| # | Document title | Authors | Year | Source | Cited by |
| 1 | Isolation and characterization of collagen from rhizostomous jellyfish (Rhopilema asamushi) | Nagai T., Worawattanamateekul W., Suzuki N., Nakamura T., Ito T., Fujiki K., Nakao M., Yano T. | 2000 | Food Chemistry
70(2),pp. 205-208 | 130 |
| 2 | Application of ergothioneine-rich extract from an edible mushroom Flammulina velutipes for melanosis prevention in shrimp, Penaeus monodon and Litopenaeus vannamei | Encarnacion A.B., Fagutao F., Jintasataporn O., Worawattanamateekul W., Hirono I., Ohshima T. | 2012 | Food Research International
45(1),pp. 232-237 | 58 |
| 3 | Characteristics of collagen from nile tilapia (oreochromis niloticus) skin isolated by two different methods | Potaros T., Raksakulthai N., Runglerdkreangkrai J., Worawattanamateekul W. | 2009 | Kasetsart Journal - Natural Science
43(3),pp. 584-593 | 51 |
| 4 | Correction of black tiger prawn (Penaeus monodon fabricius) coloration by astaxanthin | Menasveta P., Worawattanamateekul W., Latscha T., Clark J. | 1993 | Aquacultural Engineering
12(4),pp. 203-213 | 47 |
| 5 | Optimization of docosahexaenoic acid (DHA) production and improvement of astaxanthin content in a mutant Schizochytrium limacinum isolated from mangrove forest in Thailand | Chatdumrong W., Yongmanitchai W., Limtong S., Worawattanamateekul W. | 2007 | Kasetsart Journal - Natural Science
41(2),pp. 324-334 | 31 |
| 6 | Process development of fish sausage | Chuapoehuk P., Raksakulthai N., Worawattanamateekul W. | 2001 | International Journal of Food Properties
4(3),pp. 523-529 | 24 |
| 7 | African fermented fish products in scope of risks | El Sheikha A.F., El Sheikha A.F., Ray R., Montet D., Panda S., Worawattanamateekul W. | 2014 | International Food Research Journal
21(2),pp. 425-432 | 24 |
| 8 | Properties of encapsulated wasabi flavour and its application in canned food | Ratanasiriwat P., Worawattanamateekul W., Klaypradit W. | 2013 | International Journal of Food Science and Technology
48(4),pp. 749-757 | 16 |
| 9 | Fermented fish and fish products: An overview | Panda S.H., Ray R.C., Sheikha A.F.E., Montet D., Worawattanamateeku W. | 2011 | Aquaculture Microbiology and Biotechnology
2,pp. 132-172 | 14 |
| 10 | Structural Analysis of a Rhamnose-Containing Sulfated Polysaccharide from a Marine Pseudomonas | Worawattanamateekul W., Matsuda M., Okutani K. | 1993 | NIPPON SUISAN GAKKAISHI
59(5),pp. 875-878 | 8 |
| 11 | Characterization of Acidic Tuna Protease and Its Application for Extraction of Tilapia Collagen Hydrolysate | Tohmadlae P., Worawattanamateekul W., Hinsui J. | 2020 | Chiang Mai University Journal of Natural Sciences
19(2),pp. 206-221 | 6 |
| 12 | Isolation and screening of chitosanase producing microorganisms | Wangtueai S., Worawattanamateekul W., Sangjindavong M., Naranong N., Sirisansaneeyakul S. | 2006 | Kasetsart Journal - Natural Science
40(4),pp. 944-948 | 3 |
| 13 | Shelf-life extension of refrigerated soft shell mud crab (Scylla serrata Forskal) by ozone water and storage under air and modified atmosphere packaging | Phapinyo N., Chaowalit T., Tanpipattanakul A., Sooknet K., Kumthong A., Worawattanamateekul W., Smith J. | 2007 | Kasetsart Journal - Natural Science
41(3),pp. 539-547 | 3 |
| 14 | Production of fish serum products as substitute for fetal bovine serum in hybridoma cell cultures from surimi industrial waste | Zakaria-Runkat F., Worawattanamateekul W., Lawhavinit O. | 2006 | Kasetsart Journal - Natural Science
40(SUPPL.),pp. 198-205 | 3 |
| 15 | Production and partial characterization of chitosanases from a newly isolated Bacillus cereus | Wangtueai S., Worawattanamateekul W., Sangjindavong M., Naranong N., Sirisansaneeyakul S. | 2007 | Kasetsart Journal - Natural Science
41(2),pp. 346-355 | 2 |
| 16 | A Glutamic Acid-Containing Mucopolysaccharide from a Marine Pseudomonas | Worawattanamateekul W., Hasui M., Okutani K. | 1992 | Nippon Suisan Gakkaishi (Japanese Edition)
58(10),pp. 1977-1982 | 2 |
| 17 | Nanoparticles Based on Chondroitin Sulfate from Tuna Heads and Chitooligosaccharides for Enhanced Water Solubility and Sustained Release of Curcumin | Waiprib Y., Ingrungruengluet P., Worawattanamateekul W. | 2023 | Polymers
15(4) | 2 |
| 18 | Effects of peptide fractions and amino acids on antioxidant properties of autolyzed tuna viscera protein hydrolysate | Krasae K., Worawattanamateekul W., Hinsui J. | 2023 | Food Research
7(5),pp. 156-163 | 1 |
| 19 | Microbial remediation of fish and shrimp culture systems and their processing industry wastes | Worawattanamateeku W., Ray R.C. | 2011 | Aquaculture Microbiology and Biotechnology
2,pp. 197-217 | 0 |
| 20 | Biochemical properties of nile tilapia (Oreochromis niloticus) hemoglobin | Thongsarn K., Worawattanamateekul W., Tunkijjanukij S., Sribhen C., Choothesa A. | 2006 | Kasetsart Journal - Natural Science
40(1),pp. 69-73 | 0 |