Natthawuddhi Donlao

The influence of processing conditions on catechin, caffeine and chlorophyll contents of green tea (Camelia sinensis) leaves and infusions

Natthawuddhi Donlao, Yukiharu Ogawa · LWT · 2019 · 117 citations

Food Chemistry, Camelia Sinensis, Chlorophyll Contents +5

Impact of food structure and cell matrix on digestibility of plant-based food

Yukiharu Ogawa, Natthawuddhi Donlao, Sukanya Thuengtung et al. · Current Opinion in Food Science · 2018 · 67 citations

Nutrition, Engineering, Cell Matrix +9

Impacts of processing conditions on digestive recovery of polyphenolic compounds and stability of the antioxidant activity of green tea infusion during in vitro gastrointestinal digestion

Natthawuddhi Donlao, Yukiharu Ogawa · LWT · 2017 · 57 citations

Nutrition, Food Bioactive Compound, In Vitro Fermentation +7

Influence of postharvest drying conditions on resistant starch content and quality of non-waxy long-grain rice (<i>Oryza sativa</i>L.)

Natthawuddhi Donlao, Yoshitaka Matsushita, Yukiharu Ogawa · Drying Technology · 2017 · 26 citations

Food Chemistry, Non-waxy Long-grain Rice, Hot-air Drying +15

Optimization of green tea extracts spray drying as affected by temperature and maltodextrin content.

P. Susantikarn, Natthawuddhi Donlao · International Food Research Journal · 2016 · 19 citations

Food Chemistry, Green Tea Extracts, Maltodextrin Content