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2 results for Sugunya Wongpornchai.

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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: 19237Downloads: 17161Citations: 2
aroma terpenoids solid phase microextraction two-dimensional gas chromatography-mass spectrometry GC×GC-MS chemometrics PCA
Abstract Full Text PDF (409 KB) Full Text HTML Full Text ePUB (301 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: 25703Downloads: 20231Citations: 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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