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āļ›āļāļĄāļēāļ§āļ”āļĩ āļ—āļ­āļ‡āđāļāđ‰āļ§

PATTHAMAWADEE TONGKAEW

āļœāļđāđ‰āļŠāđˆāļ§āļĒāļĻāļēāļŠāļ•āļĢāļēāļˆāļēāļĢāļĒāđŒ (Assistant Professor)

Department of Food Science and Nutrition

patthamawadee.c@psu.ac.th

Expertise:

About

Dr.PATTHAMAWADEE TONGKAEW is currently an assistant professor in the Department of Food Science and Nutrition, Faculty of Science and Technology. She has been an academic staff member in this faculty since 2006. In 2015, she earned her Ph.D. in food science and Nutrition from the University of Leeds, United Kingdom.

Her expertise and research areas are in food science and Nutrition. To date, she has published 4 Scopus-indexed papers, accumulating over 21 citations and an h-index of 2.

🎓 Education

Ph.D.food science and Nutrition

University of Leeds, United Kingdom (2015/2558)

āļ§āļ—.āļĄ.āļŠāļĩāļ§āđ€āļ„āļĄāļĩ

Mahidol University, Thailand (2005/2548)

āļ§āļ—.āļš.āđ€āļ—āļ„āđ‚āļ™āđ‚āļĨāļĒāļĩāļŠāļĩāļ§āļ āļēāļž

Prince of Songkla University, Thailand (2001/2544)

🎖 Expertise

Overview

Papers (Scopus/ISI/TCI)
Scopus-4 papers
ISI-3 papers
TCI-4 papers

📊 Research Metrics

🔎 Research Projects

11
Projects
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    PAGE-1
  • āļ™āļ§āļąāļ•āļāļĢāļĢāļĄāļˆāļēāļāļāļĨāđ‰āļ§āļĒāļžāļąāļ™āļ˜āļļāđŒāļžāļ·āđ‰āļ™āđ€āļĄāļ·āļ­āļ‡āļ āļēāļ„āđƒāļ•āđ‰āļ‚āļ­āļ‡āļ›āļĢāļ°āđ€āļ—āļĻāđ„āļ—āļĒ: āļŠāđˆāļ§āļ™āļ›āļĢāļ°āļāļ­āļšāđ€āļŠāļīāļ‡āļŸāļąāļ‡āļāđŒāļŠāļąāļ™āđāļĨāļ°āļ­āļēāļŦāļēāļĢāđ€āļžāļ·āđˆāļ­āļŠāļļāļ‚āļ āļēāļž
    Innovation from Local Banana Cultivars (Musa sp.) in Southern of Thailand: Functional Ingredient and Health Food
    āļšāļ—āļšāļēāļ—: āļœāļđāđ‰āļĢāđˆāļ§āļĄāļ§āļīāļˆāļąāļĒ, 2566
  • āļœāļĨāļ‚āļ­āļ‡āļāļēāļĢāļ›āļĢāļ°āļĒāļļāļāļ•āđŒāđƒāļŠāđ‰āđāļ›āđ‰āļ‡āļāļĨāđ‰āļ§āļĒāļ™āđ‰āļģāļ§āđ‰āļēāđƒāļ™āļœāļĨāļīāļ•āļ āļąāļ“āļ‘āđŒāļ•āđˆāļ­āļāļēāļĢāļ‚āļ™āļŠāđˆāļ‡āļ™āđ‰āļģāļ•āļēāļĨāļāļĨāļđāđ‚āļ„āļŠāđƒāļ™āđ€āļ‹āļĨāļĨāđŒāđ€āļĒāļ·āđˆāļ­āļšāļļāļĨāļģāđ„āļŠāđ‰āđ€āļžāļēāļ°āđ€āļĨāļĩāđ‰āļĒāļ‡
    Effect of application of banana flour in product on glucose transport in Caco-2 cell intestinal model
    āļšāļ—āļšāļēāļ—: āļœāļđāđ‰āļĢāđˆāļ§āļĄāļ§āļīāļˆāļąāļĒ, 2565
  • āļ™āļ§āļąāļ•āļāļĢāļĢāļĄāļˆāļēāļāļāļĨāđ‰āļ§āļĒāļāļĨāđ‰āļ§āļĒāļžāļąāļ™āļ˜āļļāđŒāļžāļ·āđ‰āļ™āđ€āļĄāļ·āļ­āļ‡āļ āļēāļ„āđƒāļ•āđ‰āļ‚āļ­āļ‡āļ›āļĢāļ°āđ€āļ—āļĻāđ„āļ—āļĒ: āļŠāđˆāļ§āļ™āļ›āļĢāļ°āļāļ­āļšāđ€āļŠāļīāļ‡āļŸāļąāļ‡āļāđŒāļŠāļąāļ™āđāļĨāļ°āļ­āļēāļŦāļēāļĢāđ€āļžāļ·āđˆāļ­āļŠāļļāļ‚āļ āļēāļž
    Innovation from Local Banana Cultivars (Musa sp.) in Southern of Thailand: Functional Ingredient and Health Food
    āļšāļ—āļšāļēāļ—: āļœāļđāđ‰āļĢāđˆāļ§āļĄāļ§āļīāļˆāļąāļĒ, 2565
  • āļœāļĨāļ‚āļ­āļ‡āļāļēāļĢāļĢāļąāļšāļ›āļĢāļ°āļ—āļēāļ™āļ‚āļ™āļĄāļ§āļēāļŸāđ€āļŸāļīāļĨāļˆāļēāļāđāļ›āđ‰āļ‡āļŠāļģāđ€āļĢāđ‡āļˆāļĢāļđāļ›āļ—āļĩāđˆāļĄāļĩāļŠāđˆāļ§āļ™āļœāļŠāļĄāļ‚āļ­āļ‡āđāļ›āđ‰āļ‡āļ‚āđ‰āļēāļ§āđ„āļĢāļ‹āđŒāđ€āļšāļ­āļĢāđŒāļĢāļĩāđˆāļ—āļ”āđāļ—āļ™āđāļ›āđ‰āļ‡āļŠāļēāļĨāļĩāļ•āđˆāļ­āļĢāļ°āļ”āļąāļšāļ™āđ‰āļģāļ•āļēāļĨāđƒāļ™āđ€āļĨāļ·āļ­āļ”āđƒāļ™āļ­āļēāļŠāļēāļŠāļĄāļąāļ„āļĢāļŠāļļāļ‚āļ āļēāļžāļ”āļĩ
    Effect of waffle consumption of substituted wheat flour with rice berry flour on postprandial blood glucose in healthy volunteer
    āļšāļ—āļšāļēāļ—: āļŦāļąāļ§āļŦāļ™āđ‰āļēāđ‚āļ„āļĢāļ‡āļāļēāļĢ, 2562
  • āļœāļĨāļ‚āļ­āļ‡āļāļēāļĢāđ€āļ•āļīāļĄāļœāļ‡āđ€āļ›āļĨāļ·āļ­āļāļāļĨāđ‰āļ§āļĒāļŦāļīāļ™āđƒāļ™āđ€āļ„āļĢāļ·āđˆāļ­āļ‡āļ”āļ·āđˆāļĄāļŠāļĄāļđāļ—āļ•āļĩāđ‰āļāļĨāđ‰āļ§āļĒāļ•āđˆāļ­āļāļēāļĢāļĒāļ­āļĄāļĢāļąāļšāļ—āļēāļ‡āļ›āļĢāļ°āļŠāļēāļ—āļŠāļąāļĄāļœāļąāļŠāđāļĨāļ°āļāļēāļĢāđ€āļāđ‡āļšāļĢāļąāļāļĐāļēāļŦāļĨāļąāļ‡āļœāđˆāļēāļ™āļāļĢāļ°āļšāļ§āļ™āļāļēāļĢāļžāļēāļŠāđ€āļˆāļ­āļĢāđŒāđ„āļĢāļŠāđŒ
    Effect of  Kluai Hin peel powder supplemented in banana smoothie on sensory properties and shelf life after pasteurization
    āļšāļ—āļšāļēāļ—: āļŦāļąāļ§āļŦāļ™āđ‰āļēāđ‚āļ„āļĢāļ‡āļāļēāļĢ, 2561

WoS/ISI Papers

3
ISI papers
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Scopus Papers

4
Scopus Papers
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TCI Papers

3
TCI Papers
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