Sudathip Inchuen

Effect of drying methods on chemical composition, color and antioxidant properties of Thai red curry powder.

Sudathip Inchuen, Woatthichai Narkrugsa, Pimpen Pornchaloempong · Witthayasan Kasetsat Witthayasat · 2010 · 59 citations

Food Chemistry, Nutrition, Food Bioactive Compound +15

Effects of Stepwise Microwave Heating and Expanded Bed Height Control on the Performance of Combined Fluidized Bed/Microwave Drying for Preparing Instant Brown Rice

Prarin Chupawa, Sudathip Inchuen, Donludee Jaisut et al. · Food and Bioprocess Technology · 2022 · 20 citations

Stepwise Microwave Heating, Food Engineering, Thermal Processing +1

Characterization of polysaccharides from Gynura procumbens with relation to their antioxidant and anti-glycation potentials

Sirithon Siriamornpun, Niwat Kaewseejan, Theeraphan Chumroenphat et al. · Biocatalysis and Agricultural Biotechnology · 2021 · 14 citations

Polyphenolics, Bioorganic Chemistry, Biochemistry +12

Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques

Wisanukorn Thonglit, Surachet Suanjan, Prarin Chupawa et al. · Foods · 2024 · 11 citations · Full text