ชวขวัญ นิติกรวรากุล
ผู้ช่วยศาสตราจารย์
ภาควิชาวิทยาศาสตร์และเทคโนโลยีการอาหาร คณะอุตสาหกรรมเกษตร บางเขน
chawakwan.n@ku.ac.th
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EDUCATION
- Ph.D., University of California, USA, 2558
- Master Degree, Institute Superieur d’Agriculture de Lille, France, 2551
- วิทยาศาสตรบัณฑิต, คณะอุตสาหกรรมเกษตร มหาวิทยาลัยเกษตรศาสตร์, ไทย, 2548
RESOURCE
แหล่งที่มา
ผลงาน
Works
INTEREST
ความสนใจ
Food processing, Food product development , Non-thermal process (HPP), Post-harvest technology
Expertise Cloud
ความเชี่ยวชาญ
Person
Relationship
นักวิจัย
ที่มีผลงานมากที่สุด 10 คนแรก
Scopus
h-index
h-index: 7
| # | Document title | Authors | Year | Source | Cited by |
|---|---|---|---|---|---|
| 1 | Impact of the Ripening Stage of Wax Apples on Chemical Profiles of Juice and Cider | Venkatachalam K., Techakanon C., Thitithanakul S. | 2018 | ACS Omega, 3(6), pp. 6710-6718 | 25 |
| 2 | The effect of pasteurization and shelf life on the physicochemical, microbiological, antioxidant, and sensory properties of rose apple cider during cold storage | Techakanon C., Sirimuangmoon C. | 2020 | Beverages, 6(3), pp. 1-18, 43 | 21 |
| 3 | Effects of Peach Cultivar on Enzymatic Browning Following Cell Damage from High-Pressure Processing | Techakanon C., Techakanon C., Gradziel T., Barrett D. | 2016 | Journal of Agricultural and Food Chemistry, 64(40), pp. 7606-7614 | 16 |
| 4 | The effect of calcium chloride and calcium lactate pretreatment concentration on peach cell integrity after high-pressure processing | Techakanon C., Techakanon C., Barrett D. | 2017 | International Journal of Food Science and Technology, 52(3), pp. 635-643 | 14 |
| 5 | The effect of high pressure processing on clingstone and freestone peach cell integrity and enzymatic browning reactions | Techakanon C., Techakanon C., Smith G., Jernstedt J., Barrett D. | 2017 | Innovative Food Science and Emerging Technologies, 39, pp. 230-240 | 11 |
| 6 | The Impact of Maturity Stage on Cell Membrane Integrity and Enzymatic Browning Reactions in High Pressure Processed Peaches (Prunus persica) | Techakanon C., Techakanon C., Gradziel T., Zhang L., Zhang L., Barrett D. | 2016 | Journal of Agricultural and Food Chemistry, 64(38), pp. 7216-7224 | 7 |
| 7 | Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process | Nitikornwarakul C., Wangpradid R., Sirimuangmoon C., Lekjing S., Nishioka A., Koda T. | 2022 | Italian Journal of Food Science, 34(3), pp. 25-34 | 7 |
| 8 | Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine | Kanke Y., Yano H., Koda T., Techakanon C., Lekjing S., Noonim P., Nishioka A. | 2021 | Food Science and Technology Research, 27(4), pp. 551-557 | 5 |
| 9 | Pulsed Electric Field Processing as an Effective Tomato Peeling Method | Khudyakov D.A., Sosnin M.D., Munassar E.M.A., Techakanon C., Siemer C., Toepfl S., Shorstkii I.A. | 2022 | Food Processing: Techniques and Technology, 52(1), pp. 189-198 | 4 |
| 10 | Impact of Molar Composition on the Functional Properties of Glutinous Rice Starch–Chitosan Blend: Natural-Based Active Coating for Extending Mango Shelf Life | Nitikornwarakul C., Nitikornwarakul C., Wangpradid R., Rakkapao N. | 2024 | Polymers, 16(10), 1375 | 3 |
| 11 | The Effects of Pasteurization Conditions and Storage Time on Microbial Safety, Quality and Antioxidant Properties of Cider from Rose Apple (Syzygium agueum Alston cv. Taaptimjan) | Techakanon C., Venkatachalam K. | 2021 | Chiang Mai University Journal of Natural Sciences, 20(2), pp. 1-16 | 1 |
| 12 | Leb mue nang banana bars with protein supplements from soybean meal: Nutritional and sensorial quality | Techakanon C., Tangrujiwatanachai S. | 2019 | Malaysian Applied Biology, 48(4), pp. 101-106 | 1 |