Works matching AU Santivarangkna, Chalat

Results: 16

The microbiota vault initiative: safeguarding Earth's microbial heritage for future generations.

Published in:

Nature Communications, 2025, v. 16, n. 1, p. 1, doi. 10.1038/s41467-025-61008-5

By:

Dominguez-Bello, Maria G.;
Steiger, Dominik;
Fankhauser, Manuel;
Egli, Adrian;
Vonaesch, Pascale;
Bokulich, Nicholas A.;
Lavrinienko, Anton;
Hoffmann, Christian;
Zimmermann, Petra;
Muhummed, Abdifatah;
Sayasone, Somphou;
Larbi, Amma;
Padonou, Segla Wilfrid;
Zinsstag, Jakob;
Tschopp, Rea;
Santivarangkna, Chalat;
Albertos Torres, Diana;
Li, Yuen Yi;
Benvenga, Vanni;
Teo, Youzheng

Publication type:

Article

Fish protein hydrolysates as a health-promoting ingredient—recent update.

Published in:

Nutrition Reviews, 2022, v. 80, n. 5, p. 1013, doi. 10.1093/nutrit/nuab065

By:

Nirmal, Nilesh P;
Santivarangkna, Chalat;
Benjakul, Soottawat;
Maqsood, Sajid

Publication type:

Article

Valorization of fish byproducts: Sources to end‐product applications of bioactive protein hydrolysate.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1803, doi. 10.1111/1541-4337.12917

By:

Nirmal, Nilesh Prakash;
Santivarangkna, Chalat;
Rajput, Mithun Singh;
Benjakul, Soottawat;
Maqsood, Sajid

Publication type:

Article

Changes in Bioactive Compounds, Antioxidant Activities and Chemical Properties of Pickled Tea By-Product Fermentation: Promising Waste Management and Value-Added Product.

Published in:

Fermentation (Basel), 2022, v. 8, n. 10, p. 472, doi. 10.3390/fermentation8100472

By:

Wispen, Sawarin;
Somsong, Pimpinan;
Santivarangkna, Chalat;
Tiyayon, Pimsiri;
Chathiran, Wimonphan;
Matthews, Karl R.;
Srichamnong, Warangkana

Publication type:

Article

Assessing Polyphenol Components and Antioxidant Activity during Fermented Assam Tea Ball Processing.

Published in:

Sustainability (2071-1050), 2020, v. 12, n. 14, p. 5853, doi. 10.3390/su12145853

By:

Somsong, Pimpinan;
Santivarangkna, Chalat;
Tiyayon, Pimsiri;
Hsieh, Chi-Ming;
Srichamnong, Warangkana

Publication type:

Article

Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee.

Published in:

Foods, 2023, v. 12, n. 12, p. 2412, doi. 10.3390/foods12122412

By:

Zakaria, Nur Hadiyani;
Whanmek, Kanyawee;
Thangsiri, Sirinapa;
Chathiran, Wimonphan;
Srichamnong, Warangkana;
Suttisansanee, Uthaiwan;
Santivarangkna, Chalat

Publication type:

Article

Optimization of Enzyme-Assisted Mechanical Extraction Process of Hodgsonia heteroclita Oilseeds and Physical, Chemical, and Nutritional Properties of the Oils.

Published in:

Foods, 2023, v. 12, n. 2, p. 292, doi. 10.3390/foods12020292

By:

Piseskul, Jirachaya;
Suttisansanee, Uthaiwan;
Chupeerach, Chaowanee;
Khemthong, Chanakan;
Thangsiri, Sirinapa;
Temviriyanukul, Piya;
Sahasakul, Yuraporn;
Santivarangkna, Chalat;
Chamchan, Rungrat;
Aursalung, Amornrat;
On–nom, Nattira

Publication type:

Article

Postbiotics: Current Trends in Food and Pharmaceutical Industry.

Published in:

Foods, 2022, v. 11, n. 19, p. 3094, doi. 10.3390/foods11193094

By:

Thorakkattu, Priyamvada;
Khanashyam, Anandu Chandra;
Shah, Kartik;
Babu, Karthik Sajith;
Mundanat, Anjaly Shanker;
Deliephan, Aiswariya;
Deokar, Gitanjali S.;
Santivarangkna, Chalat;
Nirmal, Nilesh Prakash

Publication type:

Article

Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae.

Published in:

Foods, 2022, v. 11, n. 14, p. 2071, doi. 10.3390/foods11142071

By:

Supasil, Ramita;
Suttisansanee, Uthaiwan;
Santivarangkna, Chalat;
Tangsuphoom, Nattapol;
Khemthong, Chanakan;
Chupeerach, Chaowanee;
On-nom, Nattira

Publication type:

Article

Loss of Eicosapentaenoic Acid (EPA) after Retort Sterilization of the EPA-BCAA Fortified Complete Nutrition Drink.

Published in:

Foods, 2022, v. 11, n. 14, p. 2023, doi. 10.3390/foods11142023

By:

Khoonin, Watcharapol;
Shantavasinkul, Prapimporn Chattranukulchai;
Santivarangkna, Chalat;
Trachootham, Dunyaporn

Publication type:

Article

The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves.

Published in:

Foods, 2021, v. 10, n. 1, p. 117, doi. 10.3390/foods10010117

By:

Chupeerach, Chaowanee;
Aursalung, Amornrat;
Watcharachaisoponsiri, Thareerat;
Whanmek, Kanyawee;
Thiyajai, Parunya;
Yosphan, Kachakot;
Sritalahareuthai, Varittha;
Sahasakul, Yuraporn;
Santivarangkna, Chalat;
Suttisansanee, Uthaiwan

Publication type:

Article

Protective effects of sorbitol during the vacuum drying of Lactobacillus helveticus: an FT-IR study.

Published in:

Annals of Microbiology, 2010, v. 60, n. 2, p. 235, doi. 10.1007/s13213-010-0032-5

By:

Santivarangkna, Chalat;
Naumann, Dieter;
Kulozik, Ulrich;
Foerst, Petra

Publication type:

Article

Emerging alternative food protein sources: production process, quality parameters, and safety point of view.

Published in:

2025

By:

Khanashyam, Anandu Chandra;
Mundanat, Anjaly Shanker;
Sajith Babu, Karthik;
Thorakkattu, Priyamvada;
Krishnan, Reshma;
Abdullah, Sajeeb;
Bekhit, Alaa El-din A.;
McClements, David Julian;
Santivarangkna, Chalat;
Nirmal, Nilesh Prakash

Publication type:

Literature Review

Alternative Drying Processes for the Industrial Preservation of Lactic Acid Starter Cultures.

Published in:

Biotechnology Progress, 2007, v. 23, n. 2, p. 302

By:

Chalat Santivarangkna;
Ulrich Kulozik;
Petra Foerst

Publication type:

Article

Whole-genome sequence analysis for evaluating the safety and probiotic potential of Lactiplantibacillus pentosus 9D3, a gamma-aminobutyric acid (GABA)-producing strain isolated from Thai pickled weed.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.969548

By:

Raethong, Nachon;
Santivarangkna, Chalat;
Visessanguan, Wonnop;
Santiyanont, Pannita;
Mhuantong, Wuttichai;
Chokesajjawatee, Nipa

Publication type:

Article

Fabrication of Alginate/Chitosan Composite Beads for Improved Stability and Delivery of a Bioactive Hydrolysate From Shrimp (Litopenaeus vannamei) Head.

Published in:

Food Science & Nutrition, 2025, v. 13, n. 6, p. 1, doi. 10.1002/fsn3.70443

By:

Rai, Sampurna;
Whanmek, Kanyawee;
Akanitkul, Ploypailin;
Deeaum, Angkansiri;
Winuprasith, Thunnalin;
Kemsawasd, Varongsiri;
Suttisansanee, Uthaiwan;
Santivarangkna, Chalat;
Kittibunchakul, Suwapat

Publication type:

Article