Pitchaon Maisuthisakul

Author

University of the Thai Chamber of Commerce

Also Known As

Pitchaon Maisuthisakul

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

University of the Thai Chamber of Commerce University of Reading Kasetsart University

About

Pitchaon Maisuthisakul is an author at University of the Thai Chamber of Commerce specializing in food chemistry, oxidative stress, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	9	9	1.2K
2	Health Sciences	6	6	128
3	Engineering	2	2	37
4	Chemical Engineering	2	2	60
5	Biochemistry	1	1	65

Pitchaon Maisuthisakul

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants Pitchaon Maisuthisakul, Maitree Suttajit, Rungnaphar Pongsawatmanit Food Chemistry MedicineThai Indigenous PlantsToxicologyPhenolic ContentFree Radical-scavenging Capacity	2006	631
Relationship between antioxidant properties and chemical composition of some Thai plants Pitchaon Maisuthisakul, Sirikarn Pasuk, Pitiporn Ritthiruangdej Journal of Food Composition and Analysis BotanyMedicineChemical CompositionPhytochemicalAntioxidant Properties	2007	219
Antioxidant and tyrosinase inhibitory activity of mango seed kernel by product Pitchaon Maisuthisakul, Michael H. Gordon Food Chemistry Food ChemistryTyrosinase Inhibitory ActivityMedicineMango SeedPhytopharmacology	2009	201
Characterization of the phytochemicals and antioxidant properties of extracts from Teaw (Cratoxylum formosum Dyer) Pitchaon Maisuthisakul, Rungnaphar Pongsawatmanit, Michael H. Gordon Food Chemistry Cratoxylum Formosum DyerBiochemistryMedicinePhytopharmacologyPhytochemical	2006	65
Antioxidant Properties of Teaw (<i>Cratoxylum formosum</i> Dyer) Extract in Soybean Oil and Emulsions Pitchaon Maisuthisakul, Rungnaphar Pongsawatmanit, Michael H. Gordon Journal of Agricultural and Food Chemistry Food ChemistryChemical EngineeringFood Bioactive CompoundSoybean OilMedicine	2006	40
Enhancing the oxidative stability of rice crackers by addition of the ethanolic extract of phytochemicals from Cratoxylum formosum Dyer. Pitchaon Maisuthisakul, Michael H. Gordon, Rungnaphar Pongsawatmanit, PubMed Food ChemistryCratoxylum Formosum DyerC. Formosum ExtractEnvironmental EngineeringMedicine	2007	31
Influence of polysaccharides and storage during processing on the properties of mango seed kernel extract (microencapsulation) Pitchaon Maisuthisakul, Michael H. Gordon Food Chemistry Food ChemistryEdible PackagingBiotechnologyFood EngineeringFood Processing	2012	26
Antioxidant capacity of extracts and fractions from mango (Mangifera indica Linn.) seed kernels Pitchaon Maisuthisakul Food ChemistryPolyphenolicsMangifera Indica LinnFood Bioactive CompoundBotany	2011	24
Influence of Polyglycerol Polyricinoleate and Biopolymers on Physical Properties and Encapsulation Efficiency of Water-in-Oil-in-Water Emulsions Containing Mango Seed Kernel Extract Benjarat Tepsongkroh, Thepkunya Harnsilawat, Pitchaon Maisuthisakul, Journal of Dispersion Science and Technology Food ChemistryFood ColloidChemical EngineeringChemical Enhanced Oil RecoveryBiomanufacturing	2014	20
Characterization and storage stability of the extract of Thai mango (Mangifera indica Linn. Cultivar Chok-Anan) seed kernels Pitchaon Maisuthisakul, Michael H. Gordon Journal of Food Science and Technology Food ChemistryStorage StabilityEngineeringBotanyAgricultural Economics	2012	17

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