The use of hot-air oven as an alternative drying method for salted shrimp paste production: Drying profile, fermentation rate, quality, and acceptability

Responses of lipid metabolism and lipidomics in the hepatopancreas of Pacific white shrimp Litopenaeus vannamei to microcystin-LR exposure

(2022) Yafei Duan et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Sensory evaluation of fresh/frozen mackerel products: A review

(2021) Yi‐Zhen Huang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes

(2021) Pakteera Sripokar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enhancement of Agricultural Processed By-Products: Qualities Analysis of Fermentation Method in Gradient Salt Adding Treatment of Tuna Cooking Juice with Black Bean Koji Added

(2020) Jhih-Ying Ciou et al.   Foods

Characterization of the antioxidant and ACE-inhibitory activities of Thai fish sauce at different stages of fermentation

(2019) Ali Hamzeh et al.   Journal of Functional Foods

Bacillus subtilis K-C3 isolated from Thai salted shrimp paste (Kapi ): Its extracellular enzymes and use as a starter culture in Kapi production

(2018) Jaksuma Pongsetkul et al.   JOURNAL OF FOOD BIOCHEMISTRY

Innovative technologies for producing and preserving intermediate moisture foods: A review

(2018) Liqing Qiu et al.   FOOD RESEARCH INTERNATIONAL

Changes in lipids of shrimp (Acetes vulgaris ) during salting and fermentation

(2017) Jaksuma Pongsetkul et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Microbiological and chemical changes of shrimp Acetes vulgaris during Kapi production

(2017) Jaksuma Pongsetkul et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi , produced from Acetes vulgaris , during processing and fermentation

(2017) Jaksuma Pongsetkul et al.   Food Bioscience

Characterization of Endogenous Protease and the Changes in Proteolytic Activity ofAcetes vulgarisandMacrobrachium lanchesteriDuringKapiProduction

(2016) Jaksuma Pongsetkul et al.   JOURNAL OF FOOD BIOCHEMISTRY

Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice

(2013) Thanasak Sae-leaw et al.   FOOD CHEMISTRY

Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5′-nucleotides

(2010) S. Jinap et al.   APPETITE

Lipid oxidation and improving the oxidative stability

(2010) Fereidoon Shahidi et al.   CHEMICAL SOCIETY REVIEWS

Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus

(2009) Yanshun Xu et al.   FOOD CHEMISTRY

Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation

(2008) Ernestina M. Peralta et al.   FOOD CHEMISTRY

Endogenous proteinases in true sardine (Sardinops melanostictus)

(2007) Sappasith Klomklao et al.   FOOD CHEMISTRY