ศิริพร เรียบร้อย คิม
ผู้ช่วยศาสตราจารย์
ภาควิชาคหกรรมศาสตร์ คณะเกษตร บางเขน
agrsrpr@ku.ac.th
0-2579-5514
EDUCATION
- วท.บ.(เทคโนโลยีการประมง), มหาวิทยาลัยสงขลานครินทร์, ไทย, 2540
- วท.ม.(เทคโนโลยีผลิตภัณฑ์ประมง), มหาวิทยาลัยสงขลานครินทร์, ไทย, 2543
- ปร.ด.(เทคโนโลยีอาหาร), มหาวิทยาลัยสงขลานครินทร์, ไทย, 2550
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Scopus
h-index
h-index: 15
| # | Document title | Authors | Year | Source | Cited by |
|---|---|---|---|---|---|
| 1 | Changes in composition and functional properties of proteins and their contributions to Nham characteristics | Visessanguan W., Benjakul S., Riebroy S., Thepkasikul P. | 2004 | Meat Science, 66(3), pp. 579-588 | 178 |
| 2 | Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota) | Riebroy S., Benjakul S., Visessanguan W., Erikson U., Rustad T. | 2009 | Food Hydrocolloids, 23(1), pp. 26-39 | 117 |
| 3 | Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation | Visessanguan W., Benjakul S., Riebroy S., Yarchai M., Tapingkae W. | 2006 | Food Chemistry, 94(4), pp. 580-588 | 105 |
| 4 | Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters | Riebroy S., Benjakul S., Visessanguan W. | 2008 | LWT - Food Science and Technology, 41(4), pp. 569-580 | 89 |
| 5 | Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P macracanthus, stored in ice | Benjakul S., Benjakul S., Visessanguan W., Riebroy S., Ishizaki S., Ishizaki S., Tanaka M. | 2002 | Journal of the Science of Food and Agriculture, 82(13), pp. 1442-1451 | 86 |
| 6 | Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince | Riebroy S., Benjakul S., Visessanguan W., Tanaka M. | 2007 | Food Chemistry, 102(1), pp. 270-280 | 76 |
| 7 | Some characteristics of commercial Som-fug produced in Thailand | Riebroy S., Benjakul S., Visessanguan W., Kijrongrojana K., Tanaka M. | 2004 | Food Chemistry, 88(4), pp. 527-535 | 65 |
| 8 | Accelerated proteolysis of soy proteins during fermentation of thua-nao inoculated with Bacillus subtilis | Visessanguan W., Benjakul S., Potachareon W., Panya A., Riebroy S. | 2005 | Journal of Food Biochemistry, 29(4), pp. 349-366 | 60 |
| 9 | Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota) | Riebroy S., Benjakul S., Visessanguan W., Erikson U., Rustad T. | 2008 | Food Chemistry, 109(1), pp. 42-53 | 55 |
| 10 | Probiotic lactic acid bacteria from Kung-Som: Isolation, screening, inhibition of pathogenic bacteria | Hwanhlem N., Watthanasakphuban N., Riebroy S., Benjakul S., H-Kittikun A., Maneerat S. | 2010 | International Journal of Food Science and Technology, 45(3), pp. 594-601 | 44 |
| 11 | Physical properties and microstructure of commercial Som-fug, a fermented fish sausage | Riebroy S., Benjakul S., Visessanguan W., Tanaka M. | 2005 | European Food Research and Technology, 220(5-6), pp. 520-525 | 31 |
| 12 | Effect of irradiation on properties and storage stability of Som-fug produced from bigeye snapper | Riebroy S., Benjakul S., Visessanguan W., Tanaka M., Erikson U., Rustad T. | 2007 | Food Chemistry, 103(2), pp. 274-286 | 31 |
| 13 | Changes during fermentation and properties of Som-fug produced from different marine fish | Riebroy S., Benjakul S., Visessanguan W., Tanaka M. | 2007 | Journal of Food Processing and Preservation, 31(6), pp. 751-770 | 25 |
| 14 | Comparative studies on chemical composition, phenolic compounds and antioxidant activities of brown and white perilla (Perilla frutescens) seeds | Kongkeaw S., Riebroy S., Chaijan M. | 2015 | Chiang Mai Journal of Science, 42(4), pp. 896-906 | 18 |
| 15 | Bleeding of farmed atlantic cod: Residual blood, color, and quality attributes of pre- and postrigor fillets as affected by perimortem stress and different bleeding methods | Digre H., Digre H., Erikson U., Misimi E., Standal I., Gallart-Jornet L., Riebroy S., Rustad T. | 2011 | Journal of Aquatic Food Product Technology, 20(4), pp. 391-411 | 15 |
| 16 | Effect of setting conditions on proteolysis and gelling properties of spotted featherback (Chitala ornata) muscle | Tachasirinukun P., Chaijan M., Riebroy S. | 2016 | LWT - Food Science and Technology, 66, pp. 318-323 | 9 |
| 17 | Physicochemical characteristics of glucosamine from blue swimming crab (Portunus pelagicus) shell prepared by acid hydrolysis | Kraisangsri J., Nalinanon S., Riebroy S., Yarnpakdee S., Ganesan P. | 2018 | Walailak Journal of Science and Technology, 15(12), pp. 869-877 | 6 |
| 18 | Autolysis of clown featherback (Chitala ornata) muscle | Thiabmak C., Sriket C., Yarnpakdee S., Kim S., Nalinanon S. | 2019 | Chiang Mai University Journal of Natural Sciences, 18(1), pp. 80-93 | 2 |
| 19 | ?-glucosidase producing Bacillus isolated from Thua-nao, an indigenous fermented soybean food in Thailand | Meannui N., Riebroy S., Tangwatcharin P., Hong J., Sumpavapol P., Chaijan M. | 2017 | Chiang Mai Journal of Science, 44(4), pp. 1257-1269 | 2 |
| 20 | The Effects of Oxidation on the Physicochemical Properties of Semitendinosus and Vastus Lateralis Muscles from Thai Native Cattle (Bos indicus) | Wibowo A., Wibowo A., Fajrih N., Panpipat W., Riebroy S., Suhardi , Chaijan M. | 2023 | International Journal of Veterinary Science, 12(6), pp. 838-846 | 0 |