Apinya Assavanig

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

Broad distribution of enterotoxin genes (hblCDA, nheABC, cytK, and entFM) among Bacillus thuringiensis and Bacillus cereus as shown by novel primers

Wasin Buasri, P PIANARIYANON, Chaiwat Pulsrikarn et al. · International Journal of Food Microbiology · 2007 · 194 citations

Life Sciences, Microbiology, Molecular Genetics +17

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

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

Isolation, characterization and function of laccase from Trichoderma

Apinya Assavanig, Boonthum Amornikitticharoen, Nattapol Ekpaisal et al. · Applied Microbiology and Biotechnology · 1992 · 74 citations

Life Sciences, Biochemistry, Microbiology +3