| 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/TiO |
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-TiO |
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 S |
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 | Total | ||||||
| 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 | Total | ||||||
| 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 |
| Title | Authors | NRIIS type | Year | NRIIS Scholarship |
|---|