Saiwarun Chaiwanichsiri

Author

Chulalongkorn University

Also Known As

S. CHAIWANICHSIRI, Saiwarun Chaiwanichsiri

Publications

569

Citations

H-Index

Concepts

All Affiliations

Chulalongkorn University Tokyo University of Marine Science and Technology

About

Saiwarun Chaiwanichsiri is an author at Chulalongkorn University specializing in health sciences, food chemistry, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	148
2	Food Processing	4	4	128
3	Engineering	3	3	349
4	Materials Science	1	1	42
5	Food Quality	1	1	20

Saiwarun Chaiwanichsiri

Publications

539

Citations

H-Index

Page 1

	Year	Citations
Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing Sirintra Boonsumrej, Saiwarun Chaiwanichsiri, Sumate Tantratian, Journal of Food Engineering Freeze-thaw CyclingTiger ShrimpEngineeringAquaculturePenaeus Monodon	2006	265
Microencapsulation of Macadamia oil by spray drying Kalaya Laohasongkram, Tida Mahamaktudsanee, Saiwarun Chaiwanichsiri Procedia Food Science Macadamia OilSpray DryingCore MaterialMicro-encapsulationMicroemulsion	2011	62
Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake Naratip Poonnakasem, Kairy Dharali Pujols, Saiwarun Chaiwanichsiri, Journal of Food Science	2015	49
Gamma-aminobutyric acid and glutamic acid contents, and the GAD activity in germinated brown rice (Oryza sativa L.): Effect of rice cultivars Paidaeng Khwanchai, Ninnart Chinprahast, Rath Pichyangkura, Food Science and Biotechnology Agricultural ChemistryGlutamic Acid ContentsEngineeringAgricultural EconomicsGad Activity	2014	42
Measurement of electrical conductivity, differential scanning calorimetry and viscosity of starch and flour suspensions during gelatinisation process Saiwarun Chaiwanichsiri, Shigehiko OHNISHI, Toru Suzuki, Journal of the Science of Food and Agriculture Food ChemistryMaterials ScienceEngineeringStarch SuspensionsFlour Suspensions	2001	42
Properties of Non-glutinous Thai Rice Flour: Effect of rice variety Saiwarun Chaiwanichsiri, Duangrutai Thumrongchote, Tatsuro Suzuki, Research Journal of Pharmaceutical Biological and Chemical Sciences Food ChemistrySuphan Buri 60Pathum Thani 1Rice VarietyFood Analysis	2012	20
Properties of Cassava Starch Modified by Amylomaltase from <i>Corynebacterium glutamicum</i> Pitcha Suriyakul Na Ayudhaya, Piamsook Pongsawasdi, Kalaya Laohasongkram, Journal of Food Science	2016	18
Effects of Heat-Moisture Treatment on Molecular Interactions and Physicochemical Properties of Tapioca Starch Saiwarun Chaiwanichsiri MOJ Food Processing & Technology	2016	17
Influence of Hydrocolloids on Batter Properties and Textural Kinetics of Sponge Cake during Storage Naratip Poonnakasem, Kalaya Laohasongkram, Saiwarun Chaiwanichsiri Journal of Food Quality Food ChemistryFood ColloidSponge CakeEdible PackagingFood Physic	2015	14
Physicochemical properties of thermal alkaline treated pigeonpea (Cajanus cajan L.) flour Piyanuch Roskhrua, Thierry Tran, Saiwarun Chaiwanichsiri, Food Science and Biotechnology Food ChemistryPhysicochemical PropertiesThermal ProcessingFood ProcessingThermal Alkaline	2014	10

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