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3 results for Phumon Sookwong.

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Variation of Terpenoid Flavor Odorants in Bran of Some Black and White Rice Varieties Analyzed by GC×GC-MS
by Watcharapong Chumpolsri, Nataporn Wijit, Pittayaporn Boontakham, Piyarat Nimmanpipug, Phumon Sookwong, Suwaporn Luangkamin and Sugunya Wongpornchai
Journal of Food and Nutrition Research. 2015, 3(2), 114-120. DOI: 10.12691/jfnr-3-2-7
Pub. Date: February 19, 2015Views: 19077Downloads: 16917Citations: 2
aroma terpenoids solid phase microextraction two-dimensional gas chromatography-mass spectrometry GC×GC-MS chemometrics PCA
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Application of Oxygen-argon Plasma as a Potential Approach of Improving the Nutrition Value of Pre-germinated Brown Rice
by Phumon Sookwong, Sittidet Yodpitak, Jenjira Doungkaew, Jaruwan Jurithayo, Dheerawan Boonyawan and Sugunya Mahatheeranont
Journal of Food and Nutrition Research. 2014, 2(12), 946-951. DOI: 10.12691/jfnr-2-12-14
Pub. Date: November 27, 2014Views: 20690Downloads: 16687Citations: 3
plasma pre-germination brown rice gas chromatography-mass spectrometry phenolics γ-aminobutyric acid
Abstract Full Text PDF (305 KB) Full Text HTML Full Text ePUB (432 KB)
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Changes in Antioxidant Activity and Antioxidative Compounds of Brown Rice after Pre-germination
by Sittidet Yodpitak, Phumon Sookwong, Pakinee Akkaravessapong and Sugunya Wongpornchai
Journal of Food and Nutrition Research. 2013, 1(6), 132-137. DOI: 10.12691/jfnr-1-6-4
Pub. Date: December 01, 2013Views: 25527Downloads: 20004Citations: 8
pre-germinated brown rice antioxidant activity tocopherols tocotrienols γ-oryzanols phenolics
Abstract Full Text PDF (362 KB) Full Text HTML Full Text ePUB (243 KB)
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