แสดงข้อมูลผลงานตีพิมพ์ อ้างอิงจากฐาน pubswatch.psu.ac.th
| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Utaipan T., Boonyanuphong P., Chuprajob T., Suksamrarn A. and Chunglok W. (2020). A trienone analog of curcumin, 1,7-bis(3-hydroxyphenyl)-1,4,6-heptatrien-3-one, possesses ROS- and caspase-mediated apoptosis in human oral squamous cell carcinoma cells in vitro. Applied Biological Chemistry, 63(1) Cited: 10 doi: https://doi.org/10.1186/s13765-020-0491-8 | ||
| 2 | Tobgay U., Boonyanuphong P. and Meunprasertdee P. (2020). Comparison of hot water and methanol extraction combined with ultrasonic pretreatment on antioxidant properties of two pigmented rice cultivars. Food Research, 4(2), 547-556. Cited: 1 doi: https://doi.org/10.26656/fr.2017.4(2).330 | ||
| 3 | T? 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 | ||
| 4 | Karrila 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 | ||
| 5 | Leemud 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 | ||
| 6 | Kaewmanee T. and Airouyuwa J. (2020). Storage stability, gastrointestinal release and sensory properties of cookies incorporated with protein-based moringa oleifera leaf extract microcapsule. Chiang Mai University Journal of Natural Sciences, 19(1), 139-154. Cited: 3 doi: https://doi.org/10.12982/CMUJNS.2020.0009 | ||
| 7 | Chapagai M., Wan Rosli W., Karilla T. and Pinkaew S. (2020). Variety difference of physicochemical and cooking properties of selected brown rice from Thailand and Malaysia. Food Research, 4(3), 630-635. Cited: 0 doi: https://doi.org/10.26656/fr.2017.4(3).305 | ||
| รวม Scopus 7 รายการ 16 citations | |||
Copyright ©2021-2022 by Faculty of Science and Technology
Prince of Songkla University, 181 Rusamilae Meaung Pattani, 94000
Tel: 073-331303 Email: scitech@g.psu.ac.th