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รศ. รัตนา มหาชัย

รศ. รัตนา มหาชัย

ภาควิชาเคมี,
คณะวิทยาศาสตร์,
มหาวิทยาลัยขอนแก่น
26659107500: H-INDEX 9

บทความ

TCI อ้างอิงจาก http://www.tci-thaijo.org/

0

SCOPUS

0

PUBMED

0

ISI

0

TCI

Title Author Year SCOPUS PUBMED ISI TCI
1. Short-latency somatosensory evoked potentials (SSEPs) of the tibial nerves in spinal cord injuries. Kovindha, A
Mahachai, R
1992
2. Effect of grinding on chemical and physical properties of rice husk ash Sumrerng Rukzon
Prinya Chindaprasirt
Rattana Mahachai
2009
3. การกำจัดรีซอร์ซินอลและพาราฟินิลีน ไดอะมีนในน้ำทิ้งสีย้อมผมด้วยเถ้าแกลบ กรรณิการ์ ถนอมสิทธิ์
รัตนา มหาชัย
ศักดิ์สิทธิ์ จันทร์ไทย
2009
4. ศึกษาการคายซับของเถ้าแกลบที่อิ่มตัว ด้วยสีย้อมผสมโลหะหนักที่มีพิษบางตัว รัตนา มหาชัย
ทิพย์วัลย์ คำเหม็ง
ปริญญา จินดาประเสริฐ
สำเริง รักซ้อน
2009
5. Optimization and determination of polyphenol oxidase and peroxidase activities in hot pepper (Capsicum annuum L.) pericarb Arnnok, P.
Ruangviriyachai, C.
Mahachai, R.
Techawongstien, S.
Chanthai, S.
2010
6. Determination of total phenolics and anthocyanin contents in the pericarp of hot chilli pepper (capsicum annuum L.) Arnnok, P.
Ruangviriyachai, C.
Mahachai, R.
Techawongstien, S.
Chanthai, S.
2012
7. Optimization study of graphene oxide synthesis with improvement of C/O ratio Nuengmatcha, P.
Mahachai, R.
Chanthai, S.
2014
8. Thermodynamic and kinetic study of the intrinsic adsorption capacity of graphene oxide for malachite green removal from aqueous solution Nuengmatcha, P.
Mahachai, R.
Chanthai, S.
2014
9. Determination of total phenolics and ascorbic acid related to an antioxidant activity and thermal stability of the Mao fruit juice Sripakdee, T.
Sriwicha, A.
Jansam, N.
Mahachai, R.
Chanthai, S.
2015
10. Adsorption capacity of the as-synthetic graphene oxide for the removal of alizarin red S dye from aqueous solution Nuengmatcha, P.
Mahachai, R.
Chanthai, S.
2016
11. Optimization studies on ultrasonic assisted extraction of the capsaicinoids from sweet-to-superhot chilli samples using response surface methodology S. Keharom
R. Mahachai
S. Techawongsteibn
S. Chanthai
2016
12. Sonocatalytic performance of ZnO/graphene/TiO2 nanocomposite for degradation of dye pollutants (methylene blue, texbrite BAC-L, texbrite BBU-L and texbrite NFW-L) under ultrasonic irradiation Nuengmatcha, P.
Chanthai, S.
Mahachai, R.
2016
13. The optimization study of α-amylase activity based on central composite design-response surface methodology by dinitrosalicylic acid method S. Keharom
R. Mahachai
S. Chanthai
2016
14. Visible light-driven photocatalytic degradation of rhodamine B and industrial dyes (texbrite BAC-L and texbrite NFW-L) by ZnO-graphene-TiO2 composite Nuengmatcha, P.
Chanthai, S.
Mahachai, R.
2016
15. Direct analysis of anthocyanins-rich Mao fruit juice using sample dilution method based on chromophores/fluorophores of both cyanidin-3-glucoside and pelargonidin-3-glucoside Sripakdee, T.
Mahachai, R.
Chanthai, S.
2017
16. Phenolics and ascorbic acid related to antioxidant activity of Mao fruit juice and their thermal stability study (Review article) Sripakdee, T.
Mahachai, R.
Chanthai, S.
2017
17. The use of S2O82- and H2O2 as novel specific masking agents for highly selective "turn-on" fluorescent switching recognition of CN- and I- based on Hg2+-graphene quantum dots Nuengmatcha, P.
Limchoowong, N.
Mahachai, R.
Chanthai, S.
2018
Count 13 1 5 2

Title Authors Year Publication name Cited count
< 2015 2016 2017 2018 2019 2020 รวม
1. Optimization and determination of polyphenol oxidase and peroxidase activities in hot pepper (Capsicum annuum L.) pericarb Arnnok, P.
Ruangviriyachai, C.
Mahachai, R.
Techawongstien, S.
Chanthai, S.
2010 International Food Research Journal
2 (17), pp. 385-392
2. Determination of total phenolics and anthocyanin contents in the pericarp of hot chilli pepper (capsicum annuum L.) Arnnok, P.
Ruangviriyachai, C.
Mahachai, R.
Techawongstien, S.
Chanthai, S.
2012 International Food Research Journal
1 (19), pp. 235-243
3. Optimization study of graphene oxide synthesis with improvement of C/O ratio Nuengmatcha, P.
Mahachai, R.
Chanthai, S.
2014 Asian Journal of Chemistry
5 (26), pp. 1321-1323
4. Thermodynamic and kinetic study of the intrinsic adsorption capacity of graphene oxide for malachite green removal from aqueous solution Nuengmatcha, P.
Mahachai, R.
Chanthai, S.
2014 Oriental Journal of Chemistry
4 (30), pp. 1463-1474
5. Determination of total phenolics and ascorbic acid related to an antioxidant activity and thermal stability of the Mao fruit juice Sripakdee, T.
Sriwicha, A.
Jansam, N.
Mahachai, R.
Chanthai, S.
2015 International Food Research Journal
2 (22), pp. 618-624
6. Adsorption capacity of the as-synthetic graphene oxide for the removal of alizarin red S dye from aqueous solution Nuengmatcha, P.
Mahachai, R.
Chanthai, S.
2016 Oriental Journal of Chemistry
3 (32), pp. 1399-1410
7. Optimization studies on ultrasonic assisted extraction of the capsaicinoids from sweet-to-superhot chilli samples using response surface methodology Mahachai, R.
Techawongstein, S.
Chanthai, S.
2016 International Food Research Journal
4 (23), pp. 1676-1684
8. Sonocatalytic performance of ZnO/graphene/TiO<inf>2</inf> nanocomposite for degradation of dye pollutants (methylene blue, texbrite BAC-L, texbrite BBU-L and texbrite NFW-L) under ultrasonic irradiation Nuengmatcha, P.
Chanthai, S.
Mahachai, R.
2016 Dyes and Pigments
(134), pp. 487-497
9. The optimization study of α-amylase activity based on central composite design-response surface methodology by dinitrosalicylic acid method Mahachai, R.
Chanthai, S.
2016 International Food Research Journal
1 (23), pp. 10-17
10. Visible light-driven photocatalytic degradation of rhodamine B and industrial dyes (texbrite BAC-L and texbrite NFW-L) by ZnO-graphene-TiO<inf>2</inf> composite Nuengmatcha, P.
Chanthai, S.
Mahachai, R.
2016 Journal of Environmental Chemical Engineering
2 (4), pp. 2170-2177
11. Direct analysis of anthocyanins-rich Mao fruit juice using sample dilution method based on chromophores/fluorophores of both cyanidin-3-glucoside and pelargonidin-3-glucoside Sripakdee, T.
Mahachai, R.
Chanthai, S.
2017 International Food Research Journal
1 (24), pp. 215-222
12. Phenolics and ascorbic acid related to antioxidant activity of Mao fruit juice and their thermal stability study (Review article) Sripakdee, T.
Mahachai, R.
Chanthai, S.
2017 Oriental Journal of Chemistry
1 (33), pp. 74-86
13. The use of S<inf>2</inf>O<inf>8</inf><sup>2-</sup> and H<inf>2</inf>O<inf>2</inf> as novel specific masking agents for highly selective "turn-on" fluorescent switching recognition of CN<sup>-</sup> and I<sup>-</sup> based on Hg<sup>2+</sup>-graphene quantum dots Nuengmatcha, P.
Limchoowong, N.
Mahachai, R.
Chanthai, S.
2018 RSC Advances
3 (8), pp. 1407-1417

Title Authors Year Journal title
1. Short-latency somatosensory evoked potentials (SSEPs) of the tibial nerves in spinal cord injuries. Kovindha, A
Mahachai, R
1992 Paraplegia
7 (30), pp. 502-6

Title Authors Year Journal title Cited count
< 2015 2016 2017 2018 2019 2020 รวม
1. Effect of grinding on chemical and physical properties of rice husk ash Sumrerng Rukzon
Prinya Chindaprasirt
Rattana Mahachai
2009 INTERNATIONAL JOURNAL OF MINERALS METALLURGY AND MATERIALS
2.0 (16.0), pp. 242.0-247.0
111 0 0 0 0 0 111
2. Determination of total phenolics and ascorbic acid related to an antioxidant activity and thermal stability of the Mao fruit juice T. Sripakdee
A. Sriwicha
N. Jansam
R. Mahachai
S. Chanthai
2015 INTERNATIONAL FOOD RESEARCH JOURNAL
2.0 (22.0), pp. 618.0-624.0
24 0 0 0 0 0 24
3. Optimization studies on ultrasonic assisted extraction of the capsaicinoids from sweet-to-superhot chilli samples using response surface methodology S. Keharom
R. Mahachai
S. Techawongsteibn
S. Chanthai
2016 INTERNATIONAL FOOD RESEARCH JOURNAL
4.0 (23.0), pp. 1676.0-1684.0
0 0 0 0 0 0 0
4. The optimization study of alpha-amylase activity based on central composite design-response surface methodology by dinitrosalicylic acid method S. Keharom
R. Mahachai
S. Chanthai
2016 INTERNATIONAL FOOD RESEARCH JOURNAL
1.0 (23.0), pp. 10.0-17.0
14 0 0 0 0 0 14
5. Direct analysis of anthocyanins-rich Mao fruit juice using sample dilution method based on chromophores/fluorophores of both cyanidin-3-glucoside and pelargonidin-3-glucoside T. Sripakdee
R. Mahachai
S. Chanthai
2017 INTERNATIONAL FOOD RESEARCH JOURNAL
1.0 (24.0), pp. 215.0-222.0
2 0 0 0 0 0 2

Title Authors Year Journal title
1. การกำจัดรีซอร์ซินอลและพาราฟินิลีน ไดอะมีนในน้ำทิ้งสีย้อมผมด้วยเถ้าแกลบ กรรณิการ์ ถนอมสิทธิ์
รัตนา มหาชัย
ศักดิ์สิทธิ์ จันทร์ไทย
2009 SNRU Journal of Science and Technology
(1 No 2), pp. 129-142
2. ศึกษาการคายซับของเถ้าแกลบที่อิ่มตัว ด้วยสีย้อมผสมโลหะหนักที่มีพิษบางตัว รัตนา มหาชัย
ทิพย์วัลย์ คำเหม็ง
ปริญญา จินดาประเสริฐ
สำเริง รักซ้อน
2009 SNRU Journal of Science and Technology
(1 No 2), pp. 143-150

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