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Sureelak Rodtong

Observed names: Rodtong Sureelak, S Rodtong, S. Rodtong
ORCID: 0000-0002-4772-9216
Observed ORCID: 0000-0002-4772-9216
OpenAlex ID: A5012172105
Detection and Identification of Gastrointestinal Lactobacillus Species by Using Denaturing Gradient Gel Electrophoresis and Species-Specific PCR Primers
2000 · J. Walter, G. W. Tannock, et al. · Applied and Environmental Microbiology · 611
Identification of Lactobacillus Isolates from the Gastrointestinal Tract, Silage, and Yoghurt by 16S-23S rRNA Gene Intergenic Spacer Region Sequence Comparisons
1999 · G. W. Tannock, A. Tilsala-Timisjarvi, et al. · Applied and Environmental Microbiology · 174
Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation
2011 · Natteewan Udomsil, Sureelak Rodtong, et al. · Journal of Agricultural and Food Chemistry · 171
Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter Cultures
2007 · J. Yongsawatdigul, S. Rodtong, et al. · Journal of Food Science · 152
Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds
2010 · Natteewan Udomsil, Sureelak Rodtong, et al. · International Journal of Food Microbiology · 132
Differentiation of Lactobacillus strains by ribotyping
1993 · S Rodtong, G W Tannock · Applied and Environmental Microbiology · 101
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Histamine accumulation and histamine-forming bacteria in Indian anchovy (Stolephorus indicus)
2005 · Sureelak Rodtong, Siriwan Nawong, et al. · Food Microbiology · 74
Purification and characterization of an N-acetyl-d-galactosamine-specific lectin from the edible mushroom Schizophyllum commune
2006 · Podjana Chumkhunthod, Sureelak Rodtong, et al. · Biochimica et Biophysica Acta (BBA) - General Subjects · 63
Improvement of fish sauce quality by combined inoculation of Tetragenococcus halophilus MS33 and Virgibacillus sp. SK37
2016 · Natteewan Udomsil, Shu Chen, et al. · Food Control · 51
Laboratory Scale Experiments for Biogas Production from Cassava Tubers
2004 · Wantanee Anunputtikul, Sureelak Rodtong · 48
Characterization of bacteriocin produced by Enterococcus faecium CN-25 isolated from traditionally Thai fermented fish roe
2015 · Noojaree Sonsa-Ard, Sureelak Rodtong, et al. · Food Control · 44
Isolation, identification, and mode of action of antibacterial peptides derived from egg yolk hydrolysate
2023 · Thippawan Pimchan, Fu Tian, et al. · Poultry Science · 40
Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR
2016 · Natteewan Udomsil, Shu Chen, et al. · Food Microbiology · 39
NaCl‐Activated Extracellular Proteinase from Virgibacillus sp. SK37 Isolated from Fish Sauce Fermentation
2007 · S. Sinsuwan, S. Rodtong, et al. · Journal of Food Science · 38
Novel fibrinolytic enzymes from Virgibacillus halodenitrificans SK1-3-7 isolated from fish sauce fermentation
2012 · Aungkawipa Montriwong, Sasitorn Kaewphuak, et al. · Process Biochemistry · 37
Identification of novel halotolerant bacillopeptidase F-like proteinases from a moderately halophilic bacterium, Virgibacillus sp. SK37
2010 · E. Phrommao, S. Rodtong, et al. · Journal of Applied Microbiology · 33
A NaCl-stable serine proteinase from Virgibacillus sp. SK33 isolated from Thai fish sauce
2009 · Sornchai Sinsuwan, Sureelak Rodtong, et al. · Food Chemistry · 33
Production and characterization of NaCl-activated proteinases from Virgibacillus sp. SK33 isolated from fish sauce fermentation
2007 · Sornchai Sinsuwan, Sureelak Rodtong, et al. · Process Biochemistry · 30
Improvement of Fish Sauce Quality by Strain CMC5‐3‐1: A Novel Species of Staphylococcus sp.
2015 · Natteewan Udomsil, Sureelak Rodtong, et al. · Journal of Food Science · 29
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Purification and Characterization of a Salt-Activated and Organic Solvent-Stable Heterotrimer Proteinase from Virgibacillus sp. SK33 Isolated from Thai Fish Sauce
2009 · Sornchai Sinsuwan, Sureelak Rodtong, et al. · Journal of Agricultural and Food Chemistry · 29
Characterization of Protein Hydrolysis and Odor-Active Compounds of Fish Sauce Inoculated with Virgibacillus sp. SK37 under Reduced Salt Content
2013 · Nawaporn Lapsongphon, Keith R. Cadwallader, et al. · Journal of Agricultural and Food Chemistry · 28
Nanofiltration coupled with vapor permeation-assisted esterification as an effective purification step for fermentation-derived succinic acid
2014 · Jiraphorn Lubsungneon, Sumalee Srisuno, et al. · Journal of Membrane Science · 27
Membrane-based purification of optically pure D-lactic acid from fermentation broth to poly(D-lactide) polymer
2018 · Trang Khanh Mai, Sureelak Rodtong, et al. · Journal of Membrane Science · 24
A novel subtilase with NaCl-activated and oxidant-stable activity from Virgibacillussp. SK37
2011 · Ekkarat Phrommao, Jirawat Yongsawatdigul, et al. · BMC Biotechnology · 22
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New species and phylogenetic relationships of Hypoxylon species found in Thailand inferred from the internal transcribed spacer regions of ribosomal DNA sequences
2005 · N Suwannasai, S Rodtong, et al. · Mycotaxon · 21
Works count: 68
Citation count: 2,292
H-index: 23
I10-index: 37
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