สิรินันท์ ชมภูแสง
นักวิจัยชำนาญการพิเศษ
ฝ่ายจุลชีววิทยาประยุกต์ สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร บางเขน
ifrsrn@ku.ac.th
0-2942-8629-35 #1408
EDUCATION
- วท.บ.(เทคโนโลยีชีวภาพ), มหาวิทยาลัยศิลปากร, ไทย, 2546
- วท.ม.(จุลชีววิทยา), มหาวิทยาลัยเกษตรศาสตร์, ไทย, 2550
- Ph.D. (Applied Enzymology), Ehime University, ญี่ปุ่น, 2558
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จุลชีวทางอาหาร, เทคโนโลยีชีวภาพ, Food Microbiology
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Scopus
h-index
h-index: 5
| # | Document title | Authors | Year | Source | Cited by |
|---|---|---|---|---|---|
| 1 | Enzymatic production of three 6-deoxy-aldohexoses from L-rhamnose | Shompoosang S., Shompoosang S., Yoshihara A., Uechi K., Asada Y., Morimoto K. | 2014 | Bioscience, Biotechnology and Biochemistry, 78(2), pp. 317-325 | 16 |
| 2 | Novel process for producing 6-deoxy monosaccharides from L-fucose by coupling and sequential enzymatic method | Shompoosang S., Shompoosang S., Shompoosang S., Yoshihara A., Uechi K., Uechi K., Asada Y., Morimoto K. | 2016 | Journal of Bioscience and Bioengineering, 121(1), pp. 1-6 | 9 |
| 3 | Increase in yield of the straw mushroom (Vovariella volvacea) by supplement with Paenibacillus and Bacillus to the compost | Payapanon A., Payapanon A., Suthirawut S., Suthirawut S., Shompoosang S., Shompoosang S., Tsuchiya K., Furuya N., Roongrawee P., Roongrawee P., Kulpiyawat T., Kulpiyawat T., Somrith A., Somrith A. | 2011 | Journal of the Faculty of Agriculture, Kyushu University, 56(2), pp. 249-254 | 7 |
| 4 | Surface-Active Properties and Anti-Microbial Activities of Esterified Maltodextrins | Pantoa T., Shompoosang S., Ploypetchara T., Gohtani S., Udomrati S. | 2019 | Starch/Staerke, 71(7-8), 1800265 | 6 |
| 5 | Effect of proteolytic bacteria on texture and colour quality of khanom-jeen, traditional Thai fermented rice noodles | Shompoosang S., Marui J., Yodin K., Varichanan P., Panthavee W. | 2019 | Letters in Applied Microbiology, 69(5), pp. 339-345 | 5 |
| 6 | Potential Prebiotic Properties of Crude Polysaccharide Extract from Durian (Durio zibethinus Murr.) Seed Flour | Varichanan P., Shompoosang S., Dueramae S. | 2023 | Trends in Sciences, 20(11), 6770 | 5 |
| 7 | Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method | Shompoosang S., Marui J., Varichanan P., Dueramae S., Panthavee W. | 2022 | Food Science and Technology Research, 28(1), pp. 95-103 | 2 |
| 8 | pH-dependent liquefaction of thai fermented rice noodles (khanom jeen) associated with bacterial amylolytic enzymes | Marui J., Shompoosang S., Panthavee W. | 2020 | Japan Agricultural Research Quarterly, 54(1), pp. 41-45 | 1 |
| 9 | Enhancement of Halophilic Glutaminase Producing by Tetragenococcus muriaticus FF5302 in Bioreactor | Dueramae S., Saah S., Shompoosang S., Varichanan P. | 2023 | Trends in Sciences, 20(4), 6504 | 0 |
| 10 | Combined use of rice-koji cultured with Aspergillus oryzae and Aspergillus luchuensis for enhanced dephosphorylation of phytate to myo-inositol in brown rice-koji-amazake, a sweet brown rice beverage | Marui J., Shiraishi Y., Takeura M., Shompoosang S., Varichanan P., Boulom S. | 2025 | Food Science and Technology Research, 31(2), pp. 147-153 | 0 |