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ข้อมูลผลงานตีพิมพ์

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กรอง
ตาราง ผลงานตีพิมพ์ WoS/ISI ของ ภควรรษ ทองนวลจันทร์
ลำดับรายละเอียดผลงาน
1Tew, ST., Soon, JM., Benjakul, S., Prodran, T., Vittayanont, M. and Tongnuanchan, P. (2017). Development of gelatine-based bio-film from chicken feet incorporated with sugarcane bagasse. NUTRITION & FOOD SCIENCE, 47(2), 175-190.
Cited: 5 doi: https://doi.org/10.1108/NFS-07-2016-0086
2Tongnuanchan, P., Benjakul, S., Prodpran, T., Pisuchpen, S. and Osako, K. (2016). Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants. FOOD HYDROCOLLOIDS, 56, 93-107.
Cited: 103 doi: https://doi.org/10.1016/j.foodhyd.2015.12.005
3Tongnuanchan, P., Benjakul, S., Prodpran, T. and Nilsuwan, K. (2015). Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties. FOOD HYDROCOLLOIDS, 48, 248-259.
Cited: 135 doi: https://doi.org/10.1016/j.foodhyd.2015.02.025
4Tongnuanchan, P. and Benjakul, S. (2014). Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation. JOURNAL OF FOOD SCIENCE, 79(7), R1231-R1249.
Cited: 448 doi: https://doi.org/10.1111/1750-3841.12492
5Tongnuanchan, P., Benjakul, S. and Prodpran, T. (2014). Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants. FOOD HYDROCOLLOIDS, 41, 33-43.
Cited: 112 doi: https://doi.org/10.1016/j.foodhyd.2014.03.015
6Tongnuanchan, P., Benjakul, S. and Prodpran, T. (2013). Characteristics and antioxidant activity of leaf essential oil-incorporated fish gelatin films as affected by surfactants. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 48(10), 2143-2149.
Cited: 25 doi: https://doi.org/10.1111/ijfs.12198
7Tongnuanchan, P., Benjakul, S. and Prodpran, T. (2013). Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils. JOURNAL OF FOOD ENGINEERING, 117(3), 350-360.
Cited: 173 doi: https://doi.org/10.1016/j.jfoodeng.2013.03.005
8Tongnuanchan, P., Benjakul, S., Prodpran, T. and Songtipya, P. (2013). Properties and Stability of Protein-based Films from Red Tilapia (Oreochromis niloticus) Protein Isolate Incorporated with Antioxidant during Storage. FOOD AND BIOPROCESS TECHNOLOGY, 6(5), 1113-1126.
Cited: 20 doi: https://doi.org/10.1007/s11947-011-0584-9
9Tongnuanchan, P., Benjakul, S. and Prodpran, T. (2012). Effects of oxygen and antioxidants on the lipid oxidation and yellow discolouration of film from red tilapia mince. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 92(12), 2507-2517.
Cited: 3 doi: https://doi.org/10.1002/jsfa.5660
10Tongnuanchan, P., Benjakul, S. and Prodpran, T. (2012). Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. FOOD CHEMISTRY, 134(3), 1571-1579.
Cited: 316 doi: https://doi.org/10.1016/j.foodchem.2012.03.094
11Tongnuanchan, P., Benjakul, S., Prodpran, T. and Songtipya, P. (2011). Characteristics of film based on protein isolate from red tilapia muscle with negligible yellow discoloration. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 48(5), 758-767.
Cited: 33 doi: https://doi.org/10.1016/j.ijbiomac.2011.02.017
12Tongnuanchan, P., Benjakul, S. and Prodpran, T. (2011). Roles of lipid oxidation and pH on properties and yellow discolouration during storage of film from red tilapia (Oreochromis niloticus) muscle protein. FOOD HYDROCOLLOIDS, 25(3), 426-433.
Cited: 38 doi: https://doi.org/10.1016/j.foodhyd.2010.07.013
รวม WoS/ISI 12 รายการ 1,411 citations
ตาราง ผลงานตีพิมพ์ Scopus ของ ภควรรษ ทองนวลจันทร์
ลำดับรายละเอียดผลงาน
1Tew S., Soon J., Benjakul S., Prodran T., Vittayanont M. and Tongnuanchan P. (2017). Development of gelatine-based bio-film from chicken feet incorporated with sugarcane bagasse. Nutrition and Food Science, 47(2), 175-190.
Cited: 2 doi: https://doi.org/10.1108/NFS-07-2016-0086
2Tongnuanchan P., Benjakul S., Prodpran T., Pisuchpen S. and Osako K. (2016). Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants. Food Hydrocolloids, 56, 93-107.
Cited: 83 doi: https://doi.org/10.1016/j.foodhyd.2015.12.005
3Tongnuanchan P., Benjakul S., Prodpran T. and Nilsuwan K. (2015). Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties. Food Hydrocolloids, 48, 248-259.
Cited: 108 doi: https://doi.org/10.1016/j.foodhyd.2015.02.025
4Tongnuanchan P., Benjakul S. and Prodpran T. (2014). Comparative studies on properties and antioxidative activity of fish skin gelatin films incorporated with essential oils from various sources. International Aquatic Research, 6(2), 1-12.
Cited: 23 doi: https://doi.org/10.1007/s40071-014-0062-x
5Tongnuanchan P. and Benjakul S. (2014). Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation. Journal of Food Science, 79(7)
Cited: 366 doi: https://doi.org/10.1111/1750-3841.12492
6Tongnuanchan P., Benjakul S. and Prodpran T. (2014). Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants. Food Hydrocolloids, 41, 33-43.
Cited: 91 doi: https://doi.org/10.1016/j.foodhyd.2014.03.015
7Tongnuanchan P., Benjakul S. and Prodpran T. (2013). Characteristics and antioxidant activity of leaf essential oil-incorporated fish gelatin films as affected by surfactants. International Journal of Food Science and Technology, 48(10), 2143-2149.
Cited: 27 doi: https://doi.org/10.1111/ijfs.12198
8Tongnuanchan P., Benjakul S. and Prodpran T. (2013). Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils. Journal of Food Engineering, 117(3), 350-360.
Cited: 146 doi: https://doi.org/10.1016/j.jfoodeng.2013.03.005
9Tongnuanchan P., Benjakul S., Prodpran T. and Songtipya P. (2013). Properties and Stability of Protein-based Films from Red Tilapia (Oreochromis niloticus) Protein Isolate Incorporated with Antioxidant during Storage. Food and Bioprocess Technology, 6(5), 1113-1126.
Cited: 21 doi: https://doi.org/10.1007/s11947-011-0584-9
10Tongnuanchan P., Benjakul S. and Prodpran T. (2012). Effects of oxygen and antioxidants on the lipid oxidation and yellow discolouration of film from red tilapia mince. Journal of the Science of Food and Agriculture, 92(12), 2507-2517.
Cited: 4 doi: https://doi.org/10.1002/jsfa.5660
11Tongnuanchan P., Benjakul S. and Prodpran T. (2012). Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. Food Chemistry, 134(3), 1571-1579.
Cited: 268 doi: https://doi.org/10.1016/j.foodchem.2012.03.094
12Tongnuanchan P., Benjakul S., Prodpran T. and Songtipya P. (2011). Characteristics of film based on protein isolate from red tilapia muscle with negligible yellow discoloration. International Journal of Biological Macromolecules, 48(5), 758-767.
Cited: 33 doi: https://doi.org/10.1016/j.ijbiomac.2011.02.017
13Tongnuanchan P., Benjakul S. and Prodpran T. (2011). Roles of lipid oxidation and pH on properties and yellow discolouration during storage of film from red tilapia (Oreochromis niloticus) muscle protein. Food Hydrocolloids, 25(3), 426-433.
Cited: 37 doi: https://doi.org/10.1016/j.foodhyd.2010.07.013
รวม Scopus 13 รายการ 1,209 citations

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