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	题名	作者	年代	出处	被引量
1	Optimization of Enzymatic Hydrolysis of Fish Soluble Concentrate by Commercial Proteases 显示文摘	Suthasinee N Sittiwat L Manop S	2005	Journal of Food Engineering2005，70，：	1
2	Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases显示文摘	Suthasinee Nilsang Sittiwat Lertsiri Manop Suphantharika	2005	Journal of Food Engineering2005，70，4：	1
3	Optimization of enzymatic hydrolysis of fish soluble concentrate by commerical proteases显示文摘	Suthasinee Nilsang Sittiwat Lertsiri Manop Suphantharika Apinya Assavanig	2005	Journal of Food Engineering2005，，70：	1
4	Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial protease显示文摘	Suthasinee Nilsang	2005	Journal of Food Engineering2005，，70：	1
5	Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases显示文摘	SUTHASINEE NILSANG SITTIWAT LERTSIRI MANOP SUPHANTHARIKA	2005	Journal of Food Engineering2005，，70：	1
6	Thermal properties and heat-induced aggregation of natural actomyosin extracted from goatfish ( Mulloidichthys martinicus ) muscle as influenced by iced storage显示文摘	Suthasinee Yarnpakdee Soottawat Benjakul Wonnop Visessanguan Kongkarn Kijroongrojana	2009	Food Hydrocolloids2009，，7：	1
7	Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases显示文摘	SUTHASINEE NILSANG LERTSIRI srITIWAT SUPHANTHARIKA MANOP	2005	Journal of Food Engineering2005，70，：	1
8	Physico-chemical and gel properties of agar from Gracilaria tenuistipitata from the lake of Songkhla, Thailand显示文摘	Suthasinee Yarnpakdee Soottawat Benjakul Passakorn Kingwascharapong	2015	Food Hydrocolloids2015，，：	1
9	Active Fischer-Tropsch synthesis Fe-Cu-K/SiO_2 catalysts prepared by autocombustion method without a reduction step显示文摘The purpose of this study was to prepare iron-based catalysts supported on silica by autocombustion method for directly using for Fischer-Tropsch synthesis(FTS) without a reduction step. The effect of different citric acid(CA):iron nitrate(N) molar ratios and acid types on the FTS performance of catalysts were investigated. The CA:N molar ratios had an important influence on the formation of iron active phases and FTS activity. The iron carbide(Fe_xC), which is known to be one of the iron active phases, was demonstrated by the X-ray diffraction and X-ray photoelectron spectroscopy. Increasing the CA:N molar ratios up to 0.1 increased CO conversion of catalyst to 86.5%, which was then decreased markedly at higher CA:N molar ratios. An excess of CA resulted in carbon residues covering the catalyst surface and declined FTS activity. The optimal catalyst(CA:N molar ratio = 0.1) achieved the highest CO conversion when compared with other autocombustion catalysts as well as reference catalyst prepared by impregnation method, followed by a reduction step. The autocombustion method had the advantage to synthesize more efficient catalysts without a reduction step. More interestingly, iron-based FTS catalysts need induction duration at the initial stage of FTS reaction even after reduction, because metallic iron species need time to be transformed to Fe_xC. But here, even if without reduction, Fe_xC was formed directly by autocombustion and induction period was eliminated during FTS reaction.	Suthasinee Pengnarapat Peipei Ai Prasert Reubroycharoen Tharapong Vitidsant Yoshiharu Yoneyama Noritatsu Tsubaki	2018	Journal of Energy Chemistry2018，27，2：	1
10	Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases 显示文摘	Suthasinee N Sittiwat L Manop S	2005	Journal Of Food Engineering2005，，70：	1
11	Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia ( Oreochromis niloticus ) muscle as affected by freshness and antioxidants显示文摘	Suthasinee Yarnpakdee Soottawat Benjakul Sitthipong Nalinanon Hordur G. Kristinsson	2011	Food Chemistry2011，，4：	1
12	Optimization of enzymatic hydrolysis of fish solu- ble concentrate by commercial proteases显示文摘	Suthasinee Nilsang Sittiwat Lertsiri Manop Suphantharika	2005	Journal of Food Engineering2005，70，4：	1
13	De- termination of six pyrethroid insecticides in fruit juice samples using dispersive liquid - liquid micro - extraction combined with high per- formance liquid chromatography显示文摘	Suthasinee Boonchiangma Wittaya Ngeontae Supalax Srijaranai	2012	Talanta2012，88，15：	1
14	Chemical compositions and muddy flavour/odourof protein hydrolysate from Nile tilapia and broadhead catfishmince and protein isolate显示文摘	Suthasinee Yampakdee Soottawat Benjakul PimpimolPenjamras	2014	Food Chemistry2014，142，：	1
15	Optimization of enzymatic hydrolysis offish soluble concentrate by commercial proteases显示文摘	Suthasinee Nilsang Sittiwat Lertsiri Manop Suphantharika	2005	Journal of Food Engineering2005，，70：	1
16	Optimization of enzymatic hydrolysis of fish solu- ble concentrate by commercial proteases 显示文摘	Suthasinee Nilsang Sittiwat Lertsiri Manop Suphantharika	2005	Journal of Food Engineering2005，70，：	1
17	Determination of six pyrethroid insecticides in fruit juice samples using dispersive liquid–liquid microextraction combined with high performance liquid chromatography显示文摘	Suthasinee Boonchiangma Wittaya Ngeontae Supalax Srijaranai	2011	Talanta2011，，：	1
18	Determination of six pyrethroid insecticides in fruit juice samples using dispersive liquid-liquid micro-extraction combined with high performance liquid chromatography 显示文摘	Suthasinee Boonchiangma Wittaya Ngeontae Supalax Sri-jaranai	2012	Talanta2012，88，15：	1
19	Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases 显示文摘	Suthasinee Nilsang Sittiwat Lertsiri Manop Suphantharika	2005	Journal of Food Engineering2005，，70：	1
20	Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases显示文摘	SUTHASINEE N SITTIWAT L MANOP S	2005	Journal of Food Engineering2005，70，4：	1

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