| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Effects of moisture content and storage time
on starch digestibility of cooked banana TAEWEE TONGDANG KARRILA : 60% KUENCHAN NA NAKORN : 20%,NU-ARSIKIN MASAESA-I : 20% (2024). International Food Research Journal, 31(4), 908-918. Quartile: Q3 | ||
| 2 | A proof of the Minkowski inequalities based on convex homogeneous functions SEPPO JUHANI KARRILA : 40% TAEWEE TONGDANG : 25%,ALEX KARRILA : 35% (2022). Thai Journal of Mathematics, Special issue: the 1(-), 98-105. Quartile: Q4 | ||
| 3 | Effect of blending and pregelatinizing order on properties of pregelatinized starch from rice and cassava TAEWEE TONGDANG KARRILA : 50% SEPPO JUHANI : 20%,HUY THANH TO : 25%,NGA H. LONG : 5% (2020). Food Research, 4(1), 102 -112. Quartile: Q4 | ||
| 4 | Effect of powdering on critical water
activity estimate from dynamic dewpoint
isotherm of a crispy starch-based snack: a
case study with fish cracker SEPPO JUHANI : 50% TAEWEE TONGDANG KARRILA : 50% (2020). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 57(11), 4123-4132. Quartile: Q3 | ||
| 5 | Functional and physicochemical properties of Durian seed flour
blended with cassava starch TAEWEE TONGDANG KARRILA : 50% SEPPO JUHANI : 12%,PAWEENA LEEMUD : 30%,THAMMARAT KAEWMANEE : 8% (2020). Journal of Food Measurement and Characterization, 14(1), 388-400. Quartile: Q3 | ||
| 6 | Variety difference of physiochemical and cooking properties of selected brown rice from Thailand and Malaysia SIWAPORN PINKAEW : 50% TAEWEE TONGDANG : 25%,MADAN KUMAR : 20%,WAN ROSLI : 5% (2020). Food research, 4(3), 630-635. Quartile: Q4 | ||
| 7 | Chemical and functional properties of durian (Durio zibethinus Murr.) Seed flour and starch TAEWEE TONGDANG KARRILA : 60% SURAYANI BARAHENG : 40% (2019). FOOD BIOSCIENCE, 30(Article Nu), 1-8. Quartile: Q1 | ||
| 8 | A switch point model for high-resolution moisture absorption
isotherms of raw and pregelatinized starches TAEWEE TONGDANG KARRILA : 50% SEPPO JUHANI KARRILA : 50% (2017). Journal of Food Measurement and Characterization, 11(4), 1592-1601. Quartile: Q4 | ||
| 9 | Effect of domestic cooking methods on physicochemical, nutritional and
sensory properties of different varieties of brown rice from
Southern Thailand and Malaysia SIWAPORN PINKAEW : 35% TAEWEE TONGDANG KARRILA : 10%,MADAN KUMAR CHAPAGAI : 40%,WAN ABDUL WAN MANAN : 5%,WAN ROSLI WAN ISHAK : 5%,ROHANA JALIL : 5% (2017). International Food Research Journal, 24(3), 1140-1147. Quartile: Q4 | ||
| 10 | Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods SIWAPORN PINKAEW : 50% MADAN KUMAR CHAPAGAI : 30%,TAEWEE TONGDANG KARRILA : 10%,WAN ROSLI WAN ISHAK : 4%,์NORDIANA ABU BAKAR : 2%,ROHANA ABDUL JALIL : 2%,WAN ABDUL MANAN WAN MUDA : 2% (2016). Functional Foods in Health and disease , 6(8), 506-518. Quartile: Q4 | ||
| 11 | Effect of pretreatment with ultrasound on antioxidant properties of black glutinous rice water extracts TAEWEE TONGDANG KARRILA : 50% SEPPO JUHANI KARRILA : 25%,SUHINEE BENCHAHEM : 25% (2015). International Food Research Journal, 22(6), 2371-2380. Quartile: Q2 | ||
| 12 | Effects of fish species on the characteristics of fish cracker THAMMARAT KAEWMANEE : 60% TAEWEE TONGDANG KARRILA : 20%,SOOTTAWAT BENJAKUL : 20% (2015). na, 2015(22), 2078-2087. Quartile: Q2 | ||
| 13 | Properties of gels from mixed agar and fish gelatin TEWEE THONGDANG KARRILA : 45% NICHAPAT SOMBOON : 25%,THAMMARAT KAEWMANEE : 10%,SEPPO JUHANI KARRILA : 20% (2014). International Food Research Journal, 21(2), 485-492. | ||
| 14 | Effects of L-Ascorbic Acid on Physicochemical
Characteristics of Wheat Starch TEWEE THONGDANG KARRILA : 25% (2012). na, 77(3), 314-318. | ||
| 15 | Physicochemical properties of cross-linkedannealed
wheat starch TEWEE THONGDANG KARRILA : 25% MASHA MAJZOOBI : 25%,ASGAR FARAHNAKY : 25%,BAHAREH SABERY : 25% (2012). na, 12(6), 145-149. | ||
| 16 | Cracker “Keropok”: A review on factors influencing expansion TEWEE THONGDANG KARRILA : 100% (2011). International Food Research Journal, 18(3), 825-836. | ||
| 17 | Physical, chemical and antioxidant properties of pigmented rice
grown in Southern Thailand
TEWEE THONGDANG KARRILA : 40% PATCHARIN PAKDEECHANUAN : 20%,SANCHAI YODMANEE : 40% (2011). International Food Research Journal , 18(3), 869-874. | ||
| 18 | Physicochemical Properties of Pre-gelatinized Wheat Starch Produced by a Twin Drum Drier MASHA MAJZOOBI : 30% TEWEE THONGDANG KARRILA : 30%,M. RADI : 10%,A. FARAHNAKY : 15%,J. JAMALIAN : 10%,GH MESBAHI : 5% (2011). Journal of Agricultural Science and Technology, 13(2), 193-202. | ||
| 19 | Morphology and Mechanical Properties of Bicontinuous Gels of Agarose and Gelatin and the Effect of Added Lipid Phase STEFAN KASAPIS : 30% TEWEE THONGDANG KARRILA : 35%,PREETI SHINIVAS : 35% (2009). Langmuir, 25(15), 8736-8773. | ||
| 20 | Physico-chemical Properties of Phosphoryl Chloride Cross-linked Wheat Starch MASHA MAJZOOBI : 20% MOHSEN RADI : 20%,ASGAR FARAHNAKY : 20%,JALAL JAMALIAN : 20%,TEWEE THONGDANG KARRILA : 20% (2009). Iranian Polymer Journal, 18(6), 491-499. | ||
| 21 | Crystallinity and rheological properties of pregelatinized rice starches differing in amylose content PIYARAT SIRIVONGPAISAL TEWEE THONGDANG,KUENCHAN NA NAKORN na | ||
| 22 | Effect of sago starch addition and steaming time on
making cassava cracker (keropok)
TEWEE THONGDANG MUTITA MEENUNE,CHANPEN CHAINUI na | ||
| 23 | Some properties of starch extracted from three Thai aromatic fruit seeds TEWEE THONGDANG na | ||
| 24 | สมบัติทางเคมีเชิงฟิสิกส์ของแป้งผสมระหว่างแป้งมันสำปะหลังและแป้งสาคู เทวี ทองแดง มุทิตา มีนุ่น,จันทร์เพ็ญ ไชยนุ้ย na | ||
| รวม 24 รายการ | |||
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