แสดงข้อมูลผลงานตีพิมพ์ อ้างอิงจากฐาน pubswatch.psu.ac.th (*คลิก GO ทุกครั้งหากกำหนดการค้นใหม่)
| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Siripongvutikorn, S., Pumethakul, K., Yupanqui, CT., Seechamnanturakit, V., Detarun, P., Utaipan, T., Sirinupong, N., Chansuwan, W., Wittaya, T. and Samakradhamrongthai, RS. (2024). Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries. FOODS, 13(2) Cited: 2 doi: https://doi.org/10.3390/foods13020178 | ||
| 2 | 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 | ||
| 3 | Boonyanuphong, P., Utaipan, T., Tongkeaw, P. and Konthapakdee, N. (2024). Functional food potential: pre-gelatinized banana flour blended with peel powder to regulate glucose absorption in caco-2 cells intestinal model. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 18(12), 9695-9707. Cited: 0 doi: https://doi.org/10.1007/s11694-024-02882-3 | ||
| 4 | Siripongvutikorn, S., Pumethakul, K., Yupanqui, CT., Seechamnanturakit, V., Detarun, P., Utaipan, T., Sirinupong, N., Chansuwan, W., Wittaya, T. and Samakradhamrongthai, RS. (2024). Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman. FOODS, 13(4) Cited: 2 doi: https://doi.org/10.3390/foods13040582 | ||
| รวม WoS/ISI 4 รายการ 4 citations | |||
| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Siripongvutikorn S., Pumethakul K., Yupanqui C., Seechamnanturakit V., Detarun P., Utaipan T., Sirinupong N., Chansuwan W., Wittaya T. and Samakradhamrongthai R. (2024). Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries. Foods, 13(2) Cited: 0 doi: https://doi.org/10.3390/foods13020178 | ||
| 2 | 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 | ||
| 3 | Etae N., Utaipan T., Ruangrak E. and Treewanjutha W. (2024). Effect of artificial light sources on the growth of green oak lettuce (Lactuca sativa L.) grown in plant factories. Journal of Applied and Natural Science, 16(3), 1376-1382. Cited: 0 doi: https://doi.org/10.31018/jans.v16i3.5513 | ||
| 4 | Boonyanuphong P., Utaipan T., Tongkeaw P. and Konthapakdee N. (2024). Functional food potential: pre-gelatinized banana flour blended with peel powder to regulate glucose absorption in caco-2 cells intestinal model. Journal of Food Measurement and Characterization Cited: 0 doi: https://doi.org/10.1007/s11694-024-02882-3 | ||
| 5 | Siripongvutikorn S., Pumethakul K., Yupanqui C., Seechamnanturakit V., Detarun P., Utaipan T., Sirinupong N., Chansuwan W., Wittaya T. and Samakradhamrongthai R. (2024). Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman. Foods, 13(4) Cited: 0 doi: https://doi.org/10.3390/foods13040582 | ||
| 6 | Khawsung T., Utaipan T. and Treewanjutha W. (2024). Smartphone-Based Spectrophotometer for Facile and Fast Determination of Lipid Peroxidation in Local Fried Food. ASEAN Journal of Scientific and Technological Reports, 27(2), 79-89. Cited: 0 doi: https://doi.org/10.55164/ajstr.v27i2.252346 | ||
| รวม Scopus 6 รายการ 0 citations | |||
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