| Characterisation of acid-soluble collagen from skin and bone of bigeye snapper (Priacanthus tayenus) P Kittiphattanabawon, S Benjakul, W Visessanguan, T Nagai, M Tanaka Food chemistry 89 (3), 363-372, 2005 | 738 | 2005 |
| Isolation and characterisation of acid and pepsin-solubilised collagens from the skin of Brownstripe red snapper (Lutjanus vitta) A Jongjareonrak, S Benjakul, W Visessanguan, T Nagai, M Tanaka Food chemistry 93 (3), 475-484, 2005 | 521 | 2005 |
| Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage S Benjakul, W Visessanguan, C Thongkaew, M Tanaka Food research international 36 (8), 787-795, 2003 | 463 | 2003 |
| Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei) W Binsan, S Benjakul, W Visessanguan, S Roytrakul, M Tanaka, ... Food Chemistry 106 (1), 185-193, 2008 | 403 | 2008 |
| Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper A Jongjareonrak, S Benjakul, W Visessanguan, T Prodpran, M Tanaka Food Hydrocolloids 20 (4), 492-501, 2006 | 398 | 2006 |
| Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats P Sriket, S Benjakul, W Visessanguan, K Kijroongrojana Food chemistry 103 (4), 1199-1207, 2007 | 345 | 2007 |
| Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage M Chaijan, S Benjakul, W Visessanguan, C Faustman Food chemistry 99 (1), 83-91, 2006 | 324 | 2006 |
| Bacteriocins from lactic acid bacteria and their applications in meat and meat products W Woraprayote, Y Malila, S Sorapukdee, A Swetwiwathana, S Benjakul, ... Meat Science 120, 118-132, 2016 | 314 | 2016 |
| Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus S Benjakul, K Oungbho, W Visessanguan, Y Thiansilakul, S Roytrakul Food Chemistry 116 (2), 445-451, 2009 | 311 | 2009 |
| Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage M Chaijan, S Benjakul, W Visessanguan, C Faustman Food chemistry 93 (4), 607-617, 2005 | 309 | 2005 |
| Use of pepsin for collagen extraction from the skin of bigeye snapper (Priacanthus tayenus) S Nalinanon, S Benjakul, W Visessanguan, H Kishimura Food Chemistry 104 (2), 593-601, 2007 | 290 | 2007 |
| Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand S Benjakul, W Visessanguan, C Thongkaew, M Tanaka Food hydrocolloids 19 (2), 197-207, 2005 | 283 | 2005 |
| Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince S Benjakul, W Visessanguan, V Phongkanpai, M Tanaka Food chemistry 90 (1-2), 231-239, 2005 | 269 | 2005 |
| Effect of surimi quality on properties of edible films based on Alaska pollack Y Shiku, PY Hamaguchi, S Benjakul, W Visessanguan, M Tanaka Food chemistry 86 (4), 493-499, 2004 | 269 | 2004 |
| Shelf‐life extension of refrigerated seabass slices under modified atmosphere packaging P Masniyom, S Benjakul, W Visessanguan Journal of the Science of Food and Agriculture 82 (8), 873-880, 2002 | 266 | 2002 |
| Changes in composition and functional properties of proteins and their contributions to Nham characteristics W Visessanguan, S Benjakul, S Riebroy, P Thepkasikul Meat science 66 (3), 579-588, 2004 | 263 | 2004 |
| Isolation and characterisation of collagen from the skin of brownbanded bamboo shark (Chiloscyllium punctatum) P Kittiphattanabawon, S Benjakul, W Visessanguan, H Kishimura, ... Food Chemistry 119 (4), 1519-1526, 2010 | 257 | 2010 |
| Antioxidative activity and properties of fish skin gelatin films incorporated with BHT and α-tocopherol A Jongjareonrak, S Benjakul, W Visessanguan, M Tanaka Food Hydrocolloids 22 (3), 449-458, 2008 | 252 | 2008 |
| The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze–thaw cycles A Thanonkaew, S Benjakul, W Visessanguan, EA Decker Food chemistry 95 (4), 591-599, 2006 | 247 | 2006 |
| Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice S Benjakul, W Visessanguan, J Tueksuban Food chemistry 80 (4), 535-544, 2003 | 239 | 2003 |
