สุมัลลิกา โมรากุล
ผู้ช่วยศาสตราจารย์
ภาควิชาเทคโนโลยีชีวภาพ คณะอุตสาหกรรมเกษตร บางเขน
fagiskm@ku.ac.th
025625074 ext 5351
EDUCATION
- Ph.D. (Microbiologie Biotechnologie), Montpellier SupAgro, France, 2554
- วท.ม.(เทคโนโลยีชีวภาพ), มหาวิทยาลัยเกษตรศาสตร์, ไทย, 2545
- วท.บ.(เทคโนโลยีชีวภาพทางอุตสาหกรรมเกษตร), มหาวิทยาลัยเชียงใหม่, ไทย, 2541
RESOURCE
แหล่งที่มา
ผลงาน
Works
INTEREST
ความสนใจ
Alcoholic fermentation, Bioenergy, Yeast Biotechnology
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Scopus
h-index
h-index: 7
| # | Document title | Authors | Year | Source | Cited by |
|---|---|---|---|---|---|
| 1 | Modelling of the gas-liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses | Morakul S., Mouret J.R., Nicolle P., Trelea I.C., Sablayrolles J.M., Athes V. | 2011 | Process Biochemistry, 46(5), pp. 1125-1131 | 40 |
| 2 | A Dynamic Analysis of Higher Alcohol and Ester Release During Winemaking Fermentations | Morakul S., Morakul S., Mouret J.R., Nicolle P., Aguera E., Sablayrolles J.M., Ath?s V. | 2013 | Food and Bioprocess Technology, 6(3), pp. 818-827 | 40 |
| 3 | Integrative metabolomics-flavoromics to monitor dynamic changes of ‘Nam Dok Mai’ mango (Mangifera indica Linn) wine during fermentation and storage | Wattanakul N., Morakul S., Lorjaroenphon Y., Na Jom K. | 2020 | Food Bioscience, 35, 100549 | 27 |
| 4 | Gas-liquid transfer of aroma compounds during winemaking fermentations | Mouret J.R., Morakul S., Nicolle P., Athes V., Sablayrolles J.M. | 2012 | LWT - Food Science and Technology, 49(2), pp. 238-244 | 22 |
| 5 | Comprehensive study of the evolution of gas-liquid partitioning of aroma compounds during wine alcoholic fermentation | Morakul S., Athes V., Mouret J.R., Sablayrolles J.M. | 2010 | Journal of Agricultural and Food Chemistry, 58(18), pp. 10219-10225 | 20 |
| 6 | Nutritional improvement of copra meal using mannanase and Saccharomyces cerevisiae | Kraikaew J., Morakul S., Keawsompong S. | 2020 | 3 Biotech, 10(6), 274 | 15 |
| 7 | Induction of mutation in monascus purpureus isolated from thai fermented food to develop low citrinin-producing strain for application in the red koji industry | Ketkaeo S., Ketkaeo S., Sanpamongkolchai W., Morakul S., Baba S., Kobayashi G., Goto M. | 2020 | Journal of General and Applied Microbiology, 66(3), pp. 163-168 | 9 |
| 8 | Screening of Acetate-Tolerant Yeast and Its Effect on Controlling Bacterial Contamination During Ethanol Production from Sugarcane Molasses | Saithong P., Vanichsriratana W., Morakul S. | 2020 | Sugar Tech | 2 |
| 9 | Metabolomic and proteomic changes in leaves of rubber seedlings infected by Phytophthora palmivora | Kruaweangmol P., Ekchaweng K., Morakul S., Phaonakrop N., Roytrakul S., Tunsagool P. | 2025 | Tree Physiology, 45(2), tpaf010 | 1 |
| 10 | Metabolic profiles analysis and DPPH radical-scavenging assay of ‘Nam Dok Mai’ mango wine during fermentation | Wattanakul N., Morakul S., Lorjaroenphon Y., Na Jom K. | 2019 | Asia-Pacific Journal of Science and Technology, 24(4), APST-24-04-05 | 1 |
| 11 | Effect of two yeast strains and fermentation time on metabolomics and flavoromics of Nam Hom (aromatic) coconut (Cocos nucifera L.) cider | Songprasert P., Ruangchaisirawet Y., Lorjaroenphon Y., Morakul S., Na Jom K. | 2025 | Beverage Plant Research, 5, e007 | 0 |