Wattana Temdee

Wattana Temdee

Princess of Naradhiwas University - Narathiwat / Thailand
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5823072
มหาวิทยาลัยนราธิวาสราชนครินทร์
person_outline Wattana Temdee's MOST POPULAR ARTICLES
1-) Effect of oxidized kiam wood and cashew bark extracts on gel properties of gelatin from cuttlefish skinsW Temdee, S BenjakulFood Bioscience 7, 95-104, 2014232014
2-) Rapid quality deterioration of harpiosquillid mantis shrimp (Harpiosquilla raphidea) during iced storageW Temdee, A Singh, S BenjakulJournal of Food Science and Technology, 1-11, 2022162022
3-) Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cookingS Palamae, W Temdee, J Buatong, B Zhang, H Hong, S BenjakulInnovative Food Science & Emerging Technologies 87, 103391, 2023152023
4-) Use of high pressure processing in combination with acidic electrolyzed water depuration for the shelf-life extension of blood clam (Tegillarca granosa)S Palamae, W Temdee, J Buatong, W Suyapoh, P Sornying, YH Tsai, ...Food Control 156, 110160, 2024142024
5-) Effect of phenolic compounds and bark/wood extracts oxidised by laccase on properties of cuttlefish (Sepia pharaonis) skin gelatin gelW Temdee, S BenjakulInternational Food Research Journal 22 (1), 246, 2015102015