Nattanan Srisakultiew
4PUBLICATIONS
12CO-AUTHORS
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Publications (4)
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|Mar 18, 2026
In-pack combination of ultrasonication and sous-vide accelerates goat meat tenderization: gene expression and biochemical changes during early post-mortem storage.Samart Sai-Ut, Sylvia Indriani, Nattanan Srisakultiew
|Aug 30, 2024
Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation.Sylvia Indriani, Nattanan Srisakultiew, Soottawat Benjakul
|May 20, 2024
Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods.Sylvia Indriani, Nattanan Srisakultiew, Papungkorn Sangsawad
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Frequent Collaborators
4 joint publications
Sylvia Indriani
4 joint publications
Jaksuma Pongsetkul
2 joint publications
Papungkorn Sangsawad
2 joint publications
Pramote Paengkoum
1 joint publications
Soottawat Benjakul
1 joint publications
Pakpoom Boonchuen
1 joint publications
Samart Sai-Ut
1 joint publications
Passakorn Kingwascharapong
1 joint publications
Saroat Rawdkuen
1 joint publications
Suphat Phongthai
