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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: 100 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: 134 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: 434 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: 110 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: 169 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: 311 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: 32 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 1,381 citations

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