Lecturer Profile

ผศ.ดร.พายัพ มาศนิยม

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Payap Masniyom. 2021. "Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35". INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 56 (8) : 4098-4107
Payap Masniyom. 2021. "VIABILITY OF LACTOBACILLUS PLANTARUM TISTR 2083 IN PROTECTANT DURING LOW-TEMPERATURE DRYING AND STORAGE". SAINS MALAYSIANA, 50 (8) : 2229-2240
Payap Masniyom. 2022. "Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant". JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 59 (2) : 693-702
Payap Masniyom. 2023. "Optimization of sugarcane juice as a culture medium for scale up of Lactobacillus plantarum TISTR 2083 production". Food Research, 7 (4) : 272-280