Bioscience.
308. Yutthana Kingcha, Laphaslada Pumpuang, Saowalak Adunphatcharaphon, Kanittha Chantarasakha, Pannita Santiyanont, Manadsaree Klomtun, Thitiphorn Janyaphisan, Kittima Kongtong, Natthaporn Phonsatta, Atikorn Panya, Wonnop Visessanguan, Awanwee Petchkongkaew, Weerapong Woraprayote. Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham). Fermentation.
309. Pattipong Wisanpitayakorn, Sitanan Sartyoungkul, Alongkorn Kurilung, Yongyut Sirivatanauksorn, Wonnop Visessanguan, Nuankanya Sathirapongsasuti, Sakda Khoomrung. Gelatin hydrolysate in freeze–thawed shrimp model system: retardation of weight loss and muscle protein denaturation. International Journal of Food Science & Technology.
310. Pattipong Wisanpitayakorn, Sitanan Sartyoungkul, Alongkorn Kurilung, Yongyut Sirivatanauksorn, Wonnop Visessanguan, Nuankanya Sathirapongsasuti, Sakda Khoomrung. Collision Cross Section of a Small Molecule Determined by its Polarizability rather than its Mass and Shape.
311. Narumol Jariyasopit, Salinee Khamsaeng, Atikorn Panya, Punvinai Vinaisuratern, Prattakorn Metem, Wichaya Asawalertpanich, Wonnop Visessanguan, Vorapan Sirivatanauksorn, Sakda Khoomrung. Collision Cross Section of a Small Molecule Determined by its Polarizability rather than its Mass and Shape. JOURNAL OF FOOD COMPOSITION AND ANALYSIS.
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Benjakul, S., Visessanguan, W., Ishizaki, S., & Tanaka, M.(2001). Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus.
Journal of Food Science, 66(9), 1311-1318. https://doi.org/10.1111/j.1365-2621.2001.tb15207.x
Benjakul, S., Visessanguan, W., Ishizaki, S., & Tanaka, M. (2002). Intrinsic properties of muscle proteins determining the different gelling characteristics of two species of bigeye snapper.
Fisheries Science, 68(Suppl. 2), 1553–1556. https://doi.org/10.2331/fishsci.68.sup2_1553
Limsuwan, S., Visessanguan, W., Kongkiattikajorn, J. Study of free amino acid and amine contents of Thai fermented sausages during fermentation.
Sriket, C., Benjakul, S., Visessanguan, W. Proteases from muscle and hepatopancreas of fresh water prawn (Macrobrachium rosenbergii) : characteristics and the effect on muscle degradation.
Thepnuan, R., Benjakul, S., Visessanguan, W., Kijroongrojana, K. Characterization of polyphenoloxidase and proteases from black tiger and white shrimps.
Piluk, S., Srimarut, Y., Thepkasikul, P., Visessanguan, W., Arkanit, K., Valyasevi, R. Effect of rice and garic content on physico-chemical properties of Nham during post-acidification. Environmental and Agricultural Biotechnology.
Riebroy, S., Benjakul, S., Visessanguan, W., Kijrongrojana, K., & Tanaka, M. (2004). Some characteristics of commercial Som-fug produced in Thailand.
Food Chemistry, 88(4), 527-535. https://doi.org/10.1016/j.foodchem.2004.01.067
Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2004). Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand.
Food Research International, 37(10), 1021–1030.
Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2004). Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus).
Food Hydrocolloids, 18(2), 259-270. https://doi.org/10.1016/S0268-005X(03)00082-1
Rawdkuen, S., Benjakul, S., Visessanguan, W., & 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 Science and Technology, 38(4), 353–362.
Limsuwan, S., Visessanguan, W., & Kongkiattikajorn, J. (2005). Determination of biogenic amine contents in fermented foods by reverse phase high-performance liquid chromatography.
In Proceedings of the 43rd Kasetsart University Annual Conference: Veterinary Medicine, Science (pp. 516–521). The Thailand Research Fund.
Klomklao, S., Benjakul, S., Visessanguan, W., Simpson, B. K., & Kishimura, H. (2005). Partitioning and recovery of proteinase from tuna spleen by aqueous two-phase systems.
Process Biochemistry, 40(9), 3061-3067. https://doi.org/10.1016/j.procbio.2005.03.009
Dissaraphong, S., Benjakul, S., & Visessanguan, W.(2005). Characterization of digestive proteinase from skipjack tuna (Katsuwonus pelamis).
In 16th Prince of Songkla University Annual Research Abstracts 2004 (p. 10). Prince of Songkla University, Research and Development Office. ISBN 974-9944-04-6.
Leelapongwattana, K., Benjakul, S., Visessanguan, W., & Howell, N. K. (2005). Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis).
Food Chemistry, 90(1–2), 141–150.
Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2005). Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage.
Food Chemistry, 93(4), 607-617. https://doi.org/10.1016/j.foodchem.2004.10.035
Phatcharat, S., Benjakul, S., & 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 Chemistry, 98(3), 431-439. https://doi.org/10.1016/j.foodchem.2005.06.016
Nalinanon, S., Benjakul, S., Visessanguan, W., & Nagai, T. (2006). Characterization of fish pepsin and its use for gelatin extraction from bigeye snapper (Priacanthus tayenus) skin.
Food Chemistry, 99(2), 383–391.
Jongjareonrak, A., Benjakul, S., Visessanguan, W., Prodpran, T., & Tanaka, M. (2006). Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper.
Food Hydrocolloids, 20(4), 492-501. https://doi.org/10.1016/j.foodhyd.2005.04.007
Thanonkaew, A., Benjakul, S., Visessanguan, W., & 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 Chemistry, 95(4), 591-599. https://doi.org/10.1016/j.foodchem.2005.01.040
Nalinanon, S., Benjakul, S., Visessanguan, W., & Kishimura, H. (2007). Use of pepsin for collagen extraction from the skin of bigeye snapper (Priacanthus tayenus).
Food Chemistry, 104(2), 593–601.
Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2007). Characterisation of myoglobin from sardine (Sardinella gibbosa) dark muscle.
Food Chemistry, 100(1), 156-164. https://doi.org/10.1016/j.foodchem.2005.09.030
Benjakul, S., Visessanguan, W., & Prawes, K. (2007). Thermal denaturation of threadfin bream muscle proteins as affected by some additives and quality changes.
Songklanakarin Journal of Science and Technology, 29(1).
Riebroy, S., Benjakul, S., Visessanguan, W., & Tanaka, M. (2007). Changes during fermentation and properties of som-fug produced from different marine fish.
Asia-Pacific Journal of Clinical Nutrition, 16(Suppl 2), 178–184. https://doi.org/10.1111/j.1745-4549.2007.00149.x
Limsuwan, S., Visessanguan, W., Kongkiattikajorn, J. (2007). The Effects of Starter Cultures on Biogenic Amine and Free Amino Acid Contents in Nham during Fermentation.
Agriculture and Natural Resources, 41(2), 363–372. retrieved from https://li01.tci-thaijo.org/index.php/anres/article/view/244253
Rawdkuen, S., Benjakul, S., Visessanguan, W., & 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(4), 492–516.
Kaewmanee, T., Benjakul, S., & Visessanguan, W. (2009). Effect of salting processes on chemical composition, textural properties and microstructure of duck egg.
Journal of the Science of Food and Agriculture, 89(4), 625–633. https://doi.org/10.1002/jsfa.3492
Watanakij, N., Thoongsuwan, S., Petchkongkaew, A., Visessanguan, W. (2010) Partial purification of Aflatoxin B1-degradation enzyme from Bacillus subtilis MHS 13.
Kingcha, Y., Visessanguan, W., Tepkasikul, P., Veeranondha, S., Jarupakorn, T., Shien-Zhin, S., & Petchkongkaew, A. (2010). Screening of potential probiotic strain of Lactobacillus plantarum for use as Nham starter culture [Conference presentation].
The 22nd Annual Meeting and International Conference of the Thai Society for Biotechnology (TSB2010), Prince of Songkla University — Trang Campus, Thailand.
Intarasirisawat, R., Benjakul, S., & Visessanguan, W. (2011). Chemical compositions of the roes from skipjack, tongol and bonito.
Food Chemistry, 124(4), 1328–1334. https://doi.org/10.1016/j.foodchem.2010.07.052
Adunphatcharaphon, A., Kaveela, W., Kingcha, Y., Promchai, R., Petchkongkaew, A., Visessanguan, W., Luxananil, P. (2011) Use of Green Fluorescence Protein for Monitoring of Lactobacillus plantarum BCC4352, Potential Probiotic Strain.
Petchkongkaew, A., Kingcha, Y., Visessanguan, W. (2011) Characterization of probiotic properties of lactobacillus plantarum and effect on the quality of nham, a Thai-Meat sausage.
Watanakij, N., Petchkongkaew, A., Aderibigbe, E. Y., & Visessanguan, W. (2012). Aflatoxin B1-degrading activity of Bacillus spp.
isolated from fermented cereal products.
Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. (2012). Effect of Extraction Temperature on Functional Properties and Antioxidative Activities of Gelatin from Shark Skin.
Food and Bioprocess Technology, 5(7), 2646-2654. https://doi.org/10.1007/s11947-010-0427-0
Khianngam, S., Akaracharanya, A., Visessanguan, W., Kim, K. K., Lee, K. C., Lee, J. S., Tanasupawat, S. (2012). Characterization of xylanolytic paenibacillus strains isolated in Thailand.
Sorapukdee, S., Kongtasorn, C., Benjakul, S., Visessanguan, W. (2013) Analysis of key characteristics of raw meat affecting the properties of cooked meat emulsion by partial least square (PLS) regression.
Zhou, D., Visessanguan, W., Chaikaew, S., Benjakul, S., Oda, K., & Wlodawer, A. (2014). Crystallization and preliminary crystallographic analysis of histamine dehydrogenase from Natrinema gari BCC 24369.
Acta crystallographica. Section F, Structural biology communications, 70(Pt 7), 942–945. https://doi.org/10.1107/S2053230X14011327
Namwong, S.,Tanasupawat, S., Benjakul, S., Kudo, T., Itoh,T., Visessanguan, W. (2014) Identification of halophilic strains and its proteolytic degradation of fish protein.
Journal article, Malaysia, 2231-7538 1823-8262, 10, (2), Penang, Malaysian Journal of Microbiology, (92–100), Malaysian Society for Microbiology,
Woraprayote, W., Malila, Y., Sorapukdee, S., Swetwiwathana, A., Benjakul, S., & Visessanguan, W. (2016). Bacteriocins from lactic acid bacteria and their applications in meat and meat products.
Meat science, 120, 118–132. https://doi.org/10.1016/j.meatsci.2016.04.004
Visessanguan, W. (2016) 62nd International Congress of Meat Science and Technology.
Meat Science, 120:1,https://doi.org/10.1016/j.meatsci.2016.06.025 PMID: 27453304
Tosukhowong, A., Visessanguan, W., Roytrakul, S., Pitaksutheepong, C., Pumpuang, L., Jaresitthikunchai, J., & Tungtrakoolsub, P. (2017). Strategies for selecting probiotic as porcine feed supplement.
Thailand Science Research and Innovation.
Malika, Y., Srimarut, Y., Charoensuk, P., Chaiwiwattrakul, P., Visessanguan, W. (2017). Thermal and Rheological Properties of Pork Emulsion as Affected by Different Contents of Salt and Fat Replacers.
In 63rd International Congress of Meat Science and Technology. Leiden, The Netherlands: Wageningen Academic. https://doi.org/10.3920/9789086868605_166
Malila, Y., Visessanguan, W., Rungrassamee, W., Ungvechwanich, T., Srimarut, Y., Arayamethakorn, S., & Thanutsang, K. (2018). Muscle transcriptome profiles associated with development of white striping defect in broiler breast meat.
Thailand Science Research and Innovation.
Malila, Y., U-Chupaj, J., Srimarut, Y., Chaiwiwattrakul, P., Uengwetwanit, T., Arayamethakorn, S., Punyapornwithaya, V., Sansamur, C., Kirschke, C. P., Huang, L., Tepaamorndech, S., Petracci, M., Rungrassamee, W., & Visessanguan, W. (2018). Monitoring of white striping and wooden breast cases and impacts on quality of breast meat collected from commercial broilers (Gallus gallus).
Asian-Australasian journal of animal sciences, 31(11), 1807–1817. https://doi.org/10.5713/ajas.18.0355
Phonsatta, N., Luangpituksa, P., Figueroa-Espinoza, M.C., Lecomte, J., Durand, E., Villeneuve, P., Visessangyun, W., Deetae, P., Uawisetwathana, U., Pongprayoon, W., Panya, A. (2018). Conjugated Autoxidizable Triene-Based (CAT and ApoCAT) Assays: Their Practical Application for Screening of Crude Plant Extracts with Antioxidant Functions in Relevant to Oil-in-Water Emulsions.
European Journal of Lipid Science and Technology, Volume 121, Issue 1, 1800239, https://doi.org/10.1002/ejlt.201800239
Sorapukdee, S., Kongtasorn, C., Benjakul, S., Visessanguan, W. (2020) Impact of meat processings on technological quality of meats from two different muscle locations
Yachai, M., Visessanguan, W. (2020). Effective utilization of corn by-products by pleurotus eryngii cultivation and broiler feed additive production: final report.
Thailand Science Research and Innovation.
Adunphatcharaphon, S., Petchkongkaew, A., & Visessanguan, W. (2021). In Vitro Mechanism Assessment of Zearalenone Removal by Plant-Derived Lactobacillus plantarum BCC 47723.
Toxins, 13(4), 286. https://doi.org/10.3390/toxins13040286
Jariyasopit, N., Khamsaeng, S., Panya, A., Vinaisuratern, P., Metem, P., Asawalertpanich, W., Visessanguan, W., Sirivatanauksorn, V., & Khoomrung, S. (2021). Corrigendum to “Quantitative analysis of nutrient metabolite compositions of retail cow's milk and milk alternatives in Thailand using GC–MS” [J. Food Compos. Anal. 97 (2021) 103785](S0889157520314903)(10.1016/j.jfca.2020.103785).
Journal of Food Composition and Analysis, 101, Article 103950. https://doi.org/10.1016/j.jfca.2021.103950
Woraprayote, W., Janyaphisan, T., Adunphatcharaphon, S., Sonhom, N., Showpanish, K., Rumjuankiat, K., Visessanguan, W., Elliott, C. T., & Petchkongkaew, A. (2023). Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications.
Food Bioscience, 52, Article 102385. https://doi.org/10.1016/j.fbio.2023.102385
Kingkaew, E., Woraprayote, W., Sitdhipol, J., Vilaichone, R. K., Visessanguan, W., & Tanasupawat, S. (2025). Genomic Assessment, Metabolic Profile Mapping, and Anti-Helicobacter pylori Activity of Lactococcus lactis SK2-659 from Thai Fermented Green Mustard (Pak-kad-dong).
Probiotics and antimicrobial proteins, 10.1007/s12602-025-10505-6. Advance online publication. https://doi.org/10.1007/s12602-025-10505-6