Suthasinee Yarnpakdee

Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil

Yasir Ali Arfat, Soottawat Benjakul, Kitiya Vongkamjan et al. · Journal of Food Science and Technology · 2015 · 168 citations · Full text

Shelf-life Extension, Edible Film, Food Packaging

Physico-chemical and gel properties of agar from Gracilaria tenuistipitata from the lake of Songkhla, Thailand

Suthasinee Yarnpakdee, Soottawat Benjakul, Passakorn Kingwascharapong · Food Hydrocolloids · 2015 · 142 citations

Food Chemistry, Gracilaria Tenuistipitata, Gel Properties

Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants

Suthasinee Yarnpakdee, Soottawat Benjakul, Sitthipong Nalinanon et al. · Food Chemistry · 2011 · 125 citations

Biology, Animal Physiology, Biochemistry +12

Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis

Suthasinee Yarnpakdee, Soottawat Benjakul, Hörður G. Kristinsson et al. · Journal of Food Science and Technology · 2014 · 98 citations · Full text

Food Chemistry, Two-step Hydrolysis, Engineering +9

Preventive effect of Nile tilapia hydrolysate against oxidative damage of HepG2 cells and DNA mediated by H2O2 and AAPH

Suthasinee Yarnpakdee, Soottawat Benjakul, Hörður G. Kristinsson et al. · Journal of Food Science and Technology · 2015 · 68 citations · Full text

Preventive Effect, Biochemistry, Medicine +9