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Page 1
Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking.
Food Chem. 2014 Dec 1;164:510-7. doi: 10.1016/j.foodchem.2014.05.069. Epub 2014 May 21.
Food Chem. 2014.
PMID: 24996364
Changes in physicochemical properties of waxy corn starches at different stages of harvesting.
Ketthaisong D, Suriharn B, Tangwongchai R, Lertrat K.
Ketthaisong D, et al. Among authors: tangwongchai r.
Carbohydr Polym. 2013 Oct 15;98(1):241-8. doi: 10.1016/j.carbpol.2013.06.016. Epub 2013 Jun 20.
Carbohydr Polym. 2013.
PMID: 23987341
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Changes in physicochemical properties of waxy corn starches after harvest, and in mechanical properties of fresh cooked kernels during storage.
Ketthaisong D, Suriharn B, Tangwongchai R, Lertrat K.
Ketthaisong D, et al. Among authors: tangwongchai r.
Food Chem. 2014 May 15;151:561-7. doi: 10.1016/j.foodchem.2013.11.104. Epub 2013 Nov 27.
Food Chem. 2014.
PMID: 24423571
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Influence of variety and harvest maturity on phytochemical content in corn silk.
Sarepoua E, Tangwongchai R, Suriharn B, Lertrat K.
Sarepoua E, et al. Among authors: tangwongchai r.
Food Chem. 2015 Feb 15;169:424-9. doi: 10.1016/j.foodchem.2014.07.136. Epub 2014 Aug 17.
Food Chem. 2015.
PMID: 25236247
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Physicochemical and morphological properties of starch from fresh waxy corn kernels.
Ketthaisong D, Suriharn B, Tangwongchai R, Jane JL, Lertrat K.
Ketthaisong D, et al. Among authors: tangwongchai r.
J Food Sci Technol. 2015 Oct;52(10):6529-37. doi: 10.1007/s13197-015-1750-2. Epub 2015 Feb 26.
J Food Sci Technol. 2015.
PMID: 26396398
Free PMC article.
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Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn (Zea mays L. var. ceratina) kernels.
Saikaew K, Lertrat K, Meenune M, Tangwongchai R.
Saikaew K, et al. Among authors: tangwongchai r.
Food Chem. 2018 Mar 15;243:328-337. doi: 10.1016/j.foodchem.2017.09.136. Epub 2017 Sep 28.
Food Chem. 2018.
PMID: 29146345
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Effect of high-pressure treatment on lipoxygenase activity.
Tangwongchai R, Ledward DA, Ames JM.
Tangwongchai R, et al.
J Agric Food Chem. 2000 Jul;48(7):2896-902. doi: 10.1021/jf9913460.
J Agric Food Chem. 2000.
PMID: 11032483
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Effect of high-pressure treatment on the texture of cherry tomato.
Tangwongchai R, Ledward DA, Ames JM.
Tangwongchai R, et al.
J Agric Food Chem. 2000 May;48(5):1434-41. doi: 10.1021/jf990796p.
J Agric Food Chem. 2000.
PMID: 10820039
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