| Title | Author | Year | SCOPUS | PUBMED | ISI | TCI | |
|---|---|---|---|---|---|---|---|
| 1. | Effect of high-pressure treatment on lipoxygenase activity | Tangwongchai, R Ledward, DA Ames, JM |
2000 | ||||
| 2. | Effect of high-pressure treatment on the texture of cherry tomato. | Tangwongchai, R. | 2000 | ||||
| 3. | Pectin extraction from Citron peel (Citrus medica Linn.) and its use in food system | Tangwongchai, R. Lerkchaiyaphum, K. Nantachai, K. Rojanakorn, T. |
2006 | ||||
| 4. | Quality attribute and antioxidant activity changes of Jerusalem artichoke tubers (Helianthus tuberosus L.) during storage at different temperatures | Plangklang, T. Tangwongchai, R. |
2011 | ||||
| 5. | Changes in physicochemical properties of waxy corn starches at different stages of harvesting. | Ketthaisong, D. Suriharn, B. Tangwongchai, R. Lertrat, K. |
2013 | ||||
| 6. | Effects of steaming, boiling and frozen storage on carotenoid contents of various sweet corn cultivars | Junpatiw, A. Lertrat, K. Lomthaisong, K. Tangwongchai, R. |
2013 | ||||
| 7. | Relationships between phytochemicals and antioxidant activity in corn silk | Sarepoua, E. Tangwongchai, R. Suriharn, B. Lertrat, K. |
2013 | ||||
| 8. | Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking. | Bhornchai Harakotr Bhalang Suriharn Ratchada Tangwongchai Marvin Paul Scott Kamol Lertrat |
2014 | ||||
| 9. | Anthocyanins and antioxidant activity in coloured waxy corn at different maturation stages | Harakotr, B. Suriharn, B. Tangwongchai, R. Lertrat, K. |
2014 | ||||
| 10. | Changes in physicochemical properties of waxy corn starches after harvest, and in mechanical properties of fresh cooked kernels during storage. | Ketthaisong, D. Suriharn, B. Tangwongchai, R. Lertrat, K. |
2014 | ||||
| 11. | Combining ability analysis in complete diallel cross of waxy corn (Zea mays var. ceratina) for starch pasting viscosity characteristics | Ketthaisong, D. Suriharn, B. Tangwongchai, R. Lertrat, K. |
2014 | ||||
| 12. | Bioactive, antioxidant and enzyme activity changes in frozen, cooked, mini, super-sweet corn (Zea mays L. saccharata 'Naulthong') | Sitthitrai, K. Ketthaisong, D. Lertrat, K. Tangwongchai, R. |
2015 | ||||
| 13. | Influence of variety and harvest maturity on phytochemical content in corn silk | Sarepoua, E. Tangwongchai, R. Suriharn, B. Lertrat, K. |
2015 | ||||
| 14. | Physicochemical and morphological properties of starch from fresh waxy corn kernels | Ketthaisong, D Suriharn, B Tangwongchai, R Jane, JL Lertrat, K |
2015 | ||||
| 15. | Effects of domestic cooking on enzyme activities, bioactives and antioxidant capacities in mini-ear supersweet corn | K. Sitthitrai K. Lertrat R. Tangwongchai |
2016 | ||||
| 16. | Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn (Zea mays L. var. ceratina) kernels. | Lertrat, K. Meenune, M. Tangwongchai, R. |
2018 | ||||
| 17. | Influence of variety and maturity on bioactive compounds and antioxidant activity of purple waxy corn (Zea mays L. var. ceratina) | K. Saikaew K. Lertrat D. Ketthaisong M. Meenune R. Tangwongchai |
2018 | ||||
| 18. | In Vitro and In Vivo effect of Chia oil (Salvia hispanica L.) on Haplorchis taichui | Jiraporn Songsri Danupol Ketthaisong Thidarut Boonmars Parichart Boueroy Porntip Laummaunwai Kulthida Vaeteewoottacharn Panaratana Rattanasuwan Chantana Boonyarat Khomsorn Lomthaisong Ratchada Tangwongchai Glenn N. Borlace |
2019 | Count | 17 | 8 | 11 | 0 |
| Title | Authors | Year | Publication name | Cited count | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| < 2015 | 2016 | 2017 | 2018 | 2019 | 2020 | Total | ||||||
| 1. | Effect of high-pressure treatment on lipoxygenase activity | Tangwongchai, R. | 2000 |
Journal of Agricultural and Food Chemistry 7 (48), pp. 2896-2902 |
||||||||
| 2. | Effect of high-pressure treatment on the texture of cherry tomato | Tangwongchai, R. | 2000 |
Journal of Agricultural and Food Chemistry 5 (48), pp. 1434-1441 |
||||||||
| 3. | Pectin extraction from Citron peel (Citrus medica Linn.) and its use in food system | Tangwongchai, R. Lerkchaiyaphum, K. Nantachai, K. Rojanakorn, T. |
2006 |
Songklanakarin Journal of Science and Technology 6 (28), pp. 1351-1363 |
||||||||
| 4. | Quality attribute and antioxidant activity changes of Jerusalem artichoke tubers (Helianthus tuberosus L.) during storage at different temperatures | Plangklang, T. Tangwongchai, R. |
2011 |
Thai Journal of Agricultural Science 5 (44), pp. 204-212 |
||||||||
| 5. | Changes in physicochemical properties of waxy corn starches at different stages of harvesting | Ketthaisong, D. Suriharn, B. Tangwongchai, R. Lertrat, K. |
2013 |
Carbohydrate Polymers 1 (98), pp. 241-248 |
||||||||
| 6. | Effects of steaming, boiling and frozen storage on carotenoid contents of various sweet corn cultivars | Junpatiw, A. Lertrat, K. Lomthaisong, K. Tangwongchai, R. |
2013 |
International Food Research Journal 5 (20), pp. 2219-2225 |
||||||||
| 7. | Relationships between phytochemicals and antioxidant activity in corn silk | Sarepoua, E. Tangwongchai, R. Suriharn, B. Lertrat, K. |
2013 |
International Food Research Journal 5 (20), pp. 2073-2079 |
||||||||
| 8. | Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking | Harakotr, B. Suriharn, B. Tangwongchai, R. Lertrat, K. |
2014 |
Food Chemistry (164), pp. 510-517 |
||||||||
| 9. | Anthocyanins and antioxidant activity in coloured waxy corn at different maturation stages | Harakotr, B. Suriharn, B. Tangwongchai, R. Lertrat, K. |
2014 |
Journal of Functional Foods 1 (9), pp. 109-118 |
||||||||
| 10. | Changes in physicochemical properties of waxy corn starches after harvest, and in mechanical properties of fresh cooked kernels during storage | Ketthaisong, D. Suriharn, B. Tangwongchai, R. Lertrat, K. |
2014 |
Food Chemistry (151), pp. 561-567 |
||||||||
| 11. | Combining ability analysis in complete diallel cross of waxy corn (Zea mays var. ceratina) for starch pasting viscosity characteristics | Ketthaisong, D. Suriharn, B. Tangwongchai, R. Lertrat, K. |
2014 |
Scientia Horticulturae (175), pp. 229-235 |
||||||||
| 12. | Bioactive, antioxidant and enzyme activity changes in frozen, cooked, mini, super-sweet corn (Zea mays L. saccharata 'Naulthong') | Sitthitrai, K. Ketthaisong, D. Lertrat, K. Tangwongchai, R. |
2015 |
Journal of Food Composition and Analysis (44), pp. 1-9 |
||||||||
| 13. | Influence of variety and harvest maturity on phytochemical content in corn silk | Sarepoua, E. Tangwongchai, R. Suriharn, B. Lertrat, K. |
2015 |
Food Chemistry (169), pp. 424-429 |
||||||||
| 14. | Physicochemical and morphological properties of starch from fresh waxy corn kernels | Ketthaisong, D. Suriharn, B. Tangwongchai, R. Lertrat, K. |
2015 |
Journal of Food Science and Technology (), pp. |
||||||||
| 15. | Physicochemical and morphological properties of starch from fresh waxy corn kernels | Ketthaisong, D. Suriharn, B. Tangwongchai, R. Lertrat, K. |
2015 |
Journal of Food Science and Technology 10 (52), pp. 6529-6537 |
||||||||
| 16. | Effects of domestic cooking on enzyme activities, bioactives and antioxidant capacities in mini-ear supersweet corn | Sitthitrai, K. Lertrat, K. Tangwongchai, R. |
2016 |
International Food Research Journal 4 (23), pp. 1564-1575 |
||||||||
| 17. | Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn (Zea mays L. var. ceratina) kernels | Lertrat, K. Meenune, M. Tangwongchai, R. |
2018 |
Food Chemistry (243), pp. 328-337 |
||||||||
| 18. | Influence of variety and maturity on bioactive compounds and antioxidant activity of purple waxy corn (Zea mays L. var. ceratina) | Lertrat, K. Ketthaisong, D. Meenune, M. Tangwongchai, R. |
2018 |
International Food Research Journal 5 (25), pp. 1985-1995 |
||||||||
| Title | Authors | Year | Journal title | ||
|---|---|---|---|---|---|
| 1. | Effect of high-pressure treatment on lipoxygenase activity. | Tangwongchai, R Ledward, DA Ames, JM |
2000 |
Journal of agricultural and food chemistry 7 (48), pp. 2896-902 |
|
| 2. | Effect of high-pressure treatment on the texture of cherry tomato. | Tangwongchai, R Ledward, DA Ames, JM |
2000 |
Journal of agricultural and food chemistry 5 (48), pp. 1434-41 |
|
| 3. | Changes in physicochemical properties of waxy corn starches at different stages of harvesting. | Ketthaisong, D Suriharn, B Tangwongchai, R Lertrat, K |
2013 |
Carbohydrate polymers 1 (98), pp. 241-8 |
|
| 4. | Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking. | Harakotr, B Suriharn, B Tangwongchai, R Scott, MP Lertrat, K |
2014 |
Food chemistry (164), pp. 510-7 |
|
| 5. | Changes in physicochemical properties of waxy corn starches after harvest, and in mechanical properties of fresh cooked kernels during storage. | Ketthaisong, D Suriharn, B Tangwongchai, R Lertrat, K |
2014 |
Food chemistry (151), pp. 561-7 |
|
| 6. | Physicochemical and morphological properties of starch from fresh waxy corn kernels. | Ketthaisong, D Suriharn, B Tangwongchai, R Jane, JL Lertrat, K |
2015 |
Journal of food science and technology 10 (52), pp. 6529-37 |
|
| 7. | Influence of variety and harvest maturity on phytochemical content in corn silk. | Sarepoua, E Tangwongchai, R Suriharn, B Lertrat, K |
2015 |
Food chemistry (169), pp. 424-9 |
|
| 8. | Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn (Zea mays L. var. ceratina) kernels. | Saikaew, K Lertrat, K Meenune, M Tangwongchai, R |
2018 |
Food chemistry (243), pp. 328-337 |
| Title | Authors | Year | Journal title | Cited count | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| < 2015 | 2016 | 2017 | 2018 | 2019 | 2020 | Total | ||||||
| 1. | Changes in physicochemical properties of waxy corn starches at different stages of harvesting | Danupol Ketthaisong Bhalang Suriharn Ratchada Tangwongchai Kamol Lertrat |
2013 |
CARBOHYDRATE POLYMERS 1.0 (98.0), pp. 241.0-248.0 |
21 | 0 | 0 | 0 | 0 | 0 | 21 | |
| 2. | Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking | Bhornchai Harakotr Bhalang Suriharn Ratchada Tangwongchai Marvin Paul Scott Kamol Lertrat |
2014 |
FOOD CHEMISTRY (164.0), pp. 510.0-517.0 |
72 | 0 | 0 | 0 | 0 | 0 | 72 | |
| 3. | Changes in physicochemical properties of waxy corn starches after harvest, and in mechanical properties of fresh cooked kernels during storage | Danupol Ketthaisong Bhalang Suriharn Ratchada Tangwongchai Kamol Lertrat |
2014 |
FOOD CHEMISTRY (151.0), pp. 561.0-567.0 |
9 | 0 | 0 | 0 | 0 | 0 | 9 | |
| 4. | Combining ability analysis in complete diallel cross of waxy corn (Zea mays var. ceratina) for starch pasting viscosity characteristics | Danupol Ketthaisong Bhalang Suriharn Ratchada Tangwongchai Kamol Lertrat |
2014 |
SCIENTIA HORTICULTURAE (175.0), pp. 229.0-235.0 |
11 | 0 | 0 | 0 | 0 | 0 | 11 | |
| 5. | Bioactive, antioxidant and enzyme activity changes in frozen, cooked, mini, super-sweet corn (Zea mays L. saccharata 'Naulthong') | Kamonporn Sitthitrai Danupol Ketthaisong Kamol Lertrat Ratchada Tangwongchai |
2015 |
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (44.0), pp. 1.0-9.0 |
5 | 0 | 0 | 0 | 0 | 0 | 5 | |
| 6. | Influence of variety and harvest maturity on phytochemical content in corn silk | Eakrin Sarepoua Ratchada Tangwongchai Bhalang Suriharn Kamol Lertrat |
2015 |
FOOD CHEMISTRY (169.0), pp. 424.0-429.0 |
33 | 0 | 0 | 0 | 0 | 0 | 33 | |
| 7. | Physicochemical and morphological properties of starch from fresh waxy corn kernels | Danupol Ketthaisong Bhalang Suriharn Ratchada Tangwongchai Jay-lin Jane Kamol Lertrat |
2015 |
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 10.0 (52.0), pp. 6529.0-6537.0 |
5 | 0 | 0 | 0 | 0 | 0 | 5 | |
| 8. | Effects of domestic cooking on enzyme activities, bioactives and antioxidant capacities in mini-ear supersweet corn | K. Sitthitrai K. Lertrat R. Tangwongchai |
2016 |
INTERNATIONAL FOOD RESEARCH JOURNAL 4.0 (23.0), pp. 1564.0-1575.0 |
0 | 0 | 0 | 0 | 0 | 0 | 0 | |
| 9. | Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn (Zea mays L. var. ceratina) kernels | Kawinchaya Saikaew Kamol Lertrat Mutita Meenune Ratchada Tangwongchai |
2018 |
FOOD CHEMISTRY (243.0), pp. 328.0-337.0 |
6 | 0 | 0 | 0 | 0 | 0 | 6 | |
| 10. | Influence of variety and maturity on bioactive compounds and antioxidant activity of purple waxy corn (Zea mays L. var. ceratina) | K. Saikaew K. Lertrat D. Ketthaisong M. Meenune R. Tangwongchai |
2018 |
INTERNATIONAL FOOD RESEARCH JOURNAL 5.0 (25.0), pp. 1985.0-1995.0 |
0 | 0 | 0 | 0 | 0 | 0 | 0 | |
| 11. | In Vitro and In Vivo effect of Chia oil (Salvia hispanica L.) on Haplorchis taichui | Jiraporn Songsri Danupol Ketthaisong Thidarut Boonmars Parichart Boueroy Porntip Laummaunwai Kulthida Vaeteewoottacharn Panaratana Rattanasuwan Chantana Boonyarat Khomsorn Lomthaisong Ratchada Tangwongchai Glenn N. Borlace |
2019 |
THAI JOURNAL OF VETERINARY MEDICINE 4.0 (49.0), pp. 393.0-400.0 |
0 | 0 | 0 | 0 | 0 | 0 | 0 | |
| Title | Authors | Year | Journal title |
|---|
| Title | Authors | NRIIS type | Year | NRIIS Scholarship | ||
|---|---|---|---|---|---|---|
| 1. | ผลของขั้นตอนการเตรียมต่อลักษณะทางกายภาพ การดูดซับน้ำมัน และปริมาณสารสำคัญของเมล็ดข้าวโพดทอดกรอบ |
ผศ.ดร. รัชฎา ตั้งวงค์ไชย ศ.ดร. กมล เลิศรัตน์ |
โครงการ | 2558 | ทุนงบประมาณแผ่นดินประจำปี 2558 | |
| 2. | ผลของความแก่-อ่อนและขั้นตอนการเตรียมวัตถุดิบต่อลักษณะทางกายภาพ การดูดซับน้ำมัน และปริมาณสารสำคัญของกล้วยน้ำว้า (Musa sapientum ABB cv. Kluai Namwa) แผ่นทอดกรอบ |
ผศ.ดร. รัชฎา ตั้งวงค์ไชย ศ.ดร. วราภรณ์ ภูตะลุน นางสาวทักษิณา อินทรมณี |
โครงการ | 2559 | ทุนงบประมาณแผ่นดินประจำปี 2559 (เป้าหมาย2) | |
| 3. | การประเมินเชื้อพันธุกรรมและปรับปรุงพันธุ์เมล็ดเจีย (Salvia hispanica L.) โดยชักนำให้เกิดการกลายพันธุ์ด้วยสาร Ethyl methanesulfonate |
อ.ดร. ดนุพล เกษไธสง ผศ.ดร. รัชฎา ตั้งวงค์ไชย |
โครงการย่อย ภายใต้ชุดโครงการวิจัย | 2560 | ทุนงบประมาณแผ่นดินประจำปี 2560 | |
| 4. | การศึกษาอำนาจตลาดและการแข่งขันของอุตสาหกรรมกล้วยน้ำว้าของหน่วยผลิตในภาคอีสาน |
ผศ.ดร. รัชฎา ตั้งวงค์ไชย ผศ.ดร. สุภัทร์ อิศรางกูร อ.ดร. รำไพ นามพิลา รศ.ดร. พรเทพ ถนนแก้ว อ.ดร. ดนุพล เกษไธสง ผศ.ดร. ธนกร โรจนกร ผศ.ดร.. วิภาวี ทูคำมี อ.ดร. อภิญญา อาษาราช ผศ.ดร. ปาพจน์ เจริญอภิบาล ผศ.ดร. จิรวรรณ อภิรักษากร ผศ.ดร. นิธิวดี ทองป้อง อ.ดร. อานนท์ คำวรณ์ อ.ดร. นรชิต จิรสัทธรรม อ.ดร. ชลวุฒิ พรหมสาขา |
ชุดโครงการวิจัย | 2562 | ทุนงบประมาณแผ่นดินประจำปี 2562 (งบบูรณาการวิจัยและนวัตกรรม) | |
| 5. | อาหารอีสานปลอดภัย: ปลาร้าและปลาร้าแปรรูป |
ผศ.ดร. รัชฎา ตั้งวงค์ไชย ศ.ดร.สพญ. ธิดารัตน์ บุญมาศ ศ.ดร. ผิวพรรณ มาลีวงษ์ รศ.ดร. วนิดา แก่นอากาศ ศ.ดร. สมชาย ปิ่นละออ นายวีระพงศ์ ลุลิตานนท์ อ.ดร. พิมพ์นิภา หิรัณย์สร |
ชุดโครงการวิจัย | 2562 | ทุนงบประมาณแผ่นดินประจำปี 2562 (งบบูรณาการวิจัยและนวัตกรรม) |