Apinya Assavanig

1.3k total citations
24 papers, 1.0k citations indexed

About

Apinya Assavanig is a scholar working on Molecular Biology, Food Science and Animal Science and Zoology. According to data from OpenAlex, Apinya Assavanig has authored 24 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Molecular Biology, 14 papers in Food Science and 8 papers in Animal Science and Zoology. Recurrent topics in Apinya Assavanig's work include Protein Hydrolysis and Bioactive Peptides (6 papers), Meat and Animal Product Quality (6 papers) and Fermentation and Sensory Analysis (5 papers). Apinya Assavanig is often cited by papers focused on Protein Hydrolysis and Bioactive Peptides (6 papers), Meat and Animal Product Quality (6 papers) and Fermentation and Sensory Analysis (5 papers). Apinya Assavanig collaborates with scholars based in Thailand, Japan and United States. Apinya Assavanig's co-authors include Sittiwat Lertsiri, Manop Suphantharika, Nuttawee Niamsiri, Wonnop Visessanguan, M. Ohba, Chaiwat Pulsrikarn, Natharin Ngamwongsatit, Watanalai Panbangred, Magnus Bergkvist and Amaret Bhumiratana and has published in prestigious journals such as Applied and Environmental Microbiology, Applied Microbiology and Biotechnology and Food Research International.

In The Last Decade

Apinya Assavanig

24 papers receiving 955 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Apinya Assavanig Thailand 16 593 469 190 183 152 24 1.0k
Naourez Ktari Tunisia 24 583 1.0× 499 1.1× 291 1.5× 149 0.8× 361 2.4× 52 1.4k
P. Z. Sakhare India 16 376 0.6× 280 0.6× 326 1.7× 104 0.6× 47 0.3× 25 755
Shilpa Vij India 22 1.0k 1.7× 780 1.7× 157 0.8× 155 0.8× 182 1.2× 54 1.6k
Joana Odila Pereira Portugal 19 404 0.7× 484 1.0× 188 1.0× 93 0.5× 98 0.6× 33 927
Yeon‐Ji Jo South Korea 21 345 0.6× 747 1.6× 283 1.5× 82 0.4× 109 0.7× 63 1.2k
Guanhao Bu China 20 560 0.9× 674 1.4× 183 1.0× 89 0.5× 234 1.5× 43 1.3k
Silvia L. Amaya‐Llano Mexico 18 557 0.9× 685 1.5× 225 1.2× 157 0.9× 155 1.0× 40 1.2k
Punnanee Sumpavapol Thailand 17 353 0.6× 381 0.8× 314 1.7× 90 0.5× 185 1.2× 43 1.2k
Romain Kapel France 19 567 1.0× 350 0.7× 127 0.7× 48 0.3× 143 0.9× 53 936
Antonia Picón Spain 24 700 1.2× 694 1.5× 456 2.4× 250 1.4× 82 0.5× 65 1.4k

Countries citing papers authored by Apinya Assavanig

Since Specialization
Citations

This map shows the geographic impact of Apinya Assavanig's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Apinya Assavanig with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Apinya Assavanig more than expected).

Fields of papers citing papers by Apinya Assavanig

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Apinya Assavanig. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Apinya Assavanig. The network helps show where Apinya Assavanig may publish in the future.

Co-authorship network of co-authors of Apinya Assavanig

This figure shows the co-authorship network connecting the top 25 collaborators of Apinya Assavanig. A scholar is included among the top collaborators of Apinya Assavanig based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Apinya Assavanig. Apinya Assavanig is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Deetae, Pawinee, et al.. (2017). Occurrence of biogenic amines in Thai soy sauces and soy bean pastes and their health concern.. International Food Research Journal. 24(4). 1579–1587. 5 indexed citations
2.
3.
Niamsiri, Nuttawee, et al.. (2016). Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation. LWT. 78. 181–188. 108 indexed citations
4.
Assavanig, Apinya, Magnus Bergkvist, Carl A. Batt, et al.. (2015). Development and characterization of bio-derived polyhydroxyalkanoate nanoparticles as a delivery system for hydrophobic photodynamic therapy agents. Journal of Materials Science Materials in Medicine. 27(2). 40–40. 47 indexed citations
5.
Lertsiri, Sittiwat, et al.. (2014). Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation. International Journal of Food Microbiology. 192. 7–12. 23 indexed citations
6.
Assavanig, Apinya, et al.. (2013). Categorization of Thai Fish Sauce Based on Aroma Characteristics. Journal of Food Quality. 36(2). 91–97. 5 indexed citations
7.
Assavanig, Apinya, et al.. (2012). Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation. International Journal of Food Microbiology. 160(3). 282–289. 93 indexed citations
8.
Assavanig, Apinya, et al.. (2011). Volatile aroma components of Thai fish sauce in relation to product categorization. Flavour and Fragrance Journal. 27(2). 149–156. 19 indexed citations
9.
Valyasevi, Ruud, et al.. (2010). Isolation and characterization of acid-sensitive Lactobacillus plantarum with application as starter culture for Nham production. Food Microbiology. 27(6). 741–748. 23 indexed citations
10.
Assavanig, Apinya, et al.. (2010). CHANGES IN THE STABILITY AND KINETIC PARAMETERS UP ON GLYCATION OF THERMOSTABLE α-AMYLASE FROM BACILLUS SUBTILIS. Journal of Food Biochemistry. 34(6). 1157–1171. 3 indexed citations
11.
Assavanig, Apinya, et al.. (2008). Volatile flavour compounds analysis of solid state fermented Thai rice wine (Ou). ScienceAsia. 34(2). 199–199. 29 indexed citations
12.
Ngamwongsatit, Natharin, et al.. (2007). Broad distribution of enterotoxin genes (hblCDA, nheABC, cytK, and entFM) among Bacillus thuringiensis and Bacillus cereus as shown by novel primers. International Journal of Food Microbiology. 121(3). 352–356. 157 indexed citations
13.
Gildberg, Asbjørn, et al.. (2007). Chemical and Organoleptic Comparison of Fish Sauce Made from Cold Water Species and Typical Thai Fish Sauce. Journal of Aquatic Food Product Technology. 16(3). 31–42. 9 indexed citations
14.
Assavanig, Apinya, et al.. (2006). Acid and Bile Tolerance of Lactobacillus thermotolerans, a Novel Species Isolated from Chicken Feces. 15 indexed citations
15.
16.
Visessanguan, Wonnop, et al.. (2004). Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham – a Thai fermented pork sausage. Meat Science. 69(2). 355–362. 18 indexed citations
17.
Lertsiri, Sittiwat, et al.. (2004). Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases. Journal of Food Engineering. 70(4). 571–578. 250 indexed citations
18.
Sujaya, I Nengah, Michiko Tanaka, Teruo Sone, et al.. (2003). Lactobacillus thermotolerans sp. nov., a novel thermotolerant species isolated from chicken faeces. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 53(1). 263–268. 29 indexed citations
19.
Lertsiri, Sittiwat, et al.. (2001). ROLES OF THE MAILLARD REACTION IN BROWNING DURING MOROMI PROCESS OF THAI SOY SAUCE. Journal of Food Processing and Preservation. 25(2). 149–162. 32 indexed citations
20.
Assavanig, Apinya, et al.. (1997). Technology transfer for small and medium soy sauce fermentation factories in Thailand: a consortium approach. Food Research International. 30(8). 555–563. 14 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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