B. Ooraikul - Concepedia

Author

B. Ooraikul

University of Alberta ORCID

Also Known As

B Ooraikul, B. OORAIKUL, B. Ooraikul, Buncha OORAIKUL, Buncha Ooraikul, Ooraikul, B.

Publications

Citations

H-Index

Concepts

All Affiliations

University of Alberta Thammasat University Food & Nutrition University of Saskatchewan

About

B. Ooraikul is an author at University of Alberta specializing in health sciences, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	18	872
2	Engineering	11	14	574
3	Medicine	7	7	263
4	Public Health	5	5	348
5	Education	1	1	14

B. Ooraikul

Publications

1.7K

Citations

H-Index

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	Year	Citations
Minimally processed refrigerated fruits and vegetables B. Ooraikul Trends in Food Science & Technology NutritionFood PackagingAgricultural EconomicsFood PreservationPublic Health	1995	237
Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Cooked Forms Sukhjit Singh Gill, Thava Vasanthan, B. Ooraikul, Journal of Cereal Science EngineeringWheat Bread QualityRegular Barley FloursAgricultural EconomicsGrain Science	2002	111
Novel approach to oxygen control in modified atmosphere packaging of bakery products James P. Smith, B. Ooraikul, W.J. Koersen, Food Microbiology Chemical EngineeringBiomanufacturingFood PackagingAtmosphere PackagingMeat Packaging	1986	108
Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Extruded Forms Sukhjit Singh Gill, Thava Vasanthan, B. Ooraikul, Journal of Cereal Science EngineeringWheat Bread QualityRegular Barley FloursAgricultural EconomicsGrain Science	2002	105
Lipids of the Red Alga, Palmaria palmata Vijay Kumar Mishra, Feral Temelli, B. Ooraikul, Botanica Marina Lipid AnalysisNutritionLipid BiophysicsEngineeringBotany	1993	102
Shelf life extension of a bakery product using ethanol vapor James P. Smith, B. Ooraikul, W.J. Koersen, Food Microbiology Shelf LifeEdible PackagingShelf Life ExtensionFood PreservationFood Engineering	1987	75
Antimicrobial Activity of Vanillin against Spoilage Microorganisms in Stored Fresh-Cut Mangoes M. Ngarmsak, Pascal Delaquis, P.M.A. Toivonen, Journal of Food Protection Spoilage MicroorganismsFood SpoilageFood MicrobiologyFood PreservationAntimicrobial Activity	2006	73
A Physiological Level of Rhubarb Fiber Increases Proglucagon Gene Expression and Modulates Intestinal Glucose Uptake in Rats , Raylene A. Reimer, A. B. R. Thomson, Ray V. Rajotte, Journal of Nutrition NutritionPhysiological LevelMedicinePhysiologyDiabetes	1997	63
Extraction and purification of ω-3 fatty acids with an emphasis on supercritical fluid extraction—A review Vijay Kumar Mishra, Feral Temelli, B. Ooraikul Food Research International Food ChemistrySolvent Extractionω-3 Fatty AcidsBiochemistrySupercritical Fluid Chromatography	1993	59
Microstructure of Raw and Granulated Potatoes P. Fedec, B. Ooraikul, D. Hadziyev Canadian Institute of Food Science and Technology Journal Vegetable ProductionFood MicrostructureMicrostructureGranulated Potatoes	1977	53

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