Manat Chaijan

Manat Chaijan

Walailak University - Nakhon Si Thammarat / Thailand
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 425018
มหาวิทยาลัยวลัยลักษณ์
person_outline Manat Chaijan's MOST POPULAR ARTICLES
1-) Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storageM Chaijan, S Benjakul, W Visessanguan, C FaustmanFood chemistry 99 (1), 83-91, 20062842006
2-) Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storageM Chaijan, S Benjakul, W Visessanguan, C FaustmanFood chemistry 93 (4), 607-617, 20052812005
3-) Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline processS Rawdkuen, S Sai-Ut, S Khamsorn, M Chaijan, S BenjakulFood Chemistry 112 (1), 112-119, 20092242009
4-) Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in ThailandM Chaijan, S Benjakul, W Visessanguan, C FaustmanFood Research International 37 (10), 1021-1030, 20042372004
5-) Lipid and myoglobin oxidations in muscle foods.M ChaijanSongklanakarin Journal of Science & Technology 30 (1), 20081832008