Works by TANGSUPHOOM, NATTAPOL

Results: 16

Uptake of Front-of-Package Nutrition Labeling Scheme after 5 Years of Adoption in Thailand: An Analysis of New Launched Pre-Packaged Food and Beverages Products.

Published in:

Nutrients, 2023, v. 15, n. 14, p. 3116, doi. 10.3390/nu15143116

By:

Nguyen Ngoc, Hung;
Photi, Juntima;
Tangsuphoom, Nattapol;
Kriengsinyos, Wantanee

Publication type:

Article

Effect of partial substitution of wheat flour with resistant starch on physicochemical, sensorial and nutritional properties of breadsticks.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 4, p. 1750, doi. 10.1111/ijfs.14800

By:

Petchoo, Jaruneth;
Jittinandana, Sitima;
Tuntipopipat, Siriporn;
Ngampeerapong, Chitraporn;
Tangsuphoom, Nattapol

Publication type:

Article

The Effect of Cultivar Variation on Total Phenolic Contents and Antioxidant Activities of Date Palm Fruit (Phoenix dactylifera L.).

Published in:

Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 155, doi. 10.12944/CRNFSJ.8.1.14

By:

HINKAEW, JEERAWAN;
SAHASAKUL, YURAPORN;
TANGSUPHOOM, NATTAPOL;
SUTTISANSANEE, UTHAIWAN

Publication type:

Article

Effect of Ultraviolet Irradiation on Vitamin D in Commonly Consumed Mushrooms in Thailand.

Published in:

Foods, 2023, v. 12, n. 19, p. 3632, doi. 10.3390/foods12193632

By:

Judprasong, Kunchit;
Chheng, Sochannet;
Chimkerd, Chanika;
Jittinandana, Sitima;
Tangsuphoom, Nattapol;
Sridonpai, Piyanut

Publication type:

Article

Effects of Extraction and Evaporation Methods on Physico-Chemical, Functional, and Nutritional Properties of Syrups from Barhi Dates (Phoenix dactylifera L.).

Published in:

Foods, 2023, v. 12, n. 6, p. 1268, doi. 10.3390/foods12061268

By:

Julai, Kanokporn;
Sridonpai, Pimnapanut;
Ngampeerapong, Chitraporn;
Tongdonpo, Karaked;
Suttisansanee, Uthaiwan;
Kriengsinyos, Wantanee;
On-Nom, Nattira;
Tangsuphoom, Nattapol

Publication type:

Article

Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (Nelumbo nucifera) Seed Flour.

Published in:

Foods, 2022, v. 11, n. 16, p. 2473, doi. 10.3390/foods11162473

By:

Sopawong, Pornnutcha;
Warodomwichit, Daruneewan;
Srichamnong, Warangkana;
Methacanon, Pawadee;
Tangsuphoom, Nattapol

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

Multi-Level Texture Modified Diets for Elderly South-Asian Population with Oropharyngeal Dysphagia Based on Home Cooking.

Published in:

Malaysian Journal of Medicine & Health Sciences, 2023, v. 19, p. 21

By:

Sigdel, Riju;
Kriengsinyos, Wantanee;
Tangsuphoom, Nattapol;
Prachansuwan, Aree

Publication type:

Article

A Comparison of the Nutritional and Biochemical Quality of Date Palm Fruits Obtained Using Different Planting Techniques.

Published in:

Molecules, 2021, v. 26, n. 8, p. 2245, doi. 10.3390/molecules26082245

By:

Hinkaew, Jeerawan;
Aursalung, Amornrat;
Sahasakul, Yuraporn;
Tangsuphoom, Nattapol;
Suttisansanee, Uthaiwan

Publication type:

Article

Nutritional quality of lunch meals and plate waste in school lunch programme in Southern Thailand — CORRIGENDUM.

Published in:

Journal of Nutritional Science, 2023, v. 12, p. 1, doi. 10.1017/jns.2023.56

By:

Petchoo, Jaruneth;
Kaewchutima, Narisara;
Tangsuphoom, Nattapol

Publication type:

Article

Development and acceptability testing of ready-to-use supplementary food made from locally available food ingredients in Bangladesh.

Published in:

BMC Pediatrics, 2014, v. 14, n. 1, p. 1, doi. 10.1186/1471-2431-14-164

By:

Ahmed, Tahmeed;
Choudhury, Nuzhat;
Hossain, M. Iqbal;
Tangsuphoom, Nattapol;
Islam, M. Munirul;
de Pee, Saskia;
Steiger, Georg;
Fuli, Rachel;
Sarker, M. Shafiqul A.;
Parveen, Monira;
West Jr., Keith P.;
Christian, Parul

Publication type:

Article

Development and acceptability testing of ready-to-use supplementary food made from locally available food ingredients in Bangladesh.

Published in:

2014

By:

Ahmed, Tahmeed;
Choudhury, Nuzhat;
Hossain, M Iqbal;
Tangsuphoom, Nattapol;
Islam, M Munirul;
de Pee, Saskia;
Steiger, Georg;
Fuli, Rachel;
Sarker, Shafiqul A M;
Parveen, Monira;
West Jr, Keith P;
Christian, Parul;
West, Keith P Jr

Publication type:

journal article

Shelf stability, sensory qualities, and bioavailability of iron-fortified Nepalese curry powder.

Published in:

Food & Nutrition Bulletin, 2011, v. 32, n. 1, p. 13, doi. 10.1177/156482651103200102

By:

Karn, Sanjeev Kumar;
Chavasit, Visith;
Kongkachuichai, Ratchanee;
Tangsuphoom, Nattapol

Publication type:

Article

Astaxanthin-Loaded Pickering Emulsions Stabilized by Nanofibrillated Cellulose: Impact on Emulsion Characteristics, Digestion Behavior, and Bioaccessibility.

Published in:

Polymers (20734360), 2023, v. 15, n. 4, p. 901, doi. 10.3390/polym15040901

By:

Saechio, Supaporn;
Akanitkul, Ploypailin;
Thiyajai, Parunya;
Jain, Surangna;
Tangsuphoom, Nattapol;
Suphantharika, Manop;
Winuprasith, Thunnalin

Publication type:

Article

Effect of Heating and Homogenization on the Stability of Coconut Milk Emulsions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. e466, doi. 10.1111/j.1365-2621.2005.tb11516.x

By:

Tangsuphoom, Nattapol;
Coupland, John N.

Publication type:

Article

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream.

Published in:

Journal of Food Science & Technology, 2017, v. 54, n. 2, p. 386, doi. 10.1007/s13197-016-2475-6

By:

Maneerat, Nitjaree;
Tangsuphoom, Nattapol;
Nitithamyong, Anadi

Publication type:

Article