| Surimi gelation chemistry TC Lanier, P Carvajal, J Yongsawatdigul Surimi and surimi seafood 2, 436-489, 2005 | 437 | 2005 |
| Thermal denaturation and aggregation of threadfin bream actomyosin J Yongsawatdigul, JW Park Food Chemistry 83 (3), 409-416, 2003 | 294 | 2003 |
| Microwave‐vacuum drying of cranberries: Part I. Energy use and efficiency J Yongsawatdigul, S Gunasekaran Journal of food processing and preservation 20 (2), 121-143, 1996 | 287 | 1996 |
| Microwave‐vacuum drying of cranberries: Part II. Quality evaluation J Yongsawatdigul, S Gunasekaran Journal of Food Processing and Preservation 20 (2), 145-156, 1996 | 259 | 1996 |
| Effects of alkali and acid solubilization on gelation characteristics of rockfish muscle proteins J Yongsawatdigul, JW Park Journal of food science 69 (7), 499-505, 2004 | 245 | 2004 |
| Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts C Wiriyaphan, B Chitsomboon, J Yongsawadigul Food Chemistry 132 (1), 104-111, 2012 | 235 | 2012 |
| Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures J Yongsawatdigul, S Rodtong, N Raksakulthai Journal of Food Science 72 (9), M382-M390, 2007 | 196 | 2007 |
| Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation N Udomsil, S Rodtong, YJ Choi, Y Hua, J Yongsawatdigul Journal of Agricultural and Food Chemistry 59 (15), 8401-8408, 2011 | 195 | 2011 |
| Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds N Udomsil, S Rodtong, S Tanasupawat, J Yongsawatdigul International Journal of Food Microbiology 141 (3), 186-194, 2010 | 175 | 2010 |
| Chemical and biochemical changes of hybrid catfish fillet stored at 4 C and its gel properties C Chomnawang, K Nantachai, J Yongsawatdigul, S Thawornchinsombut, ... Food chemistry 103 (2), 420-427, 2007 | 148 | 2007 |
| Ohmic heating maximizes gel functionality of Pacific whiting surimi J Yongsawatdigul, JW Park, E Kolbe, YA Dagga, MT Morrissey Journal of Food Science 60 (1), 10-14, 1995 | 129 | 1995 |
| Characteristics of sarcoplasmic proteins and their interaction with myofibrillar proteins YS Kim, J Yongsawatdigul, JW Park, S Thawornchinsombut Journal of Food Biochemistry 29 (5), 517-532, 2005 | 123 | 2005 |
| Effect of endogenous transglutaminase on threadfin bream surimi gelation J Yongsawatdigul, A Worratao, JW Park Journal of Food Science 67 (9), 3258-3263, 2002 | 113 | 2002 |
| Electrical conductivity of Pacific whiting surimi paste during ohmic heating J Yongsawatdigul, JW Park, E Kolbe Journal of Food Science 60 (5), 922-925, 1995 | 108 | 1995 |
| Conformational changes and dynamic rheological properties of fish sarcoplasmic proteins treated at various pHs P Tadpitchayangkoon, JW Park, J Yongsawatdigul Food chemistry 121 (4), 1046-1052, 2010 | 107 | 2010 |
| Histamine accumulation and histamine-forming bacteria in Indian anchovy (Stolephorus indicus) S Rodtong, S Nawong, J Yongsawatdigul Food Microbiology 22 (5), 475-482, 2005 | 106 | 2005 |
| Effects of different NaCl concentrations on self-assembly of silver carp myosin G Wang, M Liu, L Cao, J Yongsawatdigul, S Xiong, R Liu Food Bioscience 24, 1-8, 2018 | 104 | 2018 |
| Aggregation and conformational changes of tilapia actomyosin as affected by calcium ion during setting J Yongsawatdigul, S Sinsuwan Food Hydrocolloids 21 (3), 359-367, 2007 | 104 | 2007 |
| Biogenic Amines Formation in Fish Sauce Prepared from Fresh and Temperature‐abused Indian Anchovy (Stolephorus indicus) J Yongsawatdigul, YJ Choi, S Udomporn Journal of Food Science 69 (4), FCT312-FCT319, 2004 | 100 | 2004 |
| Angiotensin converting enzyme (ACE) inhibitory peptides derived from the simulated in vitro gastrointestinal digestion of cooked chicken breast P Sangsawad, S Roytrakul, J Yongsawatdigul Journal of Functional Foods 29, 77-83, 2017 | 97 | 2017 |
