1.Effect of Added Garcinia Fruit on Total Phenolic Compound Content, Antioxidant Properties and Quality Changes of the Southern Sour Curry Paste, Keang-hleung, during Storage

作　　者：Preeyaporn Promjiam ;Sunisa Siripongvutikorn ;Worapong Usawakesmanee

出　　处：Food and Nutrition Sciences. 2013 ;4(8):812-820.doi:10.4236/fns.2013.48106

出版社：Scientific Research Publishing

文章 ID：87879757

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2.Effect of Lipids and Thermal Processing on Antioxidant Activities of Tested Antioxidants and Tom-Kha Paste Extract

作　　者：Naiyana Pengseng ;Sunisa Siripongvutikorn ;Worapong Usawakesmanee 等

出　　处：Food and Nutrition Sciences. 2013 ;4(8A):229-243.doi:10.4236/fns.2013.48A029

出版社：Scientific Research Publishing

文章 ID：87879793

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3.Reduction of safrole content of Cinnamomum porrectum leaves by blanching and the effect on the antioxidant and anti-inflammatory activities of its herbal tea

作　　者：Phornthip Saetan ;Worapong Usawakesmanee ;Sunisa Siripongvutikorn 等

出　　处：Functional Foods in Health and Disease. 2017 ;7(12):936-957.

出版社：Food Science Publisher

文章 ID：216669679

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4.Phenolic and flavonoid compounds in aqueous extracts of thunbergia laurifolia leaves and their effect on the toxicity of the carbamate insecticide methomyl to murine macrophage cells

作　　者：Marasri Junsi ;Sunisa Siripongvutikorn ;Chutha Takahashi Yupanqui 等

出　　处：Functional Foods in Health and Disease. 2017 ;7(7):529-544.

出版社：Food Science Publisher

文章 ID：216669707

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5.Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

作　　者：Phornthip Saetan ;Worapong Usawakesmanee ;Sunisa Siripongvutikorn

出　　处：Functional Foods in Health and Disease. 2016 ;6(12):836-854.

出版社：Food Science Publisher

文章 ID：216669743

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6.Utilization of tuna roe and using inulin as oil replacer for producing value added omega-3 mayonnaise product

作　　者：Sunisa Siripongvutikorn ;Worapong Usawakesmanee ;Kanrawee Hunsakul

出　　处：Functional Foods in Health and Disease. 2016 ;6(3):158-172.

出版社：Food Science Publisher

文章 ID：216669781

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7.Evaluation of harmful heavy metal (Hg, Pb and Cd) reduction using Halomonas elongata and Tetragenococcus halophilus for protein hydrolysate product

作　　者：Sunisa Siripongvutikorn ;Ruttiya Asksonthong ;Worapong Usawakesmanee

出　　处：Functional Foods in Health and Disease. 2016 ;6(4):195-205.

出版社：Food Science Publisher

文章 ID：216669945

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8.Improvement nutritional value and bioactivity of ricegrass as affected of priming induced by fish protein hydrolysate

作　　者：Sunisa Siripongvutikorn ;Rungtip Rattanapon ;Worapong Usawakesmanee 等

出　　处：Functional Foods in Health and Disease. 2016 ;6(4):219-233.

出版社：Food Science Publisher

文章 ID：216669947

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	Sunisa Siripongvutikorn	8篇
	Worapong Usawakesmanee	8篇
	Chutha Takahashi Yupanqui	2篇
	Phornthip Saetan	2篇
	Chakree Thongraung	1篇

	Kanrawee Hunsakul	1篇
	Marasri Junsi	1篇
	Naiyana Pengseng	1篇
	Pornpong Sutthirak	1篇
	Preeyaporn Promjiam	1篇
	Rungtip Rattanapon	1篇
	Ruttiya Asksonthong	1篇
	Saowakon Wattanachant	1篇

	营养卫生、食品卫生	6篇
	食品营养学	2篇

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	Functional Foods in Health and Disease	6篇
	Food and Nutrition Sciences	2篇

	2017	2篇
	2016	4篇
	2013	2篇