Ratchanee Kongkachuichai

Beta-carotene, lycopene, and alpha-tocopherol contents of selected Thai fruits

Rin Charoensiri, Ratchanee Kongkachuichai, Siriwan Suknicom et al. · Food Chemistry · 2008 · 241 citations

Food Chemistry, Nutrition, Carotenoid +3

Chemopreventive properties of the bran extracted from a newly-developed Thai rice: The Riceberry

Vijittra Leardkamolkarn, Wirangrong Thongthep, Panawan Suttiarporn et al. · Food Chemistry · 2010 · 149 citations

Food Chemistry, Agricultural Chemistry, Chemopreventive Properties +3

Heme and Nonheme Iron Content of Animal Products Commonly Consumed in Thailand

Ratchanee Kongkachuichai, P. Napatthalung, Rin Charoensiri · Journal of Food Composition and Analysis · 2002 · 124 citations

Nonheme Iron Content, Nutrition, Nutrient Bioavailability +5

In vitro calcium bioavailability of vegetables, legumes and seeds

Achiraya Kamchan, Prapasri Puwastien, Prapaisri P Sirichakwal et al. · Journal of Food Composition and Analysis · 2004 · 116 citations

Vitro Calcium Bioavailability, Nutrition, Nutrient Bioavailability +3

Nutrients value and antioxidant content of indigenous vegetables from Southern Thailand

Ratchanee Kongkachuichai, Rin Charoensiri, Kameelah Yakoh et al. · Food Chemistry · 2014 · 114 citations

Nutrition, Antioxidant Content, Nutritive Value +5