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  • A novel GH6 cellobiohydrolase from Paenibacillus curdlanolyticus B-6 and its synergistic action on cellulose degradation
    Author: Sirilak Baramee, Thitiporn Teeravivattanakit, Paripok Phitsuwan, Rattiya Waeonukul, Patthra Pason, Chakrit Tachaapaikoon, Akihiko Kosugi, Kazuo Sakka, Khanok Ratanakhanokchai
    Journal: Applied Microbiology and Biotechnology
    Year 2017, Pages 1175-1188
    IF = 3.376, Q-
    MORE INFORMATION: https://doi.org/10.1007/s00253-016-7895-8
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  • The family 22 carbohydrate-binding module of bifunctional xylanase/β-glucanase Xyn10E from Paenibacillus curdlanolyticus B-6 has an important role in lignocellulose degradation
    Author: Junjarus Sermsathanaswadi, Sirilak Baramee, Chakrit Tachaapaikoon, Patthra Pason, Khanok Ratanakhanokchai, Akihiko Kosugi
    Journal: Enzyme and Microbial Technology
    Year 2017, Pages 75-84
    IF = 2.624, Q-
    MORE INFORMATION: https://doi.org/10.1016/j.enzmictec.2016.09.015
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  • In vitro fermentabilities of raw and cooked canna starches and their derivatives
    Author: Yuree Wandee, Dudsadee Uttapap, Santhanee Puncha-arnon, Chureerat Puttanlek, Vilai Rungsardthong, Nuanchawee Wetprasit
    Journal: Journal of Functional Foods
    Year 2017, Pages 461-469
    IF = 3.973, Q1
    MORE INFORMATION: https://doi.org/10.1016/j.jff.2017.05.004
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  • Octenyl succinylation of granular and debranched waxy starches and their application in low-fat salad dressing
    Author: Nuengmaysa Klaochanpong, Santhanee Puncha-arnon, Dudsadee Uttapap, Chureerat Puttanlek, Vilai Rungsardthong
    Journal: Food Hydrocolloids
    Year 2017, Pages 296–306
    IF = 3.858, Q1
    MORE INFORMATION: http://dx.doi.org/10.1016/j.foodhyd.2016.11.039
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  • Concentration of plasticizers applied during heat-moisture treatment affects properties of the modified canna starch
    Author: Juraluck Juansang, Santhanee Puncha-arnon, Dudsadee Uttapap, Chureerat Puttanlek, Vilai Rungsardthong, Yanika Watcharatewinkul
    Journal: Food Chemistry
    Year 2017, Pages 1587-1594
    IF = 3.391, Q1
    MORE INFORMATION: http://dx.doi.org/10.1016/j.foodchem.2016.10.134
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