Research Articles / Academic Publications

  • 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.
  • Saifon Photisuwan, Narumon Maithan, & Wanchat Preechathiwong. (2018). The effectiveness of clove essential oil in active packaging on extending shelf life of eggs stored in the refrigerator.. 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).

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Research Articles / Academic Publications

  • 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.

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Research Articles / Academic Publications

  • 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.
  • Kesinee Srirattanachot, Worawan Phanphiphat, Manat Chaichan, & Pin Talawnis. (2019). Effect of emulsifier types on physical characteristics of beta carotene nano-emulsion.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.

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Research Articles / Academic Publications

  • 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.

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Research Articles / Academic Publications

  • Nisa Sae Lee. (2019). Fermentation of Mangosteen Vinegar by Combining Fermentation Technique Between Saccharomyces cerevisiae TISTR 5279 and Gluconobacter oxydans TRBC 4013. Walailak Procedia, 2019 (3), 248-248.

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Research Articles / Academic Publications

  • 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.

More details

Research Articles / Academic Publications

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

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Research Articles / Academic Publications

  • 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.

More details