Jirawat Yongsawatdigul

Author

Suranaree University of Technology ORCID

Also Known As

J YONGSAWATDIGUL, J Yongsawatdigul, J. YONGSAWATDIGUL, J. Yongsawatdigul, JIRAWAT YONGSAWATDIGUL, Jirawat Yongsawatdigul

168

Publications

5.3K

Citations

H-Index

122

Concepts

All Affiliations

Suranaree University of Technology Oregon State University Synchrotron Light Research Institute National Center for Genetic Engineering and Biotechnology Khon Kaen University

About

Jirawat Yongsawatdigul is an author at Suranaree University of Technology specializing in biochemistry, medicine, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	23	30	1.6K
2	Engineering	18	23	932
3	Natural Sciences	17	22	945
4	Health Sciences	14	19	1.3K
5	Public Health	4	4	216

Jirawat Yongsawatdigul

110

Publications

Citations

H-Index

Page 1

	Year	Citations
Thermal denaturation and aggregation of threadfin bream actomyosin Jirawat Yongsawatdigul, J.W. Park Food Chemistry Protein FoldingThreadfin Bream ActomyosinMacromolecular MachineBiophysical AspectCytoskeleton	2003	200
MICROWAVE-VACUUM DRYING OF CRANBERRIES: PART II. QUALITY EVALUATION Jirawat Yongsawatdigul, Sundaram Gunasekaran Journal of Food Processing and Preservation Food ChemistryMicrowave-vacuum MethodMicrowave-vacuum DryingDried CranberriesFood Preservation	1996	184
MICROWAVE-VACUUM DRYING OF CRANBERRIES: PART I. ENERGY USE AND EFFICIENCY Jirawat Yongsawatdigul, Sundaram Gunasekaran Journal of Food Processing and Preservation Energy HarvestingMicrowave-vacuum DryingDesiccationMicrowave EnergyFood Engineering	1996	168
Effects of Alkali and Acid Solubilization on Gelation Characteristics of Rockfish Muscle Proteins Jirawat Yongsawatdigul, J.W. Park Journal of Food Science Muscle FunctionCytoskeletonMechanotransductionProtein RefoldingMuscle Physiology	2004	167
Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation Natteewan Udomsil, Sureelak Rodtong, Yeung Joon Choi, Journal of Agricultural and Food Chemistry Flavor ImprovementFood FermentationIn Vitro FermentationFish Sauce FermentationStarter Culture	2011	162
Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter Cultures Jirawat Yongsawatdigul, Sureelak Rodtong, Nońgnuch Raksakulthai Journal of Food Science Fish Sauce QualityFood FermentationFish Sauce FermentationMicrobial ContaminationAquaculture	2007	148
Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds Natteewan Udomsil, Sureelak Rodtong, Somboon Tanasupawat, International Journal of Food Microbiology Food FermentationBiochemistryFish Sauce FermentationVolatile CompoundsLactic Acid Bacteria	2010	127
CHARACTERISTICS OF SARCOPLASMIC PROTEINS AND THEIR INTERACTION WITH MYOFIBRILLAR PROTEINS Young S. Kim, Jirawat Yongsawatdigul, Jae W. Park, Journal of Food Biochemistry Protein ChemistryProtein FunctionProtein AssemblyBiochemistryProtein Folding	2005	97
Bioavailability of angiotensin I-converting enzyme (ACE) inhibitory peptides derived from Virgibacillus halodenitrificans SK1-3-7 proteinases hydrolyzed tilapia muscle proteins Toopcham Tidarat, Jurriaan J. Mes, Harry J. Wichers, Food Chemistry Tilapia Muscle ProteinsBiochemistryPeptide LibraryBiotechnologyPeptide Synthesis	2016	95
Angiotensin converting enzyme (ACE) inhibitory peptides derived from the simulated in vitro gastrointestinal digestion of cooked chicken breast Papungkorn Sangsawad, Sittiruk Roytrakul, Jirawat Yongsawatdigul Journal of Functional Foods Animal PhysiologyBiochemistryGastrointestinal PharmacologyMedicineBioanalysis	2016	85

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