Atikorn Panya, Ph.D.
Affiliations: | 2012 | Food Science | University of Massachusetts, Amherst, Amherst, MA |
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"Atikorn Panya"Mean distance: 12.13 | S | N | B | C | P |
Parents
Sign in to add mentor| Eric Andrew Decker | grad student | 2012 | U Mass Amherst | |
| (Strategies to improve the performance of antioxidants in oil-in-water emulsions.) | ||||
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Publications
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| Kittipongpittaya K, Panya A, Prasomsri T, et al. (2020) Tropical Oil Blending and Their Effects on Nutritional Content and Physicochemical Properties during Deep Fat Frying. Journal of Nutritional Science and Vitaminology. 66: S206-S214 |
| Phonsatta N, Grajeda Iglesias C, Figueroa-Espinoza MC, et al. (2020) Investigation on the Double Cut-Off Phenomenon observed in Protocatechuic acid and Its Alkyl Esters under Various CAT-Based Assays. Journal of Agricultural and Food Chemistry |
| Xu D, Hou Z, Liu G, et al. (2020) Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions Journal of Food Quality. 2020: 1-10 |
| Chaijan S, Panpipat W, Panya A, et al. (2020) Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea Food Control. 118: 107400 |
| Phonsatta N, Luangpituksa P, Figueroa-Espinoza MC, et al. (2018) Conjugated Autoxidizable Triene-Based (CAT and ApoCAT) Assays: Their Practical Application for Screening of Crude Plant Extracts with Antioxidant Functions in Relevant to Oil-in-Water Emulsions European Journal of Lipid Science and Technology. 121: 1800239 |
| Phonsatta N, Deetae P, Luangpituksa P, et al. (2017) A Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices. Journal of Agricultural and Food Chemistry |
| Xu D, Qi Y, Wang X, et al. (2017) The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions. Food & Function |
| Kittipongpittaya K, Panya A, Phonsatta N, et al. (2016) Effects of Environmental pH on Antioxidant Interactions between Rosmarinic acid and α-Tocopherol in Oil-in-Water (O/W) Emulsions. Journal of Agricultural and Food Chemistry |
| Grajeda-Iglesias C, Salas E, Barouh N, et al. (2016) Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods. Food Chemistry. 194: 749-57 |
| Kittipongpittaya K, Panya A, Decker EA. (2016) Role of Water and Selected Minor Components on Association Colloid Formation and Lipid Oxidation in Bulk Oil Jaocs, Journal of the American Oil Chemists' Society. 93: 83-91 |