Author

Jaksuma Pongsetkul

Institution: Suranaree University of Technology

Observed institutions: Prince of Songkla University, United States Postal Service, Suranaree University of Technology

ORCID: 0000-0002-0880-7031

Observed ORCID: 0000-0002-0880-7031

OpenAlex ID: A5043118156

Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand

2014 · Jaksuma Pongsetkul, Soottawat Benjakul, et al. · International aquatic research. · 79

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Microbiological and chemical changes of shrimp Acetes vulgaris during Kapi production

2017 · Jaksuma Pongsetkul, Soottawat Benjakul, et al. · Journal of Food Science and Technology · 65

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Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi, produced from Acetes vulgaris, during processing and fermentation

2017 · Jaksuma Pongsetkul, Soottawat Benjakul, et al. · Food Bioscience · 56

Whole wheat cracker fortified with biocalcium and protein hydrolysate powders from salmon frame: characteristics and nutritional value

2019 · Anthony Temitope Idowu, Soottawat Benjakul, et al. · Food Quality and Safety · 45

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Effect of fed dietary yeast (Rhodotorula paludigena CM33) on shrimp growth, gene expression, intestinal microbial, disease resistance, and meat composition of Litopenaeus vannamei

2023 · Cheeranan Sriphuttha, Sirawich Limkul, et al. · Developmental & Comparative Immunology · 43

Changes in lipids of shrimp (Acetes vulgaris) during salting and fermentation

2017 · Jaksuma Pongsetkul, Soottawat Benjakul, et al. · European Journal of Lipid Science and Technology · 40

Development of modified atmosphere packaging (MAP) on shelf-life extension of pla-duk-ra (dried fermented catfish) stored at room temperature

2021 · Jaksuma Pongsetkul, Soottawat Benjakul · Food Control · 31

Exploring the Utilization of Bovine Blood as a Source of Antioxidant Peptide: Production, Concentration, Identification, and In Silico Gastrointestinal Digestion

2024 · Saruttiwong Boonkong, Pichitpon Luasiri, et al. · Food Science of Animal Resources · 29

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Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods

2024 · Sylvia Indriani, Nattanan Srisakultiew, et al. · Food Science of Animal Resources · 29

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Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (Oreochromis niloticus) Fillet as Affected by Various Conditions

2022 · Jaksuma Pongsetkul, Jirawat Yongsawatdigul, et al. · Foods · 26

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Changes in Volatile Compounds and Quality Characteristics of Salted Shrimp Paste Stored in Different Packaging Containers

2022 · Jaksuma Pongsetkul, Soottawat Benjakul, et al. · Fermentation · 26

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Properties of Salted Shrimp Paste (Kapi) fromAcetes vulgarisas Affected by Postmortem Storage Prior to Salting

2015 · Jaksuma Pongsetkul, Soottawat Benjakul, et al. · Journal of Food Processing and Preservation · 24

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Exploration of nutritional and bioactive peptide properties in goat meat from various primal cuts during in vitro gastrointestinal digestion and absorption

2024 · Pichitpon Luasiri, Papungkorn Sangsawad, et al. · Animal Bioscience · 23

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A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance

2024 · Jaksuma Pongsetkul, Nachomkamon Saengsuk, et al. · Poultry Science · 23

Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes

2024 · Nachomkamon Saengsuk, Papungkorn Sangsawad, et al. · Foods · 21

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Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR

2023 · Jaksuma Pongsetkul, Supatcharee Siriwong, et al. · Foods · 21

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Chemical compositions, sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand.

2015 · Jaksuma Pongsetkul, S. Benjakul, et al. · International Food Research Journal · 20

A comparative review on novel-assisted extraction techniques for retrieving protein from some potential plant sources

2025 · Paul Ndubuisi Anyiam, Suphat Phongthai, et al. · NFS Journal · 19

Metabolomic profiles and compositional differences involved in flavor characteristics of raw breast meat from slow- and fast-growing chickens in Thailand

2024 · Sylvia Indriani, Nattanan Srisakultiew, et al. · Poultry Science · 19

Properties of novel biodegradable film from gelatin capsule waste as influenced by various solvents and washing cycles

2024 · Pudthaya Kumnerdsiri, Sasina Sanprasert, et al. · Future Foods · 17

Effect of low-intensity ultrasound-assisted washing on biochemical and gelling properties of surimi from yellowstripe scad

2023 · Sirima Sinthusamran, Jaksuma Pongsetkul, et al. · Future Foods · 17

The Role of CO2 Levels in High-Oxygen Modified Atmosphere Packaging on Microbial Communities of Chilled Goat Meat During Storage and Their Relationship with Quality Attributes

2025 · Samart Sai-Ut, Sylvia Indriani, et al. · Foods · 16

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Characterization of Cha-Kram leaf extract powder using ultrasound-assisted extraction and its application in gelatin-based film as biodegradable active film

2024 · Pudthaya Kumnerdsiri, Sasina Sanprasert, et al. · Future Foods · 16

Quality ofKapi, Salted Shrimp Paste of Thailand, Inoculated withBacillusspp. K-C3

2018 · Jaksuma Pongsetkul, Soottawat Benjakul, et al. · Journal of Aquatic Food Product Technology · 15

Sensory Characteristics and Microbiological Quality Changes of Nile Tilapia Fillet Processed by Various Sous-vide Conditions During Chilled Storage

2022 · Jaksuma Pongsetkul, Soottawat Benjakul, et al. · Turkish Journal of Fisheries and Aquatic Sciences · 14

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Works count: 83

Citation count: 1,055

H-index: 19

I10-index: 39