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| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Issuriya 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 | ||
| 2 | Limsuwan 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 | ||
| 3 | Awaeloh 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 | ||
| 5 | Tohteb 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 | ||
| 6 | Issuriya 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 | ||
| 7 | Vonghirundecha 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 | ||
| 8 | Leemud 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 | ||
| 9 | Kaewmanee 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 | ||
| 10 | Osamede 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 | ||
| 11 | Tai 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 | ||
| 12 | Kuamsub 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 | ||
| 13 | Benjakul 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 | ||
| 14 | Kaewdang 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 | ||
| 15 | Chusri 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 | ||
| 16 | Kaewdang 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 | ||
| 17 | Kaewmanee 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 | ||
| 18 | Kaewmanee 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 | ||
| 19 | Kaewdang 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 | ||
| 20 | Ganesan 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 | ||
| 21 | Somboon 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 | ||
| 22 | Kaewmanee 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 | ||
| 23 | Bagnasco 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 | ||
| 24 | Kaewmanee 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 | ||
| 25 | Kaewmanee 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 | ||
| 26 | Kaewmanee 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 | ||
| 27 | Kaewmanee 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 | ||
| 28 | Kaewmanee 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 | ||
| 29 | Kaewmanee 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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