Works matching AU Siripongvutikorn, S.

Results: 13

Evaluation of the Ability of Eleutherine americana Crude Extract as Natural Food Additive in Cooked Pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 7, p. M352, doi. 10.1111/j.1750-3841.2009.01254.x

By:

IFESAN, B. O. T.;
SIRIPONGVUTIKORN, S.;
HUTADILOK-TOWATANA, N.;
VORAVUTHIKUNCHAI, S. P.

Publication type:

Article

Evaluation of total phenolic and flavonoid contents, antioxidant and antiinflammatory activities of aqueous extract from Keang-hleung paste extract and its ingredients.

Published in:

International Food Research Journal, 2018, v. 25, n. 6, p. 2435

By:

Chakre, K.;
Settharaksa, S.;
Siripongvutikorn, S.

Publication type:

Article

Heavy metal removal ability of Halomonas elongata and Tetragenococcus halophilus in a media model system as affected by pH and incubation time.

Published in:

International Food Research Journal, 2018, v. 25, n. 1, p. 234

By:

Asksonthong, R.;
Siripongvutikorn, S.;
Usawakesmanee, W.

Publication type:

Article

Changes of nutritional value, bioactive compounds and antioxidant activity of primed white rice, Chainat 1, during seedling.

Published in:

International Food Research Journal, 2017, v. 24, n. 6, p. 2563

By:

Rattanapon, R.;
Siripongvutikorn, S.;
Usawakesmanee, W.;
Thongraung, C.

Publication type:

Article

Efficacy of Thunbergia laurifolia (Rang Jued) aqueous leaf extract for specific biological activities using RAW 264.7 macrophage cells as test model.

Published in:

International Food Research Journal, 2017, v. 24, n. 6, p. 2317

By:

Junsi, M.;
Siripongvutikorn, S.;
Yupanqui, C. Takahashi;
Usawakesmanee, W.

Publication type:

Article

Novel cytoprotective effect for Cd-toxicity by using garlic extracts.

Published in:

International Food Research Journal, 2016, v. 23, n. 4, p. 1663

By:

Boonpeng, S.;
Siripongvutikorn, S.;
Sae-Wong, C.;
Sutthirak, P.

Publication type:

Article

Thunbergia laurifolia, a traditional herbal tea of Thailand: botanical, chemical composition, biological properties and processing influence.

Published in:

International Food Research Journal, 2016, v. 23, n. 3, p. 923

By:

Junsi, M.;
Siripongvutikorn, S.

Publication type:

Article

A study of the antioxidant and anti-inflammatory properties of Thai yellow curry (Keang-hleung) paste with finger chili and bird chili and its consumer acceptability.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 625

By:

Kantangkul, T.;
Siripongvutikorn, S.;
Sae-wong, C.

Publication type:

Article

Flavonoid, phenolic contents and antioxidant properties of Thai hot curry paste extract and its ingredients as affected of pH, solvent types and high temperature.

Published in:

International Food Research Journal, 2012, v. 19, n. 4, p. 1581

By:

S. Settharaksa;
A. Jongjareonrak;
P. Hmadhlu;
W. Chansuwan;
S. Siripongvutikorn

Publication type:

Article

The compositions and properties of spray dried tuna flavor powder produced from tuna precooking juice.

Published in:

International Food Research Journal, 2012, v. 19, n. 3, p. 893

By:

Kanpairo, K.;
Usawakesmanee, W.;
Sirivongpaisal, P.;
Siripongvutikorn, S.

Publication type:

Article

Effect of using starch on off-odors retention in tuna dark meat.

Published in:

International Food Research Journal, 2012, v. 19, n. 2, p. 709

By:

Junsi, M.;
Usawakesmanee, W.;
Siripongvutikorn, S.

Publication type:

Article

Combined effect of carbohydrate and thermal processing on antioxidant activity of galangal coconut-milk paste extract, Tom-Kha.

Published in:

International Food Research Journal, 2011, v. 18, n. 3, p. 907

By:

Pengseng, N.;
Siripongvutikorn, S.;
Usawakesmanee, W.;
Wattanachant, S.

Publication type:

Article

STABILITY OF ANTIBACTERIAL PROPERTY OF THAI GREEN CURRY DURING CHILLED STORAGE.

Published in:

Journal of Food Processing & Preservation, 2010, v. 34, p. 308, doi. 10.1111/j.1745-4549.2009.00414.x

By:

IFESAN, B. O. T.;
SIRIPONGVUTIKORN, S.;
THUMMARATWASIK, P.;
KANTHACHOTE, D.

Publication type:

Article