Pawinee Deetae

Antioxidant and anti-glycation properties of Thai herbal teas in comparison with conventional teas

Pawinee Deetae, Prangthip Parichanon, Paweena Trakunleewatthana et al. · Food Chemistry · 2012 · 118 citations

Thai Herbal Teas, Herbal Medicine, Phytochemical +4

Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses

Pawinee Deetae, Pascal Bonnarme, Henry-Éric Spinnler et al. · Applied Microbiology and Biotechnology · 2007 · 115 citations

Volatile Aroma Compounds, Food Fermentation, Food Spoilage +8

Preparation, pasting properties and freeze–thaw stability of dual modified crosslink-phosphorylated rice starch

Pawinee Deetae, Sujin Shobsngob, Warunee Varanyanond et al. · Carbohydrate Polymers · 2008 · 114 citations

Food Chemistry, Engineering, Cross-link +7

Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices

Natthaporn Phonsatta, Pawinee Deetae, Pairoj Luangpituksa et al. · Journal of Agricultural and Food Chemistry · 2017 · 82 citations

Nutraceutical Ingredient, Food Analysis, Different Food Matrices +16

Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium

Pawinee Deetae, Henry-Éric Spinnler, Pascal Bonnarme et al. · Applied Microbiology and Biotechnology · 2008 · 47 citations

Cheese Model Medium, Food Fermentation, Food Spoilage +7