Umesh Patil
Hat Yai, 90110, Thailand
Last Updated: 09/26/2026
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Found 22 publications
Effects of Aloe Vera and Guava Leaf Extract on Threadfin Bream Surimi Gel: Physicochemical, Textural and Rheological Properties.
Journal: Gels (Basel, Switzerland)
Published: July 16, 2026
Physicochemical properties, in vitro digestion and absorption of bio‑calcium powders derived from Asian seabass gills as affected by bleaching treatment.
Journal: Food chemistry
Published: July 14, 2025
Integrated LC-MS/MS and molecular dynamics approach reveals calcium-binding behavior of collagen-derived peptides from silver sillago bone.
Journal: International journal of biological macromolecules
Published: June 01, 2025
Elemental composition, physicochemical properties, and calcium bioavailability of calcined gill powders from Asian seabass and catfish.
Journal: Food chemistry: X
Published: April 23, 2025
Impact of High-Pressure Processing on Prevention of Quality Loss and Spoilage Bacteria Diversity in Precooked Baby Clam (Paphia undulata) During Refrigerated Storage.
Journal: Foods (Basel, Switzerland)
Published: March 10, 2025
Ethanolic extract of Duea ching (Ficus botryocarpa Miq.) fruit: Antioxidant activity and enhancement of physical property and oxidative stability of Asian seabass oil-in water emulsion.
Journal: Food chemistry
Published: November 30, 2024
Depuration of Asian Green Mussels Using Chitooligosaccharide-Epigallocatechin Gallate Conjugate: Shelf-Life Extension, Microbial Diversity, and Quality Changes during Refrigerated Storage.
Journal: Foods (Basel, Switzerland)
Published: September 02, 2024
Trypsin from digestive tract of harpiosquillid mantis shrimp: Molecular characteristics and the inhibition by chitooligosaccharide and its catechin conjugate.
Journal: Journal of food science
Published: August 15, 2024
Elucidation of high-pressure processing toward microbial inhibition, physicochemical properties, collagen fiber and muscle structure of blood clam edible portion.
Journal: Food chemistry
Published: March 27, 2024
Lipase-Catalyzed Synthesis of Structured Fatty Acids Enriched with Medium and Long-Chain n-3 Fatty Acids via Solvent-Free Transesterification of Skipjack Tuna Eyeball Oil and Commercial Butterfat.
Journal: Foods (Basel, Switzerland)
Published: December 25, 2023
Impact of high-pressure processing on hemolymph, color, lipid globular structure and oxidation of the edible portion of blood clams.
Journal: Food chemistry
Published: December 06, 2023
Development of Yellow Discoloration in Sawai (Pangasianodon hypophthalmus) Muscle due to Lipid Oxidation.
Journal: Preventive nutrition and food science
Published: September 06, 2023
Last Updated: 09/26/2026