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Kanjana Mahattanatawee

Assistant Professor Dr. Kanjana Mahattanatawee
ผู้ช่วยศาสตราจารย์ ดร.กาญจนา มหัทธนทวี
คณบดี คณะวิทยาศาสตร์ มหาวิทยาลัยสยาม

Google Scholar Citations


Mahattanatawee, K., Luanphaisarnnont, T., & Rouseff R. (2018). Comparison of aroma character impact volatiles of thummong leaves (litsea petiolata hook. f.), Mangdana water beetle (lethocerus indicus), and a commercial product as flavoring agents in Thai traditional cooking. Journal of Agricultural and Food Chemistry, 66(10), 2480-2484.

Mahattanatawee, K., & Rouseff, R. L.(2014). Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD. Food Chemistry, 154, 1-6.

Natisri, S., Mahattanatawee, K., & Thaiudom,  S. (2014). Improving the flavor of soy ice cream by adding lemongrass or Pandan leaf extracts. Chiang Mai University Journal of Natural Sciences, 13(1 s), 469-482.