Romanee Sanguandeekul

Author

Chulalongkorn University

Also Known As

R. Sa-nguandeekul, R. Sanguandeekul, ROMANEE SANGUANDEEKUL, Romanee Sanguandeekul

Publications

Citations

H-Index

Concepts

All Affiliations

Chulalongkorn University University of Massachusetts Amherst University of Georgia Prince of Songkla University

About

Romanee Sanguandeekul is an author at Chulalongkorn University specializing in health sciences, engineering, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	424
2	Engineering	8	8	441
3	Medicine	7	7	294
4	Natural Sciences	1	1	40
5	Public Health	1	1	66

Romanee Sanguandeekul

Publications

Citations

H-Index

Page 1

	Year	Citations
Optimization of cinnamon oil nanoemulsions using phase inversion temperature method: Impact of oil phase composition and surfactant concentration Piyanan Chuesiang, Ubonrat Siripatrawan, Romanee Sanguandeekul, Journal of Colloid and Interface Science Chemical EngineeringChemical Enhanced Oil RecoveryCinnamon Oil NanoemulsionsEngineeringSurfactant Concentration	2017	137
Antimicrobial activity and chemical stability of cinnamon oil in oil-in-water nanoemulsions fabricated using the phase inversion temperature method Piyanan Chuesiang, Ubonrat Siripatrawan, Romanee Sanguandeekul, LWT Chemical EngineeringChemical Enhanced Oil RecoveryOil-in-water NanoemulsionsEngineeringMicroemulsion	2019	87
Autochthonous yeasts associated with mature pineapple fruits, freshly crushed juice and their ferments; and the chemical changes during natural fermentation On-ong Chanprasartsuk, Cheunjit Prakitchaiwattana, Romanee Sanguandeekul, Bioresource Technology Food ChemistryFood FermentationAutochthonous YeastsYeastMicrobiology	2010	79
Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets Piyanan Chuesiang, Romanee Sanguandeekul, Ubonrat Siripatrawan LWT Chilled Asian SeabassChemical EngineeringEngineeringEdible PackagingGreen Chemistry	2020	75
Antioxidant and antimicrobial properties of <scp>T</scp>hai propolis extracted using ethanol aqueous solution Ubonrat Siripatrawan, Waranya Vitchayakitti, Romanee Sanguandeekul International Journal of Food Science & Technology Food ChemistryChemical EngineeringFood Bioactive CompoundAqueous SolutionMedicine	2012	72
Antimicrobial activity of PIT-fabricated cinnamon oil nanoemulsions: Effect of surfactant concentration on morphology of foodborne pathogens Piyanan Chuesiang, Ubonrat Siripatrawan, Romanee Sanguandeekul, Food Control Foodborne PathogensSurfactant ConcentrationMicroemulsionFood MicrobiologyAntimicrobial Activity	2018	66
Recovery and characterization of proteins precipitated from surimi wash-water Thawien Bourtoom, Manjeet S. Chinnan, Pantipa Jantawat, LWT Protein ChemistrySurimi Wash-waterBiochemistryProtein FoldingProtein Refolding	2008	63
Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins Munehiko Tanaka, Kiyomi Iwata, Romanee Sanguandeekul, Fisheries Science	2001	59
Microencapsulation of probiotic and prebiotic in alginate-chitosan capsules and its effect on viability under heat process in shrimp feeding Suppharada Jantarathin, Chaleeda Borompichaichartkul, Romanee Sanguandeekul Materials Today Proceedings BiomanufacturingFood PackagingEdible PackagingMedicineBiotechnology	2017	56
Enhancing effect of nanoemulsion on antimicrobial activity of cinnamon essential oil against foodborne pathogens in refrigerated Asian seabass (Lates calcarifer) fillets Piyanan Chuesiang, Romanee Sanguandeekul, Ubonrat Siripatrawan Food Control Cinnamon Essential OilFoodborne PathogensMicroemulsionMicrobiologyAntimicrobial Compound	2020	50

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