Natteewan Udomsil

Nutritional Values and Functional Properties of House Cricket (<i>Acheta domesticus</i>) and Field Cricket (<i>Gryllus bimaculatus</i>)

Natteewan Udomsil, Sumeth Imsoonthornruksa, Chotika Gosalawit et al. · Food Science and Technology Research · 2019 · 169 citations · Full text

Nutrition, Functional Properties, Food Analysis +21

Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation

Natteewan Udomsil, Sureelak Rodtong, Yeung Joon Choi et al. · Journal of Agricultural and Food Chemistry · 2011 · 162 citations

Flavor Improvement, Food Fermentation, In Vitro Fermentation +12

Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds

Natteewan Udomsil, Sureelak Rodtong, Somboon Tanasupawat et al. · International Journal of Food Microbiology · 2010 · 127 citations

Food Fermentation, Biochemistry, Fish Sauce Fermentation +8

Improvement of fish sauce quality by combined inoculation of Tetragenococcus halophilus MS33 and Virgibacillus sp. SK37

Natteewan Udomsil, Shu Chen, Sureelak Rodtong et al. · Food Control · 2016 · 48 citations

Fish Sauce Quality, Food Fermentation, Microbial Contamination +8

Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR

Natteewan Udomsil, Shu Chen, Sureelak Rodtong et al. · Food Microbiology · 2016 · 42 citations

Real-time Quantitative Pcr, Fish Sauce Fermentation, Microbial Contamination +6