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Increased plasma trimethylamine-N-oxide levels are associated with mild cognitive impairment in high cardiovascular risk elderly population.
Food Funct. 2022 Oct 3;13(19):10013-10022. doi: 10.1039/d2fo02021a.
Food Funct. 2022.
PMID: 36069253
Electrodialysis desalination of fish sauce: electrodialysis performance and product quality.
Chindapan N, Devahastin S, Chiewchan N.
Chindapan N, et al.
J Food Sci. 2009 Sep;74(7):E363-71. doi: 10.1111/j.1750-3841.2009.01267.x.
J Food Sci. 2009.
PMID: 19895465
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Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.
Chindapan N, Devahastin S, Chiewchan N, Sablani SS.
Chindapan N, et al.
J Food Sci. 2011 Sep;76(7):S451-7. doi: 10.1111/j.1750-3841.2011.02296.x. Epub 2011 Aug 5.
J Food Sci. 2011.
PMID: 21819402
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Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice.
Yodkaew P, Chindapan N, Devahastin S.
Yodkaew P, et al. Among authors: chindapan n.
J Food Sci. 2017 Jan;82(1):69-79. doi: 10.1111/1750-3841.13557. Epub 2016 Nov 22.
J Food Sci. 2017.
PMID: 27875621
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Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting.
Chindapan N, Soydok S, Devahastin S.
Chindapan N, et al.
J Food Sci. 2019 Feb;84(2):292-302. doi: 10.1111/1750-3841.14422. Epub 2019 Jan 8.
J Food Sci. 2019.
PMID: 30620782
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Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam.
Rattanarat P, Chindapan N, Devahastin S.
Rattanarat P, et al. Among authors: chindapan n.
Food Chem. 2021 Mar 30;341(Pt 1):128266. doi: 10.1016/j.foodchem.2020.128266. Epub 2020 Sep 30.
Food Chem. 2021.
PMID: 33035858
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Electrodialytic removal of nitrate from pineapple juice: effect on selected physicochemical properties, amino acids, and aroma components of the juice.
Ackarabanpojoue Y, Chindapan N, Yoovidhya T, Devahastin S.
Ackarabanpojoue Y, et al. Among authors: chindapan n.
J Food Sci. 2015 May;80(5):E998-1004. doi: 10.1111/1750-3841.12842. Epub 2015 Mar 31.
J Food Sci. 2015.
PMID: 25827307
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