Supaluk Sorapukdee

539 total citations
16 papers, 414 citations indexed

About

Supaluk Sorapukdee is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, Supaluk Sorapukdee has authored 16 papers receiving a total of 414 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 10 papers in Animal Science and Zoology and 8 papers in Molecular Biology. Recurrent topics in Supaluk Sorapukdee's work include Meat and Animal Product Quality (10 papers), Protein Hydrolysis and Bioactive Peptides (6 papers) and Sensory Analysis and Statistical Methods (2 papers). Supaluk Sorapukdee is often cited by papers focused on Meat and Animal Product Quality (10 papers), Protein Hydrolysis and Bioactive Peptides (6 papers) and Sensory Analysis and Statistical Methods (2 papers). Supaluk Sorapukdee collaborates with scholars based in Thailand. Supaluk Sorapukdee's co-authors include Soottawat Benjakul, Wonnop Visessanguan, Yuwares Malila, Weerapong Woraprayote, Adisorn Swetwiwathana, Manat Chaijan, Worawan Panpipat, Punnanee Sumpavapol, Papungkorn Sangsawad and Jaksuma Pongsetkul and has published in prestigious journals such as Food Chemistry, Meat Science and LWT.

In The Last Decade

Supaluk Sorapukdee

14 papers receiving 402 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Supaluk Sorapukdee Thailand 8 238 201 191 84 44 16 414
Olivier Goemaere Belgium 10 196 0.8× 145 0.7× 275 1.4× 68 0.8× 41 0.9× 15 378
Niels Bøknæs Denmark 14 202 0.8× 164 0.8× 344 1.8× 98 1.2× 36 0.8× 23 499
Adisorn Swetwiwathana Thailand 6 254 1.1× 199 1.0× 154 0.8× 62 0.7× 55 1.3× 12 337
E.H. Drosinos Greece 9 209 0.9× 247 1.2× 216 1.1× 57 0.7× 27 0.6× 12 420
Jianyun Cui China 11 224 0.9× 249 1.2× 231 1.2× 24 0.3× 107 2.4× 11 485
Juqing Wu China 12 356 1.5× 178 0.9× 461 2.4× 41 0.5× 77 1.8× 20 639
Constanza Maria Lopez Italy 10 208 0.9× 241 1.2× 251 1.3× 37 0.4× 56 1.3× 14 379
Loreni Chiring Phukon India 9 206 0.9× 301 1.5× 68 0.4× 47 0.6× 67 1.5× 16 427
Anastasios Stamatiou Greece 9 286 1.2× 137 0.7× 329 1.7× 169 2.0× 29 0.7× 10 532
Melania Vallicelli Italy 10 263 1.1× 122 0.6× 110 0.6× 124 1.5× 88 2.0× 10 382

Countries citing papers authored by Supaluk Sorapukdee

Since Specialization
Citations

This map shows the geographic impact of Supaluk Sorapukdee'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 Supaluk Sorapukdee with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Supaluk Sorapukdee more than expected).

Fields of papers citing papers by Supaluk Sorapukdee

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Supaluk Sorapukdee. 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 Supaluk Sorapukdee. The network helps show where Supaluk Sorapukdee may publish in the future.

Co-authorship network of co-authors of Supaluk Sorapukdee

This figure shows the co-authorship network connecting the top 25 collaborators of Supaluk Sorapukdee. A scholar is included among the top collaborators of Supaluk Sorapukdee 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 Supaluk Sorapukdee. Supaluk Sorapukdee is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

16 of 16 papers shown
1.
2.
Sorapukdee, Supaluk, et al.. (2024). Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging. Food Science of Animal Resources. 44(2). 430–442.
3.
Sorapukdee, Supaluk, et al.. (2022). Increasing the Quality of Blood Tofu in an Industrial Slaughterhouse of Thailand. Journal of World s Poultry Research.
4.
Sorapukdee, Supaluk, et al.. (2020). Quality and stability of reduced-fat fermented pork sausage (Sai Krok E-san) with konjac gel during chilled storage.. International Journal of Agricultural Technology. 16(1). 143–154. 1 indexed citations
5.
Sorapukdee, Supaluk, et al.. (2020). Microbiological and Physicochemical Qualities of Moo Som (Traditional Thai Fermented Meat) Inoculated with Lactic Acid Bacteria Starter. Walailak Journal of Science and Technology (WJST). 17(8). 788–800. 1 indexed citations
6.
7.
Sorapukdee, Supaluk, et al.. (2019). Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som. Asian-Australasian Journal of Animal Sciences. 32(10). 1580–1590. 3 indexed citations
8.
Sorapukdee, Supaluk, et al.. (2019). Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics. Food Science of Animal Resources. 39(6). 863–876. 6 indexed citations
9.
Chaijan, Manat, et al.. (2019). Characterization of Nipa Palm’s (Nypa fruticans Wurmb.) Sap and Syrup as Functional Food Ingredients. Sugar Tech. 22(1). 191–201. 26 indexed citations
10.
Sorapukdee, Supaluk, et al.. (2019). Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product. Asian-Australasian Journal of Animal Sciences. 32(11). 1763–1775. 11 indexed citations
11.
Sorapukdee, Supaluk, et al.. (2018). Quality Deterioration of Spent Hen Jerky Packed Using Different Packaging Methods and Stored at Ambient Temperature. International Journal of Poultry Science. 17(7). 311–319. 1 indexed citations
12.
Sorapukdee, Supaluk, et al.. (2017). Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level. Asian-Australasian Journal of Animal Sciences. 31(1). 129–137. 22 indexed citations
13.
Sorapukdee, Supaluk, et al.. (2017). Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood. Korean Journal for Food Science of Animal Resources. 37(2). 228–241. 59 indexed citations
14.
Woraprayote, Weerapong, Yuwares Malila, Supaluk Sorapukdee, et al.. (2016). Bacteriocins from lactic acid bacteria and their applications in meat and meat products. Meat Science. 120. 118–132. 210 indexed citations
15.
Sorapukdee, Supaluk, et al.. (2016). Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat. Korean Journal for Food Science of Animal Resources. 36(3). 326–334. 22 indexed citations
16.
Sorapukdee, Supaluk, et al.. (2012). Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion. Food Chemistry. 138(2-3). 1892–1901. 25 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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