| 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 | 99 | 2007 |
| Production and characterization of NaCl-activated proteinases from Virgibacillus sp. SK33 isolated from fish sauce fermentation S Sinsuwan, S Rodtong, J Yongsawatdigul Process Biochemistry 43 (2), 185-192, 2008 | 49 | 2008 |
| NaCl‐Activated Extracellular Proteinase from Virgibacillus sp. SK37 Isolated from Fish Sauce Fermentation S Sinsuwan, S Rodtong, J Yongsawatdigul Journal of food science 72 (5), C264-C269, 2007 | 47 | 2007 |
| Efficient expression and purification of recombinant glutaminase from Bacillus licheniformis (GlsA) in Escherichia coli S Sinsuwan, J Yongsawatdigul, S Chumseng, M Yamabhai Protein expression and purification 83 (1), 52-58, 2012 | 40 | 2012 |
| A NaCl-stable serine proteinase from Virgibacillus sp. SK33 isolated from Thai fish sauce S Sinsuwan, S Rodtong, J Yongsawatdigul Food chemistry 119 (2), 573-579, 2010 | 36 | 2010 |
| Purification and Characterization of a Salt-Activated and Organic Solvent-Stable Heterotrimer Proteinase from Virgibacillus sp. SK33 Isolated from Thai Fish Sauce S Sinsuwan, S Rodtong, J Yongsawatdigul Journal of agricultural and food chemistry 58 (1), 248-256, 2010 | 32 | 2010 |
| Characterization of Ca2+-activated cell-bound proteinase from Virgibacillus sp. SK37 isolated from fish sauce fermentation S Sinsuwan, S Rodtong, J Yongsawatdigul LWT-Food science and Technology 41 (10), 2166-2174, 2008 | 28 | 2008 |
| Hydrolytic activity of Virgibacillus sp. SK37, a starter culture of fish sauce fermentation, and its cell-bound proteinases S Sinsuwan, S Rodtong, J Yongsawatdigul World Journal of Microbiology and Biotechnology 28, 2651-2659, 2012 | 14 | 2012 |
| Statistical optimization of the production of NaCl-tolerant proteases by a moderate halophile, Virgibacillus sp. SK37 S Sinsuwan, A Jangchud, S Rodtong, S Roytrakul, J Yongsawatdigul Food Technology and Biotechnology 53 (2), 136-145, 2015 | 6 | 2015 |
| Ca2+- and Mg2+-Induced Conformational and Rheological Changes of Actomyosin Extracted from Fresh and Freeze-Thaw Tilapia J Yongsawatdigul, S Sinsuwan Journal of Aquatic Food Product Technology 27 (10), 1063-1077, 2018 | 4 | 2018 |
| Evidence of Cell‐Associated Proteinases from Virgibacillus sp. SK33 Isolated from Fish Sauce Fermentation S Sinsuwan, S Rodtong, J Yongsawatdigul Journal of food science 76 (3), C413-C419, 2011 | 4 | 2011 |
| Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced‐Fat Salad Dressing S Sinsuwan International Journal of Food Science 2024 (1), 4229514, 2024 | | 2024 |
