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Item Metadata only In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand(2022-11-01) Singhato A.; Judprasong K.; Sridonpai P.; Laitip N.; Ornthai N.; Yafa C.; Chimkerd C.; Mahidol UniversitySelenium (Se), abundantly obtained in fish, is a crucial trace element for human health. Since there are no data on Se bioaccessibility from commonly consumed fish in Thailand, this study assessed the in vitro bioaccessibility of Se usingItem Metadata only Speciation of selenium in fresh and cooked commonly consumed fish in Thailand(2023-07-01) Singhato A.; Judprasong K.; Sridonpai P.; Laitip N.; Ornthai N.; Yafa C.; Mahidol UniversityFish are an important protein source commonly consumed by the Thai people due to their ready availability and affordability in local markets. Fish are also good sources of selenium (Se), an essential trace element that plays a key role in humanItem Metadata only Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand(2022-06-01) Singhato A.; Judprasong K.; Sridonpai P.; Laitip N.; Ornthai N.; Yafa C.; Chimkerd C.; Mahidol UniversityAlthough fish are good sources of selenium (Se), an essential trace element for the human body, very limited data exist on Se content in commonly consumed fish in Thailand. Consequently, this study investigated selenium content and the effectItem Metadata only Influence of Various Cooking Methods on Selenium Concentrations in Commonly Consumed Seafood Species in Thailand(2025-08-01) Rueangsri N.; Judprasong K.; Sridonpai P.; Laitip N.; Feldmann J.; Singhato A.; Rueangsri N.; Mahidol UniversitySelenium (Se) is an important trace element in our body; however, food composition data remain limited due to analytical challenges and interferences. Seafood, abundant in Thailand, is recognized as a rich source of Se. This study aimed to expand