Sittiwat Lertsiri

Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases

Suthasinee Nilsang, Sittiwat Lertsiri, Manop Suphantharika et al. · Journal of Food Engineering · 2004 · 304 citations

Life Sciences, Biochemistry, Biotechnology +16

Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation

Pannarat Singracha, Nuttawee Niamsiri, Wonnop Visessanguan et al. · LWT · 2016 · 132 citations

Agriculture, Food Science, Microbiology +16

Antioxidant and anti-glycation properties of Thai herbal teas in comparison with conventional teas

Pawinee Deetae, Prangthip Parichanon, Paweena Trakunleewatthana et al. · Food Chemistry · 2012 · 118 citations

Agriculture, Biochemistry, Food Science +11

Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation

Thin Thin Wah, Supawan Walaisri, Apinya Assavanig et al. · International Journal of Food Microbiology · 2012 · 112 citations

Agriculture, Food Science, Microbiology +17

Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions

Kanitha Tananuwong, Sittiwat Lertsiri · Journal of the Science of Food and Agriculture · 2010 · 87 citations

Agriculture, Food Science, Food Analysis +16