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54篇 您的检索式：作者名="Chaijan"

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	题名	作者	年代	出处	被引量
1	Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process显示文摘	Saroat Rawdkuen Samart Sai-Ut Saisunee Khamsorn Manat Chaijan Soottawat Benjakul	2008	Food Chemistry2008，，1：	3
2	Characterization,gene cloning, and heterogeneous expression of ^-mannanasefrom thermophilic Bacillus subtilis 显示文摘	Summpunn P Chaijan S Isarar^kul D	2011	The Journal ofMicrobiology2011，49，1：	1
3	Physicochemical properties,gel-forming ability and myoglobin content of sardine ( Sardinella gibbosa) and mackerel ( Rastrelliger kanagurta ) suri- mi produced by conventional method and alkaline solubilisation process显示文摘	Chaijan M Benjakul S Visessanguan W	2006	European Food Research and Technology2006，222，12：	1
4	Characterisation of myoglobin from sardine (Sardinella gihhosa) dark muscle显示文摘	Chaijan M Benjakul S Visessanguan W	2007	Food Chemistry2007，100，：	1
5	Chemical compositions and characterisation of skin gelatin from farmed giant catfish (Pangasianodon)显示文摘	Akkasit Jongjareonrak Saroat Rawdkuen Manat Chaijan		0，，43：	1
6	Characteristics and gel properties of muscles from sardine (SardineUa gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand显示文摘	CHAIJAN M BENJAKUL S VISESSANGUAN W	2004	Food Research International2004，37，：	1
7	Characterization gene cloning and heterologous expression of 13-mannanase from a thermophilic Bacillus subtilus显示文摘	Pijug Summpunn Suttidarak Chaijan Duangnate Isarangkul	2011	The Journal of marinebiology2011，49，1：	1
8	Characterisation of myoglobin from sardine(Sardinella gibbosa)darkmuscle显示文摘	CHAIJAN M BENJAKUL S VISESSANGUAN W	2007	Food Chemistry2007，100，1：	1
9	Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage显示文摘	Chaijan M Benjakul S	2005	Food Chemistry2005，93，4：	1
10	Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand显示文摘	Soottawat Benjakul a Wonnop Visessanguan b Cameron Faustman	2004	Food Research International2004，37，：	1
11	Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage显示文摘	Chaijan M Benjakul S Visessanguan W	2006	Food Chemistry2006，99，1：	1
12	Changes of lipids in sardine(Sardinella gibbosa) muscle during iced storage显示文摘	Chaijan M Benjakul S Visessanguan W	2006	Food Chemistry2006，99，1：	1
13	Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage 显示文摘	Chaijan M Benjakul S Visessanguan W	2006	Food Chemistry2006，99，1：	1
14	Changes of pigments and color in sardine(Sardinella gibbosa) and mackerel (RastreUiger kanagurta) muscle during iced storage显示文摘	Chaijan M Benjakul S Visessanguan W	2005	Food Chemistry2005，93，4：	1
15	Chemical compositions and characterisation of skin gelatin from fanned giant catfish ( Pangasianodon gigas) 显示文摘	Jongiareonmk A Rawdkuen S Chaijan M	2010	LWT-Food Science and Technology2010，43，1：	1
16	Gel properties of croaker-mackerel surimi blend显示文摘	Panpipat W Chaijan M Benjakul S		0，，04：	1
17	Characterization, gene cloning, and heterologous expression of β-mannanase from a thermophilic Bacillus subtilis显示文摘	Summpunn P Chaijan S Isarangkul D	2011	The Journal of Microbiology2011，49，1：	1
18	Physieochemieal properties and gel-forming ability of surimi from three species of mackerel caught in Southern Thailand显示文摘	Chaijan M Panpipat W Benjakul S	2010	Food Chemistry2010，121，1：	1
19	Changes of pigments and colour in sardine(Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage显示文摘	Chaijan M Benjakul S Visessanguan W	2005	Food Chemistry2005，93，4：	1
20	Characterisation of myoglobin from sardine ( Sardinella gibbosa) dark muscle 显示文摘	Chaijan M Benjakul S Visessanguan W	2007	Food Chemistry2007，100，1：	1

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