Amonlaya Tosukhowong

Author

National Center for Genetic Engineering and Biotechnology ORCID

Also Known As

AMONLAYA TOSUKHOWONG, Amonlaya Tosukhowong

Publications

436

Citations

H-Index

Concepts

All Affiliations

National Center for Genetic Engineering and Biotechnology Kyushu University Prince of Songkla University National Science and Technology Development Agency

About

Amonlaya Tosukhowong is an author at National Center for Genetic Engineering and Biotechnology specializing in microbiology, food microbiology, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Microbiology	7	7	412
2	Medicine	5	5	331
3	Health Sciences	4	4	243
4	Public Health	2	2	151
5	Engineering	1	1	67

Amonlaya Tosukhowong

Publications

429

Citations

H-Index

Page 1

	Year	Citations
Garvieacin Q, a Novel Class II Bacteriocin from Lactococcus garvieae BCC 43578 Amonlaya Tosukhowong, Takeshi Zendo, Wonnop Visessanguan, Applied and Environmental Microbiology Antimicrobial SusceptibilityGarvieacin QAntibioticsBacteriologyBcc 43578	2011	87
Antimicrobial biodegradable food packaging impregnated with Bacteriocin 7293 for control of pathogenic bacteria in pangasius fish fillets Weerapong Woraprayote, Laphaslada Pumpuang, Amonlaya Tosukhowong, LWT Antimicrobial PackagingFood PackagingMicrobial ContaminationAntimicrobial SusceptibilityBacteriocin 7293	2017	84
Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage Yutthana Kingcha, Amonlaya Tosukhowong, Takeshi Zendo, Food Control Food FermentationStarter CultureAnti-listeria ActivityMicrobial ContaminationFoodborne Illness	2011	78
Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546 Amonlaya Tosukhowong, Wonnop Visessanguan, Laphaslada Pumpuang, Food Chemistry Commercial Starter CultureBiogenic Amine FormationFood FermentationEngineeringBiotechnology	2011	67
Two putatively novel bacteriocins active against Gram-negative food borne pathogens produced by Weissella hellenica BCC 7293 Weerapong Woraprayote, Laphaslada Pumpuang, Amonlaya Tosukhowong, Food Control Novel BacteriocinsAntimicrobial SusceptibilityMicrobial PathogensMedicineFoodborne Pathogens	2015	64
Effect of heterologous expression of molecular chaperone DnaK from Tetragenococcus halophilus on salinity adaptation of Escherichia coli Shinya Sugimoto, Jiro Nakayama, Daisuke Fukuda, Journal of Bioscience and Bioengineering Heterologous ExpressionBacteriologyEscherichia ColiMolecular BiologyMicrobiology	2003	18
Identification and histamine formation of Tetragenococcus isolated from Thai fermented food products Jaruwan Sitdhipol, Somboon Tanasupawat, Preenapha Tepkasikul, Annals of Microbiology	2012	17
Development of bacteria identification array to detect lactobacilli in Thai fermented sausage Wanilada Rungrassamee, Amonlaya Tosukhowong, Amornpan Klanchui, Journal of Microbiological Methods Food FermentationLactic Acid BacteriaBacteria Identification ArrayFood MicrobiologyFood Bioprocessing	2012	14

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