Patiwit Loypimai

Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

Patiwit Loypimai, Anuchita Moongngarm, Pheeraya Chottanom · Journal of Food Science and Technology · 2015 · 163 citations

Agriculture, Chemistry, Food Science +13

Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant

Patiwit Loypimai, Anuchita Moongngarm, Pheeraya Chottanom et al. · Innovative Food Science & Emerging Technologies · 2015 · 132 citations

Agriculture, Food Science, Food Analysis +10

Effects of ohmic heating on lipase activity, bioactive compounds and antioxidant activity of rice bran.

Patiwit Loypimai, A. Moonggarm, Pheeraya Chottanom · AUSTRALIAN JOURNAL OF BASIC AND APPLIED SCIENCES · 2009 · 67 citations

Agriculture, Biochemistry, Food Science +17

Ohmic heating-assisted water extraction of steviol glycosides and phytochemicals from Stevia rebaudiana leaves

Anuchita Moongngarm, Naruetit Sriharboot, Patiwit Loypimai et al. · LWT · 2021 · 42 citations · Full text

Life Sciences, Botany, Plant Sciences +13

Influence of pH, temperature, and light on the stability of melatonin in aqueous solutions and fruit juices

Thorung Pranil, Anuchita Moongngarm, Patiwit Loypimai · Heliyon · 2020 · 41 citations · Full text

Agriculture, Biochemistry, Food Science +15