Atikorn Panya

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	Hepsi	2020 yılından bugüne
Alıntılar	2649	1672
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3 makale

1 makale

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genel erişime açık olmayanlar

Finansman sağlayan kuruluşun getirdiği zorunluluğa dayalı olarak

Katkıda bulunan yazarlar

Eric A. DeckerUniversity of Massachusettsfoodsci.umass.edu üzerinde doğrulanmış e-posta adresine sahip
David Julian McClementsUniversity of Massachusettsfoodsci.umass.edu üzerinde doğrulanmış e-posta adresine sahip
Worawan PanpipatWalailak Universitywu.ac.th üzerinde doğrulanmış e-posta adresine sahip
Manat ChaijanProfessor of Food Science, Walailak Universitywu.ac.th üzerinde doğrulanmış e-posta adresine sahip
Mickael LaguerreSenior Research Investigator, Naturex, Science and Technologygivaudan.com üzerinde doğrulanmış e-posta adresine sahip
Ketinun KittipongpittayaPh.D. candidate at University of Massachusetts Amherstfoodsci.umass.edu üzerinde doğrulanmış e-posta adresine sahip
Jochen WeissUniversity of Hohenheimuni-hohenheim.de üzerinde doğrulanmış e-posta adresine sahip
pawinee deetaeFaculty of Agroindustry, King Mongkut's Institute of Technology Ladkrabang Bangkok, Thailandkmitl.ac.th üzerinde doğrulanmış e-posta adresine sahip
Soottawat Benjakul, Ph.D.Professor, Faculty of Agro-Industry ,Prince of Songkla Universitypsu.ac.th üzerinde doğrulanmış e-posta adresine sahip
Bingcan ChenNorth Dakota State Universityndsu.edu üzerinde doğrulanmış e-posta adresine sahip
Maria Cruz Figueroa-EspinozaL'Institut Agro Montpellier - UMR QUALISUDcirad.fr üzerinde doğrulanmış e-posta adresine sahip
Wasinee PongprayoonBurapha Universitygo.buu.ac.th üzerinde doğrulanmış e-posta adresine sahip
Hatairad PhetsangPh.D. in Food Science, Postdoctoral researcher at Chalmers University of Technologychalmers.se üzerinde doğrulanmış e-posta adresine sahip
Sakda KhoomrungFaculty of Medicine Siriraj Hospital, Mahidol University Thailandmahidol.edu üzerinde doğrulanmış e-posta adresine sahip
shiyuan dongocean univesity of chinaouc.edu.cn üzerinde doğrulanmış e-posta adresine sahip
Assoc. Prof. Inthawoot Suppavorasatit,...Department of Food Technology, Faculty of Science, Chulalongkorn Universitychula.ac.th üzerinde doğrulanmış e-posta adresine sahip
Wanilada Eve RungrassameeNational Center for Genetic Engineering and Biotechnology, Thailandbiotec.or.th üzerinde doğrulanmış e-posta adresine sahip
Narumol JariyasopitFaculty of Medicine Siriraj Hospital, Mahidol Universitymahidol.ac.th üzerinde doğrulanmış e-posta adresine sahip
Leqi CuiFlorida State Universityfsu.edu üzerinde doğrulanmış e-posta adresine sahip
Ryan J. EliasProfessor of Food Science, Pennsylvania State Universitypsu.edu üzerinde doğrulanmış e-posta adresine sahip

Takip et

Atikorn Panya

Food Biotechnology research team, BIOTEC, NSTDA, Thailand

biotec.or.th üzerinde doğrulanmış e-posta adresine sahip

Lipid oxidation / Antioxidant mechanisms / Food lipid / Food protein chemistry / Metbolomics


Başlık Alıntılara göre sırala Yıla göre sırala Başlığa göre sırala	Alıntı yapanlar Alıntı yapanlar	Yıl
What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox M Laguerre, C Bayrasy, A Panya, J Weiss, DJ McClements, J Lecomte, ... Critical reviews in food science and nutrition 55 (2), 183-201, 2015	342	2015
Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomes A Panya, M Laguerre, J Lecomte, P Villeneuve, J Weiss, DJ McClements, ... Journal of agricultural and food chemistry 58 (9), 5679-5684, 2010	154	2010
An investigation of the versatile antioxidant mechanisms of action of rosmarinate alkyl esters in oil-in-water emulsions A Panya, M Laguerre, C Bayrasy, J Lecomte, P Villeneuve, ... Journal of agricultural and food chemistry 60 (10), 2692-2700, 2012	146	2012
Influence of whey protein–beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion D Xu, F Yuan, Y Gao, A Panya, DJ McClements, EA Decker Food chemistry 156, 374-379, 2014	145	2014
Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods C Grajeda-Iglesias, E Salas, N Barouh, B Baréa, A Panya, ... Food Chemistry 194, 749-757, 2016	138	2016
Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus W Visessanguan, S Benjakul, T Smitinont, C Kittikun, P Thepkasikul, ... LWT-Food Science and Technology 39 (7), 814-826, 2006	124	2006
ACCELERATED PROTEOLYSIS OF SOY PROTEINS DURING FERMENTATION OF THUA‐NAO INOCULATED WITH BACILLUS SUBTILIS W Visessanguan, S Benjakul, W Potachareon, A Panya, S Riebroy Journal of food biochemistry 29 (4), 349-366, 2005	97	2005
Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546 A Tosukhowong, W Visessanguan, L Pumpuang, P Tepkasikul, A Panya, ... Food Chemistry 129 (3), 846-853, 2011	93	2011
New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micelles B Chen, A Panya, DJ McClements, EA Decker Journal of Agricultural and Food chemistry 60 (13), 3524-3532, 2012	90	2012
Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea S Chaijan, W Panpipat, A Panya, LZ Cheong, M Chaijan Food Control 118, 107400, 2020	84	2020
Comparison of antioxidant evaluation assays for investigating antioxidative activity of gallic acid and its alkyl esters in different food matrices N Phonsatta, P Deetae, P Luangpituksa, C Grajeda-Iglesias, ... Journal of Agricultural and Food Chemistry 65 (34), 7509-7518, 2017	80	2017
Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products S Dong, A Panya, M Zeng, B Chen, DJ McClements, EA Decker Food Research International 46 (1), 55-61, 2012	80	2012
Interactions between α-tocopherol and rosmarinic acid and its alkyl esters in emulsions: synergistic, additive, or antagonistic effect? A Panya, K Kittipongpittaya, M Laguerre, C Bayrasy, J Lecomte, ... Journal of Agricultural and Food Chemistry 60 (41), 10320-10330, 2012	75	2012
The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions D Xu, Y Qi, X Wang, X Li, S Wang, Y Cao, C Wang, B Sun, E Decker, ... Food & Function 8 (1), 415-423, 2017	60	2017
Impact of free fatty acids and phospholipids on reverse micelles formation and lipid oxidation in bulk oil K Kittipongpittaya, A Panya, DJ McClements, EA Decker Journal of the American Oil Chemists' Society 91, 453-462, 2014	57	2014
Association colloids formed by multiple surface active minor components and their effect on lipid oxidation in bulk oil K Kittipongpittaya, A Panya, L Cui, DJ McClements, EA Decker Journal of the American Oil Chemists' Society 91, 1955-1965, 2014	55	2014
Understanding antioxidant mechanisms in preventing oxidation in foods EA Decker, B Chen, A Panya, RJ Elias Oxidation in foods and beverages and antioxidant applications, 225-248, 2010	49	2010
Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus … H Phetsang, W Panpipat, I Undeland, A Panya, N Phonsatta, M Chaijan Food Chemistry 364, 130365, 2021	48	2021
Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham–a Thai fermented pork sausage W Visessanguan, S Benjakul, A Panya, C Kittikun, A Assavanig Meat science 69 (2), 355-362, 2005	46	2005
Application of chitosan in plant defense responses to biotic and abiotic stresses W Pongprayoon, T Siringam, A Panya, S Roytrakul Applied Science and Engineering Progress 15 (1), 2022	42	2022

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