Dr. Sunisa Siripongvutikorn
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Dr. Sunisa Siripongvutikorn

Assistant Professor
Prince of Songkla University, Thailand

Highest Degree
Ph.D. in Food Technology from Prince of Songkla Univeristy, Thailand

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Area of Interest:

Food Science and Technology
100%
Functional Food
62%
Nutraceauticals
90%
Postharvest
75%
Technology
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Tein, N.P., S. Siripongvutikorn and W. Usawakesmanee, 2017. Iron and zinc fortified food products: Interaction, acceptability and bioavailability. J. Agric. Food Technol., 7: 7-12.
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  2. Rattanapon, R., S. Siripongvutikorn, W. Usawakesmanee and C. Thongraung, 2017. Changes of nutritional value, bioactive compounds and antioxidant activity of primed white rice, Chainat 1, during seedling. Int. Food Res. J., 24: 2563-2571.
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  3. Promjiam, P., S. Siripongvutikorn and S. Wichienchot, 2017. Functional properties of curry paste in relation to digestibility and fermentation by gut microbiota. Int. J. Food Propert., 20: 3204-3214.
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  4. Lekjing, S., S. Karrila and S. Siripongvutikorn, 2017. Thermal inactivation of Listeria monocytogenes in whole oysters (Crassostrea belcheri) and pasteurization effects on meat quality. J. Aquatic Food Prod. Technol., 26: 1107-1120.
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  5. Junsi, M., S. Siripongvutikorn, C.T. Yupanqui and W. Usawakesmanee, 2017. Phenolic and flavonoid compounds in aqueous extracts of thunbergia laurifolia leaves and their effect on the toxicity of the carbamate insecticide methomyl to murine macrophage cells. Funct. Foods Health Dis., 7: 529-544.
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  6. Junsi, M., S. Siripongvutikorn, C. Takahashi and W. Usawakwsmanee, 2017. Efficacy of Thunbergia laurifolia (Rang Jued) aqueous leaf extract for specific biological activities using RAW 264.7 macrophage cells as test model. Int. Food Res. J., 24: 2317-2329.
  7. Chomchan, R., S. Siripongvutikorn, P. Puttarak and R. Rattanapon, 2017. Influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass (Oryza sativa L.). Funct. Foods Health Dis., 7: 195-209.
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  8. Chomchan, R., S. Siripongvutikorn and P. Puttarak, 2017. Selenium bio-fortification: An alternative to improve phytochemicals and bioactivities of plant foods. Funct. Foods Health Dis., 7: 263-279.
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  9. Srirattanakul, T., S. Siripongvutikorn and C. Sae-Wong, 2016. Increasing of bioactive compounds in Mentha cordifolia Opiz., kitchen mint via ZnSO4 biofortification during plantation. Funct. Foods Health Dis., 6: 279-290.
  10. Siripongvutikorn, S., R. Rattanapon, W. Usawakesmanee and C. Thongraung, 2016. Improvement nutritional value and bioactivity of ricegrass as affected of priming induced by fish protein hydrolysate. Funct. Foods Health Dis., 6: 219-233.
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  11. Siripongvutikorn, S., R. Asksonthong and W. Usawakesmanee, 2016. Evaluation of harmful heavy metal (Hg, Pb and Cd) reduction using Halomonas elongate and Tetragenococcus halophilus for protein hydrolysate product. Funct. Foods Health Dis., 6: 195-205.
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  12. Junsi, M. and S. Siripongvutikorn, 2016. Thunbergia laurifolia, a traditional herbal tea of Thailand: Botanical, chemical composition, biological properties and processing influence. Int. Food Res. J., 23: 923-927.
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  13. Hunsakul, K., S. Siripongvutikorn and W. Usawakesmanee, 2016. Utilization of tuna roe and using inulin as oil replacer for producing value added omega-3 mayonnaise product. Funct. Food Health Dis., 6: 1158-1172.
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  14. Chomchan, R., A.P.D.S. Siripongvutikorn, P. Puttarak and M.R. Rattanapon, 2016. Investigation of phytochemical constituents, phenolic profiles and antioxidant activities of ricegrass juice compared to wheatgrass juice. Funct. Foods Health Dis., 6: 822-835.
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  15. Boonpeng, S., S. Siripongvutikorn, C. Sae-Wong and P. Sutthirak, 2016. Novel cytoprotective effect for Cd-toxicity by using garlic extracts. Int. Food Res. J., 23: 1663-1668.
  16. Kantangkul, T., S. Siripongvutikorn and C. Sae-Wong, 2015. A study of the antioxidant and anti-inflammatory properties of Thai yellow curry (Keang-hleung) paste with finger chili and bird chili and its consumer acceptability. J. Int. Food Res. J., 22: 625-630.
  17. Boonpeng, S., S. Siripongvutikorn, C. Sae‐Wong and P. Sutthirak, 2014. The antioxidant and anti‐cadmium toxicity properties of garlic extracts. Food Sci. Nutr., 2: 792-801.
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  18. Promjiam, P., S. Siripongvutikorn and W. Usawakesmanee, 2013. Effect of added garcinia fruit on total phenolic compound content, antioxidant properties and quality changes of the Southern sour curry paste, Keang-hleung, during storage. Food Nutr. Sci., 4: 812-820.
  19. Pengseng, N., S. Siripongvutikorn, W. Usawakesmanee, S. Wattanachant and P. Sutthirak, 2013. Effect of lipids and thermal processing on antioxidant activities of tested antioxidants and Tom-Kha Paste extract. Food Nutr. Sci., 4: 229-243.
  20. Bunruk, B., S. Siripongvutikorn and P. Suttirak, 2013. Combined effect of garlic juice and sa-tay marinade on quality changes of oyster meat during chilled storage. Food Nutr. Sci., 4: 690-700.
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  21. Siripongvutikron, S., W. Usawakesmanee, T. Wittaya, B. Koonpaew and N. Pengseng, 2012. Combined effect of low acid paste and modified atmospheric condition on quality changes of white shrimp, Litopenaeus vannamei during chilled storage. Int. Food Res. J., 19: 1573-1580.
  22. Settharaksa, S., A. Jongjareonrak, P. Hmadhlu, W. Chansuwan and S. Siripongvutikorn, 2012. Flavonoid, phenolic contents and antioxidant properties of Thai hot curry paste extract and its ingredients as affected of pH, solvent types and high temperature. Int. Food Res. J., 19: 1581-1587.
  23. Junsri, M., W. Usawakesmanee and S. Siripongvutikorn, 2012. Effect of using starch on off-odors retention in tuna dark meat. Int. Food Res. J., 19: 709-714.
  24. Wichachuchoet, S., W. Usawakesmanee, S. Siripongvutikorn, S. Jitbunjerdkul and S. Wattanachant, 2011. Quality changes of chicken frying oil as affected of frying conditions. Int. Food Res. J., 18: 606-611.
  25. Seah, R., S. Siripongvutikorn and W. Usawakesmanee, 2011. Stability of antioxidant and antibacterial properties in heated turmeric-chili paste and its ingredients. Int. Food Res. J., 18: 397-404.
  26. Pengseng, N., S. Siripongvutikorn, W. Usawakesmanee and S. Wattanachant, 2011. Combined effect of carbohydrate and thermal processing on antioxidant activity of galangal coconut-milk paste extract, Tom-Kha. Int. Food Res. J., 18: 875-882.
  27. Arunrat, K., S. Siripongvutikorn and C. Thongraung, 2011. Total phenolic content and antioxidant activity in seasoning protein hydrolysate as affected by pasteurization and storage. J. Food Sci. Eng., 1: 252-262.
  28. Wongwiwat, P., S. Wattanachant and S. Siripongvutikorn, 2010. Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage. J. Sci. Food Agric., 90: 1293-1299.
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  29. Seah, R., S. Siripongvutikorn and W. Usawakesmanee, 2010. Antioxidant and antibacterial properties in Keang-hleung and its ingredients. Asian J. Food Agro-Industry, 3: 213-220.
  30. Ifesan, B.O.T., S. Siripongvutikorn, P. Thummaratwasik and D. Kanthachote, 2010. Stability of antibacterial property of Thai green curry during chilled storage. J. Food Processing Preserv., 34: 308-321.
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  31. Buaniaw, C., S. Siripongvutikorn and C. Thongraung, 2010. Effectiveness of ethanolic galangal extract (Alpinia galanga Linn.) on inhibition of lipid oxidation in fish muscle systems. Int. J. Food Sci. Technol., 45: 2373-2378.
  32. Siripongvutikorn, S., C. Thongraung, W. Usawakesmanee, T. Buatoom and P. Thammarutwasik, 2009. Development of instant garcinia (Garcinia atroviridis) tom‐yum mix as a high acid seasoning. J. Food Process. Preserv., 33: 74-86.
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  33. Pakawatchai, C., S. Siripongvutikorn and W. Usawakesmanee, 2009. Effect of herb and spice pastes on the quality changes in minced salmon flesh waste during chilled storage. Asian J. Food Agro-Ind., 2: 481-492.
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  34. Ifesan, B.O.T., S. Siripongvutikorn, N. Hutadilok‐Towatana and S.P. Voravuthikunchai, 2009. Evaluation of the ability of Eleutherine americana crude extract as natural food additive in cooked pork. J. Food Sci., 74: 352-357.
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  35. Ifesan, B.O.T., S. Siripongvutikorn and S.P. Voravuthikunchai, 2009. Application of Eleutherine americana crude extract in homemade salad dressing. J. Food Protect., 72: 650-655.
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  36. Ayusuk, S., S. Siripongvutikorn, P. Thummaratwasik and W. Usawakesmanee, 2009. Effect of heat treatment on antioxidant properties of Tom-Kha paste and herbs/spices used in Tom-Kha paste. Kasetsart J. (Nat. Sci.), 43: 305-312.
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  37. Siripongvutikorn, S., S. Ayusook, N. Pengseng and W. Usawakesmanee, 2008. Development of green curry paste marinade for white shrimp (Litopenaeus vannamai). Songklanakarin J. Sci. Technol., 30: 35-40.
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  38. Buaniew, C., W. Usawakesmanee, S. Siripongvutikorn and C. Thongraung, 2008. Effect of pH and ATP on hemoglobin accelerates lipid oxidation in unwashed and washed seabass (Lates calcarifer) muscle. Songklanakarin J. Sci. Technol., 30: 19-23.
  39. Chuaynukool, K., S. Wattanachant and S. Siripongvutikorn, 2007. Chemical and physical properties of raw and cooked spent hen, broiler and thai indigenous chicken muscles in mixed herbs acidified soup (tom yum). J. Food Technol., 5: 180-186.
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  40. Siripongvutikorn, S., P. Thammarutwasik and Y.W. Huang, 2005. Antibacterial and antioxidant effect of Thai seasoning, Tom-Yum. LTW., 38: 347-352.