อาจารย์ประจำหลักสูตร

International Journal

1. Kittisakulnam S., Saetae D. and Suntornsuk W. 2017. Antioxidant and Antibacterial Activities of Spices Traditionally Used in Fermented Meat Products. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.1300
2. Kleekayai T., Saetae D., Wattanachaiyingyong O., Tachibana S., Yasuda M. and Suntornsuk W. 2015. Characterization and in vitro Biological Activities of Thai Traditional Fermented Shrimp Pastes. Journal of Food Science and Technology. 52: 1839-1848.
3. Selanon O., Saetae D. and Suntornsuk W. 2014. Utilization of Jatropha curcas seed cake as a plant growth stimulant. Biocatalysis and Agricultural Biotechnology. 3: 114-120.

International Conference

1. Saetae D., Hongto W. and Wannawong W. Quantitative Risk Assessment Study of Extreme Wind and Waves in the Andaman Sea. The 16th Annual Meeting AOGS, 28 July - 2 August 2019, Suntec Singapore Convention and Exhibition Centre, Singapore.
2. Hongto W., Wannawong W., Saetae D., Ekkawatpanit C. and Sakornmaneerat P. Alternative Methods for Offshore Wind-Wave Resources and Power Assessments over the Gulf of Thailand and Andaman Sea. The 4th Asian Wave and Tidal Energy Conference (AWTEC 2018), 9-13 September 2018, Howard Civil Service International House, Taipei, Taiwan.
3. Kleekayai T., Saetae D., Yasuda M., Tachibana M., Harnedy P., O’Keefe M., FitzGerald R. and Suntornsuk W. Angiotensin I-converting Enzyme Inhibitory Peptides Derived from Thai Traditional Fermented Shrimp Paste (Kapi). Thailand Research Symposium, 7-11 August 2014, Centara Grand & Bangkok Convention Centre, Bangkok, Thailand.

Patent

1. Petty patent, Recipes and production methods for instant noodles containing shrimp shells, Thailand (In process)
2. Petty patent, Recipes and production methods for egg white beverage, Thailand (In process).