Nitipong Jittrepotch

Nitipong Jittrepotch

Naresuan University - Phitsanulok / Thailand
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4496815
มหาวิทยาลัยนเรศวร
person_outline Nitipong Jittrepotch's MOST POPULAR ARTICLES
1-) Oxidative stabilities of triacylglycerol and phospholipid fractions of cooked Japanese sardine meat during low temperature storageN Jittrepotch, H Ushio, T OhshimaFood chemistry 99 (2), 360-367, 2006412006
2-) Effects of extracting conditions on phenolic compounds and antioxidant activity from different grape processing byproducts.K Samavardhana, P Supawititpattana, N Jittrepotch, K Rojsuntornkitti, ...International Food Research Journal 22 (3), 2015382015
3-) Effects of EDTA and a combined use of nitrite and ascorbate on lipid oxidation in cooked Japanese sardine (Sardinops melanostictus) during refrigerated storageN Jittrepotch, H Ushio, T OhshimaFood chemistry 99 (1), 70-82, 2006292006
4-) Physico-chemical and sensory properties of Plaa-som, a Thai fermented fish product prepared by using low sodium chloride substitutes.N Jittrepotch, K Rojsuntornkitti, T KongbangkerdInternational Food Research Journal 22 (2), 2015282015
5-) Influence of microwave irradiation on lipid oxidation and acceptance in peanut (ArachishypogaeaL.) seedsN Jittrepotch, T Kongbangkerd, K RojsuntornkittiInternational Food Research Journal 17, 173-179, 2010282010