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Jumepaeng T, . and Prachakool S, . and Luthria D. L, . and Chanthai S., . Determination of antioxidant capacity and -amylase inhibitory activity of the essential oils from citronella grass and lemongrass. pp. 481-485. ISSN 22317546
Juangsamoot J., . and Ruangviriyachai C., . and Techawongstien S., . and Chanthai S., . Determination of capsaicin and dihydrocapsaicin in some hot chilli varieties by RP-HPLC-PDA after magnetic stirring extraction and clean up with C18 cartridge. pp. 1217-1226. ISSN 2231-7546
Maokam C., . and Techawongstien S., . and Chanthai S., . Determination of major and minor capsaicinoids in different varieties of the Capsicum fruits using GC-MS and their inhibition effect of the chilli extract on -amylase activity. pp. 2237-2243. ISSN 22317546
Songsungkan J., . and Chanthai S., . Determination of synergic antioxidant activity of the methanol/ethanol extract of allicin in the presence of total phenolics obtained from the garlic capsule compared with fresh and baked garlic clove. pp. 2377-2385. ISSN 22317546
Mahachai R., . and Sriwicha A., . and Chanthai S., . and Sripakdee T., . and Jansam N., . Determination of total phenolics and ascorbic acid related to an antioxidant activity and thermal stability of the Mao fruit juice. pp. 618-624. ISSN 22317546
Keharom S., . and Mahachai R., . and Chanthai S., . The optimization study of -amylase activity based on central composite design-response surface methodology by dinitrosalicylic acid method. pp. 10-17. ISSN 2231-7546
