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 | |||
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