| # | Document title | Authors | Year | Source | Cited by |
| 1 | Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks | Pansawat N., Jangchud K., Jangchud A., Wuttijumnong P., Saalia F.K., Eitenmiller R.R., Phillips R.D. | 2008 | LWT - Food Science and Technology
41(4),pp. 632-641 | 98 |
| 2 | Thermal denaturation profiles of catfish and tilapia myofibrils as affected by pH for heating | Thavaroj W., Pansawat N., Konno K. | 2012 | Fisheries Science
78(2),pp. 431-439 | 6 |
| 3 | Textural and physicochemical properties of threadfin bream surimi gels prepared with salted duck egg white as substitute for hen egg white | Srisai P., Pansawat N., Rattanaporn K., Limpisophon K. | 2022 | International Journal of Food Science and Technology
| 5 |
| 4 | Characteristics and Properties of Acid- and Pepsin-Solubilized Collagens from the Tail Tendon of Skipjack Tuna (Katsuwonus pelamis) | Chanmangkang S., Wangtueai S., Pansawat N., Tepwong P., Panya A., Maneerote J. | 2022 | Polymers
14(23) | 3 |
| 5 | Effect of Maillard reaction with xylose, yeast extract and methionine on volatile components and potent odorants of tuna viscera hydrolysate | Boonbumrung S., Pansawat N., Tepwong P., Mookdasanit J. | 2023 | Fisheries and Aquatic Sciences
26(6),pp. 393-405 | 0 |
| 6 | Effects of different preparation methods on the physical, chemical and functional properties of protein powders from Skipjack tuna (Katsuwonus pelamis) liver | Jeerakul C., Kitsanayanyong L., Pansawat N., Boonbumrung S., Klaypradit W., Tepwong P. | 2024 | Food Research
8(2),pp. 64-77 | 0 |
| 7 | Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches | Kingwascharapong P., Janthueng J., Kongsorn P., Sanprasert S., Pansawat N., Wannawisan N., Hunsakul K., Moula Ali A.M., Grossmann L., Sai-ut S., Pongsetkul J., Phongthai S., Zhang W., Rawdkuen S. | 2024 | Future Foods
10 | 0 |