| A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage S Lekjing Meat science 111, 192-197, 2016 | 152 | 2016 |
| Quality changes in oyster (Crassostrea belcheri) during frozen storage as affected by freezing and antioxidant S Songsaeng, P Sophanodora, J Kaewsrithong, T Ohshima Food chemistry 123 (2), 286-290, 2010 | 92 | 2010 |
| A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage K Venkatachalam, S Lekjing RSC advances 10 (30), 17777-17786, 2020 | 69 | 2020 |
| Effects of germination time and kilning temperature on the malting characteristics, biochemical and structural properties of HomChaiya rice S Lekjing, K Venkatachalam RSC advances 10 (28), 16254-16265, 2020 | 26 | 2020 |
| Biochemical evaluation of novel seabass (Lates calcarifer) fish essence soup prepared by prolonged boiling process S Lekjing, K Venkatachalam, C Wangbenmad Arabian Journal of Chemistry 14 (10), 103365, 2021 | 15 | 2021 |
| Physicochemical and antimicrobial characterization of chitosan and native glutinous rice starch-based composite edible films: Influence of different essential oils incorporation K Venkatachalam, N Rakkapao, S Lekjing Membranes 13 (2), 161, 2023 | 12 | 2023 |
| Influences of different coating materials on the quality changes of hardboiled salted duck eggs under ambient storage K Venkatachalam, S Lekjing, P Noonim Brazilian Archives of Biology and Technology 62, e19180471, 2019 | 12 | 2019 |
| Thermal Inactivation of Listeria monocytogenes in Whole Oysters (Crassostrea belcheri) and Pasteurization Effects on Meat Quality S Lekjing, S Karrila, S Siripongvutikorn Journal of Aquatic Food Product Technology 26 (9), 1107-1120, 2017 | 12 | 2017 |
| Application of clove oil and sonication process on the influence of the functional properties of mung bean flour-based edible film I Keawpeng, S Lekjing, B Paulraj, K Venkatachalam Membranes 12 (5), 535, 2022 | 10 | 2022 |
| Influences of storage time and temperature on sensory and measured quality of green gram savory crackers S Lekjing, K Venkatachalam LWT 113, 108310, 2019 | 10 | 2019 |
| Effects of Modified Atmospheric Packaging Conditions on the Quality Changes of Pasteurized Oyster (Crassostrea belcheri) Meat during Chilled Storage S Lekjing, K Venkatachalam Journal of Aquatic Food Product Technology 27 (10), 1106-1119, 2018 | 6 | 2018 |
| Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine Y Kanke, H Yano, T Koda, C Techakanon, S Lekjing, P Noonim, ... Food Science and Technology Research 27 (4), 551-557, 2021 | 5 | 2021 |
| Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process C Nitikornwarakul, R Wangpradid, C Sirimuangmoon, S Lekjing, ... Italian Journal of Food Science 34 (3), 25-34, 2022 | 4 | 2022 |
| Physicochemical, volatile, amino acid, and sensory profiles of instant noodles incorporated with salted duck egg white from various salting durations. S Lekjing, K Venkatachalam International Food Research Journal 29 (2), 2022 | 4 | 2022 |
| Changes in physicochemical characteristics, polyphenolics, and amino acids of wax apple cider vinegar during prolonged storage S Lekjing, K Venkatachalam Italian Journal of Food Science 33 (2), 129-141, 2021 | 4 | 2021 |
| Change in qualities and volatile compounds of oyster (Crassostrea belcheri) during storage and processing S Songsaeng Songkhla, Thailand: Prince of Songkla University, 2010 | 4 | 2010 |
| Investigation of Melatonin Incorporated CMC-Gelatin Based Edible Coating on the Alleviation of Chilling Injury Induced Pericarp Browning in Longkong K Venkatachalam, N Charoenphun, S Lekjing, P Noonim Foods 13 (1), 72, 2023 | 3 | 2023 |
| Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues S Lekjing, I Keawpeng, K Venkatachalam, S Karrila Foods 11 (9), 1248, 2022 | 3 | 2022 |
| Quality changes of HomChaiya rice beer during storage at two alternative temperatures S Lekjing, K Venkatachalam Journal of bioscience and bioengineering 133 (4), 369-374, 2022 | 3 | 2022 |
| Effect of substitution of wheat flour with Sangyod brown rice flour on physicochemical and sensory qualities in snack product. S Lekjing, P Noonim, S Boottajean, P Chantawong | 2 | 2019 |
Karthikeyan VENKATACHALAMFaculty of Innovative Agriculture, Fisheries and Food, Prince of Songkla University在 psu.ac.th 的电子邮件经过验证
