Khanitta Ruttarattanamongkol

Pilot-scale supercritical carbon dioxide extraction, physico-chemical properties and profile characterization of Moringa oleifera seed oil in comparison with conventional extraction methods

Khanitta Ruttarattanamongkol, Susanne Siebenhandl‐Ehn, Matthias Schreiner et al. · Industrial Crops and Products · 2014 · 87 citations

Food Chemistry, Conventional Extraction Methods, Solvent Extraction +7

Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours

Khanitta Ruttarattanamongkol, Sasivimon Chittrakorn, Monthana Weerawatanakorn et al. · Journal of Food Science and Technology · 2015 · 85 citations · Full text

Food Chemistry, Health Sciences, Food Analysis +4

Physicochemical properties of Terminalia catappa seed oil as a novel dietary lipid source

Supatcha Janporn, Chi‐Tang Ho, Visith Chavasit et al. · Journal of Food and Drug Analysis · 2014 · 64 citations · Full text

Food Chemistry, Nutrition, Terminalia Catappa Linn +13

Properties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking

Khanitta Ruttarattanamongkol, Michael E. Wagner, Syed S. H. Rizvi · Innovative Food Science & Emerging Technologies · 2011 · 36 citations

Supercritical Co2, Rheology, Supercritical Flow +5

The effects of supercritical fluid extrusion process on surface hydrophobicity of whey protein concentrate and its relation to storage and heat stability of concentrated emulsions

Nor Afizah Mustapha, Khanitta Ruttarattanamongkol, Syed S. H. Rizvi · Food Research International · 2012 · 35 citations

Concentrated Emulsions, Whey Protein Concentrate, Surface Hydrophobicity +5