Astaxanthin encapsulated in beads using ultrasonic atomizer andapplication in yogurt as evaluated by consumer sensory profile(2015)
Title : Astaxanthin encapsulated in beads using ultrasonic atomizer andapplication in yogurt as evaluated by consumer sensory profile
Researcher : Taksima, T., Limpawattana, M., Klaypradit, W.
Department : สำนักอธิการบดี มหาวิทยาลัยสยาม
E-mail : maruj.lim@siam.edu
ฐานข้อมูลงานวิจัย มหาวิทยาลัยสยาม : –
Link to article: LWT, 2015, 62(1), pp. 431–437. https://doi.org/10.1016/j.lwt.2015.01.011
Journal : LWT / in Scopus
Bibliography : Taksima, T., Limpawattana, M., & Klaypradit, W. (2015). Astaxanthin encapsulated in beads using ultrasonic atomizer and application in yogurt as evaluated by consumer sensory profile. LWT – Food Science and Technology, 62(1, Part 2), 431-437. https://doi.org/10.1016/j.lwt.2015.01.011
Characterization of novel calcium compounds from tilapia (Oreochromis niloticus) by-products and their effects on proliferation and differentiation of MC3T3-E1 cells (2023)
Title : Characterization of novel calcium compounds from tilapia (Oreochromis niloticus) by-products and their effects on proliferation and differentiation of MC3T3-E1 cells
Researcher : Chakkapat Aenglong, Nujamee Ngasakul, Maruj Limpawattana, Wanida Sukketsiri, Suwimol Chockchaisawasdee, Costas Stathopoulos, Supita Tanasawet, Wanwimol Klaypradit
Department : สำนักอธิการบดี มหาวิทยาลัยสยาม
E-mail : maruj.lim@siam.edu
ฐานข้อมูลงานวิจัย มหาวิทยาลัยสยาม : –
Link to article: Journal of Functional Foods, 2023, 100, 105361. https://doi.org/10.1016/j.jff.2022.105361
Journal : Journal of Functional Foods / in Scopus
Bibliography : Aenglong, C., Ngasakul, N.,Limpawattana, M., Sukketsiri, W., Chockchaisawasdee, S.,Stathopoulos, C., Tanasawet, S., & Klaypradit, W. (2023). Characterization of novel calcium compounds from tilapia (Oreochromis niloticus) by-products and their effects on proliferation and differentiation of MC3T3-E1 cells. Journal of Functional Foods, 100, 105361. https://doi.org/10.1016/j.jff.2022.105361
Development of Encapsulated Wasabi Flavor for Resistance in High Temperature Condition (2023)
Title : Development of Encapsulated Wasabi Flavor for Resistance in High Temperature Condition
Researcher : Chintong, S., Sukosi, K., Saengrung, J., Limpawattana, M., Klaypradit, W.
Department : สำนักอธิการบดี มหาวิทยาลัยสยาม
E-mail : maruj.lim@siam.edu
ฐานข้อมูลงานวิจัย มหาวิทยาลัยสยาม : –
Link to article: Trends in Sciences, 2023, 20(9), 6758. https://doi.org/10.48048/tis.2023.6758
Journal : Trends in Sciences / in Scopus
Bibliography : Chintong, S. ., Sukosi, K. ., Saengrung, J. ., Limpawattana, M. ., & Klaypradit, W. . (2023). Development of Encapsulated Wasabi Flavor for Resistance in High Temperature Condition. Trends in Sciences, 20(9), 6758. https://doi.org/10.48048/tis.2023.6758
Effects of astaxanthin from shrimp shell on oxidative stress and behavior in animal model of Alzheimer’s disease (2019)
Title : Effects of astaxanthin from shrimp shell on oxidative stress and behavior in animal model of Alzheimer’s disease
Researcher : Taksima, T., Chonpathompikunlert, P., Sroyraya, M., Hutamekalin, P., Limpawattana, M., & Klaypradit, W.
Department : สำนักอธิการบดี มหาวิทยาลัยสยาม
E-mail : maruj.lim@siam.edu
ฐานข้อมูลงานวิจัย มหาวิทยาลัยสยาม : –
Link to article: Marine Drugs, 2019, 17(11), 628. https://doi.org/10.3390/md17110628
Journal : Marine Drugs / in Scopus
Bibliography : Taksima, T., Chonpathompikunlert, P., Sroyraya, M., Hutamekalin, P., Limpawattana, M., & Klaypradit, W. (2019). Effects of Astaxanthin from Shrimp Shell on Oxidative Stress and Behavior in Animal Model of Alzheimer’s Disease. Marine Drugs, 17(11), 628. https://doi.org/10.3390/md17110628
Properties and bioavailability assessment of shrimp astaxanthin loaded liposomes (2019)
Title : Properties and bioavailability assessment of shrimp astaxanthin loaded liposomes
Researcher : Sangsuriyawong, A., Limpawattana, M., Siriwan, D., Klaypradit, W.
Department : สำนักอธิการบดี มหาวิทยาลัยสยาม
E-mail : maruj.lim@siam.edu
ฐานข้อมูลงานวิจัย มหาวิทยาลัยสยาม : –
Link to article: Food Science and Biotechnology, 2019, 28(2), pp. 529–537.
Journal : Food Science and Biotechnology / in Scopus
Bibliography :
Synthesis of soluble calcium compound from skipjack tuna bones using edible weak acids (2022)
Title : Synthesis of soluble calcium compound from skipjack tuna bones using edible weak acids
Researcher : Chakkapat Aenglong, Yu-Ming Wang, Maruj Limpawattana, Wanida Sukketsiri, Qing-Juan Tang, Wanwimol Klaypradit, Soraya Kerdpiboon
Department : สำนักอธิการบดี มหาวิทยาลัยสยาม
E-mail : maruj.lim@siam.edu
ฐานข้อมูลงานวิจัย มหาวิทยาลัยสยาม : –
Link to article: LWT, 2022, 162, 113460. https://doi.org/10.1016/j.lwt.2022.113460
Journal : LWT / in Scopus
Bibliography : Aenglong, C., Wang, Y. M., Limpawattana, M., Sukketsiri, W., Tang, Q. J.,Klaypradit, W., & Kerdpiboon, S. (2022). Synthesis of soluble calcium compound from skipjack tuna bones using edible weak acids. LWT, 162, 113460. https://doi.org/10.1016/j.lwt.2022.113460
Tuna blood inhibits lipopolysaccharide-induced inflammatory mediators in RAW264.7 macrophages (2021)
Title : Tuna blood inhibits lipopolysaccharide-induced inflammatory mediators in RAW264.7 macrophages
Researcher : Wanwimol Klaypradit, Mantira Hawangjoo, Nujamee Ngasakul, Pennapa Chonpathompikunlert, Maruj Limpawattana, Wanida Sukketsiri
Department : สำนักอธิการบดี มหาวิทยาลัยสยาม
E-mail : maruj.lim@siam.edu
ฐานข้อมูลงานวิจัย มหาวิทยาลัยสยาม : –
Link to article: Functional Foods in Health and Disease, 2021, 11(4), 201-212. https://doi.org/10.31989/ffhd.v11i4.785
Journal : Functional Foods in Health and Disease / in Scopus
Bibliography : Klaypradit, W.,Hawangjoo, M., Ngasakul, N., Chonpathompikunlert, P., Limpawattana, M., & Sukketsiri, W. (2021). Tuna blood inhibits lipopolysaccharide-induced inflammatory mediators in RAW264.7 macrophages. Functional Foods in Health and Disease, 11(4), 201-212. https://doi.org/10.31989/ffhd.v11i4.785