Effect of physical and physicochemical characteristics of chitosan on fat-binding capacities under in vitro gastrointestinal conditions

由 Nootchanartch Panith, Jetsada Wichaphon, Sittiwat Lertsiri, Nuttawee Niamsiri
出版 2018

Volatile aroma components of Thai fish sauce in relation to product categorization

由 Jetsada Wichaphon, Chaufah Thongthai, Apinya Assavanig, Sittiwat Lertsiri
出版 2018

Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test

由 Jetsada Wichaphon, Anupam Giri, Toshiaki Ohshima, Sittiwat Lertsiri
出版 2018

Categorization of Thai Fish Sauce Based on Aroma Characteristics

由 Jetsada Wichaphon, Wilatsana Posri, Apinya Assavanig, Chaufah Thongthai, Sittiwat Lertsiri
出版 2018

Chemical and organoleptic comparison of fish sauce made from cold water species and typical thai fish sauce

由 Asbjørn Gildberg, Jetsada Wichaphon, Sittiwat Lertsiri, Apinya Assavanig, Nils K. Sørensen, Chaufah Thongthai
出版 2018