แสดงข้อมูลผลงานตีพิมพ์ อ้างอิงจากฐาน pubswatch.psu.ac.th (*คลิก GO ทุกครั้งหากกำหนดการค้นใหม่)
| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Mad-Ali, S., Masniyom, P. and Benjakul, S. (2018). Characteristics and properties of goat meat gels as affected by setting temperatures. FOOD CHEMISTRY, 268, 257-263. Cited: 20 doi: https://doi.org/10.1016/j.foodchem.2018.06.084 | ||
| 2 | Maneesri, J., Masniyom, P. and Liming, M. (2018). Survival of Candida tropicalis and Lactobacillus plantarum starter Culture after using protective agent and drying. INTERNATIONAL FOOD RESEARCH JOURNAL, 25(4), 1655-1660. Cited: 3 | ||
| รวม WoS/ISI 2 รายการ 23 citations | |||
| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Mad-Ali S., Masniyom P. and Benjakul S. (2018). Characteristics and properties of goat meat gels as affected by setting temperatures. Food Chemistry, 268, 257-263. Cited: 10 doi: https://doi.org/10.1016/j.foodchem.2018.06.084 | ||
| 2 | Azhani S., Hniman A., Laehmad N., Hanifarianty S., Masniyom P., Noipom T. and Wae-Hayee M. (2018). Sensory and physical properties of Pla-duk-ra (Dried Fermented Catfish) at different conditions of drying. International Journal on Advanced Science, Engineering and Information Technology, 8(4-2), 1597-1603. Cited: 2 doi: https://doi.org/10.18517/ijaseit.8.4-2.7038 | ||
| 3 | Maneesri J., Masniyom P. and Liming M. (2018). Survival of Candida tropicalis and Lactobacillus plantarum starter culture after using protective agent and drying. International Food Research Journal, 25(4), 1655-1660. Cited: 3 | ||
| รวม Scopus 3 รายการ 15 citations | |||
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