Concepedia

Phat Sakpetch

PS

Statistics

Publications

4

Citations

95

H-Index

4

Active since

2018

Affiliations

Prince of Songkla University(Current)

Princess of Naradhiwas University

Phat Sakpetch is an author at Prince of Songkla University specializing in food safety, food fermentation, and microbiology.

Top concepts

HealthFood SafetyMicrobiologyFood FermentationBiologyMedicineFood QualityBiotechnologyFood ChemistryFood Processing

Publications per year

2018–2021

4

Publications

4

Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant

Phat Sakpetch, Omme Benchama, Payap Masniyom et al. · Journal of Food Science and Technology · 2021 · 35 citations · Full text

Food Chemistry, Food Fermentation, Food Analysis +8

Functional and safety assessment of Staphylococcus simulans PMRS35 with high lipase activity isolated from high salt-fermented fish (Budu) for starter development

Pochanart Kanjan, Phat Sakpetch · LWT · 2020 · 32 citations

Biology, Starter Development, Food Fermentation +10

Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous <i>Virgibacillus halodenitrificans</i> PS21 and <i>Staphylococcus simulans</i> PMRS35

Pochanart Kanjan, Phat Sakpetch, Payap Masniyom et al. · International Journal of Food Science & Technology · 2021 · 18 citations

Isolation of indigenous antagonistic microorganism to inhibit Rigidoporus microporus and other plant pathogens and analysis of the bioactive compounds

Phat Sakpetch, Aran H‐Kittikun, Yasumasa KUWAHARA et al. · Biological Control · 2018 · 10 citations

Other Plant Pathogens, Bioassay-guided Isolation, Rigidoporus Microporus +4

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