| Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage M Chaijan, S Benjakul, W Visessanguan, C Faustman Food chemistry 99 (1), 83-91, 2006 | 332 | 2006 |
| Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage M Chaijan, S Benjakul, W Visessanguan, C Faustman Food chemistry 93 (4), 607-617, 2005 | 320 | 2005 |
| Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process S Rawdkuen, S Sai-Ut, S Khamsorn, M Chaijan, S Benjakul Food Chemistry 112 (1), 112-119, 2009 | 267 | 2009 |
| Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand M Chaijan, S Benjakul, W Visessanguan, C Faustman Food Research International 37 (10), 1021-1030, 2004 | 237 | 2004 |
| Lipid and myoglobin oxidations in muscle foods. M Chaijan Songklanakarin Journal of Science & Technology 30 (1), 2008 | 190 | 2008 |
| Chemical compositions and characterisation of skin gelatin from farmed giant catfish (Pangasianodon gigas) A Jongjareonrak, S Rawdkuen, M Chaijan, S Benjakul, K Osako, ... LWT-Food Science and Technology 43 (1), 161-165, 2010 | 173 | 2010 |
| Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting M Chaijan Food Chemistry 129 (3), 1201-1210, 2011 | 158 | 2011 |
| Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by … M Chaijan, S Benjakul, W Visessanguan, C Faustman European Food Research and Technology 222, 58-63, 2006 | 112 | 2006 |
| Interrelationship between myoglobin and lipid oxidations in oxeye scad (Selar boops) muscle during iced storage C Wongwichian, S Klomklao, W Panpipat, S Benjakul, M Chaijan Food Chemistry 174, 279-285, 2015 | 104 | 2015 |
| Physicochemical properties and gel-forming ability of surimi from three species of mackerel caught in Southern Thailand M Chaijan, W Panpipat, S Benjakul Food Chemistry 121 (1), 85-92, 2010 | 99 | 2010 |
| Extraction, purification and properties of trypsin inhibitor from Thai mung bean (Vigna radiata (L.) R. Wilczek) S Klomklao, S Benjakul, H Kishimura, M Chaijan Food chemistry 129 (4), 1348-1354, 2011 | 92 | 2011 |
| Chemical compositions and characteristics of farm raised giant catfish (Pangasianodon gigas) muscle M Chaijan, A Jongjareonrak, S Phatcharat, S Benjakul, S Rawdkuen LWT-Food Science and Technology 43 (3), 452-457, 2010 | 86 | 2010 |
| Mechanism of oxidation in foods of animal origin M Chaijan, W Panpipat Natural Antioxidants, 1-37, 2017 | 85 | 2017 |
| Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea S Chaijan, W Panpipat, A Panya, LZ Cheong, M Chaijan Food Control 118, 107400, 2020 | 84 | 2020 |
| Functional properties of pH-shifted protein isolates from bigeye snapper (Priacanthus tayenus) head by-product W Panpipat, M Chaijan International Journal of Food Properties 20 (3), 596-610, 2017 | 70 | 2017 |
| Characterisation of myoglobin from sardine (Sardinella gibbosa) dark muscle M Chaijan, S Benjakul, W Visessanguan, C Faustman Food Chemistry 100 (1), 156-164, 2007 | 62 | 2007 |
| Physicochemical and gelling properties of short-bodied mackerel (Rastrelliger brachysoma) protein isolate prepared using alkaline-aided process M Chaijan, W Panpipat, S Benjakul Food and bioproducts processing 88 (2-3), 174-180, 2010 | 59 | 2010 |
| Ultrasound-assisted extraction of protein from Bombay locusts and its impact on functional and antioxidative properties P Kingwascharapong, M Chaijan, S Karnjanapratum Scientific Reports 11 (1), 17320, 2021 | 57 | 2021 |
| Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle M Abdollahi, S Marmon, M Chaijan, I Undeland Food Chemistry 212, 213-224, 2016 | 57 | 2016 |
| 24 kDa Trypsin: a predominant protease purified from the viscera of hybrid catfish (Clarias macrocephalus× Clarias gariepinus) S Klomklao, S Benjakul, H Kishimura, M Chaijan Food chemistry 129 (3), 739-746, 2011 | 57 | 2011 |