Optimization of phosphate and salt application to physical and sensory properties of frozen Nile tilapia fillets von Wangtueai, S, Vichasilp, C

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Preparation of a protein drink from fish protein hydrolysate obtained from tilapia skin waste von Osiriphun, S., Wangtueai, S., Rachtanapun, P., Jirarattanarangsri, W.

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Characteristics and functional properties of gelatin and gelatin hydrolysate from bigeye snapper (Priacanthus tayenus) bone von Janpet, C., Manakit, P., Klinmalai, P., Kaewprachu, P., Jaisan, C., Surayot, U., Chakrabandhu, Y., Wangtueai, S.

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Special issue on “marine food innovation” von Wangtueai, Sutee, Phimolsiripol, Yuthana

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Processing optimization and characterization of gelatin from lizardfish ( Saurida spp.) scales von Wangtueai, Sutee, Noomhorm, Athapol

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Optimization of ultrasonic-assisted extraction of polysaccharides from purple glutinous rice bran (Oryza sativa L.) and their antioxidant activities von Surin, Siriluck, You, SangGuan, Seesuriyachan, Phisit, Muangrat, Rattana, Wangtueai, Sutee, Jambrak, Anet Režek, Phongthai, Suphat, Jantanasakulwong, Kittisak, Chaiyaso, Thanongsak, Phimolsiripol, Yuthana

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Validation of mathematical model with phosphate activation effect by batch (R)-phenylacetylcarbinol biotransformation process utilizing Candida tropicalis pyruvate decarboxylase in... von Khemacheewakul, Julaluk, Taesuwan, Siraphat, Nunta, Rojarej, Techapun, Charin, Phimolsiripol, Yuthana, Rachtanapun, Pornchai, Jantanasakulwong, Kittisak, Porninta, Kritsadaporn, Sommanee, Sumeth, Mahakuntha, Chatchadaporn, Chaiyaso, Thanongsak, Seesuriyachan, Phisit, Reungsang, Alissara, Trinh, Ngoc Thao Ngan, Wangtueai, Sutee, Sommano, Sarana Rose, Leksawasdi, Noppol

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Assessing the Effectiveness of Digital Marketing in Enhancing Tourist Experiences and Satisfaction: A Study of Thailand’s Tourism Services von Sharafuddin, Mohammed Ali, Madhavan, Meena, Wangtueai, Sutee

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Impact of Industry 5.0 Readiness on Sustainable Business Growth of Marine Food Processing SMEs in Thailand von Madhavan, Meena, Sharafuddin, Mohammed Ali, Wangtueai, Sutee

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Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax von Rachtanapun, Pornchai, Homsaard, Nattagarn, Kodsangma, Araya, Phongthai, Suphat, Leksawasdi, Noppol, Phimolsiripol, Yuthana, Seesuriyachan, Phisit, Chaiyaso, Thanongsak, Chotinan, Suwit, Jantrawut, Pensak, Ruksiriwanich, Warintorn, Wangtueai, Sutee, Sommano, Sarana Rose, Tongdeesoontorn, Wirongrong, Sringarm, Korawan, Jantanasakulwong, Kittisak

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The precipitative effects of pandemic on open innovation of SMEs: A scientometrics and systematic review of industry 4.0 and industry 5.0 von Madhavan, Meena, Wangtueai, Sutee, Sharafuddin, Mohammed Ali, Chaichana, Thanapong

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Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates von Wangtueai, Sutee, Phimolsiripol, Yuthana, Vichasilp, Chaluntorn, Regenstein, Joe M., Schöenlechner, Regine

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Measuring the Industry 5.0-Readiness Level of SMEs Using Industry 1.0–5.0 Practices: The Case of the Seafood Processing Industry von Madhavan, Meena, Sharafuddin, Mohammed Ali, Wangtueai, Sutee

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Structural characterization and antibacterial activity of pearl oyster (Pinctada maxima) shell as affected by calcination temperature von Yarnpakdee, Suthasinee, Senphan, Theeraphol, Karnjanapratum, Supatra, Jaisan, Chalalai, Wangtueai, Sutee

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Optimization of Hydrolysis Conditions, Isolation, and Identification of Biologically Active Peptides Derived from Acheta domesticus for Antioxidant and Collagenase Inhibition von Yeerong, Kankanit, Chantawannakul, Panuwan, Anuchapreeda, Songyot, Wangtueai, Sutee, Chaiyana, Wantida

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Bespoke cultivation of seablite with digital agriculture and machine learning von Chaichana, Thanapong, Reeve, Graham, Drury, Brett, Chakrabandhu, Yasinee, Wangtueai, Sutee, Yoowattana, Sarat, Sookpotharom, Supot, Boonnam, Nathaphon, Brennan, Charles S., Muangprathub, Jirapond

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Cricket protein conjugated with different degrees of polymerization saccharides by Maillard reaction as a novel functional ingredient von Chailangka, Auengploy, Seesuriyachan, Phisit, Wangtueai, Sutee, Ruksiriwanich, Warintorn, Jantanasakulwong, Kittisak, Rachtanapun, Pornchai, Sommano, Sarana Rose, Leksawasdi, Noppol, Barba, Francisco J., Phimolsiripol, Yuthana

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Assessing Island Destination Service Quality—An Integrated Model through Co-creation of Destination E-image von Sharafuddin, Mohammed Ali, Madhavan, Meena, Wangtueai, Sutee

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Preparation, Characterization, and Biological Properties of Hydroxyapatite from Bigeye Snapper ( Priancanthus tayenus ) Bone von Jindapon, Nunnuth, Klinmalai, Phatthranit, Surayot, Utoomporn, Tanadchangsaeng, Nuttapol, Pichaiaukrit, Woradej, Phimolsiripol, Yuthana, Vichasilp, Chaluntorn, Wangtueai, Sutee

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Tyrosinase Inhibitory and Antioxidant Activity of Enzymatic Protein Hydrolysate from Jellyfish ( Lobonema smithii ) von Upata, Maytamart, Siriwoharn, Thanyaporn, Makkhun, Sakunkhun, Yarnpakdee, Suthasinee, Regenstein, Joe M, Wangtueai, Sutee

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