Nathamol Chindapan

发表

Modeling and Optimization of Electrodialytic Desalination of Fish Sauce Using Artificial Neural Networks and Genetic Algorithm

S. Sablani, N. Chiewchan, S. Devahastin, 2013, Food and Bioprocess Technology.

Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Drying

S. Devahastin, C. Niamnuy, Nathamol Chindapan, 2015 .

Electrodialytic removal of nitrate from pineapple juice: effect on selected physicochemical properties, amino acids, and aroma components of the juice.

S. Devahastin, T. Yoovidhya, Nathamol Chindapan, 2015, Journal of food science.

Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam

S. Devahastin, Nathamol Chindapan, Chanakan Puangngoen, 2020, International Journal of Food Science & Technology.

Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam.

S. Devahastin, Nathamol Chindapan, P. Rattanarat, 2020, Food chemistry.

Increased plasma trimethylamine-N-oxide levels are associated with mild cognitive impairment in high cardiovascular risk elderly population.

N. Chattipakorn, S. Chattipakorn, A. Phrommintikul, 2022, Food & function.

Mathematical modeling of transport phenomena and quality changes of fish sauce undergoing electrodialysis desalination

S. Devahastin, T. Yoovidhya, Nathamol Chindapan, 2015 .

Influence of pH and Temperature on Solubility and Foaming Properties of Mung Bean Protein Concentrate

Nathamol Chindapan, Suchittra Sringernyuang, 2013 .

Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.

S. Sablani, N. Chiewchan, S. Devahastin, 2011, Journal of food science.

Electrodialysis desalination of fish sauce: electrodialysis performance and product quality.

N. Chiewchan, S. Devahastin, Nathamol Chindapan, 2009, Journal of food science.

Effect of electrodialysis pretreatment on physicochemical properties and morphology of spray-dried-fish sauce powder

N. Chiewchan, S. Devahastin, Nathamol Chindapan, 2010 .

Feasibility study of the use of superheated steam spray drying to produce selected food powders

N. Chiewchan, S. Devahastin, Nathamol Chindapan, 2021, Drying Technology.

Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice.

S. Devahastin, Nathamol Chindapan, Panupong Yodkaew, 2017, Journal of food science.

Decision letter for "Comparative evaluation of phenolics and antioxidant activities of hot air and superheated steam roasted coffee beans ( Coffea canephora )"

S. Devahastin, Nathamol Chindapan, Nujaree Chaninkun, 2021 .

Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting.

S. Devahastin, Nathamol Chindapan, Supatcha Soydok, 2019, Journal of food science.

Physical properties, morphology and saltiness of salt particles as affected by spray drying conditions and potassium chloride substitution

S. Devahastin, C. Niamnuy, Nathamol Chindapan, 2018 .

Model-based optimization of coffee roasting process: Model development, prediction, optimization and application to upgrading of Robusta coffee beans

S. Devahastin, B. Sirinaovakul, Nathamol Chindapan, 2021, Journal of Food Engineering.