Plernchai Tangkanakul

Antioxidant Activity of Northern and Northeastern Thai Foods Containing Indigenous Vegetables

Plernchai Tangkanakul, Gassinee Trakoontivakorn, Payom Auttaviboonkul et al. · Witthayasan Kasetsat Witthayasat · 2006 · 18 citations

Food Chemistry, Nutrition, Polyphenolics +13

Effects of Extrusion Conditions on the Physical and Functional Properties of Instant Cereal Beverage Powders Admixed with Mulberry (Morus alba L.) Leaves

Chulaluck Charunuch, Plernchai Tangkanakul, Nipat Limsangouan et al. · Food Science and Technology Research · 2008 · 17 citations · Full text

Food Chemistry, Nutrition, Functional Properties +14

Antioxidant Capacity and Antimutagenicity of Thermal Processed Thai Foods

Plernchai Tangkanakul, Gassinee Trakoontivakorn, Janpen Saengprakai et al. · Japan Agricultural Research Quarterly JARQ · 2011 · 13 citations · Full text

Food Chemistry, Nutrition, Sterilization Heat +14

Changes of Antioxidant Capacity and Phenolics in Ocimum Herbs after Various Cooking Methods

Gassinee Trakoontivakorn, Plernchai Tangkanakul, Kazuhiko Nakahara · Japan Agricultural Research Quarterly JARQ · 2012 · 12 citations · Full text

Food Chemistry, Nutrition, Ocimum Herbs +14

Extracts of Thai Indigenous Vegetables as Rancid Inhibitor in a Model System

Plernchai Tangkanakul, Gassinee Trakoontivakorn, Chansuda Jariyavattanavijit · 2005 · 12 citations

Nutrition, Botany, Nutraceutical Ingredient +17