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ตาราง ผลงานตีพิมพ์ WoS/ISI ของ ภควรรษ ทองนวลจันทร์
ลำดับรายละเอียดผลงาน
1Ninjan, R., Thongnuanchan, B., Lopattananon, N., Salaeh, S., Tongnuanchan, P. and Buangam, P. (2024). Heat-sealable paper fabricated using a latex coating based on modified natural rubber filled with gelatin. EXPRESS POLYMER LETTERS, 18(11), 1077-1093.
Cited: 0 doi: https://doi.org/10.3144/expresspolymlett.2024.83
2Tew, 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: 6 doi: https://doi.org/10.1108/NFS-07-2016-0086
3Tongnuanchan, 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: 117 doi: https://doi.org/10.1016/j.foodhyd.2015.12.005
4Tongnuanchan, 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: 150 doi: https://doi.org/10.1016/j.foodhyd.2015.02.025
5Tongnuanchan, P. and Benjakul, S. (2014). Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation. JOURNAL OF FOOD SCIENCE, 79(7), R1231-R1249.
Cited: 513 doi: https://doi.org/10.1111/1750-3841.12492
6Tongnuanchan, 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: 128 doi: https://doi.org/10.1016/j.foodhyd.2014.03.015
7Tongnuanchan, 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: 27 doi: https://doi.org/10.1111/ijfs.12198
8Tongnuanchan, 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: 185 doi: https://doi.org/10.1016/j.jfoodeng.2013.03.005
9Tongnuanchan, 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: 21 doi: https://doi.org/10.1007/s11947-011-0584-9
10Tongnuanchan, 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
11Tongnuanchan, 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: 348 doi: https://doi.org/10.1016/j.foodchem.2012.03.094
12Tongnuanchan, 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: 33 doi: https://doi.org/10.1016/j.ijbiomac.2011.02.017
13Tongnuanchan, 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: 40 doi: https://doi.org/10.1016/j.foodhyd.2010.07.013
รวม WoS/ISI 13 รายการ 1,571 citations
ตาราง ผลงานตีพิมพ์ Scopus ของ ภควรรษ ทองนวลจันทร์
ลำดับรายละเอียดผลงาน
1Ninjan R., Thongnuanchan B., Lopattananon N., Salaeh S., Tongnuanchan P. and Buangam P. (2024). Heat-sealable paper fabricated using a latex coating based on modified natural rubber filled with gelatin. Express Polymer Letters, 18(11), 1077-1093.
Cited: 0 doi: https://doi.org/10.3144/expresspolymlett.2024.83
2Tew S., Soon J., Benjakul S., Prodran T., Vittayanont M. and Tongnuanchan P. (2017). Development of gelatine-based bio-film from chicken feet incorporated with sugarcane bagasse. Nutrition and Food Science, 47(2), 175-190.
Cited: 2 doi: https://doi.org/10.1108/NFS-07-2016-0086
3Tongnuanchan 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: 83 doi: https://doi.org/10.1016/j.foodhyd.2015.12.005
4Tongnuanchan 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: 108 doi: https://doi.org/10.1016/j.foodhyd.2015.02.025
5Tongnuanchan P., Benjakul S. and Prodpran T. (2014). Comparative studies on properties and antioxidative activity of fish skin gelatin films incorporated with essential oils from various sources. International Aquatic Research, 6(2), 1-12.
Cited: 23 doi: https://doi.org/10.1007/s40071-014-0062-x
6Tongnuanchan P. and Benjakul S. (2014). Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation. Journal of Food Science, 79(7)
Cited: 366 doi: https://doi.org/10.1111/1750-3841.12492
7Tongnuanchan 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: 91 doi: https://doi.org/10.1016/j.foodhyd.2014.03.015
8Tongnuanchan 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: 27 doi: https://doi.org/10.1111/ijfs.12198
9Tongnuanchan 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: 146 doi: https://doi.org/10.1016/j.jfoodeng.2013.03.005
10Tongnuanchan 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: 21 doi: https://doi.org/10.1007/s11947-011-0584-9
11Tongnuanchan 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: 4 doi: https://doi.org/10.1002/jsfa.5660
12Tongnuanchan 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: 268 doi: https://doi.org/10.1016/j.foodchem.2012.03.094
13Tongnuanchan 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: 33 doi: https://doi.org/10.1016/j.ijbiomac.2011.02.017
14Tongnuanchan 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: 37 doi: https://doi.org/10.1016/j.foodhyd.2010.07.013
รวม Scopus 14 รายการ 1,209 citations

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