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ข้อมูลผลงานตีพิมพ์

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ตาราง ผลงานตีพิมพ์ WoS/ISI ของ เทวี ทองแดง คาร์ริลา
ลำดับรายละเอียดผลงาน
1Karrila, S., Karrila, T. and Karrila, A. (2022). A proof of the Minkowski inequalities based on convex homogeneous functions. THAI JOURNAL OF MATHEMATICS, 98-105.
Cited: 0
2Karrila, SJ. and Karrila, TT. (2020). Effect of powdering on critical water activity estimate from dynamic dewpoint isotherm of a crispy starch-based snack: a case study with fish cracker. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 57(11), 4123-4132.
Cited: 1 doi: https://doi.org/10.1007/s13197-020-04448-9
3Leemud, P., Karrila, S., Kaewmanee, T. and Karrila, T. (2020). Functional and physicochemical properties of Durian seed flour blended with cassava starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 14(1), 388-400.
Cited: 6 doi: https://doi.org/10.1007/s11694-019-00301-6
4Baraheng, S. and Karrila, T. (2019). Chemical and functional properties of durian (Durio zibethinus Murr.) seed flour and starch. FOOD BIOSCIENCE, 30
Cited: 14 doi: https://doi.org/10.1016/j.fbio.2019.100412
5Karrila, T. and Karrila, S. (2017). A switch point model for high-resolution moisture absorption isotherms of raw and pregelatinized starches. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 11(4), 1592-1601.
Cited: 1 doi: https://doi.org/10.1007/s11694-017-9539-9
6Chapagai, MK., Rosli, WIW., Manan, WMW., Jalil, RA., Karrila, T. and Pinkaew, S. (2017). Effect of domestic cooking methods on physicochemical, nutritional and sensory properties of different varieties of brown rice from Southern Thailand and Malaysia. INTERNATIONAL FOOD RESEARCH JOURNAL, 24(3), 1140-1147.
Cited: 9
7Chapagai, MK., Ishak, WRW., Abu Bakar, N., Jalil, RA., Muda, WAMW., Karrila, T. and Pinkaew, S. (2016). Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods. FUNCTIONAL FOODS IN HEALTH AND DISEASE, 6(8), 506-518.
Cited: 5 doi: https://doi.org/10.31989/ffhd.v6i8.260
8Benchahem, S., Karrila, SJ. and Karrila, TT. (2015). Effect of pretreatment with ultrasound on antioxidant properties of black glutinous rice water extracts. INTERNATIONAL FOOD RESEARCH JOURNAL, 22(6), 2371-2380.
Cited: 3
9Kaewmanee, T., Karrila, TT. and Benjakul, S. (2015). Effects of fish species on the characteristics of fish cracker. INTERNATIONAL FOOD RESEARCH JOURNAL, 22(5), 2078-2087.
Cited: 7
10Pinkaew, S. and Karrila, TT. (2015). Key properties of iodine-, iron- and zinc- fortified fish cracker: effects of ambient shelf storage on iodine retention and quality indicators. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 50(9), 1979-1987.
Cited: 4 doi: https://doi.org/10.1111/ijfs.12871
11Majzoobi, M., Sabery, B., Farahnaky, A. and Karrila, TT. (2012). Physicochemical properties of cross-linked-annealed wheat starch. IRANIAN POLYMER JOURNAL, 21(8), 513-522.
Cited: 21 doi: https://doi.org/10.1007/s13726-012-0056-8
รวม WoS/ISI 11 รายการ 71 citations
ตาราง ผลงานตีพิมพ์ Scopus ของ เทวี ทองแดง คาร์ริลา
ลำดับรายละเอียดผลงาน
1Karrila S., Karrila T. and Karrila A. (2022). A proof of the Minkowski inequalities based on convex homogeneous functions. Thai Journal of Mathematics, 2022(Special Issue), 98-105.
Cited: 0
2T? H., Karrila S., Nga L. and Karrila T. (2020). Effect of blending and pregelatinizing order on properties of pregelatinized starch from rice and cassava. Food Research, 4(1), 102-112.
Cited: 0 doi: https://doi.org/10.26656/fr.2017.4(1).245
3Karrila S. and Karrila T. (2020). Effect of powdering on critical water activity estimate from dynamic dewpoint isotherm of a crispy starch-based snack: a case study with fish cracker. Journal of Food Science and Technology, 57(11), 4123-4132.
Cited: 1 doi: https://doi.org/10.1007/s13197-020-04448-9
4Leemud P., Karrila S., Kaewmanee T. and Karrila T. (2020). Functional and physicochemical properties of Durian seed flour blended with cassava starch. Journal of Food Measurement and Characterization, 14(1), 388-400.
Cited: 1 doi: https://doi.org/10.1007/s11694-019-00301-6
5Baraheng S. and Karrila T. (2019). Chemical and functional properties of durian (Durio zibethinus Murr.) seed flour and starch. Food Bioscience, 30
Cited: 9 doi: https://doi.org/10.1016/j.fbio.2019.100412
6Karrila T. and Karrila S. (2017). A switch point model for high-resolution moisture absorption isotherms of raw and pregelatinized starches. Journal of Food Measurement and Characterization, 11(4), 1592-1601.
Cited: 1 doi: https://doi.org/10.1007/s11694-017-9539-9
7Chapagai M., Wan Rosli W., Wan Manan W., Jalil R., Karrila T. and Pinkaew S. (2017). Effect of domestic cooking methods on physicochemical, nutritional and sensory properties of different varieties of brown rice from Southern Thailand and Malaysia. International Food Research Journal, 24(3), 1140-1147.
Cited: 7
8Chapagai M., Ishak W., Bakar N., Jalil R., Muda W., Karrila T. and Pinkaew S. (2016). Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods. Functional Foods in Health and Disease, 6(8), 506-518.
Cited: 4 doi: https://doi.org/10.31989/ffhd.v6i8.260
9Benchahem S., Karrila S. and Karrila T. (2015). Effect of pretreatment with ultrasound on antioxidant properties of black glutinous rice water extracts. International Food Research Journal, 22(6), 2371-2380.
Cited: 2
10Kaewmanee T., Karrila T. and Benjakul S. (2015). Effects of fish species on the characteristics of fish cracker. International Food Research Journal, 22(5), 2078-2087.
Cited: 12
11Pinkaew S. and Karrila T. (2015). Key properties of iodine-, iron- and zinc- fortified fish cracker: Effects of ambient shelf storage on iodine retention and quality indicators. International Journal of Food Science and Technology, 50(9), 1979-1987.
Cited: 3 doi: https://doi.org/10.1111/ijfs.12871
12Somboon N., Karrila T., Kaewmanee T. and Karrila S. (2014). Properties of gels from mixed agar and fish gelatin. International Food Research Journal, 21(2), 485-492.
Cited: 18
13Majzoobi M., Radi M., Farahnaky A. and Karrila T. (2012). Effects of L-Ascorbic Acid on Physicochemical Characteristics of Wheat Starch. Journal of Food Science, 77(3)
Cited: 22 doi: https://doi.org/10.1111/j.1750-3841.2011.02586.x
14Majzoobi M., Sabery B., Farahnaky A. and Karrila T. (2012). Physicochemical properties of cross-linked-annealed wheat starch. Iranian Polymer Journal (English Edition), 21(8), 513-522.
Cited: 20 doi: https://doi.org/10.1007/s13726-012-0056-8
15Karrila T. (2011). Cracker "Keropok": A review on factors influencing expansion. International Food Research Journal, 18(3)
Cited: 26
16Chedoloh R., Karrila T. and Pakdeechanuan P. (2011). Fatty acid composition of important aquatic animals in Southern Thailand. International Food Research Journal, 18(2), 783-790.
Cited: 22
17Yodmanee S., Karrila T. and Pakdeechanuan P. (2011). Physical, chemical and antioxidant properties of pigmented rice grown in Southern Thailand. International Food Research Journal, 18(3)
Cited: 71
18Majzoobi M., Radi M., Farahnaky A., Jamalian J., Karrila T. and Mesbahi G. (2011). Physicochemical properties of pre-gelatinized wheat starch produced by a twin drum drier. Journal of Agricultural Science and Technology, 13(2), 193-202.
Cited: 65
19Majzoobi M., Radi M., Farahnaky A., Jamalian J. and Karrila T. (2010). Effects of L-ascorbic acid and L-cysteine on the physicochemical characteristics of wheat starch. Gums and Stabilisers for the Food Industry 15, 61-68.
Cited: 0
20Shrinivas P., Kasapis S. and Karrila T. (2009). Morphology and mechanical properties of bicontinuous gels of agarose and gelatin and the effect of added lipid phase. Langmuir, 25(15), 8763-8773.
Cited: 30 doi: https://doi.org/10.1021/la9002127
21Majzoobi M., Radi M., Farahnaky A., Jamalian J. and Karrila T. (2009). Physico-chemical properties of phosphoryl chloride cross-linked wheat starch. Iranian Polymer Journal (English Edition), 18(6), 491-499.
Cited: 27
22Karrila T. (2008). Some properties of starch extracted from three thai aromatic fruit seeds. Starch/Staerke, 60(3-4), 199-207.
Cited: 58 doi: https://doi.org/10.1002/star.200800641
23Shrinivas P., Karrila T. and Kasapis S. (2008). Structural properties and phase model interpretation of the tertiary system comprising gelatin, agarose and a lipid phase. Gums and Stabilisers for the Food Industry 14, 419-426.
Cited: 0
รวม Scopus 23 รายการ 399 citations
ตาราง ผลงานตีพิมพ์ TCI ของ เทวี ทองแดง คาร์ริลา
ลำดับรายละเอียดผลงาน
1สุณีย์ บุญกำเหนิด, ซุลไบดะห์ มะเด็ง, ยูไวรียะฮ์ อับดุลดานิง และเทวี ทองแดง คาร์ริลา. (2560). ผลของเมล็ดแมงลักและอินนูลินต่อคุณภาพเค้กชิฟฟอน. วารสารคหเศรษฐศาสตร์, 60(3), 53-70.
Cited:
รวม TCI 1 รายการ 0 citations

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