Jiranan Ratseewo

The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice

Jiranan Ratseewo, Frederick J. Warren, Sirithon Siriamornpun · Food Chemistry · 2019 · 68 citations

Food Chemistry, Anthocyanin Content, Starch Structure +2

Changes in amino acids and bioactive compounds of pigmented rice as affected by far-infrared radiation and hot air drying

Jiranan Ratseewo, Naret Meeso, Sirithon Siriamornpun · Food Chemistry · 2019 · 58 citations

Food Chemistry, Agricultural Chemistry, Far-infrared Radiation +6

Effect of osmotic treatments and drying methods on bioactive compounds in papaya and tomato

Sirithon Siriamornpun, Jiranan Ratseewo, Niwat Kaewseejan et al. · RSC Advances · 2015 · 23 citations

Food Chemistry, Sinapic Acid, Food Bioactive Compound +10

Changes in antioxidant properties and volatile compounds of kaffir lime leaf as affected by cooking processes.

Jiranan Ratseewo, Ekkarat Tangkhawanit, Naret Meeso et al. · International Food Research Journal · 2016 · 17 citations

Food Chemistry, Agricultural Chemistry, Volatile Compounds +4

Optimized Drying of Kaprow Leaves for Industrial Production of Holy Basil Spice Powder

Pornpimol Raksakantong, Sirithon Siriamornpun, Jiranan Ratseewo et al. · Drying Technology · 2011 · 15 citations

Food Chemistry, Food Preservatives, Food Bioactive Compound +12