Publications by authors named "Jaksuma Pongsetkul"

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H NMR metabolomic responses correlated to meat quality of Nile tilapia () reared under combined dietary salt and water salinity conditions.
Samart Sai-Ut, Sarayut Watchasit, Sylvia Indriani, Nattanan Srisakultiew, Surintorn Boonanuntanasarn, Jaksuma Pongsetkul

Food Chem X· December 2025

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Molecular structural changes of Korat chicken meat as affected by packaging conditions during cold storage: Correlation to textural traits and sensory acceptance.
Sylvia Indriani, Nattanan Srisakultiew, Soottawat Benjakul, Cynthia Andriani, Kanjana Thumanu, Jaksuma Pongsetkul

Poult Sci· December 2025

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Functional and Metabolomic Analyses of Chamomile Jelly Derived from Gelatin Capsule Waste with Inulin and Polydextrose as Prebiotic Sugar Substitutes.
Sasina Sanprasert, Anurak Uchuwittayakul, Pudthaya Kumnerdsiri, Lalitphan Kitsanayanyong, Anusorn Seubsai, Jaksuma Pongsetkul

Antioxidants (Basel)· November 2025

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Investigating the relationship between microbial community dynamics and flavor profiles in Korat chicken breast fillets under varied packaging conditions.
Sylvia Indriani, Nattanan Srisakultiew, Pakpoom Boonchuen, Passakorn Kingwascharapong, Samart Sai-Ut, Jaksuma Pongsetkul

Int J Food Microbiol· May 2025

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The Role of CO Levels in High-Oxygen Modified Atmosphere Packaging on Microbial Communities of Chilled Goat Meat During Storage and Their Relationship with Quality Attributes.
Samart Sai-Ut, Sylvia Indriani, Nattanan Srisakultiew, Passakorn Kingwascharapong, Sarisa Suriyarak, Jaksuma Pongsetkul

Foods· May 2025

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Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis.
Tanyamon Petcharat, Manat Chaijan, Sylvia Indriani, Jaksuma Pongsetkul, Supatra Karnjanapratum

Gels· May 2025

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Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients.
Sasina Sanprasert, Pudthaya Kumnerdsiri, Anusorn Seubsai, Piyangkun Lueangjaroenkit, Jaksuma Pongsetkul

Foods· April 2025

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The impact of hot-air oven drying combined with Bacillus subtilis KC3 inoculation on quality characteristics and microbial profiles of salted shrimp paste.
Sylvia Indriani, Nattanan Srisakultiew, Soottawat Benjakul, Pakpoom Boonchuen, Kantiya Petsong, Jaksuma Pongsetkul

Int J Food Microbiol· December 2024

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Ethanolic cashew leaf extract: Antifungal activity and its application for shelf-life extension of dried salted tilapia fillets.
Pitima Sinlapapanya, Suriya Palamae, Jirayu Buatong, Jaksuma Pongsetkul, Yu Fu

J Food Sci· December 2024

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Metabolomic profiles and compositional differences involved in flavor characteristics of raw breast meat from slow- and fast-growing chickens in Thailand.
Sylvia Indriani, Nattanan Srisakultiew, Nancy Dewi Yuliana, Jirawat Yongsawatdigul, Soottawat Benjakul, Jaksuma Pongsetkul

Poult Sci· November 2024

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Exploring the Utilization of Bovine Blood as a Source of Antioxidant Peptide: Production, Concentration, Identification, and Gastrointestinal Digestion.
Saruttiwong Boonkong, Pichitpon Luasiri, Jaksuma Pongsetkul, Saranya Suwanandgul, Sukanya Chaipayang

Food Sci Anim Resour· November 2024

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Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by K-C3 inoculation.
Sylvia Indriani, Nattanan Srisakultiew, Soottawat Benjakul, Pakpoom Boonchuen, Jaksuma Pongsetkul

Food Funct· September 2024

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Exploration of nutritional and bioactive peptide properties in goat meat from various primal cuts during in vitro gastrointestinal digestion and absorption.
Pichitpon Luasiri, Papungkorn Sangsawad, Jaksuma Pongsetkul, Pramote Paengkoum, Chatsirin Nakharuthai

Anim Biosci· June 2024

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Optimization of ultrasonic assisted ethanolic extraction for natural pigments from butterfly pea flower applied in Thai dessert using Box-Behnken approach.
Samart Sai-Ut, Apisara Teksee, Jaksuma Pongsetkul, Sirima Sinthusamran, Saroat Rawdkuen

Food Chem X· June 2024

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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, Pramote Paengkoum, Jaksuma Pongsetkul

Food Sci Anim Resour· May 2024

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A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance.
Jaksuma Pongsetkul, Nachomkamon Saengsuk, Supatcharee Siriwong, Kanjana Thumanu, Jirawat Yongsawatdigul

Poult Sci· April 2024

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Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes.
Nachomkamon Saengsuk, Papungkorn Sangsawad, Pramote Paengkoum, Jaksuma Pongsetkul

Foods· February 2024

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Effect of fed dietary yeast (Rhodotorula paludigena CM33) on shrimp growth, gene expression, intestinal microbial, disease resistance, and meat composition of Litopenaeus vannamei.
Cheeranan Sriphuttha, Sirawich Limkul, Jaksuma Pongsetkul, Tannatorn Phiwthong, Amarin Massu

Dev Comp Immunol· October 2023

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Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR.
Jaksuma Pongsetkul, Supatcharee Siriwong, Kanjana Thumanu, Surintorn Boonanuntanasarn, Jirawat Yongsawatdigul

Foods· January 2023

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Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia () Fillet as Affected by Various Conditions.
Jaksuma Pongsetkul, Jirawat Yongsawatdigul, Surintorn Boonanuntanasarn, Soottawat Benjakul

Foods· November 2022

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The Use of Sodium Benzoate on Shelf-Life and Quality Attributes of Dried Chili Fish Paste Stored in Different Packaging Containers.
Jaksuma Pongsetkul, Soottawat Benjakul

Foods· August 2021

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Microbiological and chemical changes of shrimp during production.
Jaksuma Pongsetkul, Soottawat Benjakul, Kitiya Vongkamjan, Punnanee Sumpavapol, Kazufumi Osako

J Food Sci Technol· October 2017

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