| Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting T Kaewmanee, S Benjakul, W Visessanguan Food Chemistry 112 (3), 560-569, 2009 | 225 | 2009 |
| Characteristics of collagens from the swim bladders of yellowfin tuna (Thunnus albacares) O Kaewdang, S Benjakul, T Kaewmanee, H Kishimura Food Chemistry 155, 264-270, 2014 | 202 | 2014 |
| Characterisation of mucilages extracted from seven Italian cultivars of flax T Kaewmanee, L Bagnasco, S Benjakul, S Lanteri, CF Morelli, ... Food chemistry 148, 60-69, 2014 | 153 | 2014 |
| Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg T Kaewmanee, S Benjakul, W Visessanguan Journal of food science 76 (2), S139-S147, 2011 | 104 | 2011 |
| Effect of NaCl on thermal aggregation of egg white proteins from duck egg T Kaewmanee, S Benjakul, W Visessanguan Food Chemistry 125 (2), 706-712, 2011 | 102 | 2011 |
| Comparative study on the nutritional value of pidan and salted duck egg P Ganesan, T Kaewmanee, S Benjakul, BS Baharin Korean journal for food science of animal resources 34 (1), 1, 2014 | 89 | 2014 |
| Effect of salting processes on chemical composition, textural properties and microstructure of duck egg T Kaewmanee, S Benjakul, W Visessanguan Journal of the Science of Food and Agriculture 89 (4), 625-633, 2009 | 65 | 2009 |
| Effect of sodium chloride and osmotic dehydration on viscoelastic properties and thermal-induced transitions of duck egg yolk T Kaewmanee, S Benjakul, W Visessanguan, C Gamonpilas Food and Bioprocess Technology 6, 367-376, 2013 | 46 | 2013 |
| Use of food-grade proteases to recover umami protein–peptide mixtures from rice middlings L Bagnasco, VM Pappalardo, A Meregaglia, T Kaewmanee, D Ubiali, ... Food research international 50 (1), 420-427, 2013 | 42 | 2013 |
| Effect of acetic acid and commercial protease pretreatment on salting and characteristics of salted duck egg T Kaewmanee, S Benjakul, W Visessanguan Food and Bioprocess Technology 5, 1502-1510, 2012 | 35 | 2012 |
| Effects of fish species on the characteristics of fish cracker. T Kaewmanee, TT Karrila, S Benjakul International Food Research Journal 22 (5), 2015 | 34 | 2015 |
| Properties of gels from mixed agar and fish gelatin. N Somboon, TT Karrila, T Kaewmanee, SJ Karrila | 31 | 2014 |
| Functional and antioxidative properties of Bambara groundnut (Voandzeia subterranea) protein hydrolysates. K Thammarat, N Leena, S Punnanee, B Soottawat | 27 | 2015 |
| Microencapsulated functional ingredients from a Moringa oleifera leaf polyphenol-rich extract: Characterization, antioxidant properties, in vitro simulated digestion, and … P Vonghirundecha, S Chusri, P Meunprasertdee, T Kaewmanee LWT 154, 112820, 2022 | 26 | 2022 |
| Protein Hydrolysate of Salted Duck Egg White as a Substitute of Phosphate and Its Effect on Quality of Pacific White Shrimp (Litopenaeus Vannamei) T Kaewmanee, S Benjakul, W Visessanguan Journal of food science 74 (8), S351-S361, 2009 | 26 | 2009 |
| Microencapsulation of Moringa oleifera leaf extracts with vegetable protein as wall materials J Osamede Airouyuwa, T Kaewmanee Food science and technology international 25 (6), 533-543, 2019 | 25 | 2019 |
| Sodium chloride preservation in duck eggs S Benjakul, T Kaewmanee Egg innovations and strategies for improvements, 415-426, 2017 | 19 | 2017 |
| Antioxidant, anticancer, and cytotoxic effects of Thai traditional herbal preparations consumed as rejuvenators S Chusri, P Singthong, T Kaewmanee CyTA-Journal of Food 13 (1), 40-48, 2015 | 18 | 2015 |
| Improved lipid profile associated with daily consumption of tri-Sura-Phon in healthy overweight volunteers: an open-label, randomized controlled trial S Kuamsub, P Singthong, W Chanthasri, N Chobngam, W Sangkaew, ... Evidence-Based Complementary and Alternative Medicine 2017, 2017 | 14 | 2017 |
| Characteristics of Gelatin Extracted from the Swim Bladder of Yellowfin Tuna (Thunnus albacores) as Affected by Alkaline Pretreatments O Kaewdang, S Benjakul, T Prodpran, T Kaewmanee, H Kishimura Journal of aquatic food product technology 25 (8), 1190-1201, 2016 | 12 | 2016 |
