1. Sorapukdee, S. and P. Tangwatcharin, 2018. Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level. Asian-Australas. J. Anim. Sci., 31: 129-137.
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2. Sorapukdee, S and S. Narunatsopanon, 2017. Comparative study on compositions and functional properties of porcine, chicken and duck blood. Korean J. Food Sci. Anim. Res., 37: 228-241.
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3. Woraprayote, W., Y. Malila, S. Sorapukdee, A. Swetwiwathana, S. Benjakul and W. Visessanguan, 2016. Bacteriocins from lactic acid bacteria and their applications in meat and meat products. Meat Sci., 120: 118-132.
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4. Sorapukdee, S., C. Uesakulrungrueng and K. Pilasombut, 2016. Effects of humectant and roasting on physicochemical and sensory properties of jerky made from spent hen meat. Korean J. Food Sci. Anim. Res., 36: 326-334.
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5. Sorapukdee, S., C. Kongtasorn, S. Benjakul and W. Visessanguan, 2013. Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion. Food Chem., 138: 1892-1901.
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