Sugunya Wongpornchai

Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105

Sugunya Wongpornchai · Food Chemistry · 2004 · 150 citations

Crop Production, Engineering, Sustainable Agriculture +8

Chemopreventive properties of the bran extracted from a newly-developed Thai rice: The Riceberry

Vijittra Leardkamolkarn, Wirangrong Thongthep, Panawan Suttiarporn et al. · Food Chemistry · 2010 · 149 citations

Food Chemistry, Agricultural Chemistry, Chemopreventive Properties +3

Identification and Quantitation of the Rice Aroma Compound, 2-Acetyl-1-pyrroline, in Bread Flowers (<i>Vallaris glabra </i>Ktze)

Sugunya Wongpornchai, Tinakorn Sriseadka, Suppachai Choonvisase · Journal of Agricultural and Food Chemistry · 2002 · 93 citations

Rapid Method for Quantitative Analysis of the Aroma Impact Compound, 2-Acetyl-1-pyrroline, in Fragrant Rice Using Automated Headspace Gas Chromatography

Tinakorn Sriseadka, Sugunya Wongpornchai, Pisan Kitsawatpaiboon · Journal of Agricultural and Food Chemistry · 2006 · 88 citations

Engineering, Pesticide-residue Analysis, Chemical Composition +22

The chemical composition and antioxidant activities of basil from Thailand using retention indices and comprehensive two-dimensional gas chromatography

Patcharee Pripdeevech, Watcharapong Chumpolsri, Panawan Suttiarporn et al. · Journal of the Serbian Chemical Society · 2010 · 82 citations · Full text

Polyphenolics, Botany, Medicine +13