Preenapha Tepkasikul

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 et al. · Food Chemistry · 2011 · 67 citations

Commercial Starter Culture, Biogenic Amine Formation, Food Fermentation +9

Water-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced pork

Patomporn Chantarasataporn, Preenapha Tepkasikul, Yutthana Kingcha et al. · Food Chemistry · 2014 · 61 citations

Food Chemistry, Nanowhisker Chitosan, Edible Film +9

Dynamics of biogenic amines and bacterial communities in a Thai fermented pork product Nham

Pannita Santiyanont, Kanittha Chantarasakha, Preenapha Tepkasikul et al. · Food Research International · 2019 · 46 citations

Food Fermentation, Medicine, Bacterial Communities +9

Identification and histamine formation of Tetragenococcus isolated from Thai fermented food products

Jaruwan Sitdhipol, Somboon Tanasupawat, Preenapha Tepkasikul et al. · Annals of Microbiology · 2012 · 17 citations · Full text

The functional starter and its genomic insight for histamine degradation in fish sauce

Preenapha Tepkasikul, Pannita Santiyanont, Auttaporn Booncharoen et al. · Food Microbiology · 2022 · 15 citations

Biosynthesis, Functional Starter, Biochemistry +10