All Stories

  1. Effects of Drying Condition on Physico-chemical Properties of Foam-mat Dried Shrimp Powder

    Article • Journal of Aquatic Food Product Technology, July 2019, Taylor & Francis

    Professor JOE M Regenstein, Mohammad Ahmadi

  2. Optimization of Antioxidant Peptides Production from the Mantle of Cuttlefish (Sepia pharaonis) Using RSM and Fractionation

    Article • Journal of Aquatic Food Product Technology, April 2019, Taylor & Francis

    Professor JOE M Regenstein

  3. Recent advances in quality retention of non-frozen fish and fishery products: A review

    Article • Critical Reviews in Food Science and Nutrition, March 2019, Taylor & Francis

    Professor JOE M Regenstein

  4. Effect of the condition of spray-drying on the properties of the polypeptide-rich powders from enzyme-assisted aqueous extraction processing

    Article • Drying Technology, February 2019, Taylor & Francis

    Professor JOE M Regenstein

  5. Quality, functionality, and microbiology of fermented fish: a review

    Article • Critical Reviews in Food Science and Nutrition, January 2019, Taylor & Francis

    Professor JOE M Regenstein

  6. Roasted tree peony (Paeonia ostii) seed oil: Benzoic acid levels and physicochemical characteristics

    Article • International Journal of Food Properties, January 2019, Taylor & Francis

    Professor JOE M Regenstein

  7. Optimization of simultaneously enzymatic fructo- and inulo-oligosaccharide production using co-substrates of sucrose and inulin from Jerusalem artichoke

    Article • Preparative Biochemistry & Biotechnology, February 2018, Taylor & Francis

    Dr. Yuthana Phimolsiripol, Professor JOE M Regenstein

  8. Collagen and Gelatin

    Article • Annual Review of Food Science and Technology, April 2015, Annual Reviews

    Professor JOE M Regenstein