Adisorn Swetwiwathana

Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

Adisorn Swetwiwathana, Wonnop Visessanguan · Meat Science · 2015 · 60 citations

Probiotic, Food Fermentation, Microbial Contamination +10

Purification and amino acid sequence of a bacteriocins produced by Lactobacillus salivarius K7 isolated from chicken intestine

Sunee Nitisinprasert, Adisorn Swetwiwathana, Takeshi Zendo · SHILAP Revista de lepidopterología · 2006 · 33 citations · Full text

An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life

Amornrat Wanangkarn, Deng‐Cheng Liu, Adisorn Swetwiwathana et al. · Food Chemistry · 2012 · 18 citations

Meat Packaging, Biomanufacturing, Food Fermentation +8

Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis

Amornrat Wanangkarn, Deng‐Cheng Liu, Adisorn Swetwiwathana et al. · International Journal of Food Microbiology · 2014 · 15 citations

Food Fermentation, Lactic Acid Bacteria, Food Microbiology +3

Maturation of Nahm-a Thai fermented meat product. Effect of pediocin PA-1 producer (Pediococcus pentosaceus TISTR 536) as starter culture, nitrite and garlic on Salmonella anatum during Nham fermentation

Adisorn Swetwiwathana · Medical Entomology and Zoology · 2007 · 11 citations

Food Fermentation, In Vitro Fermentation, Nham Fermentation +9