Kiattisak Duangmal

A comparative study of polyphenoloxidases from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano)

Kiattisak Duangmal, Richard Owusu-Apenten · Food Chemistry · 1999 · 242 citations

Botany, Colocasia Esculenta, Phytochemistry +3

Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink

Kiattisak Duangmal, Busararat Saicheua, Suchitra Sueeprasan · LWT · 2007 · 148 citations

Food Chemistry, Nutrition, Colour Evaluation +8

Electrochemically reduced graphene oxide-modified screen-printed carbon electrodes for a simple and highly sensitive electrochemical detection of synthetic colorants in beverages

Sakda Jampasa, Weena Siangproh, Kiattisak Duangmal et al. · Talanta · 2016 · 100 citations

Graphene Nanomeshes, Chemical Engineering, Engineering +8

Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel

Kiattisak Duangmal, Alisara Taluengphol · International Journal of Food Science & Technology · 2009 · 69 citations

Nutrition, Gel Whiteness, Food Analysis +20

Chemical Composition, Amino Acid Profile and Antioxidant Activities of Germinated Mung Beans (<i>V</i> <i>igna radiata</i>)

Seksan Wongsiri, Toshiaki Ohshima, Kiattisak Duangmal · Journal of Food Processing and Preservation · 2015 · 63 citations