| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich Curcuma longa Microcapsules THAMMARAT KAEWMANEE : 25% SURASAK LIMSUWAN : 20%,NURULHUSNA AWAELOH : 20%,PINANONG NA-PHATTHALUNG : 10%,SASITORN CHUSRI : 25% (2025). na, 14(2), 1-12. Quartile: Q1 | ||
| 2 | Cytoprotection Against Oxidative Damage by Bioaccessible Fraction of Unripe Musa balbisiana Fruit Extract in An Intestinal-like Epithelial Cell Model AREEYA TOHTEB : 10% THAMMARAT KAEWMANEE : 30%,PIYAWAN BOONYANUPHONG : 30%,TANYARATH UTAIPAN : 30% (2024). Chiang Mai Journal of Science, 51(5), e2024081-e2024081. Quartile: Q3 | ||
| 3 | Potential applications of Rhodomyrtus tomentosa leaf extract as natural anti-staphylococcal additive in food systems: Efficacy and in vivo safety evaluation ACHARAPORN ISSURIYA : 20% SURASAK LIMSUWAN : 25%,THAMMARAT KAEWMANEE : 7%,SATHIANPONG PHOOPHA : 2%,KORAKOT WICHITSA-NGUAN : 2%,SUPAYANG VORAVUTHIKUNCHAI : 2%,KAWINSAK JATUTASRI : 20%,SASITORN CHUSRI : 2%,SINEENART SANPINIT : 20% (2024). Food Science and Technology International, 30(4), 370-383. Quartile: Q3 | ||
| 4 | Microencapsulated functional ingredients from a Moringa oleifera leaf
polyphenol-rich extract: Characterization, antioxidant properties, in vitro
simulated digestion, and storage stability THAMMARAT KAEWMANEE : 50% PHANITA VONGHIRUNDECHA : 25%,PISIPONG MEUNPRASERTDEE : 10%,SASITORN CHUSRI : 15% (2022). LWT - Food Science and Technology , 154(Article nu), 1-9. Quartile: Q1 | ||
| 5 | Aquilaria subIntegra herbal tea leaves: 28-day repeated-dose oral sub-acute toxicity in Wistar rats ACHARAPORN ISSURIYA : 20% SURASAK LIMSUWAN : 25%,SINEENART SANPINIT : 5%,UTAI THONGBANG : 5%,THAMMARAT KAEWMANEE : 20%,CHONLATID SONTIMUANG : 5%,SASITORN CHUSRI : 20% (2021). Journal of Complementary Medicine Research, 12(4), 291-297. Quartile: None Q | ||
| 6 | 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 | ||
| 7 | Storage Stability, Gastrointestinal Release and Sensory Properties of Cookies Incorporated with Protein-based Moringa oleifera Leaf Extract microcapsule THAMMARAT KAEWMANEE : 40% JENNIFER OSAMEDE AIROUYUWA : 60% (2020). na, 19(1), 139-154. Quartile: Q3 | ||
| 8 | Microencapsulation of Moringa oleifera leaf extracts
with vegetable protein as wall materials JENNIFER OSAMEDE : 60% THAMMARAT KAEWMANEE : 40% (2019). Food Science and Technology International, 25(6), 533-543. Quartile: Q3 | ||
| 9 | Safety and Antioxidant Potential of Traditional Thai Poly?Herbal
Tea “Phy?Blica?D” Used as a Rejuvenation Formula SASITORN CHUSRI : 30% ACHARAPORN ISSURIYA : 30%,PATCHARAWALAI JAISAMUT : 5%,NONGLUK KUNWORARATH : 5%,KATESARIN MANEENOON : 5%,SURASAK LIMSUWAN : 5%,THAMMARAT KAEWMANEE : 5%,NUNTITPORN PUANGKAEW : 10%,NUNTITPORN PUANGKAEW : 10% (2019). Pharmacognosy Research, 11(3), 295-303. Quartile: Q4 | ||
| 10 | A Comparison of Three Extraction Methods for Phenolic Compounds and Antioxidant Activities from Moringa oleifera Leaves TAI KIM : 50% THAMMARAT KAEWMANEE : 50% (2018). Chiang Mai Journal of Science, 45(7), 2779-2789. Quartile: Q4 | ||
| 11 | Improved Lipid Profile Associated with Daily Consumption of
Tri-Sura-Phon in Healthy Overweight Volunteers: An
Open-Label, Randomized Controlled Trial SASITORN CHUSRI : 50% THAMMARAT KAEWMANEE : 10%,WIPAWEE CHANTHASRI : 5%,SIRIGOON KUAMSUB : 15%,SASITHORN HEMDECHO : 5%,PARIYAPAT SINGTONG : 5%,NICHAREE CHOBNGAM : 5%,WARISSARA SANGKAEW : 5% (2017). Evidence-Based Complementary and Alternative Medicine, 2017(2687173), 1-9. Quartile: Q2 | ||
| 12 | Characteristics of Gelatin Extracted from the Swim Bladder of Yellowfin Tuna (Thunnus albacores) as Affected by Alkaline retreatments SOOTTAWAT BENJAKUL : 35% ONOUMA KAEWDANG : 35%,THUMMANOON PRODPRAN : 15%,THAMMARAT KAEWMANEE : 10%,HIDEKI KISHIMURA : 5% (2016). Journal of Aquatic Food Product Technology, 25(8), 1190-1201. Quartile: Q4 | ||
| 13 | Antioxidant, anticancer, and cytotoxic effects of Thai traditional herbal preparations consumed as rejuvenators SASITORN CHUSRI : 50% THAMMARAT KAEWMANEE : 40%,PARIYAPHAT SINGTHONG : 10% (2015). CyTA – Journal of Food, 13(1), 40-48. | ||
| 14 | 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 | ||
| 15 | Functional and Antioxidative properties of Bambara groundnut
(Voandzeia subterranea) protein hydrolysates THAMMARAT KAEWMANEE : 50% (2015). na, 2015(22), 1584-1595. Quartile: Q2 | ||
| 16 | Functional and antioxidative properties of Bambara groundnut (Voandzeia subterranea) protein hydrolysates PUNNANEE SUMPAVAPOL : 25% SOOTTAWAT BENJAKUL : 25%,THAMMARAT KAEWMANEE : 30%,LEENA NGAFA : 20% (2015). International Food Research Journal, 22(4), 1584-1595. Quartile: Q4 | ||
| 17 | Characterisation of mucilages extracted from seven Italian cultivars
of flax THAMMARAT KAEWMANEE : 50% (2014). Food Chemistry, 148(1), 60-69. | ||
| 18 | Characteristics of collagens from the swim bladders of yellowfin tuna
(Thunnus albacares) SOOTTAWAT BENJAKUL : 35% ONOUMA KAEWDANG : 35%,HIDEKI KISHIMURA : 5%,THAMMARAT KAEWMANEE : 25% (2014). Food Chemistry, 155(-), 264-270. Quartile: -1 | ||
| 19 | Use of food-grade proteases to recover umami protein–peptide mixtures from
rice middlings THAMMARAT KAEWMANEE : 10% (2012). na, 50(1), 420-427. | ||
| รวม 19 รายการ | |||
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