{"id":3581,"date":"2024-11-08T10:35:29","date_gmt":"2024-11-08T03:35:29","guid":{"rendered":"https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/?page_id=3581"},"modified":"2026-08-03T15:59:48","modified_gmt":"2026-08-03T08:59:48","slug":"wannop-en-2","status":"publish","type":"page","link":"https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/en\/wannop-en-2\/","title":{"rendered":"wannop-en"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-149871522\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n                                                \n                    <\/div>\n\t\t\n\t<div class=\"ux-shape-divider ux-shape-divider--bottom ux-shape-divider--style-arrow-2\">\n\t\t<svg viewBox=\"0 0 1000 100\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" preserveAspectRatio=\"none\">\n\t<path class=\"ux-shape-fill\" d=\"M1000 100H0L0 96H480.929C482.255 96 483.527 95.4732 484.464 94.5355L497.879 81.1213C499.05 79.9497 500.95 79.9497 502.121 81.1213L515.536 94.5355C516.473 95.4732 517.745 96 519.071 96H1000V100Z\"\/>\n<\/svg>\n\t<\/div>\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n   <div id=\"text-box-1679477637\" class=\"text-box banner-layer x5 md-x5 lg-x0 y10 md-y10 lg-y10 res-text\">\n                     <div data-animate=\"fadeInUp\">           <div class=\"text-box-content text dark\">\n              \n              <div class=\"text-inner text-center\">\n                  \n\t<div id=\"text-931118784\" class=\"text\">\n\t\t\n<p style=\"font-size: 50%;\"><a href=\"https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/en\/staff-of-teachers\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-448\" src=\"https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/left-arrow_545680-400x400.png\" alt=\"\" width=\"25\" height=\"25\" srcset=\"https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/left-arrow_545680-400x400.png 400w, https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/left-arrow_545680-280x280.png 280w, https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/left-arrow_545680.png 512w\" sizes=\"auto, (max-width: 25px) 100vw, 25px\" \/>\u00a0 <u>Faculty members<\/u><\/a><\/p>\n\t\t\n<style>\n#text-931118784 {\n  font-size: 1.8rem;\n  text-align: left;\n}\n@media (min-width:550px) {\n  #text-931118784 {\n    font-size: 2.5rem;\n  }\n}\n@media (min-width:850px) {\n  #text-931118784 {\n    font-size: 3rem;\n  }\n}\n<\/style>\n\t<\/div>\n\t\n              <\/div>\n           <\/div>\n       <\/div>                     \n<style>\n#text-box-1679477637 {\n  width: 60%;\n}\n#text-box-1679477637 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-149871522 {\n  padding-top: 80px;\n  background-color: #1d59bb;\n}\n#banner-149871522 .ux-shape-divider--bottom svg {\n  height: 150px;\n  --divider-width: 100%;\n}\n@media (min-width:550px) {\n  #banner-149871522 {\n    padding-top: 100px;\n  }\n}\n@media (min-width:850px) {\n  #banner-149871522 {\n    padding-top: 120px;\n  }\n}\n<\/style>\n  <\/div>\n\n\n\n\t<section class=\"section\" id=\"section_273586289\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n\t<div id=\"gap-982929467\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-982929467 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row align-center\"  id=\"row-240835454\">\n\n\t<div id=\"col-624329268\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"text-2571078515\" class=\"text\">\n\t\t\n<h2>Wonnop Visessanguan,  Ph.D. (Affiliated Faculty) <\/h2>\n\t\t\n<style>\n#text-2571078515 {\n  font-size: 0.8rem;\n  text-align: center;\n}\n@media (min-width:550px) {\n  #text-2571078515 {\n    font-size: 0.9rem;\n  }\n}\n@media (min-width:850px) {\n  #text-2571078515 {\n    font-size: 0.9rem;\n    text-align: left;\n  }\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-624329268 > .col-inner {\n  margin: 0px 0px -20px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-234381484\" class=\"col medium-8 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_2109331746\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2024\/11\/dr_wonnop_visessanguan-300x300-1.jpg\" class=\"attachment-original size-original\" alt=\"\" srcset=\"https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2024\/11\/dr_wonnop_visessanguan-300x300-1.jpg 300w, https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2024\/11\/dr_wonnop_visessanguan-300x300-1-280x280.jpg 280w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_2109331746 {\n  width: 70%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-234381484 > .col-inner {\n  margin: 0px 0px 0px 0px;\n}\n@media (min-width:850px) {\n  #col-234381484 > .col-inner {\n    margin: 0px 0px -20px 0px;\n  }\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-249407319\" class=\"col medium-10 small-12 large-7\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div class=\"row\"  id=\"row-1444529252\">\n\n\t<div id=\"col-1848472287\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"text-2525149134\" class=\"text\">\n\t\t\n<ul>\n<li>B.Sc. (Biochemistry) (2nd Class Honors), Chulalongkorn University, Thailand (1989)<\/li>\n<li>M.Sc. (Biochemistry), Chulalongkorn University, Thailand (1992)<\/li>\n<li>Ph.D. (Food Science and Technology), Oregon State University, Corvallis, Oregon, USA (1999)<\/li>\n<\/ul>\n\t\t\n<style>\n#text-2525149134 {\n  font-size: 1rem;\n  line-height: 1.5;\n}\n@media (min-width:550px) {\n  #text-2525149134 {\n    line-height: 1.3;\n  }\n}\n@media (min-width:850px) {\n  #text-2525149134 {\n    font-size: 1rem;\n  }\n}\n<\/style>\n\t<\/div>\n\t\n\n\t\t<div class=\"icon-box featured-box icon-box-left text-left\"  >\n\t\t\t\t\t<div class=\"icon-box-img\" style=\"width: 21px\">\n\t\t\t\t<div class=\"icon\">\n\t\t\t\t\t<div class=\"icon-inner\" >\n\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"400\" src=\"https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/suitcase_1243560-400x400.png\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/suitcase_1243560-400x400.png 400w, https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/suitcase_1243560-280x280.png 280w, https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/suitcase_1243560.png 512w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/>\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<div class=\"icon-box-text last-reset\">\n\t\t\t\t\t\t\t\t\t\n\t<div id=\"text-1777576309\" class=\"text\">\n\t\t\n<p>Srisavarindira Bldg. 10th Fl. Department of Biochemistry. Faculty of Medicine, Siriraj Hospital , Bangkoknoi, Bangkok 10700<\/p>\n\t\t\n<style>\n#text-1777576309 {\n  font-size: 1rem;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\n\t\t<div class=\"icon-box featured-box icon-box-left text-left\"  >\n\t\t\t\t\t<div class=\"icon-box-img\" style=\"width: 21px\">\n\t\t\t\t<div class=\"icon\">\n\t\t\t\t\t<div class=\"icon-inner\" >\n\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"400\" src=\"https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/flask_2729603-400x400.png\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/flask_2729603-400x400.png 400w, https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/flask_2729603-280x280.png 280w, https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/flask_2729603.png 512w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/>\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<div class=\"icon-box-text last-reset\">\n\t\t\t\t\t\t\t\t\t\n\t<div id=\"text-1042608818\" class=\"text\">\n\t\t\n<p>Laboratory : Laboratory : Srisavarindira Bldg. 9rd Fl.<\/p>\n\t\t\n<style>\n#text-1042608818 {\n  font-size: 1rem;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\n\t\t<div class=\"icon-box featured-box icon-box-left text-left\"  >\n\t\t\t\t\t<div class=\"icon-box-img\" style=\"width: 21px\">\n\t\t\t\t<div class=\"icon\">\n\t\t\t\t\t<div class=\"icon-inner\" >\n\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"400\" src=\"https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/telephone_3891977-400x400.png\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/telephone_3891977-400x400.png 400w, https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/telephone_3891977-280x280.png 280w, https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/telephone_3891977.png 512w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/>\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<div class=\"icon-box-text last-reset\">\n\t\t\t\t\t\t\t\t\t\n<p>(02) 419-5370<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\n\t\t<div class=\"icon-box featured-box icon-box-left text-left\"  >\n\t\t\t\t\t<div class=\"icon-box-img\" style=\"width: 21px\">\n\t\t\t\t<div class=\"icon\">\n\t\t\t\t\t<div class=\"icon-inner\" >\n\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"400\" src=\"https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/mail_1324171-2-400x400.png\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/mail_1324171-2-400x400.png 400w, https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/mail_1324171-2-280x280.png 280w, https:\/\/www2.si.mahidol.ac.th\/department\/biochemistry\/wp-content\/uploads\/2023\/10\/mail_1324171-2.png 512w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/>\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<div class=\"icon-box-text last-reset\">\n\t\t\t\t\t\t\t\t\t\n\t<div id=\"text-3578625781\" class=\"text\">\n\t\t\n<p>E-Mail : <a href=\"mailto: wonnop.vis@mahidol.ac.th\"> wonnop.vis@mahidol.ac.th <\/a><\/p>\n\t\t\n<style>\n#text-3578625781 {\n  font-size: 1rem;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1848472287 > .col-inner {\n  margin: 0px 0px -20px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n\t<div id=\"text-1384395561\" class=\"text\">\n\t\t\n<p>\u0e15\u0e34\u0e14\u0e15\u0e48\u0e2d : &#8211;<br \/>\n\t\t\n<style>\n#text-1384395561 {\n  font-size: 1rem;\n  line-height: 1.5;\n}\n@media (min-width:550px) {\n  #text-1384395561 {\n    line-height: 1.3;\n  }\n}\n@media (min-width:850px) {\n  #text-1384395561 {\n    font-size: 1rem;\n  }\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-249407319 > .col-inner {\n  margin: 0px 0px -20px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_273586289 {\n  padding-top: 0px;\n  padding-bottom: 0px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_88525941\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-1817478660\">\n\n\t<div id=\"col-767379493\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div class=\"accordion\">\n\t<div id=\"accordion-550870729\" class=\"accordion-item\">\n\t\t<a id=\"accordion-550870729-label\" class=\"accordion-title plain active\" href=\"#accordion-item-research-profile\" aria-expanded=\"true\" aria-controls=\"accordion-550870729-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Research Profile<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-550870729-content\" class=\"accordion-inner\" style=\"display: block;\" aria-labelledby=\"accordion-550870729-label\">\n\t\t\t\n<p>Dr. Wonnop Visessanguan is an internationally recognized food scientist, biotechnology researcher, and research leader with more than 20 years of experience in food science, biotechnology, functional ingredients, and health nutrition. His work focuses on translating scientific knowledge into technologies, functional ingredients, medical food concepts, and health-oriented products that support disease prevention, health promotion, patient care, and sustainable industrial development.<\/p>\n<p>He has led multidisciplinary research programs spanning Future Foods, Functional Foods, Medical Foods, Functional Ingredients, Precision Nutrition, and food biotechnology. His leadership extends across the full research and innovation value chain, from fundamental discovery and proof-of-concept studies to process development, pilot-scale validation, regulatory assessment, intellectual property protection, technology transfer, commercialization, and implementation in healthcare and industrial settings.<\/p>\n<p>His scientific expertise includes the discovery and development of bioactive compounds from proteins, plants, herbs, and microorganisms, with particular emphasis on functional proteins, bioactive peptides, natural extracts, and high-value functional ingredients. By integrating enzyme technology, biochemistry, proteomics, peptidomics, metabolomics, systems biology, and advanced analytical platforms, he has contributed to the identification of bioactive molecules, elucidation of mechanisms of action, selection of biomarkers, and development of standardized ingredients with potential applications in medical foods, clinical nutrition, precision nutrition, and health products.<\/p>\n<p>A major strength of Dr. Visessanguan\u2019s work is his ability to bridge laboratory research with translational and industrial applications. He has extensive experience in designing and optimizing production processes, scaling technologies from laboratory to pilot level, establishing product specifications, validating analytical methods, assessing product quality, safety, and stability, and developing quality assurance systems. These capabilities enable research outputs to progress beyond academic publication toward manufacturable, reproducible, and regulatory-ready products.<\/p>\n<p>He has played a leading role in the development of technologies and product platforms that have generated intellectual property, invention awards, industrial interest, and opportunities for commercialization. His work on eLysozyme, an antibacterial protein-derived technology from egg white, exemplifies his translational approach by transforming fundamental protein science into a functional antimicrobial innovation for food and aquaculture applications. The technology has received national recognition and demonstrates the potential of his research to create commercially relevant solutions with applications across multiple sectors.<\/p>\n<p>Dr. Visessanguan also has substantial experience in intellectual property development and technology transfer. He has contributed to the generation of patentable technologies, proprietary production processes, standardized functional ingredients, and application-specific product concepts. His work supports licensing, industrial collaboration, research commercialization, and the transfer of research outputs to private-sector partners. He is experienced in aligning scientific development with market requirements, manufacturing feasibility, regulatory pathways, and end-user needs, thereby increasing the likelihood that research outcomes can achieve practical and commercial impact.<\/p>\n<p>In addition to technology development, he has extensive expertise in Regulatory Science. He has served on national committees, subcommittees, technical working groups, and scientific advisory panels responsible for developing regulatory frameworks, safety assessment criteria, and technical guidance for emerging and health-related food products. His contributions include safety assessment frameworks for cultured meat, genetically modified foods, probiotic microorganisms, positive lists of food microorganisms, low-risk health product monographs, and health or functional claims for agricultural and food products.<\/p>\n<p>This regulatory experience provides him with a distinctive ability to integrate scientific innovation with policy, safety, quality, and compliance requirements. It also strengthens his capacity to guide product development toward regulatory acceptance and market readiness, particularly for complex products such as medical foods, probiotics, functional ingredients, novel foods, and products carrying health-related claims.<\/p>\n<p>Dr. Visessanguan has led and participated in collaborative research involving universities, hospitals, government agencies, research institutes, and private companies. These collaborations have supported the integration of basic research, preclinical studies, clinical research, manufacturing development, and real-world application. His ability to coordinate stakeholders across disciplines and sectors has been central to the successful advancement of research from scientific discovery to implementation.<br \/>\nHe has also contributed to international scientific collaboration through joint research activities, academic networks, scientific exchanges, technical consultations, and engagement with international standards and regulatory frameworks. His work is informed by global developments in food science, functional ingredients, clinical nutrition, and biotechnology, while remaining responsive to the needs of Thailand and the broader regional context.<\/p>\n<p>His research leadership is reflected in his ability to build interdisciplinary teams, mentor researchers, develop emerging research areas, and establish strategic links between science, industry, healthcare, and public policy. He has contributed to strengthening national research capacity in functional foods, food biotechnology, bioactive ingredients, regulatory science, and translational nutrition.<\/p>\n<p>The measurable impact of his work includes peer-reviewed scientific outputs, nationally recognized inventions, technology platforms, functional ingredient prototypes, regulatory guidelines, industrial applications, collaborative research networks, and contributions to national policy and standard-setting. His research has generated value not only through academic advancement but also through technology adoption, industrial innovation, regulatory development, workforce capacity building, and potential improvements in public health.<\/p>\n<p>Throughout his career, Dr. Visessanguan has received numerous prestigious national awards in recognition of his outstanding scientific achievements, research leadership, technological innovation, and translational impact. These include the Young Food Scientist Award (2003) and the Outstanding Scientist Award in Food Science and Technology (2020) from the Foundation for the Promotion of Science and Technology under the Patronage of H.M. the King, recognizing his sustained excellence and distinguished contributions to food science, biotechnology, and health innovation. He has also received the Takuchi Outstanding Researcher Award (2005), the Outstanding Technologist Award (2006), the Thailand Research Award in Agricultural and Biological Sciences (2012) from the National Research Council of Thailand (NRCT), the National Research Award for Outstanding Invention (Very Good Level, 2022) for the development of eLysozyme, an antibacterial egg-white protein-derived technology for food and aquaculture applications, and the Ajinomoto\u2013FoSTAT Outstanding Food Scientist Award 2023 for his outstanding contributions to the development of functional ingredient technologies for the food and animal nutrition industries.<\/p>\n<p>With his combined expertise in research leadership, translational science, intellectual property, technology transfer, commercialization, regulatory science, and cross-sector collaboration, Dr. Visessanguan is well positioned to lead large-scale, multidisciplinary, and impact-oriented research programs. His experience enables him to connect scientific discovery with product development, industrial production, regulatory approval, healthcare application, and market deployment.<\/p>\n<p>His long-term contribution lies in creating an integrated innovation pathway through which research in food science, biotechnology, and nutrition can be converted into scalable technologies, commercially viable products, evidence-based health solutions, and measurable economic and societal impact.\n<\/p>\n\t<div id=\"text-1608426175\" class=\"text\">\n\t\t\n\t\t\n<style>\n#text-1608426175 {\n  font-size: 1rem;\n  line-height: 2;\n}\n@media (min-width:550px) {\n  #text-1608426175 {\n    font-size: 1rem;\n  }\n}\n@media (min-width:850px) {\n  #text-1608426175 {\n    font-size: 1rem;\n  }\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"text-461526296\" class=\"text\">\n\t\t\n\t\t\n<style>\n#text-461526296 {\n  font-size: 1rem;\n  line-height: 2;\n}\n@media (min-width:550px) {\n  #text-461526296 {\n    font-size: 1rem;\n  }\n}\n@media (min-width:850px) {\n  #text-461526296 {\n    font-size: 1rem;\n  }\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t<\/div>\n\t\n\t<div id=\"accordion-3048703270\" class=\"accordion-item\">\n\t\t<a id=\"accordion-3048703270-label\" class=\"accordion-title plain\" href=\"#accordion-item-publications\" aria-expanded=\"false\" aria-controls=\"accordion-3048703270-content\">\n\t\t\t<button class=\"toggle\" aria-label=\"Toggle\"><i class=\"icon-angle-down\" aria-hidden=\"true\"><\/i><\/button>\n\t\t\t<span>Publications<\/span>\n\t\t<\/a>\n\t\t<div id=\"accordion-3048703270-content\" class=\"accordion-inner\" aria-labelledby=\"accordion-3048703270-label\">\n\t\t\t\n\t<div id=\"text-4203681568\" class=\"text\">\n\t\t\n\n<div class=\"wpdt-c row wpDataTableContainerSimpleTable wpDataTables wpDataTablesWrapper\n\"\n    >\n        <table id=\"wpdtSimpleTable-76\"\n           style=\"border-collapse:collapse;\n                   border-spacing:0px;\"\n           class=\"wpdtSimpleTable wpDataTable\"\n           data-column=\"2\"\n           data-rows=\"358\"\n           data-wpID=\"76\"\n           data-responsive=\"0\"\n           data-has-header=\"0\">\n\n                    <tbody>        <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"A1\"\n                    data-col-index=\"0\"\n                    data-row-index=\"0\"\n                    style=\" width:10.304219823356%;                    padding:10px;\n                    \"\n                    >\n                                        1.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B1\"\n                    data-col-index=\"1\"\n                    data-row-index=\"0\"\n                    style=\" width:89.695780176644%;                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Thepnuan, R., Benjakul, S., Visessanguan, W., Kijroongrojana, K. Characterization of polyphenoloxidase and proteases from black tiger and white shrimps.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A2\"\n                    data-col-index=\"0\"\n                    data-row-index=\"1\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        2.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B2\"\n                    data-col-index=\"1\"\n                    data-row-index=\"1\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">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.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A3\"\n                    data-col-index=\"0\"\n                    data-row-index=\"2\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        3.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B3\"\n                    data-col-index=\"1\"\n                    data-row-index=\"2\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Visessanguan, W. <a href=\"https:\/\/agris.fao.org\/search\/en\/providers\/122623\/records\/647243b353aa8c896303f288\"><u>(1992). Optimization of natural rubber latex deproteinization by enzymes [Master's thesis, Chulalongkorn University].<\/u><\/a> Chulalongkorn University Digital Collections. https:\/\/doi.org\/10.58837\/CHULA.THE.1992.823<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A4\"\n                    data-col-index=\"0\"\n                    data-row-index=\"3\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        4.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B4\"\n                    data-col-index=\"1\"\n                    data-row-index=\"3\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Visessanguan, W. <a href=\"https:\/\/www.proquest.com\/openview\/df0e13be68f8d30814b8d593e59ca710\/1?cbl=18750&diss=y&parentSessionId=QZznaNn9ekuMBx%2FRromsZCyR1smGQYIH1E%2B1p%2FCdZjk%3D&pq-origsite=gscholar\"><u>(1999). Endogenous proteinase and myosin gelation of arrowtooth flounder (Atheresthes stomias) (Publication No. 9944760) [Doctoral dissertation, Oregon State University].<\/u><\/a> ProQuest Dissertations & Theses Global.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A5\"\n                    data-col-index=\"0\"\n                    data-row-index=\"4\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        5.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B5\"\n                    data-col-index=\"1\"\n                    data-row-index=\"4\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Visessanguan, W., Ogawa, M., Nakai, S., & An, H. <a href=\"https:\/\/pubs.acs.org\/doi\/abs\/10.1021\/jf9900332\"><u>(2000). Physicochemical changes and mechanism of heat-induced gelation of arrowtooth flounder myosin. <\/u><\/a>Journal of Agricultural and Food Chemistry, 48(4), 1016\u20131023. https:\/\/doi.org\/10.1021\/jf990522w<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A6\"\n                    data-col-index=\"0\"\n                    data-row-index=\"5\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        6.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B6\"\n                    data-col-index=\"1\"\n                    data-row-index=\"5\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/full\/10.1002\/1097-0010%28200007%2980%3A9%3C1351%3A%3AAID-JSFA647%3E3.0.CO%3B2-I\"><u>(2000). Pig plasma protein: Potential use as proteinase inhibitor for surimi manufacture; inhibitory activity and the active components. <\/u><\/a>Journal of the Science of Food and Agriculture, 80(9), 1351\u20131356. https:\/\/doi.org\/10.1002\/1097-0010(200007)80:9<1351::AID-JSFA647>3.0.CO;2-I<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A7\"\n                    data-col-index=\"0\"\n                    data-row-index=\"6\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        7.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B7\"\n                    data-col-index=\"1\"\n                    data-row-index=\"6\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Visessanguan, W., Benjakul, S., & An, H. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1365-2621.2000.tb16058.x\"><u>(2000). Porcine plasma proteins as a surimi protease inhibitor: Effects on actomyosin gelation. <\/u><\/a>Journal of Food Science, 65(4), 607\u2013611. https:\/\/doi.org\/10.1111\/j.1365-2621.2000.tb16058.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A8\"\n                    data-col-index=\"0\"\n                    data-row-index=\"7\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        8.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B8\"\n                    data-col-index=\"1\"\n                    data-row-index=\"7\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Thummaratwasik, P. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1745-4514.2000.tb00689.x\"><u>(2000). Isolation and characterization of trypsin inhibitors from some Thai legume seeds. <\/u><\/a>Journal of Food Biochemistry, 24(2), 107\u2013127. https:\/\/doi.org\/10.1111\/j.1745-4514.2000.tb00689.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A9\"\n                    data-col-index=\"0\"\n                    data-row-index=\"8\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        9.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B9\"\n                    data-col-index=\"1\"\n                    data-row-index=\"8\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Thummaratwasik, P. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1745-4514.2000.tb00707.x\"><u>(2000). Inhibition of gel weakening of threadfin bream surimi using Thai legume seed proteinase inhibitors. <\/u><\/a>Journal of Food Biochemistry, 24(5), 363\u2013380. https:\/\/doi.org\/10.1111\/j.1745-4514.2000.tb00707.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A10\"\n                    data-col-index=\"0\"\n                    data-row-index=\"9\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        10.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B10\"\n                    data-col-index=\"1\"\n                    data-row-index=\"9\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">An, H., & Visessanguan, W. (2000). Recovery of enzymes from seafood-processing wastes. In N. F. Haard & B. K. Simpson (Eds.), Seafood enzymes: Utilization and influence on postharvest seafood quality (pp. 641\u2013664). Marcel Dekker.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A11\"\n                    data-col-index=\"0\"\n                    data-row-index=\"10\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        11.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B11\"\n                    data-col-index=\"1\"\n                    data-row-index=\"10\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., Tanaka, M., Ishizaki, S., Taluengphol, A., & Chichanan, U. <a href=\"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/full\/10.1002\/1097-0010%28200011%2980%3A14%3C2142%3A%3AAID-JSFA754%3E3.0.CO%3B2-X\"><u>(2000). Physicochemical and textural properties of dried squid as affected by alkaline treatments. <\/u><\/a>Journal of the Science of Food and Agriculture, 80(14), 2142\u20132148. https:\/\/doi.org\/10.1002\/1097-0010(200011)80:14<2142::AID-JSFA754>3.0.CO;2-X<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"A12\"\n                    data-col-index=\"0\"\n                    data-row-index=\"11\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        12.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B12\"\n                    data-col-index=\"1\"\n                    data-row-index=\"11\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., Ishizaki, S., & Tanaka, M. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/differences-in-gelation-characteristics-of-natural-actomyosin-fro\/\"><u>(2001). Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. <\/u><\/a>Journal of Food Science, 66(9), 1311-1318. https:\/\/doi.org\/10.1111\/j.1365-2621.2001.tb15207.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A13\"\n                    data-col-index=\"0\"\n                    data-row-index=\"12\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        13.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B13\"\n                    data-col-index=\"1\"\n                    data-row-index=\"12\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Srivilai, C. <a href=\"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/full\/10.1002\/jsfa.887\"><u>(2001). Porcine plasma protein as proteinase inhibitor in bigeye snapper (Priacanthus tayenus) muscle and surimi.<\/u><\/a> Journal of the Science of Food and Agriculture, 81(10), 1039\u20131046. https:\/\/doi.org\/10.1002\/jsfa.887<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A14\"\n                    data-col-index=\"0\"\n                    data-row-index=\"13\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        14.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B14\"\n                    data-col-index=\"1\"\n                    data-row-index=\"13\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Srivilai, C. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1745-4557.2001.tb00622.x\"><u>(2001). Gel properties of bigeye snapper (Priacanthus tayenus) surimi as affected by setting and porcine plasma proteins. <\/u><\/a>Journal of Food Quality, 24(5), 453\u2013471. https:\/\/doi.org\/10.1111\/j.1745-4557.2001.tb00626.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A15\"\n                    data-col-index=\"0\"\n                    data-row-index=\"14\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        15.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B15\"\n                    data-col-index=\"1\"\n                    data-row-index=\"14\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Srivilai, C. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1745-4514.2001.tb00735.x\"><u>(2001). Porcine plasma proteins as gel enhancer in bigeye snapper (Priacanthus tayenus) surimi. <\/u><\/a>Journal of Food Biochemistry, 25(4), 285\u2013305. https:\/\/doi.org\/10.1111\/j.1745-4514.2001.tb00741.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A16\"\n                    data-col-index=\"0\"\n                    data-row-index=\"15\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        16.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B16\"\n                    data-col-index=\"1\"\n                    data-row-index=\"15\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & An, H. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1745-4514.2001.tb00735.x\"><u>(2001). Properties of cysteine proteinase inhibitors from black gram and rice bean. <\/u><\/a>Journal of Food Biochemistry, 25(3), 211\u2013227. https:\/\/doi.org\/10.1111\/j.1745-4514.2001.tb00735.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A17\"\n                    data-col-index=\"0\"\n                    data-row-index=\"16\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        17.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B17\"\n                    data-col-index=\"1\"\n                    data-row-index=\"16\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Visessanguan, W., Menino, A. R., Kim, S. M., & An, H. <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/11368647\/\"><u>(2001). Cathepsin L: a predominant heat-activated proteinase in arrowtooth flounder muscle. <\/u><\/a>Journal of agricultural and food chemistry, 49(5), 2633\u20132640. https:\/\/doi.org\/10.1021\/jf010304k<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A18\"\n                    data-col-index=\"0\"\n                    data-row-index=\"17\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        18.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B18\"\n                    data-col-index=\"1\"\n                    data-row-index=\"17\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., Tanaka, M., Ishizaki, S., Suthidham, R., & Sungpech, O.  <a href=\"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/full\/10.1002\/1097-0010%2820010101%2981%3A1%3C102%3A%3AAID-JSFA792%3E3.0.CO%3B2-O\"><u>(2001). Effect of chitin and chitosan on gelling properties of surimi from barred garfish (Hemiramphus far) <\/u><\/a>Journal of the Science of Food and Agriculture, 81(1), 102\u2013108. https:\/\/doi.org\/10.1002\/1097-0010(20010101)81:1<102::AID-JSFA792>3.0.CO;2-O<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"A19\"\n                    data-col-index=\"0\"\n                    data-row-index=\"18\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        19.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B19\"\n                    data-col-index=\"1\"\n                    data-row-index=\"18\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., Ishizaki, S., & Tanaka, M. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/intrinsic-properties-of-muscle-proteins-determining-the-different\/\"><u>(2002). Intrinsic properties of muscle proteins determining the different gelling characteristics of two species of bigeye snapper. <\/u><\/a>Fisheries Science, 68, 1553-1556. https:\/\/doi.org\/10.2331\/fishsci.68.sup2_1553<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A20\"\n                    data-col-index=\"0\"\n                    data-row-index=\"19\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        20.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B20\"\n                    data-col-index=\"1\"\n                    data-row-index=\"19\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Masniyom, P., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/shelf-life-extension-of-refrigerated-seabass-slices-under-modifie\/\"><u>(2002). Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging. <\/u><\/a>Journal of the Science of Food and Agriculture, 82(8), 873-880. https:\/\/doi.org\/10.1002\/jsfa.1108<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A21\"\n                    data-col-index=\"0\"\n                    data-row-index=\"20\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        21.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B21\"\n                    data-col-index=\"1\"\n                    data-row-index=\"20\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., Riebroy, S., Ishizaki, S., & Tanaka, M. <a href=\"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/full\/10.1002\/jsfa.1207\"><u>(2002). Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P. macracanthus, stored in ice. <\/u><\/a>Journal of the Science of Food and Agriculture, 82(13), 1442\u20131451. https:\/\/doi.org\/10.1002\/jsfa.1207<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A22\"\n                    data-col-index=\"0\"\n                    data-row-index=\"21\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        22.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B22\"\n                    data-col-index=\"1\"\n                    data-row-index=\"21\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0268005X03000821\"><u>(2003). Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus).<\/u><\/a> Food Hydrocolloids, 17(5), 689\u2013699. https:\/\/doi.org\/10.1016\/S0268-005X(03)00018-3<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A23\"\n                    data-col-index=\"0\"\n                    data-row-index=\"22\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        23.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B23\"\n                    data-col-index=\"1\"\n                    data-row-index=\"22\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0963996902001679\"><u>(2003). Transglutaminase-mediated setting in bigeye snapper surimi. <\/u><\/a>Food Research International, 36(3), 253\u2013266. https:\/\/doi.org\/10.1016\/S0963-9969(02)00164-5<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A24\"\n                    data-col-index=\"0\"\n                    data-row-index=\"23\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        24.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B24\"\n                    data-col-index=\"1\"\n                    data-row-index=\"23\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Murakawa, Y., Benjakul, S., Visessanguan, W., & Tanaka, M. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814603001031\"><u>(2003). Inhibitory effect of oxidized lipid on the thermal gelation of Alaska pollack (Theragra chalcogramma) surimi. <\/u><\/a>Food Chemistry, 82(3), 455\u2013463. https:\/\/doi.org\/10.1016\/S0308-8146(02)00554-0<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A25\"\n                    data-col-index=\"0\"\n                    data-row-index=\"24\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        25.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B25\"\n                    data-col-index=\"1\"\n                    data-row-index=\"24\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., Thongkaew, C., & Tanaka, M. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0963996903000735\"><u>(2003). Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage. <\/u><\/a>Food Research International, 36(8), 787\u2013795.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A26\"\n                    data-col-index=\"0\"\n                    data-row-index=\"25\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        26.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B26\"\n                    data-col-index=\"1\"\n                    data-row-index=\"25\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Tueksuban, J. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814602003394\"><u>(2003). Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice. <\/u><\/a>Food Chemistry, 80(4), 535\u2013544. https:\/\/doi.org\/10.1016\/S0308-8146(02)00307-7<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A27\"\n                    data-col-index=\"0\"\n                    data-row-index=\"26\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        27.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B27\"\n                    data-col-index=\"1\"\n                    data-row-index=\"26\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., Phatchrat, S., & Tanaka, M. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1745-4514.2003.tb00266.x\"><u>(2003). Chitosan affects transglutaminase-induced surimi gelation. <\/u><\/a>Journal of Food Biochemistry, 27(1), 53\u201366. https:\/\/doi.org\/10.1111\/j.1745-4514.2003.tb00266.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A28\"\n                    data-col-index=\"0\"\n                    data-row-index=\"27\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        28.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B28\"\n                    data-col-index=\"1\"\n                    data-row-index=\"27\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Visessanguan, W., Benjakul, S., & Tanaka, M. <a href=\"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/full\/10.1002\/jsfa.1286\"><u>(2003). Effect of microbial transglutaminase on rheological properties of oxidised and non-oxidised natural actomyosin from two species of bigeye snapper. <\/u><\/a>Journal of the Science of Food and Agriculture, 83(2), 105\u2013112. https:\/\/doi.org\/10.1002\/jsfa.1286<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A29\"\n                    data-col-index=\"0\"\n                    data-row-index=\"28\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        29.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B29\"\n                    data-col-index=\"1\"\n                    data-row-index=\"28\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Visessanguan, W., Benjakul, S., & An, H. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S1096495902002932\"><u>(2003). Purification and characterization of cathepsin L in arrowtooth flounder (Atheresthes stomias) muscle. <\/u><\/a>Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 134(3), 477\u2013487. https:\/\/doi.org\/10.1016\/S1096-4959(02)00245-8<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A30\"\n                    data-col-index=\"0\"\n                    data-row-index=\"29\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        30.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B30\"\n                    data-col-index=\"1\"\n                    data-row-index=\"29\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Tanaka, M. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S1096495903000824\"><u>(2003). Partial purification and characterization of trimethylamine-N-oxide demethylase from lizardfish kidney. <\/u><\/a>Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 135(2), 359\u2013371. https:\/\/doi.org\/10.1016\/S1096-4959(03)00088-7<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A31\"\n                    data-col-index=\"0\"\n                    data-row-index=\"30\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        31.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B31\"\n                    data-col-index=\"1\"\n                    data-row-index=\"30\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Leelapongwattana, K. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S1096495902002907\"><u>(2003). Purification and characterization of heat-stable alkaline proteinase from bigeye snapper (Priacanthus macracanthus) muscle. <\/u><\/a>Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 134(4), 579\u2013591. https:\/\/doi.org\/10.1016\/S1096-4959(03)00018-8<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A32\"\n                    data-col-index=\"0\"\n                    data-row-index=\"31\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        32.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B32\"\n                    data-col-index=\"1\"\n                    data-row-index=\"31\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Tueksuban, J. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S096399690300125X\"><u>(2003). Heat-activated proteolysis in lizardfish (Saurida tumbil) muscle. <\/u><\/a>Food Research International, 36(9\u201310), 1021\u20131028. https:\/\/doi.org\/10.1016\/S0963-9969(03)00133-7<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A33\"\n                    data-col-index=\"0\"\n                    data-row-index=\"32\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        33.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B33\"\n                    data-col-index=\"1\"\n                    data-row-index=\"32\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kim, S.-H., An, H., Wei, C.-I, Visessanguan, W., Benjakul, S., Morrissey, M. T., Su, Y.-C., & Pitta, T. P. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1365-2621.2003.tb05693.x\"><u>(2003). Molecular detection of a histamine former, Morganella morganii, in albacore, mackerel, sardine, and a processing plant. <\/u><\/a>Journal of Food Science, 68(2), 453\u2013457. https:\/\/doi.org\/10.1111\/j.1365-2621.2003.tb05693.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A34\"\n                    data-col-index=\"0\"\n                    data-row-index=\"33\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        34.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B34\"\n                    data-col-index=\"1\"\n                    data-row-index=\"33\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Chantarasuwan, C., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814603000128\"><u>(2003). Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish. <\/u><\/a>Food Chemistry, 82(4), 567\u2013574. https:\/\/doi.org\/10.1016\/S0308-8146(03)00002-4<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A35\"\n                    data-col-index=\"0\"\n                    data-row-index=\"34\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        35.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B35\"\n                    data-col-index=\"1\"\n                    data-row-index=\"34\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Leelapongwattana, K., & Visessanguan, W. <a href=\"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/full\/10.1002\/jsfa.1409\"><u>(2003). Comparative study on proteolysis of two species of bigeye snapper, Priacanthus macracanthus and Priacanthus tayenus. <\/u><\/a>Journal of the Science of Food and Agriculture, 83(9), 871\u2013879. https:\/\/doi.org\/10.1002\/jsfa.1409<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A36\"\n                    data-col-index=\"0\"\n                    data-row-index=\"35\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        36.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"B36\"\n                    data-col-index=\"1\"\n                    data-row-index=\"35\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Tanunkeaw, A., Benjakul, S., & Visessanguan, W. (2003, October 20\u201322). Chemical compositions and fractionations of protein in cuttlefish (Sepia pharaonis) muscle [Paper presentation]. The 29th Congress on Science and Technology of Thailand, Golden Jubilee Convention Hall, Khon Kaen University, Thailand.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A37\"\n                    data-col-index=\"0\"\n                    data-row-index=\"36\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        37.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B37\"\n                    data-col-index=\"1\"\n                    data-row-index=\"36\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Riebroy, S., Benjakul, S., Visessanguan, W., Kijrongrojana, K., & Tanaka, M. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/some-characteristics-of-commercial-som-fug-produced-in-thailand\/\"><u>(2004). Some characteristics of commercial Som-fug produced in Thailand. <\/u><\/a>Food Chemistry, 88(4), 527-535. https:\/\/doi.org\/10.1016\/j.foodchem.2004.01.067<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A38\"\n                    data-col-index=\"0\"\n                    data-row-index=\"37\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        38.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B38\"\n                    data-col-index=\"1\"\n                    data-row-index=\"37\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Tanaka, M. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814603002140\"><u>(2004). Induced formation of dimethylamine and formaldehyde by lizardfish (Saurida micropectoralis) kidney trimethylamine-N-oxide demethylase. <\/u><\/a>Food Chemistry, 84(2), 297\u2013305. https:\/\/doi.org\/10.1016\/S0308-8146(03)00214-X<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A39\"\n                    data-col-index=\"0\"\n                    data-row-index=\"38\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        39.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B39\"\n                    data-col-index=\"1\"\n                    data-row-index=\"38\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Pecharat, S. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814603003376\"><u>(2004). Suwari gel properties as affected by transglutaminase activator and inhibitors. <\/u><\/a>Food Chemistry, 85(1), 91\u201399. https:\/\/doi.org\/10.1016\/S0308-8146(03)00251-5<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A40\"\n                    data-col-index=\"0\"\n                    data-row-index=\"39\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        40.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B40\"\n                    data-col-index=\"1\"\n                    data-row-index=\"39\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/characteristics-and-gel-properties-of-muscles-from-sardine-sardin\/\"><u>(2004). Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand. <\/u><\/a>Food Research International, 37(10), 1021-1030. https:\/\/doi.org\/10.1016\/j.foodres.2004.06.012<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A41\"\n                    data-col-index=\"0\"\n                    data-row-index=\"40\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        41.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B41\"\n                    data-col-index=\"1\"\n                    data-row-index=\"40\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Chantarasuwan, C. <a href=\"https:\/\/ifst.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1365-2621.2004.00825.x\"><u>(2004). Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish. <\/u><\/a>International Journal of Food Science & Technology, 39(6), 671\u2013680. https:\/\/doi.org\/10.1111\/j.1365-2621.2004.00825.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A42\"\n                    data-col-index=\"0\"\n                    data-row-index=\"41\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        42.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B42\"\n                    data-col-index=\"1\"\n                    data-row-index=\"41\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0963996904001504\"><u>(2004). Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand. <\/u><\/a>Food Research International, 37(10), 1021\u20131030. https:\/\/doi.org\/10.1016\/j.foodres.2004.06.007<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A43\"\n                    data-col-index=\"0\"\n                    data-row-index=\"42\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        43.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B43\"\n                    data-col-index=\"1\"\n                    data-row-index=\"42\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/chicken-plasma-protein-affects-gelation-of-surimi-from-bigeye-sna\/\"><u>(2004). Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus). <\/u><\/a>Food Hydrocolloids, 18(2), 259-270. https:\/\/doi.org\/10.1016\/S0268-005X(03)00082-1<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A44\"\n                    data-col-index=\"0\"\n                    data-row-index=\"43\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        44.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B44\"\n                    data-col-index=\"1\"\n                    data-row-index=\"43\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Riebroy, S., Benjakul, S., Visessanguan, W., Kijroongrojana, K., & Tanaka, M. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814604001542\"><u>(2004). Some characteristics of commercial Som-fug produced in Thailand. <\/u><\/a>Food Chemistry, 88(4), 527\u2013535. https:\/\/doi.org\/10.1016\/j.foodchem.2004.02.007<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A45\"\n                    data-col-index=\"0\"\n                    data-row-index=\"44\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        45.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B45\"\n                    data-col-index=\"1\"\n                    data-row-index=\"44\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Kwalumtharn, Y. <a href=\"https:\/\/ifst.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1365-2621.2004.00843.x\"><u>(2004). The effect of whitening agents on the gel-forming ability and whiteness of surimi. <\/u><\/a>International Journal of Food Science & Technology, 39(7), 773\u2013781. https:\/\/doi.org\/10.1111\/j.1365-2621.2004.00843.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A46\"\n                    data-col-index=\"0\"\n                    data-row-index=\"45\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        46.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B46\"\n                    data-col-index=\"1\"\n                    data-row-index=\"45\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Visessanguan, W., Benjakul, S., Riebroy, S., & Thepkasikul, P. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0309174003001724\"><u>(2004). Changes in composition and functional properties of proteins and their contributions to Nham characteristics. <\/u><\/a>Meat Science, 66(3), 579\u2013588. https:\/\/doi.org\/10.1016\/S0309-1740(03)00157-4<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A47\"\n                    data-col-index=\"0\"\n                    data-row-index=\"46\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        47.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B47\"\n                    data-col-index=\"1\"\n                    data-row-index=\"46\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Shiku, Y., Hamaguchi, P. Y., Benjakul, S., Visessanguan, W., & Tanaka, M. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814603004874\"><u>(2004). Effect of surimi quality on properties of edible films based on Alaska pollack. <\/u><\/a>Food Chemistry, 86(4), 493\u2013499. https:\/\/doi.org\/10.1016\/j.foodchem.2003.09.020<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A48\"\n                    data-col-index=\"0\"\n                    data-row-index=\"47\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        48.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B48\"\n                    data-col-index=\"1\"\n                    data-row-index=\"47\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0963996903001625\"><u>(2004). Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties. <\/u><\/a>Food Research International, 37(2), 156\u2013165. https:\/\/doi.org\/10.1016\/j.foodres.2003.09.014<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A49\"\n                    data-col-index=\"0\"\n                    data-row-index=\"48\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        49.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B49\"\n                    data-col-index=\"1\"\n                    data-row-index=\"48\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Chantarasuwan, C. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0023643803001579\"><u>(2004). Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand. <\/u><\/a>LWT \u2013 Food Science and Technology, 37(2), 177\u2013185. https:\/\/doi.org\/10.1016\/S0023-6438(03)00161-1<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A50\"\n                    data-col-index=\"0\"\n                    data-row-index=\"49\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        50.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B50\"\n                    data-col-index=\"1\"\n                    data-row-index=\"49\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Masniyom, P., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1745-4514.2004.tb00054.x\"><u>(2004). ATPase activity, surface hydrophobicity, sulfhydryl content and protein degradation in refrigerated seabass muscle in modified atmosphere packaging. <\/u><\/a>Journal of Food Biochemistry, 28(1), 43\u201360. https:\/\/doi.org\/10.1111\/j.1745-4514.2004.tb00054.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A51\"\n                    data-col-index=\"0\"\n                    data-row-index=\"50\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        51.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B51\"\n                    data-col-index=\"1\"\n                    data-row-index=\"50\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Chantarasuwan, C. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0023643803001373\"><u>(2004). Cross-linking activity of sarcoplasmic fraction from bigeye snapper (Priacanthus tayenus) muscle. <\/u><\/a>LWT - Food Science and Technology, 37(1), 79\u201385. https:\/\/doi.org\/10.1016\/S0023-6438(03)00133-9<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A52\"\n                    data-col-index=\"0\"\n                    data-row-index=\"51\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        52.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B52\"\n                    data-col-index=\"1\"\n                    data-row-index=\"51\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., Tueksuban, J., & Tanaka, M. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0268005X03001279\"><u>(2004). Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil). <\/u><\/a>Food Hydrocolloids, 18(3), 395\u2013401. https:\/\/doi.org\/10.1016\/S0268-005X(03)00105-9<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A53\"\n                    data-col-index=\"0\"\n                    data-row-index=\"52\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        53.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B53\"\n                    data-col-index=\"1\"\n                    data-row-index=\"52\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C.<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643804001677\"><u> (2005). Combination effects of chicken plasma protein and setting phenomenon on gel properties and cross-linking of bigeye snapper muscle proteins.<\/u><\/a><br> LWT \u2013 Food Science and Technology, 38(4), 353\u2013362.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A54\"\n                    data-col-index=\"0\"\n                    data-row-index=\"53\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        54.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B54\"\n                    data-col-index=\"1\"\n                    data-row-index=\"53\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Namwong, S., Tanasupawat, S., Smitinont, T., Visessanguan, W., Kudo, T., & Itoh, T. <a href=\"https:\/\/www.microbiologyresearch.org\/content\/journal\/ijsem\/10.1099\/ijs.0.63272-0\"><u>(2005). Isolation of Lentibacillus salicampi strains and Lentibacillus juripiscarius sp. nov. from fish sauce in Thailand.<\/u><\/a><br> International Journal of Systematic and Evolutionary Microbiology, 55(1), 315\u2013320. https:\/\/doi.org\/10.1099\/ijs.0.63272-0<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A55\"\n                    data-col-index=\"0\"\n                    data-row-index=\"54\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        55.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B55\"\n                    data-col-index=\"1\"\n                    data-row-index=\"54\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Klomklao, S., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1745-4514.2004.05203.x\"><u>(2005). Comparative studies on proteolytic activity of splenic extract from three tuna species commonly used in Thailand.<\/u><\/a><br> Journal of Food Biochemistry, 29(4), 355\u2013372. https:\/\/doi.org\/10.1111\/j.1745-4514.2004.05203.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A56\"\n                    data-col-index=\"0\"\n                    data-row-index=\"55\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        56.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B56\"\n                    data-col-index=\"1\"\n                    data-row-index=\"55\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Limsuwan, S., Visessanguan, W., & Kongkiattikajorn, J.<a href=\"https:\/\/kukr.lib.ku.ac.th\/kukr_es\/index.php?\/BKN\/search_detail\/result\/9353\"><u> (2005). Determination of biogenic amine contents in fermented foods by reverse phase high-performance liquid chromatography.<\/u><\/a><br> In Proceedings of the 43rd Kasetsart University Annual Conference: Veterinary Medicine, Science (pp. 516\u2013521). The Thailand Research Fund.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A57\"\n                    data-col-index=\"0\"\n                    data-row-index=\"56\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        57.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B57\"\n                    data-col-index=\"1\"\n                    data-row-index=\"56\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., Phongkanpai, V., & Tanaka, M. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814604002973\"><u>(2005). Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince. <\/u><\/a><br>Food Chemistry, 90(1\u20132), 231\u2013239. https:\/\/doi.org\/10.1016\/j.foodchem.2004.03.045<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A58\"\n                    data-col-index=\"0\"\n                    data-row-index=\"57\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        58.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B58\"\n                    data-col-index=\"1\"\n                    data-row-index=\"57\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Thongkaew, C., & Visessanguan, W. <a href=\"https:\/\/link.springer.com\/article\/10.1007\/s00217-004-1092-1\"><u>(2005). Effect of reducing agents on physicochemical properties and gel-forming ability of surimi produced from frozen fish. <\/u><\/a><br>European Food Research and Technology, 220(3\u20134), 316\u2013321. https:\/\/doi.org\/10.1007\/s00217-004-1061-6<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A59\"\n                    data-col-index=\"0\"\n                    data-row-index=\"58\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        59.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B59\"\n                    data-col-index=\"1\"\n                    data-row-index=\"58\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Jongjareonrak, A., Benjakul, S., Visessanguan, W., Nagai, T., & Tanaka, M. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814604007666\"><u>(2005). Isolation and characterisation of acid and pepsin-solubilised collagens from the skin of brownstripe red snapper (Lutjanus vitta). <\/u><\/a><br>Food Chemistry, 93(3), 475\u2013484<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A60\"\n                    data-col-index=\"0\"\n                    data-row-index=\"59\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        60.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B60\"\n                    data-col-index=\"1\"\n                    data-row-index=\"59\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Klomklao, S., Benjakul, S., Visessanguan, W., Simpson, B. K., & Kishimura, H.<a href=\"https:\/\/mahidol.elsevierpure.com\/en\/publications\/partitioning-and-recovery-of-proteinase-from-tuna-spleen-by-aqueo\/\"><u> (2005). Partitioning and recovery of proteinase from tuna spleen by aqueous two-phase systems.<\/u><\/a><br> Process Biochemistry, 40(9), 3061-3067. https:\/\/doi.org\/10.1016\/j.procbio.2005.03.009<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A61\"\n                    data-col-index=\"0\"\n                    data-row-index=\"60\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        61.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B61\"\n                    data-col-index=\"1\"\n                    data-row-index=\"60\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., Thongkaew, C., & Tanaka, M. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0268005X04000670\"><u>(2005). Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand. <\/u><\/a><br>Food Hydrocolloids, 19(2), 197\u2013207. https:\/\/doi.org\/10.1016\/j.foodhyd.2004.05.004<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A62\"\n                    data-col-index=\"0\"\n                    data-row-index=\"61\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        62.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B62\"\n                    data-col-index=\"1\"\n                    data-row-index=\"61\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Dissaraphong, S., Benjakul, S., & Visessanguan, W.<a href=\"https:\/\/agris.fao.org\/search\/en\/providers\/122623\/records\/64724b8608fd68d54600b907\"><u>(2005). Characterization of digestive proteinase from skipjack tuna (Katsuwonus pelamis).<\/u><\/a><br> 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.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A63\"\n                    data-col-index=\"0\"\n                    data-row-index=\"62\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        63.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B63\"\n                    data-col-index=\"1\"\n                    data-row-index=\"62\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Leelapongwattana, K., Benjakul, S., Visessanguan, W., & Howell, N. K.<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814604002778\"><u> (2005). Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis).<\/u><\/a><br> Food Chemistry, 90(1\u20132), 141\u2013150.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A64\"\n                    data-col-index=\"0\"\n                    data-row-index=\"63\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        64.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B64\"\n                    data-col-index=\"1\"\n                    data-row-index=\"63\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Masniyom, P., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643804002439\"><u>(2005). Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices. <\/u><\/a><br> LWT - Food Science and Technology, 38(7), 745\u2013756. https:\/\/doi.org\/10.1016\/j.lwt.2004.09.001<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A65\"\n                    data-col-index=\"0\"\n                    data-row-index=\"64\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        65.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B65\"\n                    data-col-index=\"1\"\n                    data-row-index=\"64\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C.<a href=\"https:\/\/mahidol.elsevierpure.com\/en\/publications\/changes-of-pigments-and-color-in-sardine-sardinella-gibbosa-and-m\/\"><u> (2005). Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage.<\/u><\/a><br> Food Chemistry, 93(4), 607-617. https:\/\/doi.org\/10.1016\/j.foodchem.2004.10.035<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A66\"\n                    data-col-index=\"0\"\n                    data-row-index=\"65\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        66.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B66\"\n                    data-col-index=\"1\"\n                    data-row-index=\"65\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Thanonkaew, A., Benjakul, S., Visessanguan, W., & Decker, E. A. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1365-2621.2005.tb11504.x\"><u>(2005). Lipid oxidation in microsomal fraction of squid muscle (Loligo peali). <\/u><\/a><br>Journal of Food Science, 70(8), C478\u2013C482. https:\/\/doi.org\/10.1111\/j.1365-2621.2005.tb11504.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A67\"\n                    data-col-index=\"0\"\n                    data-row-index=\"66\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        67.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B67\"\n                    data-col-index=\"1\"\n                    data-row-index=\"66\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Tanaka, M. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1745-4514.2005.00042.x\"><u> (2005). Properties of phenoloxidase isolated from the cephalothorax of Kuruma prawn (Penaeus japonicus). <\/u><\/a><br>Journal of Food Biochemistry, 29(5), 470\u2013485. https:\/\/doi.org\/10.1111\/j.1745-4514.2005.00042.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A68\"\n                    data-col-index=\"0\"\n                    data-row-index=\"67\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        68.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B68\"\n                    data-col-index=\"1\"\n                    data-row-index=\"67\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Masniyom, P., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/collagen-changes-in-refrigerated-sea-bass-muscle-treated-with-pyr\/\"><u>(2005). Collagen changes in refrigerated sea bass muscle treated with pyrophosphate and stored in modified- atmosphere packaging. <\/u><\/a><br>European Food Research and Technology, 220(3-4), 322-325. https:\/\/doi.org\/10.1007\/s00217-004-1093-0<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A69\"\n                    data-col-index=\"0\"\n                    data-row-index=\"68\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        69.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B69\"\n                    data-col-index=\"1\"\n                    data-row-index=\"68\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1745-4514.2005.00027.x\"><u>(2005). Fractionation and characterization of cysteine proteinase inhibitor from chicken plasma. <\/u><\/a><br>Journal of Food Biochemistry, 29(5), 486\u2013503. https:\/\/doi.org\/10.1111\/j.1745-4514.2005.00027.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A70\"\n                    data-col-index=\"0\"\n                    data-row-index=\"69\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        70.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B70\"\n                    data-col-index=\"1\"\n                    data-row-index=\"69\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Jongjareonrak, A., Benjakul, S., Visessanguan, W., & Tanaka, M. <a href=\"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/full\/10.1002\/jsfa.2072\"><u> (2005). Isolation and characterization of collagen from bigeye snapper (Priacanthus macracanthus) skin. <\/u><\/a><br>Journal of the Science of Food and Agriculture, 85(7), 1203\u20131210. https:\/\/doi.org\/10.1002\/jsfa.2072<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A71\"\n                    data-col-index=\"0\"\n                    data-row-index=\"70\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        71.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B71\"\n                    data-col-index=\"1\"\n                    data-row-index=\"70\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Leelapongwattana, K., Benjakul, S., Visessanguan, W., & Howell, N. 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Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis). <\/u><\/a><br>Food Chemistry, 90(1\u20132), 141\u2013150. https:\/\/doi.org\/10.1016\/j.foodchem.2004.03.038<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A72\"\n                    data-col-index=\"0\"\n                    data-row-index=\"71\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        72.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B72\"\n                    data-col-index=\"1\"\n                    data-row-index=\"71\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Visessanguan, W., Benjakul, S., Panya, A., Kittikun, C., & Assavanig, A. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S030917400400213X\"><u>(2005). Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham \u2013 a Thai fermented pork sausage.<\/u><\/a><br> Meat Science, 69(2), 355\u2013362. https:\/\/doi.org\/10.1016\/j.meatsci.2004.08.006<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A73\"\n                    data-col-index=\"0\"\n                    data-row-index=\"72\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        73.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B73\"\n                    data-col-index=\"1\"\n                    data-row-index=\"72\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Klomklao, S., Benjakul, S., Visessanguan, W., Simpson, B. K., & Kishimura, H. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1359511305001248\"><u>(2005). Partitioning and recovery of proteinase from tuna spleen by aqueous two-phase systems. <\/u><\/a><br>Process Biochemistry, 40(9), 3061\u20133067. https:\/\/doi.org\/10.1016\/j.procbio.2005.01.006<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A74\"\n                    data-col-index=\"0\"\n                    data-row-index=\"73\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        74.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B74\"\n                    data-col-index=\"1\"\n                    data-row-index=\"73\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Leelapongwattana, K., Benjakul, S., Visessanguan, W., & Howell, N. K. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1745-4514.2005.00028.x\"><u>(2005). Physicochemical and biochemical changes in whole lizardfish (Saurida micropectoralis) muscles and fillets during frozen storage. <\/u><\/a><br>Journal of Food Biochemistry, 29(5), 547\u2013569. https:\/\/doi.org\/10.1111\/j.1745-4514.2005.00028.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A75\"\n                    data-col-index=\"0\"\n                    data-row-index=\"74\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        75.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B75\"\n                    data-col-index=\"1\"\n                    data-row-index=\"74\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Riebroy, S., Benjakul, S., Visessanguan, W., & Tanaka, M. <a href=\"https:\/\/www.researchgate.net\/publication\/226966674_Physical_properties_and_microstructure_of_commercial_Som-fug_a_fermented_fish_sausage\"><u>(2005). Physical properties and microstructure of commercial Som-fug, a fermented fish sausage. <\/u><\/a><br>European Food Research and Technology, 220(5-6), 520\u2013525. https:\/\/doi.org\/10.1007\/s00217-004-1094-z<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A76\"\n                    data-col-index=\"0\"\n                    data-row-index=\"75\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        76.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B76\"\n                    data-col-index=\"1\"\n                    data-row-index=\"75\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Visessanguan, W., Benjakul, S., Potachareon, W., Panya, A., & Riebroy, S. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1745-4514.2005.00012.x\"><u>(2005). Accelerated proteolysis of soy proteins during fermentation of thua-nao inoculated with Bacillus subtilis. <\/u><\/a><br>Journal of Food Biochemistry, 29(4), 349\u2013366. https:\/\/doi.org\/10.1111\/j.1745-4514.2005.00012.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A77\"\n                    data-col-index=\"0\"\n                    data-row-index=\"76\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        77.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B77\"\n                    data-col-index=\"1\"\n                    data-row-index=\"76\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814605005248\"><u>(2005). Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa). <\/u><\/a><br>Food Chemistry, 98(3), 440\u2013452. https:\/\/doi.org\/10.1016\/j.foodchem.2005.06.018<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A78\"\n                    data-col-index=\"0\"\n                    data-row-index=\"77\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        78.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B78\"\n                    data-col-index=\"1\"\n                    data-row-index=\"77\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814606000197\"><u>(2006). Purification and characterisation of trypsins from the spleen of skipjack tuna (Katsuwonus pelamis). <\/u><\/a><br>Food Chemistry, 100(4), 1580\u20131589. https:\/\/doi.org\/10.1016\/j.foodchem.2005.12.017<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A79\"\n                    data-col-index=\"0\"\n                    data-row-index=\"78\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        79.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B79\"\n                    data-col-index=\"1\"\n                    data-row-index=\"78\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Thanonkaew, A., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S088915750500075X\"><u>(2006). Chemical composition and thermal property of cuttlefish (Sepia pharaonis) muscle. <\/u><\/a><br>Journal of Food Composition and Analysis, 19(2\u20133), 127\u2013133. https:\/\/doi.org\/10.1016\/j.jfca.2005.04.008<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A80\"\n                    data-col-index=\"0\"\n                    data-row-index=\"79\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        80.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B80\"\n                    data-col-index=\"1\"\n                    data-row-index=\"79\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. <a href=\"https:\/\/agris.fao.org\/search\/en\/providers\/122415\/records\/647367f608fd68d54605cafb\"><u>(2006). Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa). <\/u><\/a><br>Food Chemistry, 98(3), 440\u2013452. https:\/\/doi.org\/10.1016\/j.foodchem.2005.06.013<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A81\"\n                    data-col-index=\"0\"\n                    data-row-index=\"80\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        81.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B81\"\n                    data-col-index=\"1\"\n                    data-row-index=\"80\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814605004474\"><u>(2006). Proteolytic degradation of sardine (Sardinella gibbosa) proteins by trypsin from skipjack tuna (Katsuwonus pelamis) spleen. <\/u><\/a><br>Food Chemistry, 98(1), 14\u201322. https:\/\/doi.org\/10.1016\/j.foodchem.2005.05.048<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A82\"\n                    data-col-index=\"0\"\n                    data-row-index=\"81\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        82.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B82\"\n                    data-col-index=\"1\"\n                    data-row-index=\"81\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., Simpson, B. K., & Saeki, H. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1096495906000248\"><u>(2006). Trypsins from yellowfin tuna (Thunnus albacares) spleen: Purification and characterization. <\/u><\/a><br>Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 144(1), 47\u201356. https:\/\/doi.org\/10.1016\/j.cbpb.2006.01.006<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A83\"\n                    data-col-index=\"0\"\n                    data-row-index=\"82\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        83.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B83\"\n                    data-col-index=\"1\"\n                    data-row-index=\"82\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Jongjareonrak, A., Benjakul, S., Visessanguan, W., & Tanaka, M. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0268005X06000361\"><u>(2006). Skin gelatin from bigeye snapper and brownstripe red snapper: Chemical compositions and effect of microbial transglutaminase on gel properties. <\/u><\/a><br>Food Hydrocolloids, 20(8), 1216\u20131222. https:\/\/doi.org\/10.1016\/j.foodhyd.2005.12.006<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A84\"\n                    data-col-index=\"0\"\n                    data-row-index=\"83\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        84.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B84\"\n                    data-col-index=\"1\"\n                    data-row-index=\"83\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Nalinanon, S., Benjakul, S., Visessanguan, W., & Nagai, T. <a href=\"https:\/\/www.researchgate.net\/publication\/200756714_Characterization_of_fish_pepsin_and_its_use_for_gelatin_extraction_from_bigeye_snapper_Priacanthus_tayenus_skin\/citations\"><u> (2006). Characterization of fish pepsin and its use for gelatin extraction from bigeye snapper (Priacanthus tayenus) skin.<\/u><\/a><br> Food Chemistry, 99(2), 383\u2013391.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A85\"\n                    data-col-index=\"0\"\n                    data-row-index=\"84\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        85.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B85\"\n                    data-col-index=\"1\"\n                    data-row-index=\"84\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Phatcharat, S., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/mahidol.elsevierpure.com\/en\/publications\/effects-of-washing-with-oxidising-agents-on-the-gel-forming-abili\/\"><u>(2006). Effects of washing with oxidising agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus).<\/u><\/a><br> Food Chemistry, 98(3), 431-439. https:\/\/doi.org\/10.1016\/j.foodchem.2005.06.016<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A86\"\n                    data-col-index=\"0\"\n                    data-row-index=\"85\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        86.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B86\"\n                    data-col-index=\"1\"\n                    data-row-index=\"85\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Masniyom, P., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643805000137\"><u>(2006). Synergistic antimicrobial effect of pyrophosphate on Listeria monocytogenes and Escherichia coli O157 in modified atmosphere packaged and refrigerated seabass slices. <\/u><\/a><br>LWT - Food Science and Technology, 39(3), 302\u2013307. https:\/\/doi.org\/10.1016\/j.lwt.2005.01.007<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A87\"\n                    data-col-index=\"0\"\n                    data-row-index=\"86\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        87.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B87\"\n                    data-col-index=\"1\"\n                    data-row-index=\"86\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Dissaraphong, S., Benjakul, S., Visessanguan, W., & Kishimura, H. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0960852405004827\"><u>(2006). The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation. <\/u><\/a><br>Bioresource Technology, 97(16), 2032\u20132040. https:\/\/doi.org\/10.1016\/j.biortech.2005.09.017<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A88\"\n                    data-col-index=\"0\"\n                    data-row-index=\"87\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        88.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B88\"\n                    data-col-index=\"1\"\n                    data-row-index=\"87\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Visessanguan, W., Benjakul, S., Smitinont, T., Kittikun, C., Thepkasikul, P., & Panya, A. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643805001106\"><u>(2006). Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus.<\/u><\/a><br> Food Chemistry, 95(4), 665\u2013674. https:\/\/doi.org\/10.1016\/j.foodchem.2005.01.058<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A89\"\n                    data-col-index=\"0\"\n                    data-row-index=\"88\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        89.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B89\"\n                    data-col-index=\"1\"\n                    data-row-index=\"88\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Jongjareonrak, A., Benjakul, S., Visessanguan, W., Prodpran, T., & Tanaka, M.<a href=\"https:\/\/mahidol.elsevierpure.com\/en\/publications\/characterization-of-edible-films-from-skin-gelatin-of-brownstripe\/\"><u> (2006). Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper.<\/u><\/a><br> Food Hydrocolloids, 20(4), 492-501. https:\/\/doi.org\/10.1016\/j.foodhyd.2005.04.007<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A90\"\n                    data-col-index=\"0\"\n                    data-row-index=\"89\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        90.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B90\"\n                    data-col-index=\"1\"\n                    data-row-index=\"89\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Thanonkaew, A., Benjakul, S., Visessanguan, W., & Decker, E. A. <a href=\"https:\/\/mahidol.elsevierpure.com\/en\/publications\/the-effect-of-metal-ions-on-lipid-oxidation-colour-and-physicoche\/\"><u>(2006). The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze-thaw cycles.<\/u><\/a><br> Food Chemistry, 95(4), 591-599. https:\/\/doi.org\/10.1016\/j.foodchem.2005.01.040<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A91\"\n                    data-col-index=\"0\"\n                    data-row-index=\"90\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        91.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B91\"\n                    data-col-index=\"1\"\n                    data-row-index=\"90\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814605005996\"><u>(2006). Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. <\/u><\/a><br>Food Chemistry, 99(1), 83\u201391. https:\/\/doi.org\/10.1016\/j.foodchem.2005.07.022<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A92\"\n                    data-col-index=\"0\"\n                    data-row-index=\"91\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        92.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B92\"\n                    data-col-index=\"1\"\n                    data-row-index=\"91\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Thanonkaew, A., Benjakul, S., Visessanguan, W., & Decker, E. A. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814605001263\"><u>(2006). The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze\u2013thaw cycles. <\/u><\/a><br>Food Chemistry, 95(4), 591\u2013599. https:\/\/doi.org\/10.1016\/j.foodchem.2005.01.040<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A93\"\n                    data-col-index=\"0\"\n                    data-row-index=\"92\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        93.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B93\"\n                    data-col-index=\"1\"\n                    data-row-index=\"92\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. <a href=\"https:\/\/link.springer.com\/article\/10.1007\/s00217-005-0091-1\"><u>(2006). 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. <\/u><\/a><br>European Food Research and Technology, 222(1\u20132), 58\u201363. https:\/\/doi.org\/10.1007\/s00217-005-0110-2<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A94\"\n                    data-col-index=\"0\"\n                    data-row-index=\"93\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        94.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B94\"\n                    data-col-index=\"1\"\n                    data-row-index=\"93\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Phatcharat, S., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814605005236\"><u>(2006). Effects of washing with oxidising agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus). <\/u><\/a><br>Food Chemistry, 98(2), 221\u2013229. https:\/\/doi.org\/10.1016\/j.foodchem.2005.05.067<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A95\"\n                    data-col-index=\"0\"\n                    data-row-index=\"94\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        95.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B95\"\n                    data-col-index=\"1\"\n                    data-row-index=\"94\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Jongjareonrak, A., Benjakul, S., Visessanguan, W., & Tanaka, M. <a href=\"https:\/\/link.springer.com\/article\/10.1007\/s00217-005-0004-3\"><u>(2006). Effects of plasticizers on the properties of edible films from skin gelatin of bigeye snapper and brownstripe red snapper. <\/u><\/a><br>European Food Research and Technology, 222(3\u20134), 229\u2013235. https:\/\/doi.org\/10.1007\/s00217-005-0004-3<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A96\"\n                    data-col-index=\"0\"\n                    data-row-index=\"95\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        96.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B96\"\n                    data-col-index=\"1\"\n                    data-row-index=\"95\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Thanonkaew, A., Benjakul, S., Visessanguan, W., & Decker, E. A. <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/16448208\/\"><u>(2006). Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation. <\/u><\/a><br>Journal of agricultural and food chemistry, 54(3), 956\u2013962. https:\/\/doi.org\/10.1021\/jf052107h<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A97\"\n                    data-col-index=\"0\"\n                    data-row-index=\"96\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        97.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-bc-FFFFFF wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B97\"\n                    data-col-index=\"1\"\n                    data-row-index=\"96\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Jongjareonrak, A., Benjakul, S., Visessanguan, W., & Tanaka, M. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/fatty-acids-and-their-sucrose-esters-affect-the-properties-of-fis\/\"><u>(2006). Fatty acids and their sucrose esters affect the properties of fish skin gelatin-based film. <\/u><\/a><br>European Food Research and Technology, 222(5-6), 650-657. https:\/\/doi.org\/10.1007\/s00217-005-0151-6<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A98\"\n                    data-col-index=\"0\"\n                    data-row-index=\"97\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        98.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B98\"\n                    data-col-index=\"1\"\n                    data-row-index=\"97\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Visessanguan, W., Benjakul, S., Riebroy, S., Yarchai, M., & Tapingkae, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814605000154\"><u>(2006). Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation. <\/u><\/a><br>Food Chemistry, 94(4), 580\u2013588. https:\/\/doi.org\/10.1016\/j.foodchem.2004.11.051<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A99\"\n                    data-col-index=\"0\"\n                    data-row-index=\"98\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        99.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B99\"\n                    data-col-index=\"1\"\n                    data-row-index=\"98\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Tanaka, M. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814605004796\"><u>(2006). Inhibitory effect of cysteine and glutathione on phenoloxidase from kuruma prawn (Penaeus japonicus). <\/u><\/a><br>Food Chemistry, 98(1), 158\u2013163. https:\/\/doi.org\/10.1016\/j.foodchem.2005.05.049<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A100\"\n                    data-col-index=\"0\"\n                    data-row-index=\"99\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        100.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B100\"\n                    data-col-index=\"1\"\n                    data-row-index=\"99\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1096495906001369?__cf_chl_f_tk=99F.guasU04_qxKXoEPWcaV8D_JUsZwk4mqPdINdJmo-1782878968-1.0.1.1-avpWBIGAaqw8UX_wIWA0._8NY10rUq0RG7KX_Yh3zzI\"><u>(2006). Partial purification and characterization of cysteine proteinase inhibitor from chicken plasma. <\/u><\/a><br>Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 144(4), 544\u2013552. https:\/\/doi.org\/10.1016\/j.cbpb.2006.05.011<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A101\"\n                    data-col-index=\"0\"\n                    data-row-index=\"100\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        101.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B101\"\n                    data-col-index=\"1\"\n                    data-row-index=\"100\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Julavittayanukul, O., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0268005X05002432\"><u>(2006). Effect of phosphate compounds on gel-forming ability of surimi from bigeye snapper (Priacanthus tayenus). <\/u><\/a><br>Food Hydrocolloids, 20(8), 1153\u20131163. https:\/\/doi.org\/10.1016\/j.foodhyd.2005.11.003<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A102\"\n                    data-col-index=\"0\"\n                    data-row-index=\"101\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        102.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B102\"\n                    data-col-index=\"1\"\n                    data-row-index=\"101\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Nalinanon, S., Benjakul, S., Visessanguan, W., & Kishimura, H.<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814606009770\"><u> (2007). Use of pepsin for collagen extraction from the skin of bigeye snapper (Priacanthus tayenus).<\/u><\/a><br> Food Chemistry, 104(2), 593\u2013601.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A103\"\n                    data-col-index=\"0\"\n                    data-row-index=\"102\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        103.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B103\"\n                    data-col-index=\"1\"\n                    data-row-index=\"102\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Riebroy, S., Benjakul, S., Visessanguan, W., & Tanaka, M. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814606004080\"><u>(2007). Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince. <\/u><\/a><br>Food Chemistry, 102(1), 270\u2013280. https:\/\/doi.org\/10.1016\/j.foodchem.2006.05.017<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A104\"\n                    data-col-index=\"0\"\n                    data-row-index=\"103\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        104.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B104\"\n                    data-col-index=\"1\"\n                    data-row-index=\"103\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Limsuwan, S., Visessanguan, W., & Kongkiattikajorn, J. <a href=\"https:\/\/www.researchgate.net\/publication\/266448314_Study_of_Free_Amino_Acid_and_Amine_Contents_of_Thai_Fermented_Sausages_during_Fermentation\"><u>(2007). Study of free amino acid and amine contents of Thai fermented sausages during fermentation. <\/u><\/a>Food Chemistry, 103(2), 535\u2013542. https:\/\/doi.org\/10.1016\/j.foodchem.2006.08.017<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A105\"\n                    data-col-index=\"0\"\n                    data-row-index=\"104\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        105.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"B105\"\n                    data-col-index=\"1\"\n                    data-row-index=\"104\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Limsuwan, S., Visessanguan, W., & Kongkiattikajorn, J. <a href=\"https:\/\/www.researchgate.net\/publication\/288730686_The_effects_of_starter_cultures_on_biogenic_amine_and_free_amino_acid_contents_in_Nham_during_fermentation\"><u>(2007). The effects of starter cultures on biogenic amine and free amino acid contents in Nham during fermentation. <\/u><\/a>Kasetsart Journal - Natural Science, 41(2), 363\u2013372.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A106\"\n                    data-col-index=\"0\"\n                    data-row-index=\"105\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        106.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B106\"\n                    data-col-index=\"1\"\n                    data-row-index=\"105\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. 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Purification and characterization of trypsin from the spleen of tongol tuna (Thunnus tonggol). <\/u><\/a><br>Journal of Food Biochemistry, 31(3), 431\u2013448. https:\/\/doi.org\/10.1111\/j.1745-4514.2007.00119.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A107\"\n                    data-col-index=\"0\"\n                    data-row-index=\"106\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        107.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B107\"\n                    data-col-index=\"1\"\n                    data-row-index=\"106\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. 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Cysteine proteinase inhibitor from chicken plasma: Fractionation, characterization and autolysis inhibition of fish myofibrillar proteins. <\/u><\/a><br>Food Chemistry, 101(4), 1647\u20131657. https:\/\/doi.org\/10.1016\/j.foodchem.2006.04.031<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A108\"\n                    data-col-index=\"0\"\n                    data-row-index=\"107\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        108.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B108\"\n                    data-col-index=\"1\"\n                    data-row-index=\"107\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Tammatinna, A., Benjakul, S., Visessanguan, W., & Tanaka, M. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643806003136\"><u>(2007). Gelling properties of white shrimp (Penaeus vannamei) meat as influenced by setting condition and microbial transglutaminase. <\/u><\/a><br>LWT - Food Science and Technology, 40(9), 1489\u20131497. https:\/\/doi.org\/10.1016\/j.lwt.2006.11.014<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A109\"\n                    data-col-index=\"0\"\n                    data-row-index=\"108\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        109.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B109\"\n                    data-col-index=\"1\"\n                    data-row-index=\"108\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C.<a href=\"https:\/\/mahidol.elsevierpure.com\/en\/publications\/characterisation-of-myoglobin-from-sardine-sardinella-gibbosa-dar\/\"><u> (2007). 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Interaction between fish myoglobin and myosin in vitro. <\/u><\/a><br> Food Chemistry, 103(4), 1168\u20131175. https:\/\/doi.org\/10.1016\/j.foodchem.2006.10.019<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A111\"\n                    data-col-index=\"0\"\n                    data-row-index=\"110\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        111.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B111\"\n                    data-col-index=\"1\"\n                    data-row-index=\"110\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., & Prawes, K.<a href=\"https:\/\/www.researchgate.net\/publication\/26508249_Thermal_denaturation_of_threadfin_bream_muscle_proteins_as_affected_by_some_additives_and_quality_changes\"><u> (2007). Thermal denaturation of threadfin bream muscle proteins as affected by some additives and quality changes. <\/u><\/a><br>Songklanakarin Journal of Science and Technology, 29(1).<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A112\"\n                    data-col-index=\"0\"\n                    data-row-index=\"111\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        112.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B112\"\n                    data-col-index=\"1\"\n                    data-row-index=\"111\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Riebroy, S., Benjakul, S., Visessanguan, W., & Tanaka, M.<a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1745-4549.2007.00149.x\"><u> (2007). Changes during fermentation and properties of som-fug produced from different marine fish.<\/u><\/a><br>  Asia-Pacific Journal of Clinical Nutrition, 16(Suppl 2), 178\u2013184. https:\/\/doi.org\/10.1111\/j.1745-4549.2007.00149.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A113\"\n                    data-col-index=\"0\"\n                    data-row-index=\"112\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        113.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B113\"\n                    data-col-index=\"1\"\n                    data-row-index=\"112\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sriket, P., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814606008107\"><u>(2007). Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. <\/u><\/a><br>Food Chemistry, 103(4), 1199\u20131207. https:\/\/doi.org\/10.1016\/j.foodchem.2006.10.039<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A114\"\n                    data-col-index=\"0\"\n                    data-row-index=\"113\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        114.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B114\"\n                    data-col-index=\"1\"\n                    data-row-index=\"113\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Limsuwan, S., Visessanguan, W., Kongkiattikajorn, J. <a href=\"https:\/\/li01.tci-thaijo.org\/index.php\/anres\/article\/view\/244253\"><u> (2007). The Effects of Starter Cultures on Biogenic Amine and Free Amino Acid Contents in Nham during Fermentation. <\/u><\/a><br>  Agriculture and Natural Resources, 41(2), 363\u2013372. retrieved from https:\/\/li01.tci-thaijo.org\/index.php\/anres\/article\/view\/244253<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A115\"\n                    data-col-index=\"0\"\n                    data-row-index=\"114\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        115.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B115\"\n                    data-col-index=\"1\"\n                    data-row-index=\"114\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C.<a href=\"https:\/\/mahidol.elsevierpure.com\/en\/publications\/effect-of-chicken-plasma-protein-and-some-protein-additives-on-pr\/fingerprints\/\"><u> (2007). Effect of chicken plasma protein and some protein additives on proteolysis and gel-forming ability of sardine (Sardinella gibbosa) surimi.<\/u><\/a><br>  Journal of Food Processing and Preservation, 31(4), 492\u2013516.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A116\"\n                    data-col-index=\"0\"\n                    data-row-index=\"115\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        116.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B116\"\n                    data-col-index=\"1\"\n                    data-row-index=\"115\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sriket, P., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/comparative-studies-on-the-effect-of-the-freeze-thawing-process-o\/\"><u>(2007). Comparative studies on the effect of the freeze-thawing process on the physicochemical properties and microstructures of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) muscle. <\/u><\/a><br>Food Chemistry, 104(1), 113-121. https:\/\/doi.org\/10.1016\/j.foodchem.2006.11.004<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A117\"\n                    data-col-index=\"0\"\n                    data-row-index=\"116\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        117.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B117\"\n                    data-col-index=\"1\"\n                    data-row-index=\"116\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Intarasirisawat, R., Benjakul, S., Visessanguan, W., Prodpran, T., Tanaka, M., & Howell, N. K. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0268005X06001263\"><u>(2007). Autolysis study of bigeye snapper (Priacanthus macracanthus) skin and its effect on gelatin. <\/u><\/a><br>Food Hydrocolloids, 21(4), 537\u2013544. https:\/\/doi.org\/10.1016\/j.foodhyd.2006.05.012<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A118\"\n                    data-col-index=\"0\"\n                    data-row-index=\"117\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        118.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B118\"\n                    data-col-index=\"1\"\n                    data-row-index=\"117\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1096495907002242\"><u>(2007). Trypsin from the pyloric caeca of bluefish (Pomatomus saltatrix). <\/u><\/a><br>Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 148(4), 382\u2013389. https:\/\/doi.org\/10.1016\/j.cbpb.2007.07.003<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A119\"\n                    data-col-index=\"0\"\n                    data-row-index=\"118\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        119.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B119\"\n                    data-col-index=\"1\"\n                    data-row-index=\"118\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Nalinanon, S., Benjakul, S., Visessanguan, W., & Kishimura, H. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814606009770\"><u>(2007). Use of pepsin for collagen extraction from the skin of bigeye snapper (Priacanthus tayenus). <\/u><\/a><br>Food Chemistry, 104(2), 593\u2013601. https:\/\/doi.org\/10.1016\/j.foodchem.2006.12.035<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A120\"\n                    data-col-index=\"0\"\n                    data-row-index=\"119\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        120.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B120\"\n                    data-col-index=\"1\"\n                    data-row-index=\"119\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chaijan, M., Benjakul, S., Visessanguan, W., Lee, S., & Faustman, C. <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/17488090\/\"><u>(2007). The effect of freezing and aldehydes on the interaction between fish myoglobin and myofibrillar proteins. <\/u><\/a><br>Journal of agricultural and food chemistry, 55(11), 4562\u20134568. https:\/\/doi.org\/10.1021\/jf070065m<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A121\"\n                    data-col-index=\"0\"\n                    data-row-index=\"120\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        121.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B121\"\n                    data-col-index=\"1\"\n                    data-row-index=\"120\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Namwong, S., Tanasupawat, S., Visessanguan, W., Kudo, T., & Itoh, T. <a href=\"https:\/\/www.microbiologyresearch.org\/content\/journal\/ijsem\/10.1099\/ijs.0.65218-0\"><u>(2007). Halococcus thailandensis sp. nov., from fish sauce in Thailand. <\/u><\/a><br>International Journal of Systematic and Evolutionary Microbiology, 57(10), 2199\u20132203. https:\/\/doi.org\/10.1099\/ijs.0.65218-0<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A122\"\n                    data-col-index=\"0\"\n                    data-row-index=\"121\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        122.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B122\"\n                    data-col-index=\"1\"\n                    data-row-index=\"121\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814605008125\"><u>(2007). Characterisation of myoglobin from sardine (Sardinella gibbosa) dark muscle.<\/u><\/a><br> Food Chemistry, 100(1), 156\u2013164. https:\/\/doi.org\/10.1016\/j.foodchem.2005.09.033<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A123\"\n                    data-col-index=\"0\"\n                    data-row-index=\"122\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        123.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B123\"\n                    data-col-index=\"1\"\n                    data-row-index=\"122\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Klomklao S, Benjakul S, Visessanguan W, Kishimura H, Simpson BK. <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/17469841\/\"><u>29 kDa Trypsin from the pyloric ceca of Atlantic Bonito (Sarda sarda): recovery and characterization. <\/u><\/a><br>J Agric Food Chem. 2007 May 30;55(11):4548-53. doi: 10.1021\/jf063319x. Epub 2007 May 1. PMID: 17469841.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A124\"\n                    data-col-index=\"0\"\n                    data-row-index=\"123\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        124.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B124\"\n                    data-col-index=\"1\"\n                    data-row-index=\"123\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Thanonkaew, A., Benjakul, S., Visessanguan, W., & Decker, E. 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Yellow discoloration of the liposome system of cuttlefish (Sepia pharaonis) as influenced by lipid oxidation. <\/u><\/a><br>Food Chemistry, 102(1), 219\u2013224. https:\/\/doi.org\/10.1016\/j.foodchem.2006.05.011<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A125\"\n                    data-col-index=\"0\"\n                    data-row-index=\"124\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        125.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B125\"\n                    data-col-index=\"1\"\n                    data-row-index=\"124\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Riebroy, S., Benjakul, S., Visessanguan, W., Tanaka, M., Erikson, U., & Rustad, T. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S030881460600639X\"><u>(2007). Effect of irradiation on properties and storage stability of Som-fug produced from bigeye snapper. <\/u><\/a><br>Food Chemistry, 103(2), 274\u2013286. https:\/\/doi.org\/10.1016\/j.foodchem.2006.07.051<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A126\"\n                    data-col-index=\"0\"\n                    data-row-index=\"125\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        126.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B126\"\n                    data-col-index=\"1\"\n                    data-row-index=\"125\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Riebroy, S., Benjakul, S., Visessanguan, W., & Tanaka, M. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1745-4549.2007.00149.x\"><u>(2007). Changes during fermentation and properties of som-fug produced from different marine fish. <\/u><\/a><br>Journal of Food Processing and Preservation, 31(6), 751\u2013770. https:\/\/doi.org\/10.1111\/j.1745-4549.2007.00149.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A127\"\n                    data-col-index=\"0\"\n                    data-row-index=\"126\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        127.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B127\"\n                    data-col-index=\"1\"\n                    data-row-index=\"126\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1745-4549.2007.00132.x\"><u>(2007). Effect of chicken plasma protein and some protein additives on proteolysis and gel-forming ability of sardine (Sardinella gibbosa) surimi. <\/u><\/a><br>Journal of Food Processing and Preservation, 31(4), 492\u2013516. https:\/\/doi.org\/10.1111\/j.1745-4549.2007.00132.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A128\"\n                    data-col-index=\"0\"\n                    data-row-index=\"127\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        128.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B128\"\n                    data-col-index=\"1\"\n                    data-row-index=\"127\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., Ishizaki, S., & Tanaka, M. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1365-2621.2001.tb15207.x\"><u>(2007). Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. <\/u><\/a><br>Journal of Food Biochemistry, 31(1), 42\u201360. https:\/\/doi.org\/10.1111\/j.1745-4514.2007.00100.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A129\"\n                    data-col-index=\"0\"\n                    data-row-index=\"128\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        129.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B129\"\n                    data-col-index=\"1\"\n                    data-row-index=\"128\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/17469841\/\"><u>(2007). 29 kDa Trypsin from the pyloric ceca of Atlantic Bonito (Sarda sarda): recovery and characterization. <\/u><\/a><br>Journal of agricultural and food chemistry, 55(11), 4548\u20134553. https:\/\/doi.org\/10.1021\/jf063319x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A130\"\n                    data-col-index=\"0\"\n                    data-row-index=\"129\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        130.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B130\"\n                    data-col-index=\"1\"\n                    data-row-index=\"129\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. 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Effect of cysteine proteinase inhibitor containing fraction from chicken plasma on autolysis and gelation of Pacific whiting surimi. <\/u><\/a><br>Food Hydrocolloids, 21(7), 1209\u20131216. https:\/\/doi.org\/10.1016\/j.foodhyd.2006.10.003<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A131\"\n                    data-col-index=\"0\"\n                    data-row-index=\"130\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        131.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B131\"\n                    data-col-index=\"1\"\n                    data-row-index=\"130\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chaijan, M., Benjakul, S., Visessanguan, W., Lee, S., & Faustman, C. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1750-3841.2006.00236.x?__cf_chl_f_tk=YZQW_uMlk.5yN7m72oyX_kbTPItCqNV33iQ3PMZ7buY-1782801172-1.0.1.1-AHlCGctymSMaj85oX0fFzk44OlO70_Y.jHhPdFm1TR4\"><u>(2007). Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins. <\/u><\/a><br>Journal of Food Science, 72(2), C89\u2013C95. https:\/\/doi.org\/10.1111\/j.1750-3841.2006.00236.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A132\"\n                    data-col-index=\"0\"\n                    data-row-index=\"131\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        132.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B132\"\n                    data-col-index=\"1\"\n                    data-row-index=\"131\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., Aewsiri, T., & Tanaka, M.  <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814606004110\"><u>(2007). Dissociation of natural actomyosin from kuruma prawn muscle induced by pyrophosphate. <\/u><\/a><br>Food Chemistry, 102(1), 295\u2013301. https:\/\/doi.org\/10.1016\/j.foodchem.2006.05.023<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A133\"\n                    data-col-index=\"0\"\n                    data-row-index=\"132\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        133.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B133\"\n                    data-col-index=\"1\"\n                    data-row-index=\"132\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Binsan, W., Benjakul, S., Visessanguan, W., Roytrakul, S., Tanaka, M., & Kishimura, H. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814607005250\"><u>(2008). Antioxidative activity of mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei). <\/u><\/a><br>Food Chemistry, 106(1), 185\u2013193.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A134\"\n                    data-col-index=\"0\"\n                    data-row-index=\"133\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        134.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B134\"\n                    data-col-index=\"1\"\n                    data-row-index=\"133\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Riebroy, S., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S002364380700179X\"><u>(2008). Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters. <\/u><\/a><br>LWT - Food Science and Technology, 41(4), 569\u2013580. https:\/\/doi.org\/10.1016\/j.lwt.2007.04.007<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A135\"\n                    data-col-index=\"0\"\n                    data-row-index=\"134\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        135.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B135\"\n                    data-col-index=\"1\"\n                    data-row-index=\"134\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Jongjareonrak, A., Benjakul, S., Visessanguan, W., & Tanaka, M. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0268005X07000136\"><u>(2008). Antioxidative activity and properties of fish skin gelatin films incorporated with BHT and \u03b1-tocopherol. <\/u><\/a><br>Food Hydrocolloids, 22(3), 449\u2013458. https:\/\/doi.org\/10.1016\/j.foodhyd.2006.12.017<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A136\"\n                    data-col-index=\"0\"\n                    data-row-index=\"135\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        136.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B136\"\n                    data-col-index=\"1\"\n                    data-row-index=\"135\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Binsan, W., Benjakul, S., Visessanguan, W., Roytrakul, S., Faithong, N., Tanaka, M., & Kishimura, H. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1745-4522.2007.00105.x\"><u>(2008). Composition, antioxidative and oxidative stability of Mungoong, a shrimp extract paste, from the cephalothorax of white shrimp. <\/u><\/a><br>Journal of Food Lipids, 15(1), 97\u2013118. https:\/\/doi.org\/10.1111\/j.1745-4522.2007.00105.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A137\"\n                    data-col-index=\"0\"\n                    data-row-index=\"136\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        137.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B137\"\n                    data-col-index=\"1\"\n                    data-row-index=\"136\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chaijan, M., Benjakul, S., Visessanguan, W., Lee, S., & Faustman, C. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1750-3841.2008.00749.x\"><u>(2008). Interaction of fish myoglobin and myofibrillar proteins. <\/u><\/a><br>Journal of Food Science, 73(5), C292\u2013C298. https:\/\/doi.org\/10.1111\/j.1750-3841.2008.00749.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A138\"\n                    data-col-index=\"0\"\n                    data-row-index=\"137\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        138.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B138\"\n                    data-col-index=\"1\"\n                    data-row-index=\"137\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Thanonkaew, A., Benjakul, S., Visessanguan, W., & Decker, E. A. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643807000795\"><u>(2008). The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage.<\/u><\/a><br> LWT \u2013 Food Science and Technology, 41(1), 161\u2013169. https:\/\/doi.org\/10.1016\/j.lwt.2007.02.013<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A139\"\n                    data-col-index=\"0\"\n                    data-row-index=\"138\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        139.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B139\"\n                    data-col-index=\"1\"\n                    data-row-index=\"138\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Leelapongwattana, K., Benjakul, S., Visessanguan, W., & Howell, N. K. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814607006565\"><u>(2008). Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4 \u00b0C) and frozen (\u221210 \u00b0C) storage in the presence of trimethylamine-N-oxide demethylase from kidney of lizardfish (Saurida tumbil). <\/u><\/a><br>Food Chemistry, 106(3), 1253\u20131263. https:\/\/doi.org\/10.1016\/j.foodchem.2007.06.059<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A140\"\n                    data-col-index=\"0\"\n                    data-row-index=\"139\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        140.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B140\"\n                    data-col-index=\"1\"\n                    data-row-index=\"139\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Tapingkae, W., Tanasupawat, S., Itoh, T., Parkin, K. L., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.microbiologyresearch.org\/content\/journal\/ijsem\/10.1099\/ijs.0.65644-0\"><u>(2008). Natrinema gari sp. nov., a halophilic archaeon isolated from fish sauce in Thailand. <\/u><\/a><br>International Journal of Systematic and Evolutionary Microbiology, 58(10), 2378\u20132383. https:\/\/doi.org\/10.1099\/ijs.0.65644-0<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A141\"\n                    data-col-index=\"0\"\n                    data-row-index=\"140\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        141.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B141\"\n                    data-col-index=\"1\"\n                    data-row-index=\"140\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Yachai, M., Tanasupawat, S., Itoh, T., Benjakul, S., Visessanguan, W., & Valyasevi, R. <a href=\"https:\/\/www.microbiologyresearch.org\/content\/journal\/ijsem\/10.1099\/ijs.0.65592-0\"><u>(2008). Halobacterium piscisalsi sp. nov., from fermented fish (pla-ra) in Thailand. <\/u><\/a><br>International Journal of Systematic and Evolutionary Microbiology, 58(9), 2136\u20132140. https:\/\/doi.org\/10.1099\/ijs.0.65592-0<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A142\"\n                    data-col-index=\"0\"\n                    data-row-index=\"141\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        142.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B142\"\n                    data-col-index=\"1\"\n                    data-row-index=\"141\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Nalinanon, S., Benjakul, S., Visessanguan, W., & Kishimura, H. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0268005X07000239\"><u>(2008). Improvement of gelatin extraction from bigeye snapper skin using pepsin-aided process in combination with protease inhibitor.<\/u><\/a><br> Food Hydrocolloids, 22(4), 615\u2013622. https:\/\/doi.org\/10.1016\/j.foodhyd.2007.01.012<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A143\"\n                    data-col-index=\"0\"\n                    data-row-index=\"142\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        143.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B143\"\n                    data-col-index=\"1\"\n                    data-row-index=\"142\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Aewsiri, T., Benjakul, S., Visessanguan, W., & Tanaka, M. <a href=\"https:\/\/ifst.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1365-2621.2006.01509.x\"><u>(2008). Chemical compositions and functional properties of gelatin from pre-cooked tuna fin. <\/u><\/a><br>International Journal of Food Science & Technology, 43(4), 685\u2013693. https:\/\/doi.org\/10.1111\/j.1365-2621.2006.01509.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A144\"\n                    data-col-index=\"0\"\n                    data-row-index=\"143\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        144.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B144\"\n                    data-col-index=\"1\"\n                    data-row-index=\"143\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Riebroy, S., Benjakul, S., Visessanguan, W., Erikson, U., & Rustad, T. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0268005X07002408\"><u>(2008). Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota). <\/u><\/a><br>Food Hydrocolloids, 22(5), 971\u2013984. https:\/\/doi.org\/10.1016\/j.foodhyd.2007.11.003<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A145\"\n                    data-col-index=\"0\"\n                    data-row-index=\"144\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        145.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B145\"\n                    data-col-index=\"1\"\n                    data-row-index=\"144\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., Kijroongrojana, K., & Sriket, P. <a href=\"https:\/\/ifst.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1365-2621.2007.01566.x\"><u>(2008). Effect of heating on physical properties and microstructure of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. <\/u><\/a><br>International Journal of Food Science & Technology, 43(6), 1066\u20131072. https:\/\/doi.org\/10.1111\/j.1365-2621.2007.01566.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A146\"\n                    data-col-index=\"0\"\n                    data-row-index=\"145\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        146.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B146\"\n                    data-col-index=\"1\"\n                    data-row-index=\"145\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Riebroy, S., Benjakul, S., Visessanguan, W., Erikson, U., & Rustad, T. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814607012642\"><u>(2008). Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota). <\/u><\/a><br>Food Chemistry, 109(1), 42\u201353. https:\/\/doi.org\/10.1016\/j.foodchem.2007.12.012<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A147\"\n                    data-col-index=\"0\"\n                    data-row-index=\"146\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        147.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B147\"\n                    data-col-index=\"1\"\n                    data-row-index=\"146\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Phatcharat, S., Tammatinna, A., Visessanguan, W., & Kishimura, H. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1750-3841.2008.00813.x\"><u>(2008). Improvement of gelling properties of lizardfish mince as influenced by microbial transglutaminase and fish freshness. <\/u><\/a><br>Journal of Food Science, 73(6), S239\u2013S246. https:\/\/doi.org\/10.1111\/j.1750-3841.2008.00813.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A148\"\n                    data-col-index=\"0\"\n                    data-row-index=\"147\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        148.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B148\"\n                    data-col-index=\"1\"\n                    data-row-index=\"147\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Vachirapatama, N., Mahajaroensiri, J., & Visessanguan, W. <a href=\"https:\/\/www.jfda-online.com\/journal\/vol16\/iss5\/2\/\"><u>(2008). Identification and determination of seven synthetic dyes in foodstuffs and soft drinks on monolithic C18 column by high performance liquid chromatography. <\/u><\/a><br>Journal of Food and Drug Analysis, 16(5), 50\u201356. https:\/\/doi.org\/10.38212\/2224-6614.2323<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A149\"\n                    data-col-index=\"0\"\n                    data-row-index=\"148\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        149.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B149\"\n                    data-col-index=\"1\"\n                    data-row-index=\"148\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Nalinanon, S., Benjakul, S., Visessanguan, W., & Kishimura, H. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1750-3841.2008.00777.x\"><u>(2008). Tuna pepsin: Characteristics and its use for collagen extraction from the skin of threadfin bream (Nemipterus spp.). <\/u><\/a><br>Journal of Food Science, 73(5), C413\u2013C419. https:\/\/doi.org\/10.1111\/j.1750-3841.2008.00777.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A150\"\n                    data-col-index=\"0\"\n                    data-row-index=\"149\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        150.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B150\"\n                    data-col-index=\"1\"\n                    data-row-index=\"149\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. <a href=\"https:\/\/www.tandfonline.com\/doi\/full\/10.1080\/10942910701624744#d1e402\"><u>(2008). Rheological and Textural Properties of Pacific Whiting Surimi Gels As Influenced by Chicken Plasma. <\/u><\/a><br>International Journal of Food Properties, 11(4), 820\u2013832. https:\/\/doi.org\/10.1080\/10942910701624744<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A151\"\n                    data-col-index=\"0\"\n                    data-row-index=\"150\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        151.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B151\"\n                    data-col-index=\"1\"\n                    data-row-index=\"150\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Rattanasatheirn, N., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1750-3841.2007.00603.x\"><u>(2008). Properties, translucence, and microstructure of Pacific white shrimp treated with mixed phosphates as affected by freshness and deveining. <\/u><\/a><br>Journal of Food Science, 73(1), S31\u2013S40. https:\/\/doi.org\/10.1111\/j.1750-3841.2007.00603.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A152\"\n                    data-col-index=\"0\"\n                    data-row-index=\"151\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        152.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B152\"\n                    data-col-index=\"1\"\n                    data-row-index=\"151\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Eakpetch, P., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/effect-of-protein-additives-on-gelling-properties-of-pacific-whit-2\/\"><u>(2008). Effect of protein additives on gelling properties of pacific white shrimp (Litopenaeus vannamei) meat. <\/u><\/a><br>International Food Research Journal, 15(1), 65-72.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A153\"\n                    data-col-index=\"0\"\n                    data-row-index=\"152\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        153.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B153\"\n                    data-col-index=\"1\"\n                    data-row-index=\"152\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Thepnuan, R., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1750-3841.2008.00674.x\"><u>(2008). Effect of pyrophosphate and 4-hexylresorcinol pretreatment on quality of refrigerated white shrimp (Litopenaeus vannamei) kept under modified atmosphere packaging. <\/u><\/a><br>Journal of Food Science, 73(3), S124\u2013S133. https:\/\/doi.org\/10.1111\/j.1750-3841.2008.00674.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A154\"\n                    data-col-index=\"0\"\n                    data-row-index=\"153\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        154.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B154\"\n                    data-col-index=\"1\"\n                    data-row-index=\"153\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Eakpetch, P., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1750-3841.2007.00630.x\"><u>(2008). Autolysis of Pacific white shrimp (Litopenaeus vannamei) meat: Characterization and the effects of protein additives. <\/u><\/a><br>Journal of Food Science, 73(2), S95\u2013S103. https:\/\/doi.org\/10.1111\/j.1750-3841.2007.00630.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A155\"\n                    data-col-index=\"0\"\n                    data-row-index=\"154\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        155.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B155\"\n                    data-col-index=\"1\"\n                    data-row-index=\"154\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Leelapongwattana, K., Benjakul, S., Visessanguan, W., & Howell, N. K. <a href=\"https:\/\/link.springer.com\/article\/10.1007\/s00217-007-0603-2\"><u>(2008). Effect of trimethylamine-N-oxide demethylase from lizardfish kidney on biochemical changes of haddock natural actomyosin stored at 4 and \u221210 \u00b0C. <\/u><\/a><br>European Food Research and Technology, 226(4), 833\u2013841. https:\/\/doi.org\/10.1007\/s00217-007-0605-7<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A156\"\n                    data-col-index=\"0\"\n                    data-row-index=\"155\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        156.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B156\"\n                    data-col-index=\"1\"\n                    data-row-index=\"155\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Leelapongwattana, K., Benjakul, S., Visessanguan, W., & Howell, N. K. <a href=\"https:\/\/ifst.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1365-2621.2006.01466.x\"><u>(2008). Effect of some additives on the inhibition of lizardfish trimethylamine-N-oxide demethylase and frozen storage stability of minced flesh. <\/u><\/a><br>International Journal of Food Science & Technology, 43(3), 448\u2013455. https:\/\/doi.org\/10.1111\/j.1365-2621.2006.01466.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A157\"\n                    data-col-index=\"0\"\n                    data-row-index=\"156\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        157.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B157\"\n                    data-col-index=\"1\"\n                    data-row-index=\"156\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Tapingkae, W., Yachai, M., Visessanguan, W., Pongtanya, P., & Pongpiachan, P. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0377840107000442\"><u>(2008). Influence of crude xylanase from Aspergillus niger FAS128 on the in vitro digestibility and production performance of piglets. <\/u><\/a><br>Animal Feed Science and Technology, 140(1\u20132), 125\u2013138. https:\/\/doi.org\/10.1016\/j.anifeedsci.2007.02.001<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A158\"\n                    data-col-index=\"0\"\n                    data-row-index=\"157\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        158.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B158\"\n                    data-col-index=\"1\"\n                    data-row-index=\"157\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chamroensaksri, N., Akaracharanya, A., Visessanguan, W., & Tanasupawat, S. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1745-4514.2008.00183.x\"><u>(2008). Characterization of halophilic bacterium NB2-1 from pla-ra and its protease production. <\/u><\/a><br>Journal of Food Biochemistry, 32(4), 536\u2013555. https:\/\/doi.org\/10.1111\/j.1745-4514.2008.00183.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A159\"\n                    data-col-index=\"0\"\n                    data-row-index=\"158\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        159.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B159\"\n                    data-col-index=\"1\"\n                    data-row-index=\"158\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kaewmanee, T., Benjakul, S., & Visessanguan, W.<a href=\"https:\/\/www.researchgate.net\/publication\/230048256_Effect_of_salting_processes_on_chemical_composition_textural_properties_and_microstructure_of_duck_egg\/citations\"><u> (2009). Effect of salting processes on chemical composition, textural properties and microstructure of duck egg.<\/u><\/a><br> Journal of the Science of Food and Agriculture, 89(4), 625\u2013633. https:\/\/doi.org\/10.1002\/jsfa.3492<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A160\"\n                    data-col-index=\"0\"\n                    data-row-index=\"159\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        160.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B160\"\n                    data-col-index=\"1\"\n                    data-row-index=\"159\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Oungbho, K., Visessanguan, W., Thiansilakul, Y., & Roytrakul, S. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814609002489\"><u> (2009). Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. <\/u><\/a><br>Food Chemistry, 116(2), 445\u2013451. https:\/\/doi.org\/10.1016\/j.foodchem.2009.02.063<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A161\"\n                    data-col-index=\"0\"\n                    data-row-index=\"160\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        161.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B161\"\n                    data-col-index=\"1\"\n                    data-row-index=\"160\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kaewmanee, T., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814608006894\"><u>(2009). Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting. <\/u><\/a><br>Food Chemistry, 112(3), 560\u2013569. https:\/\/doi.org\/10.1016\/j.foodchem.2008.06.011<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A162\"\n                    data-col-index=\"0\"\n                    data-row-index=\"161\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        162.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B162\"\n                    data-col-index=\"1\"\n                    data-row-index=\"161\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Aewsiri, T., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814608014544\"><u>(2009). Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide. <\/u><\/a><br>Food Chemistry, 115(1), 243\u2013249. https:\/\/doi.org\/10.1016\/j.foodchem.2008.12.007<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A163\"\n                    data-col-index=\"0\"\n                    data-row-index=\"162\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        163.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B163\"\n                    data-col-index=\"1\"\n                    data-row-index=\"162\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Klompong, V., Benjakul, S., Yachai, M., Visessanguan, W., Shahidi, F., & Hayes, K. D. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1750-3841.2009.01047.x\"><u>(2009). Amino acid composition and antioxidative peptides from protein hydrolysates of yellow stripe trevally (Selaroides leptolepis). <\/u><\/a><br>Journal of Food Science, 74(2), C126\u2013C133. https:\/\/doi.org\/10.1111\/j.1750-3841.2009.01047.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A164\"\n                    data-col-index=\"0\"\n                    data-row-index=\"163\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        164.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B164\"\n                    data-col-index=\"1\"\n                    data-row-index=\"163\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kaewmanee, T., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/full\/10.1002\/jsfa.3492\"><u>(2009). Effect of salting processes on chemical composition, textural properties and microstructure of duck egg. <\/u><\/a><br>Journal of the Science of Food and Agriculture, 89(4), 625\u2013633. https:\/\/doi.org\/10.1002\/jsfa.3492<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A165\"\n                    data-col-index=\"0\"\n                    data-row-index=\"164\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        165.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B165\"\n                    data-col-index=\"1\"\n                    data-row-index=\"164\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul S, Binsan W, Visessanguan W, Osako K, Tanaka M. <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/19323770\/\"><u>Effects of flavourzyme on yield and some biological activities of Mungoong, an extract paste from the cephalothorax of white shrimp. <\/u><\/a><br>J Food Sci. 2009 Mar;74(2):S73-80. doi: 10.1111\/j.1750-3841.2009.01055.x. PMID: 19323770.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A166\"\n                    data-col-index=\"0\"\n                    data-row-index=\"165\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        166.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B166\"\n                    data-col-index=\"1\"\n                    data-row-index=\"165\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Phonpala, Y., Benjakul, S., Visessanguan, W., & Eun, J.-B. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1750-3841.2009.01189.x\"><u>(2009). Sulfur-containing compounds heated under alkaline condition: Antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storage. <\/u><\/a><br>Journal of Food Science, 74(6), S240\u2013S247. https:\/\/doi.org\/10.1111\/j.1750-3841.2009.01189.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A167\"\n                    data-col-index=\"0\"\n                    data-row-index=\"166\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        167.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B167\"\n                    data-col-index=\"1\"\n                    data-row-index=\"166\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Yarnpakdee, S., Benjakul, S., Visessanguan, W., & Kijroongrojana, K. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0268005X09000642\"><u>(2009). Thermal properties and heat-induced aggregation of natural actomyosin extracted from goatfish (Mulloidichthys martinicus) muscle as influenced by iced storage. <\/u><\/a><br>Food Hydrocolloids, 23(7), 1779\u20131784. https:\/\/doi.org\/10.1016\/j.foodhyd.2009.03.006<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A168\"\n                    data-col-index=\"0\"\n                    data-row-index=\"167\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        168.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B168\"\n                    data-col-index=\"1\"\n                    data-row-index=\"167\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Luxananil, P., Promchai, R., Wanasen, S., Kamdee, S., Thepkasikul, P., Plengvidhya, V., Visessanguan, W., & Valyasevi, R. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0168160508006508\"><u>(2009). Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage. <\/u><\/a><br>International Journal of Food Microbiology, 129(3), 312\u2013315. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2008.12.011<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A169\"\n                    data-col-index=\"0\"\n                    data-row-index=\"168\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        169.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B169\"\n                    data-col-index=\"1\"\n                    data-row-index=\"168\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1745-4514.2009.00213.x\"><u>(2009). Extraction of carotenoprotein from black tiger shrimp shells with the aid of bluefish trypsin. <\/u><\/a><br>Journal of Food Biochemistry, 33(2), 201\u2013217. https:\/\/doi.org\/10.1111\/j.1745-4514.2009.00213.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A170\"\n                    data-col-index=\"0\"\n                    data-row-index=\"169\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        170.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B170\"\n                    data-col-index=\"1\"\n                    data-row-index=\"169\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Aewsiri, T., Benjakul, S., Visessanguan, W., Eun, J.-B., Wierenga, P. A., & Gruppen, H. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814609004130\"><u>(2009). Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds.<\/u><\/a><br>Food Chemistry, 117(1), 160\u2013168. https:\/\/doi.org\/10.1016\/j.foodchem.2009.03.085<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A171\"\n                    data-col-index=\"0\"\n                    data-row-index=\"170\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        171.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B171\"\n                    data-col-index=\"1\"\n                    data-row-index=\"170\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Nalinanon, S., Benjakul, S., Visessanguan, W., & Kishimura, H. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814609004130\"><u>(2009). Partitioning of protease from stomach of albacore tuna (Thunnus alalunga) by aqueous two-phase systems. <\/u><\/a><br>Process Biochemistry, 44(4), 471\u2013476. https:\/\/doi.org\/10.1016\/j.procbio.2008.12.015<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A172\"\n                    data-col-index=\"0\"\n                    data-row-index=\"171\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        172.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B172\"\n                    data-col-index=\"1\"\n                    data-row-index=\"171\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chamroensaksri, N., Tanasupawat, S., Akaracharanya, A., Visessanguan, W., Kudo, T., & Itoh, T. <a href=\"https:\/\/www.microbiologyresearch.org\/content\/journal\/ijsem\/10.1099\/ijs.0.001768-0\"><u>(2009). Salinivibrio siamensis sp. nov., from fermented fish (pla-ra) in Thailand. <\/u><\/a><br>International Journal of Systematic and Evolutionary Microbiology, 59(4), 880\u2013885. https:\/\/doi.org\/10.1099\/ijs.0.001768-0<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A173\"\n                    data-col-index=\"0\"\n                    data-row-index=\"172\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        173.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B173\"\n                    data-col-index=\"1\"\n                    data-row-index=\"172\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kaewmanee, T., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1750-3841.2009.01305.x\"><u>(2009). Protein hydrolysate of salted duck egg white as a substitute of phosphate and its effect on quality of Pacific white shrimp (Litopenaeus vannamei). <\/u><\/a><br>Journal of Food Science, 74(8), S351\u2013S361. https:\/\/doi.org\/10.1111\/j.1750-3841.2009.01305.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A174\"\n                    data-col-index=\"0\"\n                    data-row-index=\"173\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        174.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B174\"\n                    data-col-index=\"1\"\n                    data-row-index=\"173\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Yarnpakdee, S., Benjakul, S., Visessanguan, W., & Kijroongrjana, K. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814608013526\"><u>(2009). Autolysis of goatfish (Mulloidichthys martinicus) mince: Characterisation and effect of washing and skin inclusion. <\/u><\/a><br>Food Chemistry, 114(4), 1339\u20131344. https:\/\/doi.org\/10.1016\/j.foodchem.2008.11.026<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A175\"\n                    data-col-index=\"0\"\n                    data-row-index=\"174\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        175.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B175\"\n                    data-col-index=\"1\"\n                    data-row-index=\"174\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Tapingkae, W., Tanasupawat, S., Parkin, K. L., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0141022909002488\"><u>(2010). Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products. <\/u><\/a><br>Enzyme and Microbial Technology, 46(2), 92\u201399. https:\/\/doi.org\/10.1016\/j.enzmictec.2009.10.011<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A176\"\n                    data-col-index=\"0\"\n                    data-row-index=\"175\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        176.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B176\"\n                    data-col-index=\"1\"\n                    data-row-index=\"175\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sriket, C., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643809003053\"><u>(2010). Post-mortem changes of muscle from fresh water prawn (Macrobrachium rosenbergii) as influenced by spawning stages. <\/u><\/a><br>LWT - Food Science and Technology, 43(4), 608\u2013616. https:\/\/doi.org\/10.1016\/j.lwt.2009.10.010<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A177\"\n                    data-col-index=\"0\"\n                    data-row-index=\"176\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        177.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B177\"\n                    data-col-index=\"1\"\n                    data-row-index=\"176\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., Kishimura, H., & Shahidi, F. <a href=\"https:\/\/link.springer.com\/article\/10.1007\/s00217-009-1191-0\"><u>(2010). Isolation and properties of acid- and pepsin-soluble collagen from the skin of blacktip shark (Carcharhinus limbatus). <\/u><\/a><br>European Food Research and Technology, 230(3), 475\u2013483. https:\/\/doi.org\/10.1007\/s00217-009-1188-7<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A178\"\n                    data-col-index=\"0\"\n                    data-row-index=\"177\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        178.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B178\"\n                    data-col-index=\"1\"\n                    data-row-index=\"177\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Yarnpakdee, S., Visessanguan, W., & Phatcharat, S. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1745-4603.2010.00228.x\"><u>(2010). Combination effects of whey protein concentrate and calcium chloride on the properties of goatfish surimi gel. <\/u><\/a><br>Journal of Texture Studies, 41(3), 341\u2013357. https:\/\/doi.org\/10.1111\/j.1745-4603.2010.00228.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A179\"\n                    data-col-index=\"0\"\n                    data-row-index=\"178\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        179.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B179\"\n                    data-col-index=\"1\"\n                    data-row-index=\"178\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Tapingkae, W., Parkin, K. L., Tanasupawat, S., Kruenate, J., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S030881460901317X\"><u>(2010). Whole cell immobilisation of Natrinema gari BCC 24369 for histamine degradation. <\/u><\/a><br>Food Chemistry, 120(3), 842\u2013849. https:\/\/doi.org\/10.1016\/j.foodchem.2009.11.022<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A180\"\n                    data-col-index=\"0\"\n                    data-row-index=\"179\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        180.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B180\"\n                    data-col-index=\"1\"\n                    data-row-index=\"179\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sumpavapol, P., Tongyonk, L., Tanasupawat, S., Chokesajjawatee, N., Luxananil, P., & Visessanguan, W. <a href=\"https:\/\/www.microbiologyresearch.org\/content\/journal\/ijsem\/10.1099\/ijs.0.018879-0\"><u>(2010). Bacillus siamensis sp. nov., isolated from salted crab (poo-khem) in Thailand. <\/u><\/a><br>International Journal of Systematic and Evolutionary Microbiology, 60(10), 2364\u20132370. https:\/\/doi.org\/10.1099\/ijs.0.018879-0<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A181\"\n                    data-col-index=\"0\"\n                    data-row-index=\"180\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        181.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B181\"\n                    data-col-index=\"1\"\n                    data-row-index=\"180\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Klomklao, S., Kishimura, H., Benjakul, S., Simpson, B. K., & Visessanguan, W. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1745-4514.2010.00352.x\"><u>(2010). Cationic trypsin: A predominant proteinase in Pacific saury (Cololabis saira) pyloric ceca. <\/u><\/a><br>Journal of Food Biochemistry, 34(5), 1105\u20131123. https:\/\/doi.org\/10.1111\/j.1745-4514.2010.00352.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A182\"\n                    data-col-index=\"0\"\n                    data-row-index=\"181\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        182.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B182\"\n                    data-col-index=\"1\"\n                    data-row-index=\"181\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Phanturat, P., Benjakul, S., Visessanguan, W., & Roytrakul, S. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643809001790\"><u>(2010). Use of pyloric caeca extract from bigeye snapper (Priacanthus macracanthus) for the production of gelatin hydrolysate with antioxidative activity. <\/u><\/a><br>Food Chemistry, 120(1), 45\u201352. https:\/\/doi.org\/10.1016\/j.foodchem.2009.09.070<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A183\"\n                    data-col-index=\"0\"\n                    data-row-index=\"182\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        183.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B183\"\n                    data-col-index=\"1\"\n                    data-row-index=\"182\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Thiansilakul, Y., Visessanguan, W., Roytrakul, S., Kishimura, H., Prodpran, T., & Meesane, J. <a href=\"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/full\/10.1002\/jsfa.3795\"><u>(2010). Extraction and characterisation of pepsin-solubilised collagens from the skin of bigeye snapper (Priacanthus tayenus and Priacanthus macracanthus).<\/u><\/a><br> Journal of the Science of Food and Agriculture, 90(1), 132\u2013138. https:\/\/doi.org\/10.1002\/jsfa.3795<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A184\"\n                    data-col-index=\"0\"\n                    data-row-index=\"183\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        184.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B184\"\n                    data-col-index=\"1\"\n                    data-row-index=\"183\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sriket, C., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/full\/10.1002\/jsfa.4145\"><u>(2010). Characterisation of proteolytic enzymes from muscle and hepatopancreas of fresh water prawn (Macrobrachium rosenbergii). <\/u><\/a><br> Journal of the Science of Food and Agriculture, 91(1), 52\u201359. https:\/\/doi.org\/10.1002\/jsfa.4145<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A185\"\n                    data-col-index=\"0\"\n                    data-row-index=\"184\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        185.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B185\"\n                    data-col-index=\"1\"\n                    data-row-index=\"184\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0268005X09001805\"><u>(2010). Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions. <\/u><\/a><br>Food Hydrocolloids, 24(2\u20133), 164\u2013171. https:\/\/doi.org\/10.1016\/j.foodhyd.2009.09.001<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A186\"\n                    data-col-index=\"0\"\n                    data-row-index=\"185\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        186.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B186\"\n                    data-col-index=\"1\"\n                    data-row-index=\"185\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Leelapongwattana, K., Benjakul, S., Visessanguan, W., & Howell, N. K. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1745-4514.2010.00347.x\"><u>(2010). Effects of trimethylamine-N-oxide demethylase (TMAOase) inhibitors and antioxidants on physicochemical and biochemical changes of haddock muscle induced by lizardfish TMAOase during frozen storage. <\/u><\/a><br>Journal of Food Biochemistry, 34(5), 1032\u20131048. https:\/\/doi.org\/10.1111\/j.1745-4514.2010.00347.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A187\"\n                    data-col-index=\"0\"\n                    data-row-index=\"186\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        187.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B187\"\n                    data-col-index=\"1\"\n                    data-row-index=\"186\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643810000113\"><u>(2010). Isolation and characterization of collagen from the cartilages of brownbanded bamboo shark (Chiloscyllium punctatum) and blacktip shark (Carcharhinus limbatus).<\/u><\/a><br> LWT - Food Science and Technology, 43(5), 792\u2013800. https:\/\/doi.org\/10.1016\/j.lwt.2010.01.006<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A188\"\n                    data-col-index=\"0\"\n                    data-row-index=\"187\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        188.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B188\"\n                    data-col-index=\"1\"\n                    data-row-index=\"187\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Aewsiri, T., Benjakul, S., Visessanguan, W., Wierenga, P. A., & Gruppen, H. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1466856410000391\"><u>(2010). Antioxidative activity and emulsifying properties of cuttlefish skin gelatin\u2013tannic acid complex as influenced by types of interaction.<\/u><\/a><br> Food Chemistry, 123(2), 292\u2013299. https:\/\/doi.org\/10.1016\/j.foodchem.2010.04.033<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A189\"\n                    data-col-index=\"0\"\n                    data-row-index=\"188\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        189.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B189\"\n                    data-col-index=\"1\"\n                    data-row-index=\"188\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Watanakij, N., Thoongsuwan, S., Petchkongkaew, A., Visessanguan, W.<a href=\"https:\/\/www.researchgate.net\/publication\/249335132_Partial_purification_of_Aflatoxin_B1-degradation_enzyme_from_Bacillus_subtilis_MHS_13\"><u> (2010) Partial purification of Aflatoxin B1-degradation enzyme from Bacillus subtilis MHS 13.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A190\"\n                    data-col-index=\"0\"\n                    data-row-index=\"189\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        190.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B190\"\n                    data-col-index=\"1\"\n                    data-row-index=\"189\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., Kishimura, H., & Shahidi, F. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814609010966\"><u> (2010). Isolation and characterisation of collagen from the skin of brownbanded bamboo shark (Chiloscyllium punctatum). <\/u><\/a><br>Food Chemistry, 119(4), 1519\u20131526. https:\/\/doi.org\/10.1016\/j.foodchem.2009.09.037<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A191\"\n                    data-col-index=\"0\"\n                    data-row-index=\"190\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        191.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B191\"\n                    data-col-index=\"1\"\n                    data-row-index=\"190\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Punjaisee, C., Visessanguan, W., Punjaisee, S., & Chaiyasut, C. <a href=\"https:\/\/www.researchgate.net\/publication\/287276728_Antioxidant_activities_of_soybean_fermented_with_Aspergillus_oryzae_BCC_3088\"><u>(2010). Antioxidant activities of soybean fermented with Aspergillus oryzae BCC 3088. <\/u><\/a><br>Chiang Mai University Journal of Natural Sciences, 9(2), 291\u2013305.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A192\"\n                    data-col-index=\"0\"\n                    data-row-index=\"191\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        192.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B192\"\n                    data-col-index=\"1\"\n                    data-row-index=\"191\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Dikit, P., Methacanon, P., Visessanguan, W., H-kittikun, A., & Maneerat, S. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0141813010002163\"><u>(2010). Characterization of an unexpected bioemulsifier from spent yeast obtained from Thai traditional liquor distillation. <\/u><\/a><br>International Journal of Biological Macromolecules, 47(4), 465\u2013470. https:\/\/doi.org\/10.1016\/j.ijbiomac.2010.06.015<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A193\"\n                    data-col-index=\"0\"\n                    data-row-index=\"192\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        193.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B193\"\n                    data-col-index=\"1\"\n                    data-row-index=\"192\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chamroensaksri, N., Tanasupawat, S., Akaracharanya, A., Visessanguan, W., Kudo, T., & Itoh, T. <a href=\"https:\/\/www.microbiologyresearch.org\/content\/journal\/ijsem\/10.1099\/ijs.0.011981-0\"><u>(2010). Gracilibacillus thailandensis sp. nov., from fermented fish (pla-ra). <\/u><\/a><br>International Journal of Systematic and Evolutionary Microbiology, 60(4), 944\u2013948. https:\/\/doi.org\/10.1099\/ijs.0.011981-0<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A194\"\n                    data-col-index=\"0\"\n                    data-row-index=\"193\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        194.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B194\"\n                    data-col-index=\"1\"\n                    data-row-index=\"193\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., Nagai, T., & Tanaka, M. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814604002080\"><u>(2010). Characterisation of acid-soluble collagen from skin and bone of bigeye snapper (Priacanthus tayenus). <\/u><\/a><br>Food Chemistry, 118(3), 151\u2013161<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A195\"\n                    data-col-index=\"0\"\n                    data-row-index=\"194\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        195.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B195\"\n                    data-col-index=\"1\"\n                    data-row-index=\"194\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kingcha, Y., Visessanguan, W., Tepkasikul, P., Veeranondha, S., Jarupakorn, T., Shien-Zhin, S., & Petchkongkaew, A. <a href=\"https:\/\/www.researchgate.net\/publication\/249010921_Screening_of_Potential_Probiotic_Strain_of_Lactobacillus_plantarum_for_Use_as_Nham_Starter_Culture\"><u>(2010). Screening of potential probiotic strain of Lactobacillus plantarum for use as Nham starter culture [Conference presentation].<\/u><\/a><br> The 22nd Annual Meeting and International Conference of the Thai Society for Biotechnology (TSB2010), Prince of Songkla University \u2014 Trang Campus, Thailand.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A196\"\n                    data-col-index=\"0\"\n                    data-row-index=\"195\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        196.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B196\"\n                    data-col-index=\"1\"\n                    data-row-index=\"195\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Intarasirisawat, R., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814610009295\"><u>(2011). Chemical compositions of the roes from skipjack, tongol and bonito. <\/u><\/a><br>Food Chemistry, 124(4), 1328\u20131334. https:\/\/doi.org\/10.1016\/j.foodchem.2010.07.076<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A197\"\n                    data-col-index=\"0\"\n                    data-row-index=\"196\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        197.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B197\"\n                    data-col-index=\"1\"\n                    data-row-index=\"196\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kaewmanee, T., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1750-3841.2010.01975.x\"><u>(2011). Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg. <\/u><\/a><br>Journal of Food Science, 76(2), S139\u2013S147. https:\/\/doi.org\/10.1111\/j.1750-3841.2010.01975.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A198\"\n                    data-col-index=\"0\"\n                    data-row-index=\"197\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        198.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B198\"\n                    data-col-index=\"1\"\n                    data-row-index=\"197\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sriket, C., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/20812385\/\"><u>(2011). Characterisation of proteolytic enzymes from muscle and hepatopancreas of fresh water prawn (Macrobrachium rosenbergii). <\/u><\/a>Journal of the science of food and agriculture, 91(1), 52\u201359. https:\/\/doi.org\/10.1002\/jsfa.4145<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A199\"\n                    data-col-index=\"0\"\n                    data-row-index=\"198\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        199.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B199\"\n                    data-col-index=\"1\"\n                    data-row-index=\"198\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Intarasirisawat, R., Benjakul, S., & Visessanguan, W.<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814610009295\"><u> (2011). Chemical compositions of the roes from skipjack, tongol and bonito.<\/u><\/a><br> Food Chemistry, 124(4), 1328\u20131334. https:\/\/doi.org\/10.1016\/j.foodchem.2010.07.052<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A200\"\n                    data-col-index=\"0\"\n                    data-row-index=\"199\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        200.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B200\"\n                    data-col-index=\"1\"\n                    data-row-index=\"199\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chantarasuwan, C., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814611008880\"><u>(2011). The effects of sodium bicarbonate on conformational changes of natural actomyosin from Pacific white shrimp (Litopenaeus vannamei). <\/u><\/a><br>Food Chemistry, 129(4), 1636\u20131643. https:\/\/doi.org\/10.1016\/j.foodchem.2011.06.026<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A201\"\n                    data-col-index=\"0\"\n                    data-row-index=\"200\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        201.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B201\"\n                    data-col-index=\"1\"\n                    data-row-index=\"200\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Adunphatcharaphon, A., Kaveela, W., Kingcha, Y., Promchai, R., Petchkongkaew, A., Visessanguan, W., Luxananil, P.<a href=\"https:\/\/www.researchgate.net\/publication\/249011011_Use_of_Green_Fluorescence_Protein_for_Monitoring_of_Lactobacillus_plantarum_BCC4352_Potential_Probiotic_Strain\"><u> (2011) Use of Green Fluorescence Protein for Monitoring of Lactobacillus plantarum BCC4352,<\/u><\/a><br> Potential Probiotic Strain.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A202\"\n                    data-col-index=\"0\"\n                    data-row-index=\"201\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        202.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B202\"\n                    data-col-index=\"1\"\n                    data-row-index=\"201\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Petchkongkaew, A., Kingcha, Y., Visessanguan, W.<a href=\"https:\/\/www.researchgate.net\/publication\/249011131_Characterization_of_Probiotic_Properties_of_Lactobacillus_plantarum_and_Effect_on_the_Quality_of_Nham_a_Thai_Fermented-Meat_Sausage\"><u> (2011) Characterization of probiotic properties of lactobacillus plantarum and effect on the quality of nham, a Thai-Meat sausage.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A203\"\n                    data-col-index=\"0\"\n                    data-row-index=\"202\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        203.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-bold wpdt-align-left\"\n                                            data-cell-id=\"B203\"\n                    data-col-index=\"1\"\n                    data-row-index=\"202\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Aewsiri, T., Benjakul, S., Visessanguan, W., Wierenga, P. 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Surface activity and molecular characteristics of cuttlefish skin gelatin modified by oxidized linoleic acid. <\/u><\/a><br> International Journal of Biological Macromolecules, 48(4), 650\u2013660. https:\/\/doi.org\/10.1016\/j.ijbiomac.2011.02.003<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A204\"\n                    data-col-index=\"0\"\n                    data-row-index=\"203\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        204.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B204\"\n                    data-col-index=\"1\"\n                    data-row-index=\"203\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Aderibigbe, E. Y., Visessanguan, W., Sumpavapol, P., & Kongtong, K. <a href=\"https:\/\/www.researchgate.net\/publication\/215601064_Sourcing_starter_cultures_for_Parkia_biglobosa_fermentation_I_Phylogenic_grouping_of_Bacillus_species_from_commercial_%27iru%27_samples\"><u>(2011). Sourcing starter cultures for Parkia biglobosa fermentation I: Phylogenic grouping of Bacillus species from commercial \u2018iru\u2019 samples. <\/u><\/a><br>Journal of Biological Sciences, 2, 121\u2013127.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A205\"\n                    data-col-index=\"0\"\n                    data-row-index=\"204\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        205.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B205\"\n                    data-col-index=\"1\"\n                    data-row-index=\"204\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Aewsiri, T., Benjakul, S., Visessanguan, W., Wierenga, P. A., & Gruppen, H. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0268005X10002821\"><u> (2011). Improvement of foaming properties of cuttlefish skin gelatin by modification with N-hydroxysuccinimide esters of fatty acid. <\/u><\/a><br>Food Hydrocolloids, 25(5), 1277\u20131284. https:\/\/doi.org\/10.1016\/j.foodhyd.2010.11.027<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A206\"\n                    data-col-index=\"0\"\n                    data-row-index=\"205\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        206.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B206\"\n                    data-col-index=\"1\"\n                    data-row-index=\"205\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Tosukhowong, A., Visessanguan, W., Pumpuang, L., Tepkasikul, P., Panya, A., & Valyasevi, R. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814611007229\"><u> (2011). Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546. <\/u><\/a><br>Food Chemistry, 129(3), 846\u2013853. https:\/\/doi.org\/10.1016\/j.foodchem.2011.05.033<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A207\"\n                    data-col-index=\"0\"\n                    data-row-index=\"206\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        207.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B207\"\n                    data-col-index=\"1\"\n                    data-row-index=\"206\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sriket, C., Benjakul, S., Visessanguan, W., & Kishimura, H. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814610006722\"><u> (2011). Collagenolytic serine protease in fresh water prawn (Macrobrachium rosenbergii): Characteristics and its impact on muscle during iced storage. <\/u><\/a><br>Food Chemistry, 124(1), 29\u201335. https:\/\/doi.org\/10.1016\/j.foodchem.2010.05.088<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A208\"\n                    data-col-index=\"0\"\n                    data-row-index=\"207\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        208.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B208\"\n                    data-col-index=\"1\"\n                    data-row-index=\"207\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sriket, C., Benjakul, S., Visessanguan, W., & Hara, K. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814611007837\"><u>(2011). Effect of legume seed extracts on the inhibition of proteolytic activity and muscle degradation of fresh water prawn (Macrobrachium rosenbergii). <\/u><\/a><br>Food Chemistry, 129(3), 1093\u20131099. https:\/\/doi.org\/10.1016\/j.foodchem.2011.05.084<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A209\"\n                    data-col-index=\"0\"\n                    data-row-index=\"208\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        209.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B209\"\n                    data-col-index=\"1\"\n                    data-row-index=\"208\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kaewmanee, T., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814610011751\"><u> (2011). Effect of NaCl on thermal aggregation of egg white proteins from duck egg. <\/u><\/a><br>Food Chemistry, 125(3), 706\u2013712. https:\/\/doi.org\/10.1016\/j.foodchem.2010.09.055<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A210\"\n                    data-col-index=\"0\"\n                    data-row-index=\"209\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        210.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B210\"\n                    data-col-index=\"1\"\n                    data-row-index=\"209\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Tanasupawat, S., Taprig, T., Akaracharanya, A., & Visessanguan, W. <a href=\"https:\/\/www.researchgate.net\/publication\/266500493_Characterization_of_Virgibacillus_strain_TKNR13-3_from_fermented_shrimp_paste_ka-pi_and_its_protease_production\"><u>(2011). Characterization of Virgibacillus strain TKNR13-3 from fermented shrimp paste (ka-pi) and its protease production.  <\/u><\/a><br>African Journal of Microbiology Research, 5(26), 4714\u20134721. https:\/\/doi.org\/10.5897\/AJMR10.520<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A211\"\n                    data-col-index=\"0\"\n                    data-row-index=\"210\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        211.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B211\"\n                    data-col-index=\"1\"\n                    data-row-index=\"210\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Theinsathid, P., Visessanguan, W., Kingcha, Y., & Keeratipibul, S. <a href=\"https:\/\/www.airitilibrary.com\/Article\/Detail\/20424876-201108-201601260022-201601260022-294-302\"><u>(2011). Antimicrobial effectiveness of biobased film against Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium.<\/u><\/a><br>Advance Journal of Food Science and Technology, 3(4), 294\u2013302.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A212\"\n                    data-col-index=\"0\"\n                    data-row-index=\"211\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        212.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B212\"\n                    data-col-index=\"1\"\n                    data-row-index=\"211\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chantarasuwan, C., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/effects-of-sodium-carbonate-and-sodium-bicarbonate-on-yield-and-c\/\"><u>(2011). Effects of sodium carbonate and sodium bicarbonate on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei). <\/u><\/a><br>Food Science and Technology International, 17(4), 403-414. https:\/\/doi.org\/10.1177\/1082013211398802<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A213\"\n                    data-col-index=\"0\"\n                    data-row-index=\"212\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        213.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B213\"\n                    data-col-index=\"1\"\n                    data-row-index=\"212\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Punjaisee, C., Chaiyasut, C., Chansakaow, S., Tharata, S., Visessanguan, W., & Punjaisee, S.  <a href=\"https:\/\/www.researchgate.net\/publication\/228505685_8-Hydroxygenistein_formation_of_soybean_fermented_with_Aspergillus_oryzae_BCC_3088\"><u>(2011). 8-Hydroxygenistein formation of soybean fermented with Aspergillus oryzae BCC 3088. <\/u><\/a><br>African Journal of Agricultural Research, 6(4), 785\u2013789.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A214\"\n                    data-col-index=\"0\"\n                    data-row-index=\"213\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        214                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B214\"\n                    data-col-index=\"1\"\n                    data-row-index=\"213\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Punjaisee, C., Visessanguan, W., Punjaisee, S., & Chaiyasut, C. <a href=\"chrome-extension:\/\/efaidnbmnnnibpcajpcglclefindmkaj\/https:\/\/cmuj.cmu.ac.th\/uploads\/journal_list_index\/174765646.pdf\"><u>(2011). Screening of potential Aspergillus spp. for production of fermented soybean with high antioxidative activity. <\/u><\/a><br>Chiang Mai University Journal of Natural Sciences, 10(2), 197\u2013212.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A215\"\n                    data-col-index=\"0\"\n                    data-row-index=\"214\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        215.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B215\"\n                    data-col-index=\"1\"\n                    data-row-index=\"214\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Visessanguan, W., Aewsiri, T., Tanaka, M., & Nikoo, M. (2011). ATPase activities and autolysis of kuruma prawn Penaeus japonicus muscle proteins. <\/u><\/a><br>International Aquatic Research, 3, 53\u201361.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A216\"\n                    data-col-index=\"0\"\n                    data-row-index=\"215\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        216.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B216\"\n                    data-col-index=\"1\"\n                    data-row-index=\"215\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kingcha, Y., Tosukhowong, A., Zendo, T., Roytrakul, S., Luxananil, P., Chareonpornsook, K., Valyasevi, R., Sonomoto, K., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0956713511004099\"><u>(2012). Anti-Listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage. <\/u><\/a><br> Food Control, 25(1), 190\u2013196. https:\/\/doi.org\/10.1016\/j.foodcont.2011.10.005<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A217\"\n                    data-col-index=\"0\"\n                    data-row-index=\"216\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        217.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B217\"\n                    data-col-index=\"1\"\n                    data-row-index=\"216\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Intarasirisawat, R., Benjakul, S., Visessanguan, W., & Wu, J. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814612010497\"><u>(2012). Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonus pelamis) roe.<\/u><\/a><br>  Food Chemistry, 135(4), 3039\u20133048. https:\/\/doi.org\/10.1016\/j.foodchem.2012.06.076<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A218\"\n                    data-col-index=\"0\"\n                    data-row-index=\"217\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        218.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B218\"\n                    data-col-index=\"1\"\n                    data-row-index=\"217\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Tosukhowong, A., Zendo, T., Visessanguan, W., Roytrakul, S., Pumpuang, L., Jaresitthikunchai, J., & Sonomoto, K. <a href=\"https:\/\/journals.asm.org\/doi\/full\/10.1128\/aem.06891-11\"><u>(2012). Garvieacin Q, a novel class II bacteriocin from Lactococcus garvieae BCC 43578. <\/u><\/a><br>Applied and Environmental Microbiology, 78(5), 1619\u20131623. https:\/\/doi.org\/10.1128\/AEM.06891-11<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A219\"\n                    data-col-index=\"0\"\n                    data-row-index=\"218\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        219.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B219\"\n                    data-col-index=\"1\"\n                    data-row-index=\"218\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814612009296\"><u>(2012). Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in model systems. <\/u><\/a><br>Food Chemistry, 135(3), 1118\u20131126. https:\/\/doi.org\/10.1016\/j.foodchem.2012.05.080<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A220\"\n                    data-col-index=\"0\"\n                    data-row-index=\"219\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        220.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B220\"\n                    data-col-index=\"1\"\n                    data-row-index=\"219\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Watanakij, N., Petchkongkaew, A., Aderibigbe, E. Y., & Visessanguan, W. <a href=\"https:\/\/www.researchgate.net\/publication\/249334879_Aflatoxin_B1_-degrading_activity_of_Bacillus_spp_isolated_from_fermented_cereal_products\"><u>(2012). Aflatoxin B1-degrading activity of Bacillus spp.<\/u><\/a><br> isolated from fermented cereal products.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A221\"\n                    data-col-index=\"0\"\n                    data-row-index=\"220\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        221.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B221\"\n                    data-col-index=\"1\"\n                    data-row-index=\"220\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F.<a href=\"https:\/\/mahidol.elsevierpure.com\/en\/publications\/effect-of-extraction-temperature-on-functional-properties-and-ant\/\"><u> (2012). Effect of Extraction Temperature on Functional Properties and Antioxidative Activities of Gelatin from Shark Skin.<\/u><\/a><br> Food and Bioprocess Technology, 5(7), 2646-2654. https:\/\/doi.org\/10.1007\/s11947-010-0427-0<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A222\"\n                    data-col-index=\"0\"\n                    data-row-index=\"221\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        222.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B222\"\n                    data-col-index=\"1\"\n                    data-row-index=\"221\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Wahyuni, R. D., Ngampongsai, W., Wattanachant, C., Visessanguan, W., & Boonpayung, S. <a href=\"https:\/\/sjst.psu.ac.th\/article\/1242\"><u>(2012). Effects of enzyme levels in total mixed ration containing oil palm frond silage on intake, rumen fermentation, and growth performance of male goat. <\/u><\/a><br>Songklanakarin Journal of Science and Technology, 34(4), 353\u2013360.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A223\"\n                    data-col-index=\"0\"\n                    data-row-index=\"222\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        223.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B223\"\n                    data-col-index=\"1\"\n                    data-row-index=\"222\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643812000801\"><u>(2012). Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze\u2013thaw cycles. <\/u><\/a><br>LWT - Food Science and Technology, 47(2), 437\u2013442. https:\/\/doi.org\/10.1016\/j.lwt.2012.02.005<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A224\"\n                    data-col-index=\"0\"\n                    data-row-index=\"223\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        224.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B224\"\n                    data-col-index=\"1\"\n                    data-row-index=\"223\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Khianngam, S., Akaracharanya, A., Visessanguan, W., Kim, K. K., Lee, K. C., Lee, J. S., Tanasupawat, S. <a href=\"https:\/\/d1wqtxts1xzle7.cloudfront.net\/53227565\/144-149_Saowapar-libre.pdf?1495441170=&response-content-disposition=inline%3B+filename%3DCharacterization_of_Xylanolytic_paenibac.pdf&Expires=1764652248&Signature=ZPbHK679VYFQ62MPV3T2T7SvcP3qzs~tnqKFt0MiEUDXLApZ0HktvksZgsBFYqN8N3bagBlyiw0LM4OhFjcqh83efRZEWaddO8dlgVAbPiLGK3jP3sd5Qnlq4mUrdsTnjlew2b49D0sEytXS5QIF-ovgp9cdoUSoCZQTVpoq-xGmuL99fDc~dAYY~MZ5dZ0eZR~EmxhPhWNObWf8r1fYvTPiv6Rq7c6VYrI~n6fLyyrxqVFe3kh8Pw~dQDyRrAnts~gGGvKqz8BgB-v5GAWyC8W6ma6F3jkSzMysaD0tkFaYXibn6KFQ~LeufY6CWEjfiaQFHKCBPYw9Cb-j3vc5zQ__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA\"><u>(2012). Characterization of xylanolytic paenibacillus strains isolated in Thailand.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A225\"\n                    data-col-index=\"0\"\n                    data-row-index=\"224\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        225.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B225\"\n                    data-col-index=\"1\"\n                    data-row-index=\"224\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Manheem, K., Benjakul, S., Kijroongrojana, K., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814611014166\"><u>(2012). The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage.<\/u><\/a><br> Food Chemistry, 131(4), 1370\u20131375. https:\/\/doi.org\/10.1016\/j.foodchem.2011.10.017<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A226\"\n                    data-col-index=\"0\"\n                    data-row-index=\"225\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        226.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B226\"\n                    data-col-index=\"1\"\n                    data-row-index=\"225\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sriket, C., Benjakul, S., Visessanguan, W., Hara, K., Yoshida, A., & Liang, X. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814612003883\"><u>(2012). Low molecular weight trypsin from hepatopancreas of freshwater prawn (Macrobrachium rosenbergii): Characteristics and biochemical properties. <\/u><\/a><br>Food Chemistry, 134(1), 351\u2013358. https:\/\/doi.org\/10.1016\/j.foodchem.2012.02.163<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A227\"\n                    data-col-index=\"0\"\n                    data-row-index=\"226\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        227.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B227\"\n                    data-col-index=\"1\"\n                    data-row-index=\"226\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sriket, C., Benjakul, S., Visessanguan, W., Hara, K., & Yoshida, A. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814612007844\"><u>(2012). Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts. <\/u><\/a><br>Food Chemistry, 135(2), 571\u2013579. https:\/\/doi.org\/10.1016\/j.foodchem.2012.04.121<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A228\"\n                    data-col-index=\"0\"\n                    data-row-index=\"227\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        228.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B228\"\n                    data-col-index=\"1\"\n                    data-row-index=\"227\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/effect-of-extraction-temperature-on-functional-properties-and-ant\/\"><u>(2012). Effect of Extraction Temperature on Functional Properties and Antioxidative Activities of Gelatin from Shark Skin. <\/u><\/a><br>Food and Bioprocess Technology, 5(7), 2646-2654. https:\/\/doi.org\/10.1007\/s11947-010-0427-0<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A229\"\n                    data-col-index=\"0\"\n                    data-row-index=\"228\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        229.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B229\"\n                    data-col-index=\"1\"\n                    data-row-index=\"228\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kaewmanee, T., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/effect-of-acetic-acid-and-commercial-protease-pretreatment-on-sal\/\"><u>(2012). Effect of Acetic Acid and Commercial Protease Pretreatment on Salting and Characteristics of Salted Duck Egg. <\/u><\/a><br>Food and Bioprocess Technology, 5(5), 1502-1510. https:\/\/doi.org\/10.1007\/s11947-011-0510-1<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A230\"\n                    data-col-index=\"0\"\n                    data-row-index=\"229\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        230.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B230\"\n                    data-col-index=\"1\"\n                    data-row-index=\"229\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Theinsathid, P., Visessanguan, W., Kruenate, J., Kingcha, Y., & Keeratipibul, S. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full\/10.1111\/j.1750-3841.2011.02526.x\"><u>(2012). Antimicrobial activity of lauric arginate-coated polylactic acid films against Listeria monocytogenes and Salmonella Typhimurium on cooked sliced ham. <\/u><\/a><br>Journal of Food Science, 77(2), M142\u2013M149. https:\/\/doi.org\/10.1111\/j.1750-3841.2011.02526.x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A231\"\n                    data-col-index=\"0\"\n                    data-row-index=\"230\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        231.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B231\"\n                    data-col-index=\"1\"\n                    data-row-index=\"230\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Minegishi, H., Echigo, A., Shimane, Y., Kamekura, M., Tanasupawat, S., Visessanguan, W., & Usami, R.  <a href=\"https:\/\/www.microbiologyresearch.org\/content\/journal\/ijsem\/10.1099\/ijs.0.036905-0\"><u>(2012). Halobacterium piscisalsi Yachai et al. 2008 is a later heterotypic synonym of Halobacterium salinarum Elazari-Volcani 1957. <\/u><\/a><br>International Journal of Systematic and Evolutionary Microbiology, 62(Pt 9), 2160\u20132162. https:\/\/doi.org\/10.1099\/ijs.0.036905-0<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A232\"\n                    data-col-index=\"0\"\n                    data-row-index=\"231\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        232.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B232\"\n                    data-col-index=\"1\"\n                    data-row-index=\"231\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chaikaew, S., Maeno, Y., Visessanguan, W., Ogura, K., Sugino, G., Lee, S.-H., & Ishikawa, K. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0960852412013570\"><u>(2012). Application of thermophilic enzymes and water jet system to cassava pulp. <\/u><\/a><br>Bioresource Technology, 126, 87\u201391. https:\/\/doi.org\/10.1016\/j.biortech.2012.09.020<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A233\"\n                    data-col-index=\"0\"\n                    data-row-index=\"232\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        233.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B233\"\n                    data-col-index=\"1\"\n                    data-row-index=\"232\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Boonthep, K., Ngampongsai, W., Visessanguan, W., Boonpayung, S., & Wattanachant, C. (2012). Effect of fibrolytic enzyme supplementation in total mixed ration containing oil palm frond silage as roughage source on kinetics of gas production [Paper presentation]. The 15th AAAP Animal Science Congress, Thammasat University, Pathum Thani, Thailand.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A234\"\n                    data-col-index=\"0\"\n                    data-row-index=\"233\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        234.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B234\"\n                    data-col-index=\"1\"\n                    data-row-index=\"233\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sitdhipol, J., Niwasabutra, K., Wannissorn, B., Visessanguan, W., & Tanasupawat, S.  <a href=\"https:\/\/ccsenet.org\/journal\/index.php\/ijb\/article\/view\/15774\"><u>(2012). Characterization of alkaline phosphatase producing bacteria isolated from Thai fermented fish products. <\/u><\/a><br>International Journal of Biology, 4(3), 44\u201356. https:\/\/doi.org\/10.5539\/ijb.v4n3p44<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A235\"\n                    data-col-index=\"0\"\n                    data-row-index=\"234\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        235.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B235\"\n                    data-col-index=\"1\"\n                    data-row-index=\"234\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sorapukdee, S., Kongtasorn, C., Benjakul, S., Visessanguan, W.<a href=\"https:\/\/digicomst.ie\/wp-content\/uploads\/2020\/05\/2013_10_33.pdf\"><u> (2013) Analysis of key characteristics of raw meat affecting the properties of cooked meat emulsion by partial least square (PLS) regression.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A236\"\n                    data-col-index=\"0\"\n                    data-row-index=\"235\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        236.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B236\"\n                    data-col-index=\"1\"\n                    data-row-index=\"235\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Woraprayote, W., Kingcha, Y., Amonphanpokin, P., Kruenate, J., Zendo, T., Sonomoto, K., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0168160513004285\"><u>(2013). Anti-Listeria activity of poly(lactic acid)\/sawdust particle biocomposite film impregnated with pediocin PA-1\/AcH and its use in raw sliced pork. <\/u><\/a><br>International Journal of Food Microbiology, 167(2), 229\u2013235. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2013.09.011<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A237\"\n                    data-col-index=\"0\"\n                    data-row-index=\"236\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        237.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B237\"\n                    data-col-index=\"1\"\n                    data-row-index=\"236\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Adunphatcharaphon, S., Petchkongkaew, A., & Visessanguan, W. <a href=\"https:\/\/digital.library.tu.ac.th\/tu_dc\/frontend\/Info\/item\/dc:313930\"><u>(2013). Screening and optimization of zearalenone reduction by lactic acid bacteria [Master's thesis, Thammasat University]. <\/u><\/a><br>Thammasat University Digital Commons.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A238\"\n                    data-col-index=\"0\"\n                    data-row-index=\"237\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        238.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B238\"\n                    data-col-index=\"1\"\n                    data-row-index=\"237\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Aewsiri, T., Benjakul, S., Visessanguan, W., Wierenga, P. A., & Gruppen, H. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/emulsifying-property-and-antioxidative-activity-of-cuttlefish-ski\/\"><u>(2013). Emulsifying Property and Antioxidative Activity of Cuttlefish Skin Gelatin Modified with Oxidized Linoleic Acid and Oxidized Tannic Acid. <\/u><\/a><br>Food and Bioprocess Technology, 6(4), 870-881. https:\/\/doi.org\/10.1007\/s11947-011-0636-1<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A239\"\n                    data-col-index=\"0\"\n                    data-row-index=\"238\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        239.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B239\"\n                    data-col-index=\"1\"\n                    data-row-index=\"238\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chantarasataporn, P., Yoksan, R., Visessanguan, W., & Chirachanchai, S. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0268005X1300026X\"><u>(2013). Water-based nano-sized chitin and chitosan as seafood additive through a case study of Pacific white shrimp (Litopenaeus vannamei). <\/u><\/a><br>Food Hydrocolloids, 32(2), 341\u2013348. https:\/\/doi.org\/10.1016\/j.foodhyd.2013.01.018<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A240\"\n                    data-col-index=\"0\"\n                    data-row-index=\"239\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        240.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B240\"\n                    data-col-index=\"1\"\n                    data-row-index=\"239\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Aewsiri, T., Benjakul, S., Visessanguan, W., Encarnacion, A. B., Wierenga, P. A., & Gruppen, H. <a href=\"https:\/\/link.springer.com\/article\/10.1007\/s11947-011-0553-3\"><u>(2013). Enhancement of emulsifying properties of cuttlefish skin gelatin by modification with N-hydroxysuccinimide esters of fatty acids. <\/u><\/a><br>Food and Bioprocess Technology, 6(3), 671\u2013681. https:\/\/doi.org\/10.1007\/s11947-011-0553-3<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A241\"\n                    data-col-index=\"0\"\n                    data-row-index=\"240\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        241.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B241\"\n                    data-col-index=\"1\"\n                    data-row-index=\"240\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Manheem, K., Benjakul, S., Kijroongrojana, K., Faithong, N., & Visessanguan, W. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/effect-of-pre-cooking-times-on-enzymes-properties-and-melanosis-o\/\"><u>(2013). Effect of pre-cooking times on enzymes, properties, and melanosis of Pacific white shrimp during refrigerated storage. <\/u><\/a><br>International Aquatic Research, 5(1), 1-11. Article 1. https:\/\/doi.org\/10.1186\/2008-6970-5-1<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A242\"\n                    data-col-index=\"0\"\n                    data-row-index=\"241\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        242.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B242\"\n                    data-col-index=\"1\"\n                    data-row-index=\"241\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kaewmanee, T., Benjakul, S., Visessanguan, W., & Gamonpilas, C. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/effect-of-sodium-chloride-and-osmotic-dehydration-on-viscoelastic\/\"><u>(2013). Effect of Sodium Chloride and Osmotic Dehydration on Viscoelastic Properties and Thermal-Induced Transitions of Duck Egg Yolk. <\/u><\/a><br>Food and Bioprocess Technology, 6(2), 367-376. https:\/\/doi.org\/10.1007\/s11947-011-0667-7<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A243\"\n                    data-col-index=\"0\"\n                    data-row-index=\"242\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        243.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B243\"\n                    data-col-index=\"1\"\n                    data-row-index=\"242\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sriket, C., Benjakul, S., Visessanguan, W., Kishimura, H., Hara, K., & Yoshida, A. <a href=\"https:\/\/www.tandfonline.com\/doi\/citedby\/10.1080\/10498850.2011.632113?scroll=top&needAccess=true\"><u>(2013). Chemical and Thermal Properties of Freshwater Prawn (Macrobrachium rosenbergii) Meat. <\/u><\/a><br>Journal of Aquatic Food Product Technology, 22(2), 137\u2013145. https:\/\/doi.org\/10.1080\/10498850.2011.632113<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A244\"\n                    data-col-index=\"0\"\n                    data-row-index=\"243\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        244.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B244\"\n                    data-col-index=\"1\"\n                    data-row-index=\"243\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Taprig, T., Akaracharanya, A., Sitdhipol, J., Visessanguan, W., & Tanasupawat, S. <a href=\"https:\/\/japsonline.com\/abstract.php?article_id=782\"><u>(2013). Screening and characterization of protease-producing Virgibacillus, Halobacillus and Oceanobacillus strains from Thai fermented fish. <\/u><\/a><br>Journal of Applied Pharmaceutical Science, 3(2), 23\u201329. https:\/\/doi.org\/10.7324\/JAPS.2013.30205<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A245\"\n                    data-col-index=\"0\"\n                    data-row-index=\"244\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        245.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B245\"\n                    data-col-index=\"1\"\n                    data-row-index=\"244\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Manheem, K., Benjakul, S., Kijroongrojana, K., & Visessanguan, W. <a href=\"https:\/\/www.proquest.com\/openview\/8f9bf9666fc8a934c773cc6d0ff7cef6\/1?cbl=816390&parentSessionId=%2FQwMjcO4KBoN2hJqKNaE4Ef3cz%2BprJ2OiTrd7ydnVTU%3D&pq-origsite=gscholar\"><u>(2013). Impacts of freeze-thawing on melanosis and quality change of pre-cooked Pacific white shrimp. <\/u><\/a><br>International Food Research Journal, 20(3), 1277\u20131283.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A246\"\n                    data-col-index=\"0\"\n                    data-row-index=\"245\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        246.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B246\"\n                    data-col-index=\"1\"\n                    data-row-index=\"245\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sorapukdee, S., Kongtasorn, C., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814612016950\"><u>(2013). Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion. <\/u><\/a><br>Food Chemistry, 138(2\u20133), 1892\u20131901. https:\/\/doi.org\/10.1016\/j.foodchem.2012.10.110<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A247\"\n                    data-col-index=\"0\"\n                    data-row-index=\"246\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        247.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B247\"\n                    data-col-index=\"1\"\n                    data-row-index=\"246\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., & Shahidi, F. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643812004355\"><u>(2013). Inhibition of angiotensin converting enzyme, human LDL cholesterol and DNA oxidation by hydrolysates from blacktip shark gelatin. <\/u><\/a><br>LWT - Food Science and Technology, 51(1), 177\u2013182. https:\/\/doi.org\/10.1016\/j.lwt.2012.10.010<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A248\"\n                    data-col-index=\"0\"\n                    data-row-index=\"247\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        248.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B248\"\n                    data-col-index=\"1\"\n                    data-row-index=\"247\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Adunphatcharaphon, S., Petchkongkaew, A., & Visessanguan, W.  <a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC8073407\/\"><u>(2013). In vitro screening of potential plant-derived lactic acid bacteria for zearalenone removal. <\/u><\/a><br>In Proceedings of the 25th Annual Meeting of The Thai Society for Biotechnology and International Conference: Agro-Industrial Biotechnology for Global Sustainable Prosperity (p. 70). The Thai Society for Biotechnology.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A249\"\n                    data-col-index=\"0\"\n                    data-row-index=\"248\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        249.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B249\"\n                    data-col-index=\"1\"\n                    data-row-index=\"248\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sitdhipol, J., Visessanguan, W., Benjakul, S., Yukphan, P., & Tanasupawat, S. <a href=\"https:\/\/www.jstage.jst.go.jp\/article\/jgam\/59\/5\/59_385\/_article\/-char\/ja\/\"><u>(2013). Idiomarina piscisalsi sp. nov., from fermented fish (pla-ra) in Thailand. <\/u><\/a><br>The Journal of General and Applied Microbiology, 59(5), 385\u2013391. https:\/\/doi.org\/10.2323\/jgam.59.385<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A250\"\n                    data-col-index=\"0\"\n                    data-row-index=\"249\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        250.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B250\"\n                    data-col-index=\"1\"\n                    data-row-index=\"249\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Watanakij, N., Petchkongkaew, A., & Visessanguan, W. <a href=\"https:\/\/www.researchgate.net\/publication\/249010665_Localization_and_Characterization_of_Aflatoxin_B_1-degrading_Activity\"><u>(2013, June). Localization and characterization of aflatoxin B1-degrading activity [Paper presentation]. <\/u><\/a><br>The 15th Food Innovation Asia Conference, Bangkok, Thailand.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A251\"\n                    data-col-index=\"0\"\n                    data-row-index=\"250\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        251.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B251\"\n                    data-col-index=\"1\"\n                    data-row-index=\"250\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Khianngam, S., Akaracharanya, A., Visessanguan, W., Kim, K. K., Lee, K. C., Lee, J.-S., & Tanasupawat, S. <a href=\"https:\/\/www.researchgate.net\/publication\/273989493_Diversity_of_Xylanolytic_Bacteria_Isolated_from_Thai_Sources\"><u>(2013). Diversity of xylanolytic bacteria isolated from Thai sources. <\/u><\/a><br>International Journal of Biology, 5(1), 13\u201323. https:\/\/doi.org\/10.5539\/ijb.v5n1p13<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A252\"\n                    data-col-index=\"0\"\n                    data-row-index=\"251\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        252.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B252\"\n                    data-col-index=\"1\"\n                    data-row-index=\"251\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Intarasirisawat, R., Benjakul, S., Wu, J., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1756464613002053\"><u> (2013). Isolation of antioxidative and ACE inhibitory peptides from protein hydrolysate of skipjack (Katsuwonus pelamis) roe.<\/u><\/a><br> Journal of Functional Foods, 5(4), 1854\u20131862. https:\/\/doi.org\/10.1016\/j.jff.2013.09.006<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A253\"\n                    data-col-index=\"0\"\n                    data-row-index=\"252\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        253.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B253\"\n                    data-col-index=\"1\"\n                    data-row-index=\"252\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Tanasupawat, S., Thongsanit, J., Okada, S., & Visessanguan, W. (2013). Identification and histamine formation of Tetragenococcus isolated from Thai fermented food products. Annals of Microbiology, 63(2), 745\u2013753. https:\/\/doi.org\/10.1007\/s13213-012-0529-1<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A254\"\n                    data-col-index=\"0\"\n                    data-row-index=\"253\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        254.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B254\"\n                    data-col-index=\"1\"\n                    data-row-index=\"253\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Zhou, D., Visessanguan, W., Chaikaew, S., Benjakul, S., Oda, K., & Wlodawer, A.<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/25005094\/\"><u>  (2014). Crystallization and preliminary crystallographic analysis of histamine dehydrogenase from Natrinema gari BCC 24369.<\/u><\/a><br> Acta crystallographica. Section F, Structural biology communications, 70(Pt 7), 942\u2013945. https:\/\/doi.org\/10.1107\/S2053230X14011327<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A255\"\n                    data-col-index=\"0\"\n                    data-row-index=\"254\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        255.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B255\"\n                    data-col-index=\"1\"\n                    data-row-index=\"254\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Rungrassamee, W., Kingcha, Y., Srimarut, Y., Maibunkaew, S., Karoonuthaisiri, N., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0044848614004244\"><u> (2014). Mannooligosaccharides from copra meal improves survival of the Pacific white shrimp (Litopenaeus vannamei) after exposure to Vibrio harveyi. <\/u><\/a><br>Aquaculture, 434, 403\u2013410. https:\/\/doi.org\/10.1016\/j.aquaculture.2014.08.037<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A256\"\n                    data-col-index=\"0\"\n                    data-row-index=\"255\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        256.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B256\"\n                    data-col-index=\"1\"\n                    data-row-index=\"255\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Namwong, S.,Tanasupawat, S., Benjakul, S., Kudo, T., Itoh,T., Visessanguan, W. <a href=\"https:\/\/www.cabidigitallibrary.org\/doi\/full\/10.5555\/20143190935\"><u>  (2014) Identification of halophilic strains and its proteolytic degradation of fish protein.<\/u><\/a><br> Journal article, Malaysia, 2231-7538 1823-8262, 10, (2), Penang, Malaysian Journal of Microbiology, (92\u2013100), Malaysian Society for Microbiology,<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A257\"\n                    data-col-index=\"0\"\n                    data-row-index=\"256\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        257.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B257\"\n                    data-col-index=\"1\"\n                    data-row-index=\"256\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Namwong, S., Tanasupawat, S., Benjakul, S., Kudo, T., Itoh, T., & Visessanguan, W. <a href=\"https:\/\/www.researchgate.net\/publication\/287272407_Identification_of_halophilic_strains_and_its_proteolytic_degradation_of_fish_protein\"><u>(2014). Identification of halophilic strains and its proteolytic degradation of fish protein. <\/u><\/a><br>Malaysian Journal of Microbiology, 10(2), 92\u2013100.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A258\"\n                    data-col-index=\"0\"\n                    data-row-index=\"257\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        258.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B258\"\n                    data-col-index=\"1\"\n                    data-row-index=\"257\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Intarasirisawat, R., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0268005X14001076\"><u> (2014). Stability of emulsion containing skipjack roe protein hydrolysate modified by oxidised tannic acid. <\/u><\/a><br>Food Hydrocolloids, 41, 146\u2013155. https:\/\/doi.org\/10.1016\/j.foodhyd.2014.03.030<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A259\"\n                    data-col-index=\"0\"\n                    data-row-index=\"258\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        259.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B259\"\n                    data-col-index=\"1\"\n                    data-row-index=\"258\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Zhou, D., Visessanguan, W., Chaikaew, S., Benjakul, S., Oda, K., & Wlodawer, A. <a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC4089537\/\"><u>(2014). Crystallization and preliminary crystallographic analysis of histamine dehydrogenase from Natrinema gari BCC 24369. <\/u><\/a><br>Acta Crystallographica Section F: Structural Biology Communications, 70(7), 942\u2013945. https:\/\/doi.org\/10.1107\/s2053230x14011327<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A260\"\n                    data-col-index=\"0\"\n                    data-row-index=\"259\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        260.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B260\"\n                    data-col-index=\"1\"\n                    data-row-index=\"259\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Intarasirisawat, R., Benjakul, S., Visessanguan, W., & Wu, J.  <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643814001121\"><u> (2014). Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausage.<\/u><\/a><br>LWT - Food Science and Technology, 58(1), 280\u2013286. https:\/\/doi.org\/10.1016\/j.lwt.2014.02.036<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A261\"\n                    data-col-index=\"0\"\n                    data-row-index=\"260\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        261.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B261\"\n                    data-col-index=\"1\"\n                    data-row-index=\"260\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Visessanguan, W., & Chaikaew, S. <a href=\"https:\/\/www.taylorfrancis.com\/chapters\/edit\/10.1201\/b17195-8\/diversity-animal-based-food-products-involving-alkaline-fermentation\"><u> (2014). Diversity of animal-based food products involving alkaline fermentation. In P. K. Sarkar & M. J. R. Nout (Eds.), Handbook of indigenous foods involving alkaline fermentation (1st ed., pp. 70\u2013121). <\/u><\/a><br>CRC Press. https:\/\/doi.org\/10.1201\/b17195<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A262\"\n                    data-col-index=\"0\"\n                    data-row-index=\"261\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        262.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B262\"\n                    data-col-index=\"1\"\n                    data-row-index=\"261\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Tanasupawat, S., & Visessanguan, W. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1002\/9781118346174.ch8\"><u>(2014). Fish fermentation. <\/u><\/a><br> In I. S. Boziaris (Ed.), Seafood processing: Technology, quality and safety (pp. 177\u2013208). Wiley-Blackwell. https:\/\/doi.org\/10.1002\/9781118346174.ch8<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A263\"\n                    data-col-index=\"0\"\n                    data-row-index=\"262\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        263.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B263\"\n                    data-col-index=\"1\"\n                    data-row-index=\"262\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Aderibigbe, E., Visessanguan, W., & Jureeporn, D. <a href=\"https:\/\/www.researchgate.net\/publication\/273185643_Sourcing_Starter_Cultures_for_Parkia_biglobosa_Fermentation_III_Preparation_of_Starter_Cultures_for_Industrial_Scale_Fermentation\"><u>(2014). Sourcing starter cultures for Parkia biglobosa fermentation III: Preparation of starter cultures for industrial scale fermentation. <\/u><\/a><br>British Microbiology Research Journal, 4(7), 803\u2013814. https:\/\/doi.org\/9734\/BMRJ\/2014\/9020<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A264\"\n                    data-col-index=\"0\"\n                    data-row-index=\"263\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        264.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B264\"\n                    data-col-index=\"1\"\n                    data-row-index=\"263\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chantarasataporn, P., Tepkasikul, P., Kingcha, Y., Yoksan, R., Pichyangkura, R., Visessanguan, W., & Chirachanchai, S. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S030881461400404X\"><u>(2014). Water-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced pork. <\/u><\/a><br>Food Chemistry, 159, 463\u2013470. https:\/\/doi.org\/10.1016\/j.foodchem.2014.03.010<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A265\"\n                    data-col-index=\"0\"\n                    data-row-index=\"264\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        265.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B265\"\n                    data-col-index=\"1\"\n                    data-row-index=\"264\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Woraprayote, W., Pumpuang, L., Tosukhowong, A., Roytrakul, S., Perez, R. H., Zendo, T., Sonomoto, K., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0956713515001292\"><u>(2015). Two putatively novel bacteriocins active against Gram-negative food borne pathogens produced by Weissella hellenica BCC 7293. <\/u><\/a><br>Food Control, 55, 176\u2013184. https:\/\/doi.org\/10.1016\/j.foodcont.2015.02.022<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A266\"\n                    data-col-index=\"0\"\n                    data-row-index=\"265\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        266.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B266\"\n                    data-col-index=\"1\"\n                    data-row-index=\"265\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Panya, A., Temthawee, W., Phonsatta, N., Charoensuk, D., Deetae, P., Visessanguan, W., & Decker, E. A. <a href=\"https:\/\/pubs.acs.org\/doi\/abs\/10.1021\/acs.jafc.5b02493\"><u>(2015). Apolar Radical Initiated Conjugated Autoxidizable Triene (ApoCAT) Assay: Effects of oxidant locations on antioxidant capacities and interactions. <\/u><\/a><br>Journal of Agricultural and Food Chemistry, 63(34), 7546\u20137555. https:\/\/doi.org\/10.1021\/acs.jafc.5b02493<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A267\"\n                    data-col-index=\"0\"\n                    data-row-index=\"266\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        267.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B267\"\n                    data-col-index=\"1\"\n                    data-row-index=\"266\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Aryuman, P., Lertsiri, S., Visessanguan, W., Niamsiri, N., Bhumiratana, A., & Assavanig, A. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0168160514004826\"><u>(2015). Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation. <\/u><\/a><br>International Journal of Food Microbiology, 192, 7\u201312. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2014.09.019<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A268\"\n                    data-col-index=\"0\"\n                    data-row-index=\"267\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        268.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B268\"\n                    data-col-index=\"1\"\n                    data-row-index=\"267\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Swetwiwathana, A., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0309174015300073\"><u> (2015). Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health. <\/u><\/a><br>Meat Science, 109, 101\u2013105. https:\/\/doi.org\/10.1016\/j.meatsci.2015.05.004<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A269\"\n                    data-col-index=\"0\"\n                    data-row-index=\"268\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        269.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B269\"\n                    data-col-index=\"1\"\n                    data-row-index=\"268\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chaikaew, S., Tepkasikul, P., Young, G. M., Osako, K., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/link.springer.com\/article\/10.1007\/s12562-015-0915-2#citeas\"><u>(2015). Fixed-bed degradation of histamine in fish sauce by immobilized whole cells of Natrinema gari BCC 24369. <\/u><\/a><br>Fisheries Science, 81(5), 971\u2013981. https:\/\/doi.org\/10.1007\/s12562-015-0899-x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A270\"\n                    data-col-index=\"0\"\n                    data-row-index=\"269\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        270.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B270\"\n                    data-col-index=\"1\"\n                    data-row-index=\"269\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Malila, Y., Srimarut, Y., U-Chupaj, J., Strasburg, G., & Visessanguan, W. <a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC4647106\/\"><u>(2015). Monitoring of Chicken RNA Integrity as a Function of Prolonged Postmortem Duration. <\/u><\/a><br>Asian-Australasian journal of animal sciences, 28(11), 1649\u20131656. https:\/\/doi.org\/10.5713\/ajas.15.0167<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A271\"\n                    data-col-index=\"0\"\n                    data-row-index=\"270\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        271.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B271\"\n                    data-col-index=\"1\"\n                    data-row-index=\"270\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Aderibigbe, E., Visessanguan, W., & Jureeporn, D. <a href=\"https:\/\/www.researchgate.net\/publication\/273185643_Sourcing_Starter_Cultures_for_Parkia_biglobosa_Fermentation_III_Preparation_of_Starter_Cultures_for_Industrial_Scale_Fermentation\"><u>(2015). Sourcing starter cultures for Parkia biglobosa fermentation III: Preparation of starter cultures for industrial scale fermentation. <\/u><\/a><br>British Microbiology Research Journal, 6(4), 215\u2013224. https:\/\/doi.org\/10.9734\/BMRJ\/2015\/15761<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A272\"\n                    data-col-index=\"0\"\n                    data-row-index=\"271\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        272.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B272\"\n                    data-col-index=\"1\"\n                    data-row-index=\"271\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chaikaew, S., Powtongsook, S., Boonpayung, S., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.jstage.jst.go.jp\/article\/jgam\/61\/6\/61_232\/_article\/-char\/ja\/\"><u>(2015). Enhanced production of histamine dehydrogenase by Natrinema gari BCC 24369 in a non-sterile condition. <\/u><\/a><br>The Journal of General and Applied Microbiology, 61(6), 232\u2013240. https:\/\/doi.org\/10.2323\/jgam.61.232<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A273\"\n                    data-col-index=\"0\"\n                    data-row-index=\"272\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        273.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B273\"\n                    data-col-index=\"1\"\n                    data-row-index=\"272\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Pitaksutheepong, C., Abhisingha, M., Dumnin, J., & Visessanguan, W. <a href=\"https:\/\/link.springer.com\/article\/10.1007\/s13213-014-1022-9\"><u>(2015). Isolation, detection and inactivation of a Myoviridae bacteriophage infecting Bacillus amyloliquefaciens FB11. <\/u><\/a><br>Annals of Microbiology, 65(4), 1841\u20131846. https:\/\/doi.org\/10.1007\/s13213-014-1022-9<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A274\"\n                    data-col-index=\"0\"\n                    data-row-index=\"273\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        274.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B274\"\n                    data-col-index=\"1\"\n                    data-row-index=\"273\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Visessanguan, W., Plengvidhya, V., Chokesajjawatee, N., & Bakar, J. 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Bacteriocins from lactic acid bacteria and their applications in meat and meat products. <\/u><\/a><br> Meat science, 120, 118\u2013132. https:\/\/doi.org\/10.1016\/j.meatsci.2016.04.004<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A276\"\n                    data-col-index=\"0\"\n                    data-row-index=\"275\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        276.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B276\"\n                    data-col-index=\"1\"\n                    data-row-index=\"275\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Visessanguan, W. <a href=\"https:\/\/europepmc.org\/article\/med\/27453304#impact\"><u>(2016) 62nd International Congress of Meat Science and Technology.<\/u><\/a><br> Meat Science, 120:1,https:\/\/doi.org\/10.1016\/j.meatsci.2016.06.025 PMID: 27453304<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A277\"\n                    data-col-index=\"0\"\n                    data-row-index=\"276\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        277.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B277\"\n                    data-col-index=\"1\"\n                    data-row-index=\"276\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Promchai, R., Promdonkoy, B., Tanapongpipat, S., Visessanguan, W., Eurwilaichitr, L., & Luxananil, P. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S016816561630061X\"><u>(2016). A novel salt-inducible vector for efficient expression and secretion of heterologous proteins in Bacillus subtilis. <\/u><\/a><br>Journal of Biotechnology, 222, 86\u201393. https:\/\/doi.org\/10.1016\/j.jbiotec.2016.02.013<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A278\"\n                    data-col-index=\"0\"\n                    data-row-index=\"277\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        278.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B278\"\n                    data-col-index=\"1\"\n                    data-row-index=\"277\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Techo, S., Miyashita, M., Shibata, C., Tanaka, N., Wisetkhan, P., Visessanguan, W., & Tanasupawat, S. <a href=\"https:\/\/www.microbiologyresearch.org\/content\/journal\/ijsem\/10.1099\/ijsem.0.001547\"><u>(2016). Lactobacillus ixorae sp. nov., isolated from a flower (West-Indian jasmine). <\/u><\/a><br>International Journal of Systematic and Evolutionary Microbiology, 66(12), 5500\u20135504. https:\/\/doi.org\/10.1099\/ijsem.0.001547<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A279\"\n                    data-col-index=\"0\"\n                    data-row-index=\"278\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        279.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B279\"\n                    data-col-index=\"1\"\n                    data-row-index=\"278\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Intarasirisawat, R., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/indjst.org\/articles\/influence-of-high-pressure-homogenisation-on-stability-of-emulsions-containing-skipjack-roe-protein-hydrolysate\"><u>(2016). Influence of high pressure homogenisation on stability of emulsions containing skipjack roe protein hydrolysate. <\/u><\/a><br>Indian Journal of Science and Technology, 9(18), 1\u20138. https:\/\/doi.org\/10.17485\/ijst\/2016\/v9i18\/93739<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A280\"\n                    data-col-index=\"0\"\n                    data-row-index=\"279\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        280.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B280\"\n                    data-col-index=\"1\"\n                    data-row-index=\"279\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Tosukhowong, A., Visessanguan, W., Roytrakul, S., Pitaksutheepong, C., Pumpuang, L., Jaresitthikunchai, J., & Tungtrakoolsub, P. <a href=\"https:\/\/digital.library.tu.ac.th\/tu_dc\/frontend\/Info\/item\/dc:52744\"><u>(2017). Strategies for selecting probiotic as porcine feed supplement. <\/u><\/a><br> Thailand Science Research and Innovation.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A281\"\n                    data-col-index=\"0\"\n                    data-row-index=\"280\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        281.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B281\"\n                    data-col-index=\"1\"\n                    data-row-index=\"280\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Malika, Y., Srimarut, Y., Charoensuk, P., Chaiwiwattrakul, P., Visessanguan, W. <a href=\"https:\/\/brill.com\/edcollchap\/book\/9789086868605\/BP000166.xml\"><u>(2017). Thermal and Rheological Properties of Pork Emulsion as Affected by Different Contents of Salt and Fat Replacers. <\/u><\/a><br>In 63rd International Congress of Meat Science and Technology. 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Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation.<\/u><\/a><br> LWT - Food Science and Technology, 78, 181\u2013188. https:\/\/doi.org\/10.1016\/j.lwt.2016.12.019<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A283\"\n                    data-col-index=\"0\"\n                    data-row-index=\"282\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        283.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B283\"\n                    data-col-index=\"1\"\n                    data-row-index=\"282\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">U-chupaj, J., Malila, Y., Gamonpilas, C., Kijroongrojana, K., Petracci, M., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0032579119314440\"><u>(2017). Differences in textural properties of cooked caponized and broiler chicken breast meat. <\/u><\/a><br>Poultry Science, 96(7), 2491\u20132500. https:\/\/doi.org\/10.3382\/ps\/pex006<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A284\"\n                    data-col-index=\"0\"\n                    data-row-index=\"283\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        284.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B284\"\n                    data-col-index=\"1\"\n                    data-row-index=\"283\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Phonsatta, N., Deetae, P., Luangpituksa, P., Grajeda-Iglesias, C., Figueroa-Espinoza, M. C., Le Comte, J., Villeneuve, P., Decker, E. A., Visessanguan, W., & Panya, A. <a href=\"https:\/\/pubs.acs.org\/doi\/abs\/10.1021\/acs.jafc.7b02503\"><u>(2017). Comparison of antioxidant evaluation assays for investigating antioxidative activity of gallic acid and its alkyl esters in different food matrices.<\/u><\/a><br> Journal of Agricultural and Food Chemistry, 65(34), 7509\u20137518. https:\/\/doi.org\/10.1021\/acs.jafc.7b02503<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A285\"\n                    data-col-index=\"0\"\n                    data-row-index=\"284\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        285.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B285\"\n                    data-col-index=\"1\"\n                    data-row-index=\"284\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Poonsin, T., Simpson, B. K., Benjakul, S., Visessanguan, W., & Klomklao, S. <a href=\"https:\/\/www.tandfonline.com\/doi\/citedby\/10.1080\/10942912.2016.1240180?scroll=top&needAccess=true\"><u>(2017). Albacore tuna (Thunnus alalunga) spleen trypsin partitioning in an aqueous two-phase system and its hydrolytic pattern on Pacific white shrimp (Litopenaeus vannamei) shells. <\/u><\/a><br> International Journal of Food Properties, 20(10), 2409\u20132422. https:\/\/doi.org\/10.1080\/10942912.2016.1240180<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A286\"\n                    data-col-index=\"0\"\n                    data-row-index=\"285\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        286.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B286\"\n                    data-col-index=\"1\"\n                    data-row-index=\"285\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">U-chupaj, J., Malila, Y., Petracci, M., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.scielo.br\/j\/rbca\/a\/Y6MMM4JhVsqGN7gm7PScGrL\/?lang=en#top\"><u>(2017). Effect of tumbling marination on marinade uptake of chicken carcass and parts quality. <\/u><\/a><br>Revista Brasileira de Ci\u00eancia Av\u00edcola, 19(1), 61\u201368. https:\/\/doi.org\/10.1590\/1806-9061-2016-0380<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A287\"\n                    data-col-index=\"0\"\n                    data-row-index=\"286\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        287.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B287\"\n                    data-col-index=\"1\"\n                    data-row-index=\"286\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Poonsin, T., Sripokar, P., Benjakul, S., Simpson, B. K., Visessanguan, W., & Klomklao, S. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/jfbc.12323\"><u>(2017). Major trypsin like-serine proteinases from albacore tuna (Thunnus alalunga) spleen: Biochemical characterization and the effect of extraction media. <\/u><\/a><br>Journal of Food Biochemistry, 41(2), Article e12323. https:\/\/doi.org\/10.1111\/jfbc.12323<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A288\"\n                    data-col-index=\"0\"\n                    data-row-index=\"287\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        288.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B288\"\n                    data-col-index=\"1\"\n                    data-row-index=\"287\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Unrean, P., Nguyen, N. 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Improvement of nattokinase production by Bacillus subtilis using an optimal feed strategy in fed-batch fermentation. <\/u><\/a><br>Asia-Pacific Journal of Science and Technology, 17(5), 769\u2013777. retrieved from https:\/\/so01.tci-thaijo.org\/index.php\/APST\/article\/view\/83287<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A289\"\n                    data-col-index=\"0\"\n                    data-row-index=\"288\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        289.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B289\"\n                    data-col-index=\"1\"\n                    data-row-index=\"288\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Malila, Y., Visessanguan, W., Rungrassamee, W., Ungvechwanich, T., Srimarut, Y., Arayamethakorn, S., & Thanutsang, K.  <a href=\"https:\/\/digital.library.tu.ac.th\/tu_dc\/frontend\/Info\/item\/dc:52206\"><u> (2018). Muscle transcriptome profiles associated with development of white striping defect in broiler breast meat. <\/u><\/a><br> Thailand Science Research and Innovation.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A290\"\n                    data-col-index=\"0\"\n                    data-row-index=\"289\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        290.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B290\"\n                    data-col-index=\"1\"\n                    data-row-index=\"289\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">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.<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/30145875\/\"><u> (2018). Monitoring of white striping and wooden breast cases and impacts on quality of breast meat collected from commercial broilers (Gallus gallus). <\/u><\/a><br> Asian-Australasian journal of animal sciences, 31(11), 1807\u20131817. https:\/\/doi.org\/10.5713\/ajas.18.0355<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A291\"\n                    data-col-index=\"0\"\n                    data-row-index=\"290\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        291.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B291\"\n                    data-col-index=\"1\"\n                    data-row-index=\"290\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">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. <a href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC6212750\/\"><u> (2018). Monitoring of white striping and wooden breast cases and impacts on quality of breast meat collected from commercial broilers (Gallus gallus).  <\/u><\/a><br>Asian-Australasian journal of animal sciences, 31(11), 1807\u20131817. https:\/\/doi.org\/10.5713\/ajas.18.0355<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A292\"\n                    data-col-index=\"0\"\n                    data-row-index=\"291\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        292.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B292\"\n                    data-col-index=\"1\"\n                    data-row-index=\"291\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Phonsatta, N., Luangpituksa, P., Figueroa-Espinoza, M.C., Lecomte, J., Durand, E., Villeneuve, P., Visessangyun, W., Deetae, P., Uawisetwathana, U., Pongprayoon, W., Panya, A. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1002\/ejlt.201800239\"><u>  (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. <\/u><\/a><br>European Journal of Lipid Science and Technology, Volume 121, Issue 1, 1800239, https:\/\/doi.org\/10.1002\/ejlt.201800239<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A293\"\n                    data-col-index=\"0\"\n                    data-row-index=\"292\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        293.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B293\"\n                    data-col-index=\"1\"\n                    data-row-index=\"292\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Promchai, R., Boonchalearn, A., Visessanguan, W., & Luxananil, P. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1878818118302998\"><u>(2018). Rapid production of extracellular thermostable alkaline halophilic protease originating from an extreme haloarchaeon, Halobacterium salinarum by recombinant Bacillus subtilis. <\/u><\/a><br>Biocatalysis and Agricultural Biotechnology, 15, 192\u2013198. https:\/\/doi.org\/10.1016\/j.bcab.2018.06.017<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A294\"\n                    data-col-index=\"0\"\n                    data-row-index=\"293\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        294.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B294\"\n                    data-col-index=\"1\"\n                    data-row-index=\"293\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Karnjanapratum, S., & Visessanguan, W. <a href=\"https:\/\/ifst.onlinelibrary.wiley.com\/doi\/full\/10.1111\/ijfs.13772\"><u>(2018). Hydrolysed collagen from Lates calcarifer skin: Its acute toxicity and impact on cell proliferation and collagen production of fibroblasts. <\/u><\/a><br>International Journal of Food Science & Technology, 53(8), 1871\u20131879. https:\/\/doi.org\/10.1111\/ijfs.13772<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A295\"\n                    data-col-index=\"0\"\n                    data-row-index=\"294\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        295.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B295\"\n                    data-col-index=\"1\"\n                    data-row-index=\"294\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Poonsin, T., Simpson, B. K., Benjakul, S., Visessanguan, W., Yoshida, A., & Klomklao, S. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/jfbc.12462\"><u>(2018). 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. <\/u><\/a><br>Journal of Food Biochemistry, 42(2), Article e12462. https:\/\/doi.org\/10.1111\/jfbc.12462<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A296\"\n                    data-col-index=\"0\"\n                    data-row-index=\"295\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        296.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B296\"\n                    data-col-index=\"1\"\n                    data-row-index=\"295\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Benjakul, S., Karnjanapratum, S., & Visessanguan, W. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/production-and-characterization-of-odorless-antioxidative-hydroly\/\"><u>(2018). Production and Characterization of Odorless Antioxidative Hydrolyzed Collagen from Seabass (Lates calcarifer) Skin Without Descaling. <\/u><\/a><br>Waste and Biomass Valorization, 9(4), 549-559. https:\/\/doi.org\/10.1007\/s12649-017-0008-9<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A297\"\n                    data-col-index=\"0\"\n                    data-row-index=\"296\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        297.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B297\"\n                    data-col-index=\"1\"\n                    data-row-index=\"296\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Poonsin, T., Simpson, B. K., Benjakul, S., Visessanguan, W., Yoshida, A., & Klomklao, S. <a href=\"https:\/\/agris.fao.org\/search\/en\/providers\/122535\/records\/65deb2464c5aef494fdd68ef\"><u>(2018). 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. <\/u><\/a><br>Journal of Food Biochemistry, 42(2), Article e12462. https:\/\/doi.org\/10.1111\/jfbc.12462<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A298\"\n                    data-col-index=\"0\"\n                    data-row-index=\"297\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        298.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B298\"\n                    data-col-index=\"1\"\n                    data-row-index=\"297\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Woraprayote, W., Pumpuang, L., Tosukhowong, A., Zendo, T., Sonomoto, K., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643817307648\"><u> (2018). Antimicrobial biodegradable food packaging impregnated with Bacteriocin 7293 for control of pathogenic bacteria in pangasius fish fillets.  <\/u><\/a><br>LWT - Food Science and Technology, 89, 427\u2013433. https:\/\/doi.org\/10.1016\/j.lwt.2017.10.048<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A299\"\n                    data-col-index=\"0\"\n                    data-row-index=\"298\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        299.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B299\"\n                    data-col-index=\"1\"\n                    data-row-index=\"298\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Yongkiettrakul, S., Maneerat, K., Arechanajan, B., Malila, Y., Srimanote, P., Gottschalk, M., & Visessanguan, W. <a href=\"https:\/\/link.springer.com\/article\/10.1186\/s12917-018-1732-5\"><u>(2019). Antimicrobial susceptibility of Streptococcus suis isolated from diseased pigs, asymptomatic pigs, and human patients in Thailand. <\/u><\/a><br>BMC Veterinary Research, 15, Article 5. https:\/\/doi.org\/10.1186\/s12917-018-1732-5<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A300\"\n                    data-col-index=\"0\"\n                    data-row-index=\"299\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        300.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B300\"\n                    data-col-index=\"1\"\n                    data-row-index=\"299\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Malila, Y., Thanatsang, K., Arayamethakorn, S., Uengwetwanit, T., Srimarut, Y., Petracci, M., Strasburg, G. M., Rungrassamee, W., & Visessanguan, W. <a href=\"https:\/\/journals.plos.org\/plosone\/article?id=10.1371\/journal.pone.0220904\"><u>(2019). 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. <\/u><\/a><br>PLOS ONE, 14(8), Article e0220904.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A301\"\n                    data-col-index=\"0\"\n                    data-row-index=\"300\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        301.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B301\"\n                    data-col-index=\"1\"\n                    data-row-index=\"300\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Tepaamorndech, S., Chantarasakha, K., Kingcha, Y., Chaiyapechara, S., Phromson, M., Sriariyanun, M., Kirschke, C. P., Huang, L., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1050464818307290\"><u>(2019). Effects of Bacillus aryabhattai TBRC8450 on vibriosis resistance and immune enhancement in Pacific white shrimp, Litopenaeus vannamei.<\/u><\/a><br> Fish & Shellfish Immunology, 86, 4\u201313. https:\/\/doi.org\/10.1016\/j.fsi.2018.11.009<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A302\"\n                    data-col-index=\"0\"\n                    data-row-index=\"301\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        302.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"B302\"\n                    data-col-index=\"1\"\n                    data-row-index=\"301\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Booncharoen, A., Visessanguan, W., Kuncharoen, N., Yiamsombut, S., Santiyanont, P., Mhuantong, W., Charoensri, S., Rojsitthisak, P., & Tanasupawat, S. <a href=\"https:\/\/www.microbiologyresearch.org\/content\/journal\/ijsem\/10.1099\/ijsem.0.003658\"><u>(2019). Lentibacillus lipolyticus sp. nov., a moderately halophilic bacterium isolated from shrimp paste (Ka-pi). <\/u><\/a><br>International Journal of Systematic and Evolutionary Microbiology, 69(11), 3529\u20133536. https:\/\/doi.org\/10.1099\/ijsem.0.003658<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A303\"\n                    data-col-index=\"0\"\n                    data-row-index=\"302\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        303.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B303\"\n                    data-col-index=\"1\"\n                    data-row-index=\"302\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Lertampaiporn, S., Nuannimnoi, S., Vorapreeda, T., Chokesajjawatee, N., Visessanguan, W., & Thammarongtham, C. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1155\/2019\/5617153\"><u>(2019). PSO-LocBact: A consensus method for optimizing multiple classifier results for predicting the subcellular localization of bacterial proteins. <\/u><\/a><br>BioMed Research International, 2019, Article 5617153. https:\/\/doi.org\/10.1155\/2019\/5617153<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A304\"\n                    data-col-index=\"0\"\n                    data-row-index=\"303\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        304.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B304\"\n                    data-col-index=\"1\"\n                    data-row-index=\"303\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kalhoro, M. S., Visessanguan, W., Nguyen, L. T., & Anal, A. K. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/jfpp.14015\"><u>(2019). Probiotic potential of Lactobacillus paraplantarum BT-11 isolated from raw buffalo (Bubalus bubalis) milk and characterization of bacteriocin-like inhibitory substance produced. <\/u><\/a><br>Journal of Food Processing and Preservation, 43(8), Article e14015. https:\/\/doi.org\/10.1111\/jfpp.14015<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A305\"\n                    data-col-index=\"0\"\n                    data-row-index=\"304\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        305.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B305\"\n                    data-col-index=\"1\"\n                    data-row-index=\"304\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Poonsin, T., Simpson, B. K., Benjakul, S., Visessanguan, W., Yoshida, A., Osatomi, K., & Klomklao, S. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0141813018362895\"><u>(2019). Anionic trypsin from the spleen of albacore tuna (Thunnus alalunga): Purification, biochemical properties and its application for proteolytic degradation of fish muscle. <\/u><\/a><br>International Journal of Biological Macromolecules, 133, 971\u2013979. https:\/\/doi.org\/10.1016\/j.ijbiomac.2019.04.148<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A306\"\n                    data-col-index=\"0\"\n                    data-row-index=\"305\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        306.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B306\"\n                    data-col-index=\"1\"\n                    data-row-index=\"305\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Techo, S., Visessanguan, W., Vilaichone, R.-K., & Tanasupawat, S. <a href=\"https:\/\/link.springer.com\/article\/10.1007\/s12602-018-9385-z#citeas\"><u>(2019). Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice noodle. <\/u><\/a><br>Probiotics and Antimicrobial Proteins, 11(1), 92\u2013102. https:\/\/doi.org\/10.1007\/s12602-018-9385-z<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A307\"\n                    data-col-index=\"0\"\n                    data-row-index=\"306\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        307.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B307\"\n                    data-col-index=\"1\"\n                    data-row-index=\"306\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Phonsatta, N., Luangpituksa, P., Figueroa-Espinoza, M. C., Lecomte, J., Durand, E., Villeneuve, P., Visessanguan, W., & Deetae, P. <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1002\/ejlt.201800239\"><u>(2019). 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. <\/u><\/a><br>European Journal of Lipid Science and Technology, 121(1), Article 1800239. https:\/\/doi.org\/10.1002\/ejlt.201800239<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A308\"\n                    data-col-index=\"0\"\n                    data-row-index=\"307\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        308.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B308\"\n                    data-col-index=\"1\"\n                    data-row-index=\"307\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Poonsin, T., Simpson, B. K., Benjakul, S., Visessanguan, W., Yoshida, A., & Klomklao, S. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1878818118308211\"><u>(2019). Albacore tuna spleen trypsin: Potential application as laundry detergent additive and in carotenoprotein extraction from Pacific white shrimp shells. <\/u><\/a><br>Biocatalysis and Agricultural Biotechnology, 17, 638\u2013646. https:\/\/doi.org\/10.1016\/j.bcab.2019.01.013<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A309\"\n                    data-col-index=\"0\"\n                    data-row-index=\"308\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        309.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B309\"\n                    data-col-index=\"1\"\n                    data-row-index=\"308\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Tepaamorndech, S., Nookaew, I., Higdon, S. M., Santiyanont, P., Phromson, M., Chantarasakha, K., Mhuantong, W., Plengvidhya, V., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1050464820306069\"><u>(2020). Metagenomics in bioflocs and their effects on gut microbiome and immune responses in Pacific white shrimp. <\/u><\/a><br> Fish & Shellfish Immunology, 106, 733\u2013741. https:\/\/doi.org\/10.1016\/j.fsi.2020.08.031<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A310\"\n                    data-col-index=\"0\"\n                    data-row-index=\"309\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        310.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B310\"\n                    data-col-index=\"1\"\n                    data-row-index=\"309\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Chokesajjawatee, N., Santiyanont, P., Chantarasakha, K., Kocharin, K., Thammarongtham, C., Lertampaiporn, S., Vorapreeda, T., Srisuk, T., Wongsurawat, T., Jenjaroenpun, P., Nookaew, I., & Visessanguan, W. <a href=\"https:\/\/www.nature.com\/articles\/s41598-020-66857-2#citeas\"><u>(2020). Safety assessment of a Nham starter culture Lactobacillus plantarum BCC9546 via whole-genome analysis. <\/u><\/a><br>Scientific Reports, 10, Article 10241. https:\/\/doi.org\/10.1038\/s41598-020-66895-2<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A311\"\n                    data-col-index=\"0\"\n                    data-row-index=\"310\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        311.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B311\"\n                    data-col-index=\"1\"\n                    data-row-index=\"310\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sorapukdee, S., Kongtasorn, C., Benjakul, S., Visessanguan, W.<a href=\"https:\/\/digicomst.ie\/wp-content\/uploads\/2020\/05\/2013_05_11.pdf\"><u> (2020) Impact of meat processings on technological quality of meats from two different muscle locations<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A312\"\n                    data-col-index=\"0\"\n                    data-row-index=\"311\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        312.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B312\"\n                    data-col-index=\"1\"\n                    data-row-index=\"311\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Watanakij, N., Visessanguan, W., & Petchkongkaew, A. <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/32723015\/\"><u>(2020). Aflatoxin B1-degrading activity from Bacillus subtilis BCC 42005 isolated from fermented cereal products. <\/u><\/a><br>Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 37(9), 1579\u20131589. https:\/\/doi.org\/10.1080\/19440049.2020.1778182<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A313\"\n                    data-col-index=\"0\"\n                    data-row-index=\"312\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        313.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B313\"\n                    data-col-index=\"1\"\n                    data-row-index=\"312\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Adunphatcharaphon, S., Petchkongkaew, A., Greco, D., D\u2019Ascanio, V., Visessanguan, W., & Avantaggiato, G. <a href=\"https:\/\/www.mdpi.com\/2072-6651\/12\/2\/108\"><u>(2020). The Effectiveness of Durian Peel as a Multi-Mycotoxin Adsorbent.<\/u><\/a><br> Toxins, 12(2), 108. https:\/\/doi.org\/10.3390\/toxins12020108<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A314\"\n                    data-col-index=\"0\"\n                    data-row-index=\"313\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        314.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B314\"\n                    data-col-index=\"1\"\n                    data-row-index=\"313\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Thanatsang, K. V., Malila, Y., Arayamethakorn, S., Srimarut, Y., Tatiyaborworntham, N., Uengwetwanit, T., Panya, A., Rungrassamee, W., & Visessanguan, W. <a href=\"https:\/\/www.mdpi.com\/2076-2615\/10\/12\/2272\"><u>(2020). Nutritional Properties and Oxidative Indices of Broiler Breast Meat Affected by Wooden Breast Abnormality. <\/u><\/a><br>Animals, 10(12), 2272. https:\/\/doi.org\/10.3390\/ani10122272<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A315\"\n                    data-col-index=\"0\"\n                    data-row-index=\"314\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        315.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B315\"\n                    data-col-index=\"1\"\n                    data-row-index=\"314\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Malila, Y., Uengwetwanit, T., Arayamethakorn, S., Srimarut, Y., Thanatsang, K. V., Soglia, F., Strasburg, G. M., Rungrassamee, W., & Visessanguan, W. <a href=\"https:\/\/www.frontiersin.org\/journals\/physiology\/articles\/10.3389\/fphys.2020.00580\/full\"><u>(2020). Transcriptional profiles of skeletal muscle associated with increasing severity of white striping in commercial broilers. <\/u><\/a><br>Frontiers in Physiology, 11, Article 580. https:\/\/doi.org\/10.3389\/fphys.2020.00580<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A316\"\n                    data-col-index=\"0\"\n                    data-row-index=\"315\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        316.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B316\"\n                    data-col-index=\"1\"\n                    data-row-index=\"315\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Woraprayote, W., Pumpuang, L., Tepaamorndech, S., Sritunyalucksana, K., Phromson, M., Jangsutthivorawat, W., Jeamsripong, S., & Visessanguan, W. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S004484861932650X\"><u>(2020). Suppression of white feces syndrome in Pacific white shrimp, Litopenaeus vannamei, using hen egg white lysozyme. <\/u><\/a><br>Aquaculture, 521, Article 735025. https:\/\/doi.org\/10.1016\/j.aquaculture.2020.735025<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A317\"\n                    data-col-index=\"0\"\n                    data-row-index=\"316\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        317.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B317\"\n                    data-col-index=\"1\"\n                    data-row-index=\"316\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Promchai, R., Visessanguan, W., & Luxananil, P. <a href=\"https:\/\/link.springer.com\/article\/10.1007\/s11274-020-02932-0#citeas\"><u>(2020). An efficient ABC transporter signal peptide directs heterologous protein secretion in food-grade hosts. <\/u><\/a><br>World Journal of Microbiology and Biotechnology, 36(10), Article 154. https:\/\/doi.org\/10.1007\/s11274-020-02931-1<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A318\"\n                    data-col-index=\"0\"\n                    data-row-index=\"317\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        318.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B318\"\n                    data-col-index=\"1\"\n                    data-row-index=\"317\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Poonsin, T., Simpson, B. K., Visessanguan, W., Yoshida, A., & Klomklao, S. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0141813019328818?__cf_chl_f_tk=7bTjJ9ndjxOSFPR.XvobXyJUKOR_U7kolewrNuk5_FM-1782786939-1.0.1.1-JnHBImBIQHRL4oC4OWQkqmDCGGQX6eoLZbGz94dmu8k\"><u>(2020). Optimal immobilization of trypsin from the spleen of albacore tuna (Thunnus alalunga) and its characterization. <\/u><\/a><br>International Journal of Biological Macromolecules, 143, 462\u2013471. https:\/\/doi.org\/10.1016\/j.ijbiomac.2019.10.009<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A319\"\n                    data-col-index=\"0\"\n                    data-row-index=\"318\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        319.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B319\"\n                    data-col-index=\"1\"\n                    data-row-index=\"318\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Phengnoi P, Charoenwongpaiboon T, Wangpaiboon K, Klaewkla M, Nakapong S, Visessanguan W, Ito K, Pichyangkura R, Kuttiyawong K. <a href=\"https:\/\/www.mdpi.com\/2218-273X\/10\/5\/692\"><u>Levansucrase from Bacillus amyloliquefaciens KK9 and Its Y237S Variant Producing the High Bioactive Levan-Type Fructooligosaccharides. <\/u><\/a><br>Biomolecules. 2020; 10(5):692. https:\/\/doi.org\/10.3390\/biom10050692<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A320\"\n                    data-col-index=\"0\"\n                    data-row-index=\"319\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        320.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B320\"\n                    data-col-index=\"1\"\n                    data-row-index=\"319\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Yachai, M., Visessanguan, W.<a href=\"https:\/\/digital.library.tu.ac.th\/tu_dc\/frontend\/Info\/item\/dc:182367\"><u> (2020). Effective utilization of corn by-products by pleurotus eryngii cultivation and broiler feed additive production: final report. <\/u><\/a><br>Thailand Science Research and Innovation.<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A321\"\n                    data-col-index=\"0\"\n                    data-row-index=\"320\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        321.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B321\"\n                    data-col-index=\"1\"\n                    data-row-index=\"320\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Phonsatta, N., Grajeda-Iglesias, C., Figueroa-Espinoza, M. C., Bar\u00e9a, B., Lecomte, J., Visessanguan, W., Durand, E., Villeneuve, P., Tapingkae, W., & Panya, A. <a href=\"https:\/\/pubs.acs.org\/doi\/abs\/10.1021\/acs.jafc.0c03825\"><u>(2020). Investigation on the double cutoff phenomenon observed in protocatechuic acid and its alkyl esters under various CAT-based assays. <\/u><\/a><br>Journal of Agricultural and Food Chemistry, 68(35), 9568\u20139575. https:\/\/doi.org\/10.1021\/acs.jafc.0c03825<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A322\"\n                    data-col-index=\"0\"\n                    data-row-index=\"321\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        323.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B322\"\n                    data-col-index=\"1\"\n                    data-row-index=\"321\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Adunphatcharaphon, S., Petchkongkaew, A., & Visessanguan, W.<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/33921591\/\"><u> (2021). In Vitro Mechanism Assessment of Zearalenone Removal by Plant-Derived Lactobacillus plantarum BCC 47723. <\/u><\/a><br>Toxins, 13(4), 286. https:\/\/doi.org\/10.3390\/toxins13040286<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A323\"\n                    data-col-index=\"0\"\n                    data-row-index=\"322\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        324.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B323\"\n                    data-col-index=\"1\"\n                    data-row-index=\"322\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Jariyasopit, N., Khamsaeng, S., Panya, A., Vinaisuratern, P., Metem, P., Asawalertpanich, W., Visessanguan, W., Sirivatanauksorn, V., & Khoomrung, S. <a href=\"https:\/\/mahidol.elsevierpure.com\/en\/publications\/corrigendum-to-quantitative-analysis-of-nutrient-metabolite-compo\/\"><u>(2021). Corrigendum to \u201cQuantitative analysis of nutrient metabolite compositions of retail cow's milk and milk alternatives in Thailand using GC\u2013MS\u201d [J. Food Compos. Anal. 97 (2021) 103785](S0889157520314903)(10.1016\/j.jfca.2020.103785).<\/u><\/a><br> Journal of Food Composition and Analysis, 101, Article 103950. https:\/\/doi.org\/10.1016\/j.jfca.2021.103950<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A324\"\n                    data-col-index=\"0\"\n                    data-row-index=\"323\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        325.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"B324\"\n                    data-col-index=\"1\"\n                    data-row-index=\"323\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">U-Chupaj, J., Malila, Y., Gozzi, G., Vannini, L., Dellarosa, N., Laghi, L., Petracci, M., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full\/10.1111\/1750-3841.15565\"><u>(2021). 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. <\/u><\/a><br> Journal of Food Science, 86(2), 319\u2013326. https:\/\/doi.org\/10.1111\/1750-3841.15565<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A325\"\n                    data-col-index=\"0\"\n                    data-row-index=\"324\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        326.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B325\"\n                    data-col-index=\"1\"\n                    data-row-index=\"324\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Malila, Y., Uengwetwanit, T., Thanatsang, K. V., Arayamethakorn, S., Srimarut, Y., Petracci, M., Soglia, F., Rungrassamee, W., & Visessanguan, W. <a href=\"https:\/\/www.frontiersin.org\/journals\/physiology\/articles\/10.3389\/fphys.2021.691194\/full\"><u>(2021). Insights into transcriptome profiles associated with wooden breast myopathy in broilers slaughtered at the age of 6 or 7 weeks. <\/u><\/a><br>Frontiers in Physiology, 12, Article 691194. https:\/\/doi.org\/10.3389\/fphys.2021.691194<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A326\"\n                    data-col-index=\"0\"\n                    data-row-index=\"325\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        327.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B326\"\n                    data-col-index=\"1\"\n                    data-row-index=\"325\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Yongkiettrakul, S., Wongsurawat, T., Jenjaroenpun, P., Acheampong, D. A., Srimanote, P., Maneerat, K., Visessanguan, W., & Nookaew, I. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1567134820305050?__cf_chl_f_tk=H2SArNT9qgWnJ9uUTvcayKhmMafo68gJb8iyTcZY4K8-1782801876-1.0.1.1-sHvo7kW1AwSER5pbDJ1IBhWP_LJqtCi0agFi2XbBKoU\"><u>(2021). Genome sequences of antibiotic-resistant Streptococcus suis strains isolated from human patients and diseased and asymptomatic pigs in Thailand. <\/u><\/a><br>Infection, Genetics and Evolution, 87, Article 104674. https:\/\/doi.org\/10.1016\/j.meegid.2020.104674<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A327\"\n                    data-col-index=\"0\"\n                    data-row-index=\"326\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        328.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B327\"\n                    data-col-index=\"1\"\n                    data-row-index=\"326\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Adunphatcharaphon, S., Petchkongkaew, A., & Visessanguan, W. <a href=\"https:\/\/www.mdpi.com\/2072-6651\/13\/4\/286\"><u>(2021). In Vitro Mechanism Assessment of Zearalenone Removal by Plant-Derived Lactobacillus plantarum BCC 47723. <\/u><\/a><br>Toxins, 13(4), 286. https:\/\/doi.org\/10.3390\/toxins13040286<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A328\"\n                    data-col-index=\"0\"\n                    data-row-index=\"327\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        329.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B328\"\n                    data-col-index=\"1\"\n                    data-row-index=\"327\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Anekthanakul, K., Manocheewa, S., Chienwichai, K., Poungsombat, P., Limjiasahapong, S., Wanichthanarak, K., Jariyasopit, N., Mathema, V. B., Kuhakarn, C., Reutrakul, V., Phetcharaburanin, J., Panya, A., Phonsatta, N., Visessanguan, W., Pomyen, Y., Sirivatanauksorn, Y., Worawichawong, S., Sathirapongsasuti, N., Kitiyakara, C., & Khoomrung, S. <a href=\"https:\/\/www.cell.com\/iscience\/fulltext\/S2589-0042(21)01324-9\"><u>(2021). Predicting lupus membranous nephritis using reduced picolinic acid to tryptophan ratio as a urinary biomarker. <\/u><\/a><br>iScience, 24(11), Article 103355. https:\/\/doi.org\/10.1016\/j.isci.2021.103355                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A329\"\n                    data-col-index=\"0\"\n                    data-row-index=\"328\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        330.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B329\"\n                    data-col-index=\"1\"\n                    data-row-index=\"328\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Krobthong, S., Yingchutrakul, Y., Visessanguan, W., Mahatnirunkul, T., Samutrtai, P., Chaichana, C., Papan, P., & Choowongkomon, K. <a href=\"https:\/\/www.mdpi.com\/2304-8158\/10\/9\/2157\"><u>(2021). Study of the Lipolysis Effect of Nanoliposome-Encapsulated Ganoderma lucidum Protein Hydrolysates on Adipocyte Cells Using Proteomics Approach. <\/u><\/a><br>Foods, 10(9), 2157. https:\/\/doi.org\/10.3390\/foods10092157<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A330\"\n                    data-col-index=\"0\"\n                    data-row-index=\"329\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        331.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B330\"\n                    data-col-index=\"1\"\n                    data-row-index=\"329\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Jariyasopit, N., Khamsaeng, S., Panya, A., Vinaisuratern, P., Metem, P., Asawalertpanich, W., Visessanguan, W., Sirivatanauksorn, V., & Khoomrung, S. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0889157520314903\"><u>(2021). Quantitative analysis of nutrient metabolite compositions of retail cow\u2019s milk and milk alternatives in Thailand using GC-MS. <\/u><\/a><br>Journal of Food Composition and Analysis, 97, Article 103785. https:\/\/doi.org\/10.1016\/j.jfca.2020.103785<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A331\"\n                    data-col-index=\"0\"\n                    data-row-index=\"330\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        332.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B331\"\n                    data-col-index=\"1\"\n                    data-row-index=\"330\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Srimarut, Y., Malila, Y., Kittiphattanabawon, P., Dumnil, J., Artpradid, P., & Visessanguan, W.  <a href=\"https:\/\/ifst.onlinelibrary.wiley.com\/doi\/full\/10.1111\/ijfs.15015\"><u>(2021). Bovine ossein powder: Effect of particle size on its physicochemical and functional characteristics and its application in emulsion-type sausage. <\/u><\/a><br>International Journal of Food Science & Technology, 56(8), 3970\u20133978. https:\/\/doi.org\/10.1111\/ijfs.15015<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A332\"\n                    data-col-index=\"0\"\n                    data-row-index=\"331\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        333.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B332\"\n                    data-col-index=\"1\"\n                    data-row-index=\"331\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Thuanthong, A., Patchimpet, J., Visessanguan, W., Panyo, J., Benjakul, S., Zhang, Y., & Klomklao, S. <a href=\"https:\/\/ph02.tci-thaijo.org\/index.php\/tsujournal\/article\/view\/243570\"><u>(2021). Antioxidant properties of sacha inchi (Plukenetia volubilis) shell extracts as affected by solvents used for prior decolorization. <\/u><\/a><br>ASEAN Journal of Scientific and Technological Reports, 24(3), 1\u201311. https:\/\/doi.org\/10.55164\/ajstr.v24i3.243570<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A333\"\n                    data-col-index=\"0\"\n                    data-row-index=\"332\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        334.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B333\"\n                    data-col-index=\"1\"\n                    data-row-index=\"332\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Booncharoen, A., Visessanguan, W., Kuncharoen, N., Yiamsombut, S., Santiyanont, P., Mhuantong, W., Rojsitthisak, P., & Tanasupawat, S. <a href=\"https:\/\/www.microbiologyresearch.org\/content\/journal\/ijsem\/10.1099\/ijsem.0.005054\"><u>(2021). Halobacillus fulvus sp. nov., a moderately halophilic bacterium isolated from shrimp paste (Ka-pi) in Thailand. <\/u><\/a><br>International Journal of Systematic and Evolutionary Microbiology, 71(11), Article 005054. https:\/\/doi.org\/10.1099\/ijsem.0.005054<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A334\"\n                    data-col-index=\"0\"\n                    data-row-index=\"333\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        335.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B334\"\n                    data-col-index=\"1\"\n                    data-row-index=\"333\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Jariyasopit, N., Khamsaeng, S., Panya, A., Vinaisuratern, P., Metem, P., Asawalertpanich, W., Visessanguan, W., Sirivatanauksorn, V., & Khoomrung, S. <a href=\"https:\/\/murex.mahidol.ac.th\/en\/publications\/quantitative-analysis-of-nutrient-metabolite-compositions-of-reta\/\"><u>(2021). Quantitative analysis of nutrient metabolite compositions of retail cow's milk and milk alternatives in Thailand using GC\u2013MS. <\/u><\/a><br>Journal of Food Composition and Analysis, 97, Article 103785. https:\/\/doi.org\/10.1016\/j.jfca.2020.103785<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A335\"\n                    data-col-index=\"0\"\n                    data-row-index=\"334\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        336.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B335\"\n                    data-col-index=\"1\"\n                    data-row-index=\"334\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kaewnarin, K., Limjiasahapong, S., Jariyasopit, N., Anekthanakul, K., Kurilung, A., Wong, S. 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High-Resolution QTOF-MRM for highly accurate identification and quantification of trace levels of triterpenoids in Ganoderma lucidum mycelium. <\/u><\/a><br>Journal of the American Society for Mass Spectrometry, 32(9), 2451\u20132462. https:\/\/doi.org\/10.1021\/jasms.1c00175<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A336\"\n                    data-col-index=\"0\"\n                    data-row-index=\"335\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        337.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B336\"\n                    data-col-index=\"1\"\n                    data-row-index=\"335\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Raethong, N., Santivarangkna, C., Visessanguan, W., Santiyanont, P., Mhuantong, W., & Chokesajjawatee, N. <a href=\"https:\/\/www.frontiersin.org\/journals\/microbiology\/articles\/10.3389\/fmicb.2022.969548\/full\"><u>(2022). 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The functional starter and its genomic insight for histamine degradation in fish sauce. <\/u><\/a><br>Food Microbiology, 104, Article 103988. https:\/\/doi.org\/10.1016\/j.fm.2022.103988<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A338\"\n                    data-col-index=\"0\"\n                    data-row-index=\"337\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        339.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B338\"\n                    data-col-index=\"1\"\n                    data-row-index=\"337\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Wangpaiboon, K., Klaewkla, M., Charoenwongpaiboon, T., Vongkusolkit, N., Panpetch, P., Kuttiyawong, K., Visessanguan, W., & Pichyangkura, R. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0141022921002180\"><u>(2022). 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Collision cross section of a small molecule determined by its polarizability rather than its mass and shape [Preprint]. <\/u><\/a><br>Research Square. https:\/\/doi.org\/10.21203\/rs.3.rs-1926618\/v1<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A340\"\n                    data-col-index=\"0\"\n                    data-row-index=\"339\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        341.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B340\"\n                    data-col-index=\"1\"\n                    data-row-index=\"339\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Woraprayote, W., Janyaphisan, T., Adunphatcharaphon, S., Sonhom, N., Showpanish, K., Rumjuankiat, K., Visessanguan, W., Elliott, C. 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Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications.<\/u><\/a><br> Food Bioscience, 52, Article 102385. https:\/\/doi.org\/10.1016\/j.fbio.2023.102385<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A341\"\n                    data-col-index=\"0\"\n                    data-row-index=\"340\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        342.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-bold wpdt-align-left wpdt-fs-000015\"\n                                            data-cell-id=\"B341\"\n                    data-col-index=\"1\"\n                    data-row-index=\"340\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Koirala, P., Nirmal, N. P., Woraprayote, W., Visessanguan, W., Bhandari, Y., Karim, N. U., Nor-Khaizura, M. A. R., & Saricao\u011flu, F. T. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S2214289423001126\"><u>(2023). 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Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications. <\/u><\/a><br>Food Bioscience, 52, Article 102385. https:\/\/doi.org\/10.1016\/j.fbio.2023.102385<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A343\"\n                    data-col-index=\"0\"\n                    data-row-index=\"342\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        344.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B343\"\n                    data-col-index=\"1\"\n                    data-row-index=\"342\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Wanichthanarak, K., Nookaew, I., Pasookhush, P., Wongsurawat, T., Jenjaroenpun, P., Leeratsuwan, N., Wattanachaisaereekul, S., Visessanguan, W., Sirivatanauksorn, Y., Nuntasaen, N., Kuhakarn, C., Reutrakul, V., Ajawatanawong, P., & Khoomrung, S. <a href=\"https:\/\/link.springer.com\/article\/10.1186\/s12870-023-04074-5\"><u>(2023). Revisiting chloroplast genomic landscape and annotation towards comparative chloroplast genomes of Rhamnaceae. <\/u><\/a><br>BMC Plant Biology, 23, Article 59. https:\/\/doi.org\/10.1186\/s12870-023-04074-5<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A344\"\n                    data-col-index=\"0\"\n                    data-row-index=\"343\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        345.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B344\"\n                    data-col-index=\"1\"\n                    data-row-index=\"343\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Khongkow, M., Rimsueb, N., Jantimaporn, A., Janyaphisan, T., Woraprayote, W., Visessanguan, W., & Ruktanonchai, U. R. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S2212429223001219?__cf_chl_f_tk=v7zqqY7wOuIQRiyEHnDQ.p3tghXEpC40JwUjW.RB_dU-1783052501-1.0.1.1-ldn1XRGj6jkLEI6x.K8VV3N9kR01A.b7z58bNQgIWJo\"><u>(2023). Cationic liposome of hen egg white lysozyme for enhanced its stability, activity and accessibility in gastro-intestinal tract. <\/u><\/a><br>Food Hydrocolloids, 141, Article 108745. https:\/\/doi.org\/10.1016\/j.foodhyd.2023.108745<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A345\"\n                    data-col-index=\"0\"\n                    data-row-index=\"344\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        346.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B345\"\n                    data-col-index=\"1\"\n                    data-row-index=\"344\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kingkaew, E., Woraprayote, W., Booncharoen, A., Niwasabutra, K., Janyaphisan, T., Vilaichone, R.-K., Yamaoka, Y., Visessanguan, W., & Tanasupawat, S. <a href=\"https:\/\/www.nature.com\/articles\/s41598-023-47687-4\"><u>(2023). Functional genome analysis and anti-Helicobacter pylori activity of a novel bacteriocinogenic Lactococcus sp. NH2-7C from Thai fermented pork (Nham). <\/u><\/a><br>Scientific Reports, 13, Article 20362. https:\/\/doi.org\/10.1038\/s41598-023-47754-0<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A346\"\n                    data-col-index=\"0\"\n                    data-row-index=\"345\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        347.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B346\"\n                    data-col-index=\"1\"\n                    data-row-index=\"345\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Riangrungroj, P., Visessanguan, W., & Leartsakulpanich, U. <a href=\"https:\/\/academic.oup.com\/femsle\/article\/doi\/10.1093\/femsle\/fnad095\/7279465?login=true\"><u>(2023). Production of Lactobacillus plantarum ghosts by conditional expression of a prophage-encoded holin. <\/u><\/a><br>FEMS Microbiology Letters, 370, Article fnad095. https:\/\/doi.org\/10.1093\/femsle\/fnad095<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A347\"\n                    data-col-index=\"0\"\n                    data-row-index=\"346\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        348.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B347\"\n                    data-col-index=\"1\"\n                    data-row-index=\"346\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kittiphattanabawon, P., Maqsood, S., Visessanguan, W., & Benjakul, S. <a href=\"https:\/\/ifst.onlinelibrary.wiley.com\/doi\/full\/10.1111\/ijfs.16524\"><u>(2023). Gelatin hydrolysate in freeze\u2013thawed shrimp model system: Cryoprotective and antioxidative effects. <\/u><\/a><br>International Journal of Food Science & Technology, 58(8), 4256\u20134263. https:\/\/doi.org\/10.1111\/ijfs.16524<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A348\"\n                    data-col-index=\"0\"\n                    data-row-index=\"347\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        349.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B348\"\n                    data-col-index=\"1\"\n                    data-row-index=\"347\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Sansatchanon, K., Sudying, P., Promdonkoy, P., Kingcha, Y., Visessanguan, W., Tanapongpipat, S., Runguphan, W., & Kocharin, K. <a href=\"https:\/\/link.springer.com\/article\/10.1007\/s12275-023-00077-x\"><u>(2023). Development of a novel D-lactic acid production platform based on Lactobacillus saerimneri TBRC 5746. <\/u><\/a><br>The Journal of Microbiology, 61(9), 853\u2013863. https:\/\/doi.org\/10.1007\/s12275-023-00077-x<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A349\"\n                    data-col-index=\"0\"\n                    data-row-index=\"348\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        350.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B349\"\n                    data-col-index=\"1\"\n                    data-row-index=\"348\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Malila, Y., Owolabi, I. O., Chotanaphuti, T., Sakdibhornssup, N., Elliott, C. T., Visessanguan, W., Karoonuthaisiri, N., & Petchkongkaew, A. <a href=\"https:\/\/www.nature.com\/articles\/s41538-024-00291-w\"><u>(2024). Current challenges of alternative proteins as future foods. <\/u><\/a><br>npj Science of Food, 8, Article 53. https:\/\/doi.org\/10.1038\/s41538-024-00291-w<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A350\"\n                    data-col-index=\"0\"\n                    data-row-index=\"349\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        351.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B350\"\n                    data-col-index=\"1\"\n                    data-row-index=\"349\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Krobthong, S., Jaroenchuensiri, T., Yingchutrakul, Y., Sukmak, P., Visessanguan, W., Pongkorpsakol, P., Tulyananda, T., & Aonbangkhen, C. <a href=\"https:\/\/www.mdpi.com\/2304-8158\/13\/15\/2467\"><u>(2024). Protective effects of an octapeptide identified from Riceberry\u2122 (Oryza sativa) protein hydrolysate on oxidative and endoplasmic reticulum (ER) stress in L929 cells. <\/u><\/a><br>Foods, 13(15), Article 2467. https:\/\/doi.org\/10.3390\/foods13152467<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A351\"\n                    data-col-index=\"0\"\n                    data-row-index=\"350\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        352.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B351\"\n                    data-col-index=\"1\"\n                    data-row-index=\"350\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kittiphattanabawon, P., Sriket, C., Nalinanon, S., Visessanguan, W., & Benjakul, S. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S2212429224006291\"><u>(2024). Gelatin hydrolyzed by papaya latex enzymes as an alternative cryoprotectant for frozen raw Pacific white shrimp (Penaeus vannamei). <\/u><\/a><br>Food Chemistry, 453, Article 139665. https:\/\/doi.org\/10.1016\/j.foodchem.2024.139665<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A352\"\n                    data-col-index=\"0\"\n                    data-row-index=\"351\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        353.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B352\"\n                    data-col-index=\"1\"\n                    data-row-index=\"351\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kingcha, Y., Pumpuang, L., Adunphatcharaphon, S., Chantarasakha, K., Santiyanont, P., Klomtun, M., Janyaphisan, T., Kongtong, K., Phonsatta, N., Panya, A., Visessanguan, W., Petchkongkaew, A., & Woraprayote, W. <a href=\"https:\/\/www.mdpi.com\/2311-5637\/10\/3\/145\"><u>(2024). Potential use of Lactiplantibacillus plantarum BCC 4352 as a functional starter culture for fermenting Thai pork sausage (Nham). <\/u><\/a><br>Fermentation, 10(3), Article 145. https:\/\/doi.org\/10.3390\/fermentation10030145<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A353\"\n                    data-col-index=\"0\"\n                    data-row-index=\"352\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        354.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B353\"\n                    data-col-index=\"1\"\n                    data-row-index=\"352\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kittiphattanabawon, P., Temdee, W., Maqsood, S., Visessanguan, W., & Benjakul, S. <a href=\"https:\/\/ifst.onlinelibrary.wiley.com\/doi\/full\/10.1111\/ijfs.17227\"><u>(2024). Gelatin hydrolysate in freeze\u2013thawed shrimp model system: Retardation of weight loss and muscle protein denaturation. <\/u><\/a><br>International Journal of Food Science & Technology, 59(7), 4949\u20134957. https:\/\/doi.org\/10.1111\/ijfs.17227<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A354\"\n                    data-col-index=\"0\"\n                    data-row-index=\"353\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        355.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B354\"\n                    data-col-index=\"1\"\n                    data-row-index=\"353\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Mittal A, Singh A, Zhang B, Visessanguan W, Benjakul S. <a href=\"https:\/\/www.mdpi.com\/2304-8158\/11\/7\/920\"><u>Chitooligosaccharide Conjugates Prepared Using Several Phenolic Compounds via Ascorbic Acid\/H2O2 Free Radical Grafting: Characteristics, Antioxidant, Antidiabetic, and Antimicrobial Activities. <\/u><\/a><br>Foods. 2022; 11(7):920. https:\/\/doi.org\/10.3390\/foods11070920<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A355\"\n                    data-col-index=\"0\"\n                    data-row-index=\"354\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        356.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B355\"\n                    data-col-index=\"1\"\n                    data-row-index=\"354\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kingkaew, E., Woraprayote, W., Sitdhipol, J., Vilaichone, R. K., Visessanguan, W., & Tanasupawat, S.<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/40146366\/\"><u> (2025). Genomic Assessment, Metabolic Profile Mapping, and Anti-Helicobacter pylori Activity of Lactococcus lactis SK2-659 from Thai Fermented Green Mustard (Pak-kad-dong).<\/u><\/a><br> Probiotics and antimicrobial proteins, 10.1007\/s12602-025-10505-6. Advance online publication. https:\/\/doi.org\/10.1007\/s12602-025-10505-6<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A356\"\n                    data-col-index=\"0\"\n                    data-row-index=\"355\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        357.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-align-left wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"B356\"\n                    data-col-index=\"1\"\n                    data-row-index=\"355\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kittiphattanabawon P., Kishimura H., Benjakul S., Visessanguan W. <a href=\"https:\/\/www.researchgate.net\/publication\/393483937_Yield_and_Properties_of_Collagen_from_Nile_Tilapia_Oreochromis_niloticus_Scales_Effects_of_Ultrasonic_Pretreatment_on_Pepsin-Aided_Extraction\"><u>(2026)Yield and Properties of Collagen from Nile Tilapia (Oreochromis niloticus) Scales: Effects of Ultrasonic Pretreatment on Pepsin-Aided Extraction. <\/u><\/a><br>Current Applied Science and Technology Vol.26 No.2. doi:10.55003\/cast.2025.266314 Retrieved from: https:\/\/repository.li.mahidol.ac.th\/handle\/123456789\/115164<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-bold\"\n                                            data-cell-id=\"A357\"\n                    data-col-index=\"0\"\n                    data-row-index=\"356\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        358.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-bold wpdt-align-left wpdt-fs-000015\"\n                                            data-cell-id=\"B357\"\n                    data-col-index=\"1\"\n                    data-row-index=\"356\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Kittiphattanabawon, P., Sriket, C., Nalinanon, S., Phaonakrop, N., Roytrakul, S., Benjakul, S., & Visessanguan, W. <a href=\"https:\/\/repository.li.mahidol.ac.th\/items\/dfeea2be-c5b7-46c3-80b4-505725e814fc\"><u>(2026). Evaluation of yellow mealworm (Tenebrio molitor) larvae protein extract as a cryoprotectant for frozen Pacific white shrimp.\n<\/u><\/a><br>LWT, 250, 119533. https:\/\/doi.org\/10.1016\/j.lwt.2026.119533<\/span>                    <\/td>\n                                        <\/tr>\n                            <tr class=\"wpdt-cell-row \" >\n                                <td class=\"wpdt-cell wpdt-bold wpdt-fs-000015\"\n                                            data-cell-id=\"A358\"\n                    data-col-index=\"0\"\n                    data-row-index=\"357\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        359.                    <\/td>\n                                                <td class=\"wpdt-cell wpdt-fs-000015 wpdt-align-left wpdt-bold\"\n                                            data-cell-id=\"B358\"\n                    data-col-index=\"1\"\n                    data-row-index=\"357\"\n                    style=\"                    padding:10px;\n                    \"\n                    >\n                                        <span style=\"color: Black;\">Abhisingha, M., Chantarasakha, K., Santiyanont, P., Klomtun, M., Pitaksutheepong, C., Boonrungsiman, S., Sutheeworapong, S., Jeamsripong, S., Phupolphan, C., Visessanguan, W., & Tepaamorndech, S. <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/42480023\/\"><u>(2026). A Genomically Safe Lactobacillus johnsonii Lacking Mobile Antimicrobial Resistance Genes Suppresses Escherichia coli and Modulates Gut Microbiota and Diarrhea Incidence in Suckling Piglets. <\/u><\/a><br>Journal of agricultural and food chemistry, 10.1021\/acs.jafc.6c04192. 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