Items where Author is "Siripongvutikorn S., ."

Hanpongkittikun A., . and Siripongvutikorn S., . and Cohen David L., . Black tiger shrimp (Penaeus monodon) quality changes during iced storage. pp. 125-130. ISSN 1505-5337

Rattanapon R., . and Siripongvutikorn S., . and Usawakesmanee W., . and Thongraung C., . Changes of nutritional value bioactive compounds and antioxidant activity of primed white rice Chainat 1 during seedling. pp. 2563-2571. ISSN 2231-7546

Junsi M., . and Siripongvutikorn S., . and Takahashi Yupanqui C., . and Usawakesmanee W., . Efficacy of Thunbergia laurifolia (Rang Jued) aqueous leaf extract for specific biological activities using RAW 264.7 macrophage cells as test model. pp. 2317-2329. ISSN 2231-7546

Chakree K., . and Settharaksa S., . and Siripongvutikorn S., . Evaluation of total phenolic and flavonoid contents antioxidant and antiinflammatory activities of aqueous extract from Keang-hleung paste extract and its ingredients. pp. 2435-2443. ISSN 2231-7546

Chansuwan W., . and Jongjareonrak A., . and Siripongvutikorn S., . and Settharaksa S., . and Hmadhlu P., . Flavonoid phenolic contents and antioxidant properties of Thai hot curry paste extract and its ingredients as affected of pH solvent types and high temperature. pp. 1581-1587. ISSN 2231-7546

Asksonthong R., . and Siripongvutikorn S., . and Usawakesmanee W., . Heavy metal removal ability of Halomonas elongata and Tetragenococcus halophilus in a media model system as affected by pH and incubation time. pp. 234-240. ISSN 2231-7546

Junsi M., . and Siripongvutikorn S., . Thunbergia laurifolia a traditional herbal tea of Thailand: botanical chemical composition biological properties and processing influence. pp. 923-927. ISSN 2231-7546

Kanpairo K., . and Usawakesmanee W., . and Sirivongpaisal P., . and Siripongvutikorn S., . The compositions and properties of spray dried tuna flavor powder produced from tuna precooking juice. pp. 893-899. ISSN 2231-7546

Siripongvutikorn S., . and Kantangkul T., . and Sae-wong C., . 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. pp. 625-630. ISSN 22317546