บทความวิจัย/วิชาการที่ตีพิมพ์

  • Parichanon, P., & Matan, N. (2019). EFFECT OF COCONUT PAD WITH LIME OIL ON VEGETABLES. Italian Journal of Food Science, 134-138.
  • Songsamoe, S., Limbo, S., Piergiovanni, L., & Matan, N. (2019). RELEASING OF MICHELIA ALBA COMPONENT AGAINST MOULD. Italian Journal of Food Science, 73-78.
  • Songsamoe, S., & Matan, N. (2020). Treatment of Fresh Water Hyacinth with Essential Oil Emulsion and Subsequent Use of the Plant Material for Control of Aspergillus flavus on Rice Dessert Products. BioResources, 15(2), 2147-2162.
  • Suhem, K., Matan, N., & Matan, N. (2019). Effect of High Temperature with Litsea cubeba Pers. to Control Mold Growth on Bamboo Food Packaging and Its Possible Modes of Action. BioResources, 14(1), 1289-1302.
  • Chaemsanit, S., Sukmas, S., Matan, N., & Matan, N. (2019). Controlled Release of Peppermint Oil from Paraffin‐Coated Activated Carbon Contained in Sachets to Inhibit Mold Growth During Long Term Storage of Brown Rice. Journal of food science, 84(4), 832-841.
  • Songsamoe, S., Saengwong-ngam, R., Koomhin, P., & Matan, N. (2019). Understanding consumer physiological and emotional responses to food products using electroencephalography (EEG). Trends in Food Science & Technology.
  • Chaemsanit, S., Matan, N., & Matan, N. (2018). Effect of peppermint oil on the shelf-life of dragon fruit during storage. Food Control, 90, 172-179.
  • CHAEMSANIT, S., MATAN, N., & MATAN, N. (2018). Activated carbon for food packaging application. Walailak Journal of Science and Technology (WJST), 15(4), 255-271.
  • สายฝน โพธิสุวรรณ, นฤมล มาแทน, & วันชาติ ปรีชาติวงศ์. (2018). ประสิทธิภาพของน้ำมันหอมระเหยจากกานพลูในบรรจุภัณฑ์แอคทีฟต่อการยืดอายุการเก็บรักษาไข่ไก่ที่เก็บรักษาไว้ในตู้เย็น. Journal of Science and Technology, Ubon Ratchathani University, 20(2), 224-237.
  • Songsamoe, S., Matan, N., & Matan, N. (2017). Antifungal activity of Michelia alba oil in the vapor phase and the synergistic effect of major essential oil components against Aspergillus flavus on brown rice. Food control, 77, 150-157.
  • Suhem, K., Matan, N., Matan, N., Danworaphong, S., & Aewsiri, T. (2017). Enhanced antifungal activity of michelia oil on the surface of bamboo paper packaging boxes using helium-neon (HeNe) laser and its application to brown rice snack bar. Food Control, 73, 939-945.
  • Srikaew, B., Matan, N., & Aewsiri, T. (2017). Innovative production of fungal pulp from Trametes versicolor and its application in a fungal paper box containing clove oil. Journal of food science and technology, 54(10), 3058-3064.
  • Suhem, K., Matan, N., Matan, N., Danworaphong, S., & Aewsiri, T. (2015). Improvement of the antifungal activity of Litsea cubeba vapor by using a helium–neon (He–Ne) laser against Aspergillus flavus on brown rice snack bars. International journal of food microbiology, 215, 157-160.
  • Songsamoe, S., Matan, N., & Matan, N. (2016). Effect of UV-C radiation and vapor released from a water hyacinth root absorbent containing bergamot oil to control mold on storage of brown rice. Journal of food science and technology, 53(3), 1445-1453.
  • Puangjinda, K., Matan, N., & Nisoa, M. (2016). Effects atmospheric radio-frequency plasma treatment on popping characteristics of popped rice and its nutritional evaluation. Innovative Food Science & Emerging Technologies, 35, 119-124.
  • Jantamas, S., Matan, N., & Aewsiri, T. (2016). Improvement of antifungal activity of Citronella oil against Aspergillus flavus on rubberwood (Hevea brasiliensis) using heat curing. Journal of Tropical Forest Science, 39-47.
  • Puangjinda, K., Matan, N., & Nisoa, M. (2016). Development of a snack bar containing popped rice (Khai Mod Rin) for pre-school children. International Food Research Journal, 23(1).

รายละเอียดเพิ่มเติม

บทความวิจัย/วิชาการที่ตีพิมพ์

  • Phetrit, R., Chaijan, M., Sorapukdee, S., & Panpipat, W. (2020). Characterization of Nipa Palm’s (Nypa fruticans Wurmb.) Sap and Syrup as Functional Food Ingredients. Sugar Tech, 22(1), 191-201.
  • Chaijan, M., & Panpipat, W. (2019). Basic composition, antioxidant activity and nanoemulsion behavior of oil from mantis shrimp (Oratosquilla nepa). Food Bioscience, 31, 100448.
  • Sungpud, C., Panpipat, W., Yoon, A. S., & Chaijan, M. (2019). Tuning of virgin coconut oil and propylene glycol ratios for maximizing the polyphenol recovery and in vitro bioactivities of mangosteen (Garcinia mangostana L.) pericarp. Process Biochemistry, 87, 179-186.
  • Chen, Y., Cheong, L. Z., Zhao, J., Panpipat, W., Wang, Z., Li, Y., … & Su, X. (2019). Lipase-catalyzed selective enrichment of omega-3 polyunsaturated fatty acids in acylglycerols of cod liver and linseed oils: Modeling the binding affinity of lipases and fatty acids. International journal of biological macromolecules, 123, 261-268.
  • เกศินี ศรีรัตน โชติ, วรวรรณ พันพิพัฒน์, มนัส ชัยจันทร์, & หมุดตอเล็บ หนิสอ. (2019). ผลของชนิดของอิมัลซิไฟเออร์ต่อคุณลักษณะทางกายภาพของเบต้าแคโรทีนนาโนอิมัลชัน.Thai Journal of Science and Technology, 8(6), 620-632.
  • Panpipat, W., Chaijan, M., & Guo, Z. (2018). Oxidative stability of margarine enriched with different structures of β-sitosteryl esters during storage. Food bioscience, 22, 78-84.
  • Chaijan, M., & Panpipat, W. (2018). Feasibility of a pH driven method for maximizing protein recovery of over-salted albumen. Food bioscience, 24, 89-94.
  • WIBOWO, A., PANPIPAT, W., KIM, S. R., & CHAIJAN, M. (2019). Characteristics of Thai Native Beef Slaughtered by Traditional Halal Method. Walailak Journal of Science and Technology (WJST), 16(7), 443-453.
  • Chaijan, M., & Panpipat, W. (2018). Feasibility of a pH driven method for maximizing protein recovery of over-salted albumen. Food bioscience, 24, 89-94.
  • Panpipat, W., & Chaijan, M. (2017). Palm Stearin as a Pork Back Fat Replacer for Semi-Dried Tilapia Sausage. Turkish Journal of Fisheries and Aquatic Sciences, 17(2), 417-424.
  • Chaijan, M., & Panpipat, W. (2017). Removal of Lipids, Cholesterol, Nucleic Acids and Haem Pigments During Production of Protein Isolates from Broiler Meat Using pH-shift Processes. International Journal of Food Engineering, 13(4).
  • Chaijan, M., Panpipat, W., & Nisoa, M. (2017). Chemical deterioration and discoloration of semi-dried tilapia processed by sun drying and microwave drying. Drying Technology, 35(5), 642-649.
  • Chaijan, M., & Panpipat, W. (2017). Mechanism of oxidation in foods of animal origin. In Natural Antioxidants (pp. 21-58). Apple Academic Press.
  • Somjid, P., Panpipat, W., & Chaijan, M. (2017). Carbonated water as a novel washing medium for mackerel (Auxis thazard) surimi production. Journal of food science and technology, 54(12), 3979-3988.
  • Panpipat, W., & Chaijan, M. (2016). Biochemical and physicochemical characteristics of protein isolates from bigeye snapper (Priacanthus Tayenus) head by-product using pH shift method. Turkish Journal of Fisheries and Aquatic Sciences, 16(1), 041-050.
  • Panpipat, W., & Chaijan, M. (2017). Functional properties of pH-shifted protein isolates from bigeye snapper (Priacanthus tayenus) head by-product. International Journal of Food Properties, 20(3), 596-610.
  • Panpipat, W., & Chaijan, M. (2016). Potential production of healthier protein isolate from broiler meat using modified acid-aided pH shift process. Food and bioprocess technology, 9(8), 1259-1267.
  • Panpipat, W., & Chaijan, M. (2016). Ionic Liquids in the Synthesis of Sugar/Carbohydrate and Lipid Conjugates. In Ionic Liquids in Lipid Processing and Analysis (pp. 347-371). AOCS Press.
  • Wongwichian, C., Chaijan, M., Panpipat, W., Klomklao, S., & Benjakul, S. (2016). Autolysis and characterization of sarcoplasmic and myofibril associated proteinases of oxeye scad (Selar boops) muscle. Journal of Aquatic Food Product Technology, 25(7), 1132-1143.

รายละเอียดเพิ่มเติม

 บทความวิจัย/วิชาการที่ตีพิมพ์

  • Phetrit, R., Chaijan, M., Sorapukdee, S., & Panpipat, W. (2020). Characterization of Nipa Palm’s (Nypa fruticans Wurmb.) Sap and Syrup as Functional Food Ingredients. Sugar Tech, 22(1), 191-201.
  • Chaijan, M., & Panpipat, W. (2019). Basic composition, antioxidant activity and nanoemulsion behavior of oil from mantis shrimp (Oratosquilla nepa). Food Bioscience, 31, 100448.
  • Sungpud, C., Panpipat, W., Yoon, A. S., & Chaijan, M. (2019). Tuning of virgin coconut oil and propylene glycol ratios for maximizing the polyphenol recovery and in vitro bioactivities of mangosteen (Garcinia mangostana L.) pericarp. Process Biochemistry, 87, 179-186.
  • เกศินี ศรีรัตน โชติ, วรวรรณ พันพิพัฒน์, มนัส ชัยจันทร์, & หมุดตอเล็บ หนิสอ. (2019). ผลของชนิดของอิมัลซิไฟเออร์ต่อคุณลักษณะทางกายภาพของเบต้าแคโรทีนนาโนอิมัลชัน.Thai Journal of Science and Technology, 8(6), 620-632.
  • Panpipat, W., Chaijan, M., & Guo, Z. (2018). Oxidative stability of margarine enriched with different structures of β-sitosteryl esters during storage. Food bioscience, 22, 78-84.
  • Chaijan, M., & Panpipat, W. (2018). Feasibility of a pH driven method for maximizing protein recovery of over-salted albumen. Food bioscience, 24, 89-94.
  • WIBOWO, A., PANPIPAT, W., KIM, S. R., & CHAIJAN, M. (2019). Characteristics of Thai Native Beef Slaughtered by Traditional Halal Method. Walailak Journal of Science and Technology (WJST), 16(7), 443-453.
  • Chaijan, M., & Panpipat, W. (2018). Feasibility of a pH driven method for maximizing protein recovery of over-salted albumen. Food bioscience, 24, 89-94.
  • Panpipat, W., & Chaijan, M. (2017). Palm Stearin as a Pork Back Fat Replacer for Semi-Dried Tilapia Sausage. Turkish Journal of Fisheries and Aquatic Sciences, 17(2), 417-424.
  • Chaijan, M., & Panpipat, W. (2017). Removal of Lipids, Cholesterol, Nucleic Acids and Haem Pigments During Production of Protein Isolates from Broiler Meat Using pH-shift Processes. International Journal of Food Engineering, 13(4).
  • Chaijan, M., Panpipat, W., & Nisoa, M. (2017). Chemical deterioration and discoloration of semi-dried tilapia processed by sun drying and microwave drying. Drying Technology, 35(5), 642-649.
  • Chaijan, M., & Panpipat, W. (2017). Mechanism of oxidation in foods of animal origin. In Natural Antioxidants (pp. 21-58). Apple Academic Press.
  • Somjid, P., Panpipat, W., & Chaijan, M. (2017). Carbonated water as a novel washing medium for mackerel (Auxis thazard) surimi production. Journal of food science and technology, 54(12), 3979-3988.
  • Meannui, N., Riebroy, S., Tangwatcharin, P., Hong, J. H., Sumpavapol, P., & Chaijan, M. (2017). beta-glucosidase Producing Bacillus Isolated from Thua-nao, an Indigenous Fermented Soybean Food in Thailand. CHIANG MAI JOURNAL OF SCIENCE, 44(4), 1257-1269.
  • Panpipat, W., & Chaijan, M. (2016). Biochemical and physicochemical characteristics of protein isolates from bigeye snapper (Priacanthus Tayenus) head by-product using pH shift method. Turkish Journal of Fisheries and Aquatic Sciences, 16(1), 041-050.
  • Panpipat, W., & Chaijan, M. (2017). Functional properties of pH-shifted protein isolates from bigeye snapper (Priacanthus tayenus) head by-product. International Journal of Food Properties, 20(3), 596-610.
  • Panpipat, W., & Chaijan, M. (2016). Potential production of healthier protein isolate from broiler meat using modified acid-aided pH shift process. Food and bioprocess technology, 9(8), 1259-1267.
  • Panpipat, W., & Chaijan, M. (2016). Ionic Liquids in the Synthesis of Sugar/Carbohydrate and Lipid Conjugates. In Ionic Liquids in Lipid Processing and Analysis (pp. 347-371). AOCS Press.
  • Abdollahi, M., Marmon, S., Chaijan, M., & Undeland, I. (2016). Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle. Food chemistry, 212, 213-224.
  • Sripokar, P., Chaijan, M., Benjakul, S., Kishimura, H., & Klomklao, S. (2016). Enzymatic hydrolysis of starry triggerfish (Abalistes stellaris) muscle using liver proteinase from albacore tuna (Thunnus alalunga). Journal of food science and technology, 53(2), 1047-1054.
  • Wongwichian, C., Chaijan, M., Panpipat, W., Klomklao, S., & Benjakul, S. (2016). Autolysis and characterization of sarcoplasmic and myofibril associated proteinases of oxeye scad (Selar boops) muscle. Journal of Aquatic Food Product Technology, 25(7), 1132-1143.

รายละเอียดเพิ่มเติม

บทความวิจัย/วิชาการที่ตีพิมพ์

  • Supa-amornkul, S., Mongkolsuk, P., Summpunn, P., Chaiyakunvat, P., Navaratdusit, W., Jiarpinitnun, C., & Chaturongakul, S. (2019). Alternative sigma factor B in bovine mastitis causing Staphylococcus aureus: characterization of its role in biofilm formation, resistance to hydrogen peroxide stress, regulon members. Frontiers in Microbiology, 10, 2493.
  • Jomrit, J., Isarangkul, D., Summpunn, P., & Wiyakrutta, S. (2018). A kinetic spectrophotometric method for the determination of pyridoxal-5′-phosphate based on coenzyme activation of apo-d-phenylglycine aminotransferase. Enzyme and microbial technology, 117, 64-71.
  • Summpunn, P., Jomrit, J., & Panbangred, W. (2018). Improvement of extracellular bacterial protein production in Pichia pastoris by co-expression of endoplasmic reticulum residing GroEL–GroES. Journal of bioscience and bioengineering, 125(3), 268-274.
  • Phoonsamran, K., Direkbusarakom, S., Chotipuntu, P., Hirono, I., Unajak, S., Summpunn, P., & Wuthisuthimethavee, S. (2017). Identification and Expression of Vitellogenin Gene in Polychaetes (Perinereis sp.). Journal of Fisheries and Environment, 41(1), 1-11.

รายละเอียดเพิ่มเติม

บทความวิจัย/วิชาการที่ตีพิมพ์

  • นิสา แซ่หลี. (2019). การหมักน้ำส้มสายชูมังคุดโดยเทคนิคการหมักร่วมระหว่าง Saccharomyces cerevisiae TISTR 5279 และ Gluconobacter oxydans TRBC 4013. Walailak Procedia, 2019(3), 248-248.

รายละเอียดเพิ่มเติม

บทความวิจัย/วิชาการที่ตีพิมพ์

  • Anantawat, V. Somjit, P., Jumpee, K. Awesiri, T. (2018). Characteristics of goat cream cheese enriched with essentialoil. J. Southern Technology, 11(1), 215-220.
  • Suhem, K., Matan, N., Matan, N., Danworaphong, S., & Aewsiri, T. (2017). Enhanced antifungal activity of michelia oil on the surface of bamboo paper packaging boxes using helium-neon (HeNe) laser and its application to brown rice snack bar. Food Control, 73, 939-945.
  • Srikaew, B., Matan, N., & Aewsiri, T. (2017). Innovative production of fungal pulp from Trametes versicolor and its application in a fungal paper box containing clove oil. Journal of food science and technology, 54(10), 3058-3064.
  • Suhem, K., Matan, N., Matan, N., Danworaphong, S., & Aewsiri, T. (2015). Improvement of the antifungal activity of Litsea cubeba vapor by using a helium–neon (He–Ne) laser against Aspergillus flavus on brown rice snack bars. International journal of food microbiology, 215, 157-160.
  • Jantamas, S., Matan, N., & Aewsiri, T. (2016). Improvement of antifungal activity of Citronella oil against Aspergillus flavus on rubberwood (Hevea brasiliensis) using heat curing. Journal of Tropical Forest Science, 39-47.

รายละเอียดเพิ่มเติม

บทความวิจัย/วิชาการที่ตีพิมพ์

  • Anantawat, V. Somjit, P., Jumpee, K. Awesiri, T. (2018). Characteristics of goat cream cheese enriched with essentialoil. J. Southern Technology, 11(1), 215-220.

รายละเอียดเพิ่มเติม

บทความวิจัย/วิชาการที่ตีพิมพ์

  • Songsamoe, S., Limbo, S., Piergiovanni, L., & Matan, N. (2019). RELEASING OF MICHELIA ALBA COMPONENT AGAINST MOULD. Italian Journal of Food Science, 73-78.
  • Songsamoe, S., & Matan, N. (2020). Treatment of Fresh Water Hyacinth with Essential Oil Emulsion and Subsequent Use of the Plant Material for Control of Aspergillus flavus on Rice Dessert Products. BioResources, 15(2), 2147-2162.
  • Songsamoe, S., Saengwong-ngam, R., Koomhin, P., & Matan, N. (2019). Understanding consumer physiological and emotional responses to food products using electroencephalography (EEG). Trends in Food Science & Technology.
  • Songsamoe, S., Matan, N., & Matan, N. (2017). Antifungal activity of Michelia alba oil in the vapor phase and the synergistic effect of major essential oil components against Aspergillus flavus on brown rice. Food control, 77, 150-157.
  • Antifungal activity of Michelia alba oil in the vapor phase and the synergistic effect of major essential oil components against Aspergillus flavus on brown rice.
  • Songsamoe, S., Matan, N., & Matan, N. (2016). Effect of UV-C radiation and vapor released from a water hyacinth root absorbent containing bergamot oil to control mold on storage of brown rice. Journal of food science and technology, 53(3), 1445-1453.

รายละเอียดเพิ่มเติม