| # | Document title | Authors | Year | Source | Cited by |
| 1 | Development of shrimp flavor soup from shrimp heads | Raksakulthai N., Sawangjang J., Chaiyawat M. | 2002 | Fisheries Science
68,pp. 1669-1670 | 0 |
| 2 | Meat quality of blue swimming crab (Portunus pelagicus, Linnaeus 1758) fattened with different diets | Chaiyawat M., Eungrasamee I., Raksaknlthai N. | 2009 | Kasetsart Journal - Natural Science
43(1),pp. 132-142 | 3 |
| 3 | Effect of phosphates and salt on yield and quality of cooked white shrimp (Penaeus vannamei) | Faithong J., Raksakulthai N., Chaiyawat M. | 2006 | Kasetsart Journal - Natural Science
40(SUPPL.),pp. 108-116 | 3 |
| 4 | A Simple and Rapid Solvent Extraction Method for Determining Total Lipids in Fish Tissue | Lee C.M., Trevino B., Chaiyawat M. | 1996 | Journal of AOAC International
79(2),pp. 487-492 | 255 |
| 5 | Process development of smoked hybrid Clarias catfish fillets using fresh lemon grass extract | Chaiyawat M., Saenklar S., Raksakulthai N., Ratana-arporn P. | 2008 | Kasetsart Journal - Natural Science
42(4),pp. 660-667 | 0 |
| 6 | Quality characteristics of blue swimming crab (Portunus pelagicus, Linnaeus 1758) meat fed Gracilaria edulis (Gmelin) Silva | Chaiyawat M., Eungrasamee I., Raksakulthai N. | 2008 | Kasetsart Journal - Natural Science
42(3),pp. 522-530 | 12 |