| # | Document title | Authors | Year | Source | Cited by |
| 1 | Polymerization behavior of various actomyosin through bisulfide bonding upon heating | Runglerdkriangkrai J., Itoh Y., Kishi A., Obatake A. | 1999 | Fisheries Science
65(2),pp. 304-309 | 15 |
| 2 | Fermented fish product (Pla-ra) from marine fish and preservation | Sangjindavong M., Chuapoehuk P., Runglerdkriangkrai J., Klaypradit W., Vareevanich D. | 2008 | Kasetsart Journal - Natural Science
42(1),pp. 129-136 | 11 |
| 3 | EFFECTS OF INITIAL NITRITE LEVEL, HEATING AND STORAGE ON RESIDUAL NITRITE AND SPOILAGE OF CANNED HAM ROLL | JANTAWAT P., RUNGLERDKRIANGKRAI J., THUNPITHAYAKUL C., SANGUANDEEKUL R. | 1993 | Journal of Food Quality
16(1),pp. 1-11 | 10 |
| 4 | Effect of Cryoprotectants on Suppression of Protein Structure Deterioration Induced by Freeze-thaw Cycle in Pacific White Shrimp | Jommark N., Runglerdkriangkrai J., Konno K., Ratana-arporn P. | 2018 | Journal of Aquatic Food Product Technology
27(1),pp. 91-106 | 8 |
| 5 | Responsibility of myosin S-1 and rod for the polymerization of myosin heavy chain through disulfide bonding upon heating of actomyosin | Runglerdkriangkrai J., Itoh Y., Kishi A., Obatake A. | 1999 | Fisheries Science
65(2),pp. 310-314 | 7 |
| 6 | High temperature tolerant fish protein gel using transglutaminase and sodium ascorbate | Runglerdkriangkrai J., Banlue K., Raksakulthai N. | 2006 | Kasetsart Journal - Natural Science
40(SUPPL.),pp. 84-90 | 3 |
| 7 | Preliminary study of some aroma compounds of salted shrimp paste (Kapi): Using chemometrics to categorize characteristics of different manufacturers | Kleechaya W., Raksakulthai N., Runglerdkriangkrai J. | 2021 | Journal of Fisheries and Environment
45(2),pp. 1-17 | 1 |
| 8 | Optimal level of added salt to minimize the risk of associated chemical hazards of small-sized anchovy (Stolephorus indicus) stored at ambient and refrigerated temperatures | Tiamsai R., Waiprib Y., Runglerdkriangkrai J., Somjit K. | 2022 | Agriculture and Natural Resources
56(1),pp. 9-22 | 1 |