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ตาราง ผลงานตีพิมพ์ WoS/ISI ของ ธรรมรัตน์ แก้วมณี
ลำดับรายละเอียดผลงาน
1Issuriya, A., Wetchakul, P., Limsuwan, S., Jiwpraditkul, S., Jaisamut, P., Kaewmanee, T., Goon, JA. and Sanpinit, S. (2025). Anti-hyperglycemic and toxicological effects of a traditional polyherbal formulation, Athamathurot, used at Bantakhun hospital, Thailand. JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 19
Cited: 0 doi: https://doi.org/10.1016/j.jafr.2025.101741
2Limsuwan, S., Awaeloh, N., Na-Phatthalung, P., Kaewmanee, T. and Chusri, S. (2025). Exploring Antioxidant Properties of Standardized Extracts from Medicinal Plants Approved by the Thai FDA for Dietary Supplementation. NUTRIENTS, 17(5)
Cited: 0 doi: https://doi.org/10.3390/nu17050898
3Awaeloh, N., Limsuwan, S., Na-Phatthalung, P., Kaewmanee, T. and Chusri, S. (2025). 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. FOODS, 14(2)
Cited: 1 doi: https://doi.org/10.3390/foods14020205
4Tohteb, A., Kaewmanee, T., Boonyanuphong, P. and Utaipan, T. (2024). Cytoprotection Against Oxidative Damage by Bioaccessible Fraction of Unripe Musa balbisiana Fruit Extract in An Intestinal-like Epithelial Cell Model. CHIANG MAI JOURNAL OF SCIENCE, 51(5)
Cited: 0 doi: https://doi.org/10.12982/CMJS.2024.081
5Issuriya, A., Jatutasri, K., Sanpinit, S., Chusri, S., Voravuthikunchai, SP., Kaewmanee, T., Phoopha, S., Jetwanna, KWN. and Limsuwan, S. (2024). Potential applications of Rhodomyrtus tomentosa leaf extract as natural anti-staphylococcal additive in food systems: Efficacy and in vivo safety evaluation. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 30(4), 370-383.
Cited: 1 doi: https://doi.org/10.1177/10820132231165667
6Liang, HQ., Kaewmanee, T. and Aruin, AS. (2024). Single session of direction-specific training using auditory cues improves anticipatory postural adjustments to lateral perturbations. EXPERIMENTAL BRAIN RESEARCH, 242(11), 2573-2582.
Cited: 0 doi: https://doi.org/10.1007/s00221-024-06914-8
7Liang, HQ., Kaewmanee, T. and Aruin, AS. (2023). The feasibility of using an auditory cue to elicit anticipatory postural adjustments for a posterior perturbation. EXPERIMENTAL BRAIN RESEARCH, 241(1), 289-299.
Cited: 1 doi: https://doi.org/10.1007/s00221-022-06520-6
8Vonghirundecha, P., Chusri, S., Meunprasertdee, P. and Kaewmanee, T. (2022). Microencapsulated functional ingredients from a Moringa oleifera leaf polyphenol-rich extract: Characterization, antioxidant properties, in vitro simulated digestion, and storage stability. LWT-FOOD SCIENCE AND TECHNOLOGY, 154
Cited: 33 doi: https://doi.org/10.1016/j.lwt.2021.112820
9Kaewmanee, T., Wannapop, S., Phuruangrat, A., Thongtem, T. and Thongtem, S. (2021). Solvothermal synthesis of BiOBrxI1-x (x=0.0-1.0) solid solutions used for adsorption and photodegradation of cationic and anionic dyes. INORGANIC CHEMISTRY COMMUNICATIONS, 134
Cited: 11 doi: https://doi.org/10.1016/j.inoche.2021.109054
10Leemud, P., Karrila, S., Kaewmanee, T. and Karrila, T. (2020). Functional and physicochemical properties of Durian seed flour blended with cassava starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 14(1), 388-400.
Cited: 6 doi: https://doi.org/10.1007/s11694-019-00301-6
11Kaewmanee, T., Phuruangrat, A., Thongtem, T. and Thongtem, S. (2020). Solvothermal synthesis of Mn-Zn Ferrite(core)@SiO2(shell)/BiOBr0.5Cl0.5 nanocomposites used for adsorption and photocatalysis combination. CERAMICS INTERNATIONAL, 46(3), 3655-3662.
Cited: 29 doi: https://doi.org/10.1016/j.ceramint.2019.10.085
12Kaewmanee, T., Wannapop, S., Phuruangrat, A., Thongtem, T., Wiranwetchayan, O., Promnopas, W., Sansongsiri, S. and Thongtem, S. (2019). Effect of oleic acid content on manganese-zinc ferrite properties. INORGANIC CHEMISTRY COMMUNICATIONS, 103, 87-92.
Cited: 19 doi: https://doi.org/10.1016/j.inoche.2019.03.016
13Airouyuwa, JO. and Kaewmanee, T. (2019). Microencapsulation of Moringa oleifera leaf extracts with vegetable protein as wall materials. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 25(6), 533-543.
Cited: 21 doi: https://doi.org/10.1177/1082013219842469
14Tangadulrat, N., Wattanapisitkul, P., Kaewmanee, T., Isaramalai, S., Hounsri, K., Yuenyongviwat, V. and Kongkamol, C. (2019). Participatory Ergonomic Approach Impacted on Functions in Knee Osteoarthritis: Clustered Randomized Controlled Trial. INDUSTRIAL ENGINEERING AND MANAGEMENT SYSTEMS, 18(4), 710-718.
Cited: 0 doi: https://doi.org/10.7232/iems.2019.18.4.710
15Issuriya, A., Puangkeaw, N., Choochana, P., Jaisamut, P., Kunworarath, N., Maneenoon, K., Limsuwan, S., Kaewmanee, T. and Chusri, S. (2019). Safety and Antioxidant Potential of Traditional Thai Poly-Herbal Tea Phy-Blica-D Used as a Rejuvenation Formula. PHARMACOGNOSY RESEARCH, 11(3), 295-303.
Cited: 6 doi: https://doi.org/10.4103/pr.pr_5_19
16Isaramalai, SA., Hounsri, K., Kongkamol, C., Wattanapisitkul, P., Tangadulrat, N., Kaewmanee, T. and Yuenyongviwat, V. (2018). Integrating participatory ergonomic management in non-weight-bearing exercise and progressive resistance exercise on self-care and functional ability in aged farmers with knee osteoarthritis: a clustered randomized controlled trial. CLINICAL INTERVENTIONS IN AGING, 13, 101-108.
Cited: 4 doi: https://doi.org/10.2147/CIA.S144288
17Kuamsub, S., Singthong, P., Chanthasri, W., Chobngam, N., Sangkaew, W., Hemdecho, S., Kaewmanee, T. and Chusri, S. (2017). Improved Lipid Profile Associated with Daily Consumption of Tri-Sura-Phon in Healthy Overweight Volunteers: An Open-Label, Randomized Controlled Trial. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE, 2017
Cited: 7 doi: https://doi.org/10.1155/2017/2687173
18Benjakul, S. and Kaewmanee, T. (2017). Sodium Chloride Preservation in Duck Eggs. EGG INNOVATIONS AND STRATEGIES FOR IMPROVEMENTS, 415-426.
Cited: 8 doi: https://doi.org/10.1016/B978-0-12-800879-9.00039-1
19Kaewdang, O., Benjakul, S., Prodpran, T., Kaewmanee, T. and Kishimura, H. (2016). Characteristics of Gelatin Extracted from the Swim Bladder of Yellowfin Tuna (Thunnus albacores) as Affected by Alkaline Pretreatments. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 25(8), 1190-1201.
Cited: 10 doi: https://doi.org/10.1080/10498850.2015.1043418
20Amornsriwatanakul, A., Nakornkhet, K., Katewongsa, P., Choosakul, C., Kaewmanee, T., Konharn, K., Purakom, A., Santiworakul, A., Sitilertpisan, P., Sriramatr, S., Yankai, A., Rosenberg, M. and Bull, FC. (2016). Results From Thailand's 2016 Report Card on Physical Activity for Children and Youth. JOURNAL OF PHYSICAL ACTIVITY & HEALTH, 13(11), S291-S298.
Cited: 33 doi: https://doi.org/10.1123/jpah.2016-0316
21Chusri, S., Singthong, P. and Kaewmanee, T. (2015). Antioxidant, anticancer, and cytotoxic effects of Thai traditional herbal preparations consumed as rejuvenators. CYTA-JOURNAL OF FOOD, 13(1), 40-48.
Cited: 11 doi: https://doi.org/10.1080/19476337.2014.909885
22Kaewdang, O., Benjakul, S., Prodpran, T., Kaewmanee, T. and Kishimura, H. (2015). CHARACTERISTICS OF GELATIN FROM SWIM BLADDER OF YELLOWFIN TUNA (THUNNUS ALBACORES) AS INFLUENCED BY EXTRACTING TEMPERATURES. ITALIAN JOURNAL OF FOOD SCIENCE, 27(3), 366-374.
Cited: 5
23Kaewmanee, T., Karrila, TT. and Benjakul, S. (2015). Effects of fish species on the characteristics of fish cracker. INTERNATIONAL FOOD RESEARCH JOURNAL, 22(5), 2078-2087.
Cited: 8
24Kaewmanee, T., Bagnasco, L., Benjakul, S., Lanteri, S., Morelli, CF., Speranza, G. and Cosulich, ME. (2014). Characterisation of mucilages extracted from seven Italian cultivars of flax. FOOD CHEMISTRY, 148, 60-69.
Cited: 100 doi: https://doi.org/10.1016/j.foodchem.2013.10.022
25Kaewdang, O., Benjakul, S., Kaewmanee, T. and Kishimura, H. (2014). Characteristics of collagens from the swim bladders of yellowfin tuna (Thunnus albacares). FOOD CHEMISTRY, 155, 264-270.
Cited: 127 doi: https://doi.org/10.1016/j.foodchem.2014.01.076
26Ganesan, P., Kaewmanee, T., Benjakul, S. and Baharin, BS. (2014). Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 34(1), 1-6.
Cited: 41 doi: https://doi.org/10.5851/kosfa.2014.34.1.1
27Kaewmanee, T., Benjakul, S., Visessanguan, W. and Gamonpilas, C. (2013). Effect of Sodium Chloride and Osmotic Dehydration on Viscoelastic Properties and Thermal-Induced Transitions of Duck Egg Yolk. FOOD AND BIOPROCESS TECHNOLOGY, 6(2), 367-376.
Cited: 39 doi: https://doi.org/10.1007/s11947-011-0667-7
28Bagnasco, L., Pappalardo, VM., Meregaglia, A., Kaewmanee, T., Ubiali, D., Speranza, G. and Cosulich, ME. (2013). Use of food-grade proteases to recover umami protein-peptide mixtures from rice middlings. FOOD RESEARCH INTERNATIONAL, 50(1), 420-427.
Cited: 23 doi: https://doi.org/10.1016/j.foodres.2012.11.007
29Kaewmanee, T., Benjakul, S. and Visessanguan, W. (2012). Effect of Acetic Acid and Commercial Protease Pretreatment on Salting and Characteristics of Salted Duck Egg. FOOD AND BIOPROCESS TECHNOLOGY, 5(5), 1502-1510.
Cited: 21 doi: https://doi.org/10.1007/s11947-011-0510-1
30Kaewmanee, T., Benjakul, S. and Visessanguan, W. (2011). Effect of NaCl on thermal aggregation of egg white proteins from duck egg. FOOD CHEMISTRY, 125(2), 706-712.
Cited: 76 doi: https://doi.org/10.1016/j.foodchem.2010.09.072
31Kaewmanee, T., Benjakul, S. and Visessanguan, W. (2011). Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg. JOURNAL OF FOOD SCIENCE, 76(2), S139-S147.
Cited: 70 doi: https://doi.org/10.1111/j.1750-3841.2010.01975.x
32Kaewmanee, T., Benjakul, S. and Visessanguan, W. (2009). Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting. FOOD CHEMISTRY, 112(3), 560-569.
Cited: 122 doi: https://doi.org/10.1016/j.foodchem.2008.06.011
33Kaewmanee, T., Benjakul, S. and Visessanguan, W. (2009). Effect of salting processes on chemical composition, textural properties and microstructure of duck egg. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 89(4), 625-633.
Cited: 34 doi: https://doi.org/10.1002/jsfa.3492
34Kaewmanee, T., Benjakul, S. and Visessanguan, W. (2009). Protein Hydrolysate of Salted Duck Egg White as a Substitute of Phosphate and Its Effect on Quality of Pacific White Shrimp (Litopenaeus Vannamei). JOURNAL OF FOOD SCIENCE, 74(8), S351-S361.
Cited: 21 doi: https://doi.org/10.1111/j.1750-3841.2009.01305.x
รวม WoS/ISI 34 รายการ 888 citations
ตาราง ผลงานตีพิมพ์ Scopus ของ ธรรมรัตน์ แก้วมณี
ลำดับรายละเอียดผลงาน
1Issuriya A., Wetchakul P., Limsuwan S., Jiwpraditkul S., Jaisamut P., Kaewmanee T., Goon J. and Sanpinit S. (2025). Anti-hyperglycemic and toxicological effects of a traditional polyherbal formulation, Athamathurot, used at Bantakhun hospital, Thailand. Journal of Agriculture and Food Research, 19
Cited: 0 doi: https://doi.org/10.1016/j.jafr.2025.101741
2Limsuwan S., Awaeloh N., Na-Phatthalung P., Kaewmanee T. and Chusri S. (2025). Exploring Antioxidant Properties of Standardized Extracts from Medicinal Plants Approved by the Thai FDA for Dietary Supplementation. Nutrients, 17(5)
Cited: 0 doi: https://doi.org/10.3390/nu17050898
3Awaeloh N., Limsuwan S., Na-Phatthalung P., and Chusri S. (2025). 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. Foods, 14(2)
Cited: 0 doi: https://doi.org/10.3390/foods14020205
4, Maneesri J., Kaewmanee T., Panphon S., Masniyom P. and Wangtueai S. (2025). Optimization of Soymilk Fermentation Supplemented with Coconut Protein by Lactobacillus plantarum TISTR2084. Trends in Sciences, 22(3)
Cited: 0 doi: https://doi.org/10.48048/tis.2025.9122
5Tohteb A., Kaewmanee T., Boonyanuphong P. and Utaipan T. (2024). Cytoprotection Against Oxidative Damage by Bioaccessible Fraction of Unripe Musa balbisiana Fruit Extract in An Intestinal-like Epithelial Cell Model. Chiang Mai Journal of Science, 51(5)
Cited: 0 doi: https://doi.org/10.12982/CMJS.2024.081
6Issuriya A., Jatutasri K., Sanpinit S., Chusri S., Voravuthikunchai S., Kaewmanee T., Phoopha S., Jetwanna K. and Limsuwan S. (2023). Potential applications of Rhodomyrtus tomentosa leaf extract as natural anti-staphylococcal additive in food systems: Efficacy and in vivo safety evaluation. Food Science and Technology International
Cited: 0 doi: https://doi.org/10.1177/10820132231165667
7Vonghirundecha P., Chusri S., Meunprasertdee P. and Kaewmanee T. (2022). Microencapsulated functional ingredients from a Moringa oleifera leaf polyphenol-rich extract: Characterization, antioxidant properties, in vitro simulated digestion, and storage stability. LWT, 154
Cited: 2 doi: https://doi.org/10.1016/j.lwt.2021.112820
8Leemud P., Karrila S., Kaewmanee T. and Karrila T. (2020). Functional and physicochemical properties of Durian seed flour blended with cassava starch. Journal of Food Measurement and Characterization, 14(1), 388-400.
Cited: 1 doi: https://doi.org/10.1007/s11694-019-00301-6
9Kaewmanee T. and Airouyuwa J. (2020). Storage stability, gastrointestinal release and sensory properties of cookies incorporated with protein-based moringa oleifera leaf extract microcapsule. Chiang Mai University Journal of Natural Sciences, 19(1), 139-154.
Cited: 3 doi: https://doi.org/10.12982/CMUJNS.2020.0009
10Osamede Airouyuwa J. and Kaewmanee T. (2019). Microencapsulation of Moringa oleifera leaf extracts with vegetable protein as wall materials. Food Science and Technology International, 25(6), 533-543.
Cited: 13 doi: https://doi.org/10.1177/1082013219842469
11Tai T., Thongklay J., Meunprasertdee P., Kornthattalim P. and Kaaewmanee T. (2018). A comparison of three extraction methods for phenolic compounds and antioxidant activities from moringa oleifera leaves. Chiang Mai Journal of Science, 45(7), 2779-2789.
Cited: 0
12Kuamsub S., Singthong P., Chanthasri W., Chobngam N., Sangkaew W., Hemdecho S., Kaewmanee T. and Chusri S. (2017). Improved lipid profile associated with daily consumption of Tri-Sura-Phon in healthy overweight volunteers: An open-label, randomized controlled trial. Evidence-based Complementary and Alternative Medicine, 2017
Cited: 5 doi: https://doi.org/10.1155/2017/2687173
13Benjakul S. and Kaewmanee T. (2017). Sodium Chloride Preservation in Duck Eggs. Egg Innovations and Strategies for Improvements, 415-426.
Cited: 5 doi: https://doi.org/10.1016/B978-0-12-800879-9.00039-1
14Kaewdang O., Benjakul S., Prodpran T., Kaewmanee T. and Kishimura H. (2016). Characteristics of Gelatin Extracted from the Swim Bladder of Yellowfin Tuna (Thunnus albacores) as Affected by Alkaline Pretreatments. Journal of Aquatic Food Product Technology, 25(8), 1190-1201.
Cited: 6 doi: https://doi.org/10.1080/10498850.2015.1043418
15Chusri S., Singthong P. and Kaewmanee T. (2015). Antioxidant, anticancer, and cytotoxic effects of Thai traditional herbal preparations consumed as rejuvenators. CYTA - Journal of Food, 13(1), 40-48.
Cited: 7 doi: https://doi.org/10.1080/19476337.2014.909885
16Kaewdang O., Benjakul S., Prodpran T., Kaewmanee T. and Kishimura H. (2015). Characteristics of gelatin from swim bladder of yellowfin tuna (Thunnus albacores) as influenced by extracting temperatures. Italian Journal of Food Science, 27(3), 366-374.
Cited: 4
17Kaewmanee T., Karrila T. and Benjakul S. (2015). Effects of fish species on the characteristics of fish cracker. International Food Research Journal, 22(5), 2078-2087.
Cited: 12
18Kaewmanee T., Bagnasco L., Benjakul S., Lanteri S., Morelli C., Speranza G. and Cosulich M. (2014). Characterisation of mucilages extracted from seven Italian cultivars of flax. Food Chemistry, 148, 60-69.
Cited: 81 doi: https://doi.org/10.1016/j.foodchem.2013.10.022
19Kaewdang O., Benjakul S., Kaewmanee T. and Kishimura H. (2014). Characteristics of collagens from the swim bladders of yellowfin tuna (Thunnus albacares). Food Chemistry, 155, 264-270.
Cited: 90 doi: https://doi.org/10.1016/j.foodchem.2014.01.076
20Ganesan P., Kaewmanee T., Benjakul S. and Baharin B. (2014). Comparative study on the nutritional value of pidan and salted duck egg. Korean Journal for Food Science of Animal Resources, 34(1), 1-6.
Cited: 32 doi: https://doi.org/10.5851/kosfa.2014.34.1.1
21Somboon N., Karrila T., Kaewmanee T. and Karrila S. (2014). Properties of gels from mixed agar and fish gelatin. International Food Research Journal, 21(2), 485-492.
Cited: 18
22Kaewmanee T., Benjakul S., Visessanguan W. and Gamonpilas C. (2013). Effect of Sodium Chloride and Osmotic Dehydration on Viscoelastic Properties and Thermal-Induced Transitions of Duck Egg Yolk. Food and Bioprocess Technology, 6(2), 367-376.
Cited: 30 doi: https://doi.org/10.1007/s11947-011-0667-7
23Bagnasco L., Pappalardo V., Meregaglia A., Kaewmanee T., Ubiali D., Speranza G. and Cosulich M. (2013). Use of food-grade proteases to recover umami protein-peptide mixtures from rice middlings. Food Research International, 50(1), 420-427.
Cited: 22 doi: https://doi.org/10.1016/j.foodres.2012.11.007
24Kaewmanee T., Benjakul S. and Visessanguan W. (2012). Effect of Acetic Acid and Commercial Protease Pretreatment on Salting and Characteristics of Salted Duck Egg. Food and Bioprocess Technology, 5(5), 1502-1510.
Cited: 18 doi: https://doi.org/10.1007/s11947-011-0510-1
25Kaewmanee T., Benjakul S. and Visessanguan W. (2011). Effect of NaCl on thermal aggregation of egg white proteins from duck egg. Food Chemistry, 125(2), 706-712.
Cited: 65 doi: https://doi.org/10.1016/j.foodchem.2010.09.072
26Kaewmanee T., Benjakul S. and Visessanguan W. (2011). Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg. Journal of Food Science, 76(2)
Cited: 49 doi: https://doi.org/10.1111/j.1750-3841.2010.01975.x
27Kaewmanee T., Benjakul S. and Visessanguan W. (2009). Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting. Food Chemistry, 112(3), 560-569.
Cited: 102 doi: https://doi.org/10.1016/j.foodchem.2008.06.011
28Kaewmanee T., Benjakul S. and Visessanguan W. (2009). Effect of salting processes on chemical composition, textural properties and microstructure of duck egg. Journal of the Science of Food and Agriculture, 89(4), 625-633.
Cited: 29 doi: https://doi.org/10.1002/jsfa.3492
29Kaewmanee T., Benjakul S. and Visessanguan W. (2009). Protein hydrolysate of salted duck egg white as a substitute of phosphate and its effect on quality of pacific white shrimp (litopenaeus vannamei). Journal of Food Science, 74(8)
Cited: 21 doi: https://doi.org/10.1111/j.1750-3841.2009.01305.x
รวม Scopus 29 รายการ 615 citations

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