Phat Sakpetch
Princess of Naradhiwas University(TH)
Publications by Year
Research Areas
Probiotics and Fermented Foods, Protein Hydrolysis and Bioactive Peptides, Food Quality and Safety Studies, Meat and Animal Product Quality, Fungal Biology and Applications
Most-Cited Works
- → Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant(2021)36 cited
- → Functional and safety assessment of Staphylococcus simulans PMRS35 with high lipase activity isolated from high salt-fermented fish (Budu) for starter development(2020)33 cited
- → Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35(2021)19 cited
- → Isolation of indigenous antagonistic microorganism to inhibit Rigidoporus microporus and other plant pathogens and analysis of the bioactive compounds(2018)10 cited
- → Probiotic Weissella cibaria KY10 derived from digestive tract of healthy shrimp exhibits strong antibacterial effects against Vibrio parahaemolyticus causing AHPND in shrimp(2022)9 cited
- → Effect of antifungal compounds secreted by Lactiplantibacillus plantarum 124 against Aspergillus flavus and Penicillium sp. and its application in Kaeng‐Tai‐Pla‐Haeng to extend the shelf life(2023)8 cited
- Isolation and Screening of Potential Lignocellulolytic Microorganisms from Rubber Bark and Other Agricultural Residues(2017)
- → Author response for "Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35"(2021)
- → Author response for "Effect of antifungal compounds secreted by <i>Lactiplantibacillus plantarum</i> 124 against <i>Aspergillus flavus</i> and <i>Penicillium</i> sp. and its application in <scp><i>Kaeng‐Tai‐Pla‐Haeng</i></scp> to extend the shelf life"(2023)