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Wannasawat Ratphitagsanti, Ph.D.

Affiliations: 
2009 Food Science and Nutrition Ohio State University, Columbus, Columbus, OH 
Area:
Food Science and Technology Agriculture
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"Wannasawat Ratphitagsanti"
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V.M Balasubramaniam grad student 2009 Ohio State
 (Approaches for enhancing lethality of bacterial spores treated by pressure -assisted thermal processing.)

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Publications

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Chin L, Therdthai N, Ratphitagsanti W. (2020) Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.) Journal of Food Quality. 2020: 1-9
Dang LTK, Therdthai N, Ratphitagsanti W. (2019) Effects of ultrasonic and enzymatic treatment on physical and chemical properties of brown rice Journal of Food Process Engineering. 42
Piyawanitpong C, Therdthai N, Ratphitagsanti W. (2018) Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice Journal of Food Quality. 2018: 1-9
Pukkasorn P, Ratphitagsanti W, Haruthaitanasan V. (2017) Effect of Ultra Superheated Steam on Aflatoxin Reduction and Roasted Peanut Properties. Journal of the Science of Food and Agriculture
Horrungsiwat S, Therdthai N, Ratphitagsanti W. (2016) Effect of combined microwave‐hot air drying and superheated steam drying on physical and chemical properties of rice International Journal of Food Science and Technology. 51: 1851-1859
Nguyen LT, Balasubramaniam VM, Ratphitagsanti W. (2014) Estimation of Accumulated Lethality Under Pressure-Assisted Thermal Processing Food and Bioprocess Technology. 7: 633-644
Ratphitagsanti W, Park E, Lee CS, et al. (2012) High-throughput detection of spore contamination in food packages and food powders using tiered approach of ATP bioluminescence and real-time PCR Lwt - Food Science and Technology. 46: 341-348
de Lamo-Castellví S, Ratphitagsanti W, Balasubramaniam VM, et al. (2010) Inactivation of Bacillus amyloliquefaciens spores by a combination of sucrose laurate and pressure-assisted thermal processing. Journal of Food Protection. 73: 2043-52
Ratphitagsanti W, De Lamo-Castellvi S, Balasubramaniam VM, et al. (2010) Efficacy of pressure-assisted thermal processing, in combination with organic acids, against Bacillus amyloliquefaciens spores suspended in deionized water and carrot puree. Journal of Food Science. 75: M46-52
Ratphitagsanti W, Ahn J, Balasubramaniam VM, et al. (2009) Influence of pressurization rate and pressure pulsing on the inactivation of Bacillus amyloliquefaciens spores during pressure-assisted thermal processing. Journal of Food Protection. 72: 775-82
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