All Stories

  1. Physicochemical, Antioxidant and Sensory Properties of Ready-to-drink Chrysanthemum Tea Fortified with Hydrolyzed Collagen from Salmon Scale Ossein

    Article • Journal of Aquatic Food Product Technology, September 2021, Taylor & Francis

    Mr Thanasak Sae-leaw

  2. Effect of Alkaline Treatment on Characteristics of Bio-Calcium and Hydroxyapatite Powders Derived from Salmon Bone

    Article • Applied Sciences, June 2020, MDPI AG

    Mr Thanasak Sae-leaw

  3. Amino Acid Composition, Volatile Compounds and Bioavailability of Biocalcium Powders from Salmon Frame as Affected by Pretreatment

    Article • Journal of Aquatic Food Product Technology, July 2019, Taylor & Francis

    Soottawat Oppo, Mr Thanasak Sae-leaw

  4. Effect of Chamuang ( Garcinia cowa Roxb. ) leaf extract on inhibition of melanosis and quality changes of Pacific white shrimp during refrigerated storage

    Article • Food Chemistry, January 2019, Elsevier

    Mr Thanasak Sae-leaw

  5. Prevention of quality loss and melanosis of Pacific white shrimp by cashew leaf extracts

    Article • Food Control, January 2019, Elsevier

    Mr Thanasak Sae-leaw

  6. Prevention of melanosis in crustaceans by plant polyphenols: A review

    Article • Trends in Food Science & Technology, December 2018, Elsevier

    Mr Thanasak Sae-leaw

  7. Effect of drying methods on gelatin from splendid squid (Loligo formosana) skins

    Article • Food Bioscience, October 2018, Elsevier

    Mr Thanasak Sae-leaw

  8. Effect of Squid Melanin-Free Ink and Pre-Emulsification on Properties and Stability of Surimi Gel Fortified with Seabass Oil during Refrigerated Storage

    Article • Journal of Aquatic Food Product Technology, August 2018, Taylor & Francis

    Mr Thanasak Sae-leaw, Soottawat Oppo

  9. Antioxidant activities of hydrolysed collagen from salmon scale ossein prepared with the aid of ultrasound

    Article • International Journal of Food Science & Technology, July 2018, Wiley

    Mr Thanasak Sae-leaw

  10. Lipase from liver of seabass (Lates calcarifer): Characteristics and the use for defatting of fish skin

    Article • Food Chemistry, February 2018, Elsevier

    Mr Thanasak Sae-leaw

  11. Retardation of melanosis and quality loss of pre-cooked Pacific white shrimp using epigallocatechin gallate with the aid of ultrasound

    Article • Food Control, February 2018, Elsevier

    Mr Thanasak Sae-leaw

  12. Lipids from visceral depot fat of Asian seabass (Lates calcarifer ): Compositions and storage stability as affected by extraction methods

    Article • European Journal of Lipid Science and Technology, August 2017, Wiley

    Mr Thanasak Sae-leaw, Soottawat Oppo

  13. Characteristics and Gel Properties of Gelatin from Skin of Asian Bullfrog (Rana tigerina)

    Article • Food Biophysics, May 2017, Springer Science + Business Media

    Mr Thanasak Sae-leaw

  14. Effect of catechin and its derivatives on inhibition of polyphenoloxidase and melanosis of Pacific white shrimp

    Article • Journal of Food Science and Technology, February 2017, Springer Science + Business Media

    Mr Thanasak Sae-leaw

  15. Purification and identification of antioxidant peptides from gelatin hydrolysate of seabass skin

    Article • Journal of Food Biochemistry, December 2016, Wiley

    Mr Thanasak Sae-leaw, Soottawat Oppo

  16. Gelatin hydrolysate powder from the scales of spotted golden goatfish: Effect of drying conditions and juice fortification

    Article • Drying Technology, October 2016, Taylor & Francis

    Mr Thanasak Sae-leaw

  17. Antioxidant, immunomodulatory and antiproliferative effects of gelatin hydrolysates from seabass (Lates calcarifer ) skins

    Article • International Journal of Food Science & Technology, May 2016, Wiley

    Mr Thanasak Sae-leaw

  18. Effect of Pretreatments and Defatting of Seabass Skins on Properties and Fishy Odor of Gelatin

    Article • Journal of Food Biochemistry, March 2016, Wiley

    Soottawat Oppo, Mr Thanasak Sae-leaw

  19. Characteristics and functional properties of gelatin from seabass skin as influenced by defatting

    Article • International Journal of Food Science & Technology, March 2016, Wiley

    Soottawat Oppo, Mr Thanasak Sae-leaw

  20. Effects of defatting and tannic acid incorporation during extraction on properties and fishy odour of gelatin from seabass skin

    Article • LWT, January 2016, Elsevier

    Mr Thanasak Sae-leaw

  21. Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes

    Article • Journal of Food Science and Technology, August 2015, Springer Science + Business Media

    Mr Thanasak Sae-leaw

  22. Effect of Pretreatments and Drying Methods on the Properties and Fishy Odor/Flavor of Gelatin from Seabass (Lates calcarifer) skin

    Article • Drying Technology, June 2015, Taylor & Francis

    Mr Thanasak Sae-leaw

  23. Physico-chemical properties and fishy odour of gelatin from seabass (Lates calcarifer) skin stored in ice

    Article • Food Bioscience, June 2015, Elsevier

    Mr Thanasak Sae-leaw

  24. Fatty acid composition, lipid oxidation, and fishy odour development in seabass (Lates calcarifer) skin during iced storage

    Article • European Journal of Lipid Science and Technology, April 2014, Wiley

    Mr Thanasak Sae-leaw, Soottawat Oppo

  25. Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice

    Article • Food Chemistry, December 2013, Elsevier

    Mr Thanasak Sae-leaw