Vichai Haruthaithanasan

Author

Kasetsart University

Also Known As

Haruthaithanasan, Vichai, V. HARUTHAITHANASAN, V. Haruthaithanasan, Vichai Haruthaithanasan

Publications

875

Citations

H-Index

Concepts

All Affiliations

Kasetsart University Louisiana State University Agricultural Center Kwansei Gakuin University

About

Vichai Haruthaithanasan is an author at Kasetsart University specializing in food chemistry, health sciences, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	234
2	Engineering	4	4	84
3	Medicine	2	2	64
4	Public Health	1	1	22
5	Biochemistry	1	1	19

Vichai Haruthaithanasan

Publications

830

Citations

H-Index

Page 1

	Year	Citations
Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions Narumol Matan, Hathairat Rimkeeree, A.J. Mawson, International Journal of Food Microbiology Atmosphere ConditionsAntimicrobial ActivityPhytochemicalAntimicrobial CompoundPharmacology	2005	391
Physicochemical Properties of Sweet Potato Flour and Starch as Affected by Blanching and Processing Kamolwan Jangchud, Yuthana Phimolsiripol, Vichai Haruthaithanasan Starch - Stärke Food ChemistrySweet Potato FlourHealth SciencesIn Vitro FermentationFood Physic	2003	98
Antifungal Activity of Clove and Cinnamon Oil and Their Synergistic Against Postharvest Decay Fungi of Grape in vitro Udomlak Sukatta, Vichai Haruthaithanasan, Walairut Chantarapanont, Antifungal AgentAntifungal ActivityEssential OilMedicinal FungiPlant Pathology	2008	62
Acceptance and Purchase Intent of US Consumers for Nonwheat Rice Butter Cakes Amporn Sae‐Eaw, Penkwan Chompreeda, Witoon Prinyawiwatkul, Journal of Food Science	2007	52
Effect of carrier type and concentration on the properties, anthocyanins and antioxidant activity of freeze-dried mao [Antidesma bunius (L.) Spreng] powders Wetanee Suravanichnirachorn, Vichai Haruthaithanasan, Suntaree Suwonsichon, Agriculture and Natural Resources Food ChemistryPolyphenolicsFood Bioactive CompoundMedicineBiotechnology	2018	34
Comparison of Anthocyanin Extraction Methods from High Anthocyanin Purple Corn Cob Hybrid: KPSC 901, and Quality of the Extract Powder Wachirawit Piyapanrungrueang, Withida Chantrapornchai, Vichai Haruthaithanasan, Journal of Food Processing and Preservation Food ChemistrySolvent ExtractionChemical EngineeringKpsc 901Purple Corn Cob	2015	30
Fermentation and quality of yellow pigments from golden brown rice solid culture by a selected Monascus mutant Busaba Yongsmith, Panida Thongpradis, Worawan Klinsupa, Applied Microbiology and Biotechnology Yellow PigmentsNatural PigmentsFood FermentationMonascus MutantBiotechnology	2013	23
Temperature compensation for determination of moisture and reducing sugar of longan honey by near infrared spectroscopy Chalermpun Thamasopinkul, Pitiporn Ritthiruangdej, Sumaporn Kasemsumran, Journal of Near Infrared Spectroscopy Food ChemistryLongan HoneySugar ContentEngineeringInfrared Sensor	2017	23
Development of gluten-free and low glycemic index rice pancake: Impact of dietary fiber and low-calorie sweeteners on texture profile, sensory properties, and glycemic index Jaruporn Rakmai, Vichai Haruthaithanasan, Penkwan Chompreeda, Food Hydrocolloids for Health Food ChemistryNutritionDietary FiberHealth SciencesFood Composition	2021	22
Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours Piyaporn Chueamchaitrakun, Penkwan Chompreeda, Vichai Haruthaithanasan, International Journal of Food Science & Technology Food ChemistryNutritionTexture Profile AnalysesButter CakesFood Composition	2011	21

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