แสดงข้อมูลผลงานตีพิมพ์ อ้างอิงจากฐาน pubswatch.psu.ac.th
| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Karrila, 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 | ||
| 2 | Karrila, 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 | ||
| 3 | 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: 6 doi: https://doi.org/10.1007/s11694-019-00301-6 | ||
| 4 | Baraheng, 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 | ||
| 5 | Karrila, 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 | ||
| 6 | Chapagai, 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 | ||
| 7 | Chapagai, 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 | ||
| 8 | Benchahem, 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 | ||
| 9 | Kaewmanee, 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 | ||
| 10 | Pinkaew, 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 | ||
| 11 | Majzoobi, 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 | |||
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