Sutasinee CHINTONG
Publications
1.Chintong, S., K. Sukosi, J. Saengrung, M. Limpawattana and W. Klaypradit. 2023. Development of Encapsulated Wasabi Flavor for Resistance in High Temperature Condition. Trends in Sciences 20(9): 6758.
2.Phetchthumrongchai, T., V. Tachapuripunya, S. Chintong, S. Roytrakul, T. E-kobon and W. Klaypradit. 2022. Properties of Protein Hydrolysates and Bioinformatics Prediction of Peptides Derived from Thermal and Enzymatic Process of Skipjack Tuna (Katsuwonus pelamis) Roe. Fishes 7: 255.
3.Phetchthumrongchai, T., N. Chuchird, S. Roytrakul, S. Chintong and W. Klaypradit. 2022. Physical, chemical composition and umami compound of dried immature and mature roes of skipjack tuna (Katsuwonus pelamis). Fisheries and Aquatic Sciences 25(7): 390-402.
4.Chintong, S. and S. Pandolsook. 2022. The Effect of Partial Wheat Flour Substitution by Unripe Banana Flour and Particle Sizes on the Physical, Chemical Properties and In Vitro Digestibility of Instant Noodles. Journal of Food Technology, Siam University, 17(2) July - December 2022. 69-82.
5.Chintong, S., W. Phatvej, U. Rerk-Am 2, Y. Waiprib and W. Klaypradit. 2019. In Vitro antioxidant, antityrosinase, and cytotoxic activities of astaxanthin from shrimp waste. Antioxidants 8(5): 128.
6.Chintong, S. and S. Pichaiyongvongdee. 2016. Response Surface Methodology Study on Optimization of Fish Tofu as Affected by Dietary Fiber Powder from Pomelo (Citrus grandis (L.) Osbeck) Albedo and Tapioca Starch. Kasetsart University Fisheries Research Bulletin 40(3): 113-125.
2.Phetchthumrongchai, T., V. Tachapuripunya, S. Chintong, S. Roytrakul, T. E-kobon and W. Klaypradit. 2022. Properties of Protein Hydrolysates and Bioinformatics Prediction of Peptides Derived from Thermal and Enzymatic Process of Skipjack Tuna (Katsuwonus pelamis) Roe. Fishes 7: 255.
3.Phetchthumrongchai, T., N. Chuchird, S. Roytrakul, S. Chintong and W. Klaypradit. 2022. Physical, chemical composition and umami compound of dried immature and mature roes of skipjack tuna (Katsuwonus pelamis). Fisheries and Aquatic Sciences 25(7): 390-402.
4.Chintong, S. and S. Pandolsook. 2022. The Effect of Partial Wheat Flour Substitution by Unripe Banana Flour and Particle Sizes on the Physical, Chemical Properties and In Vitro Digestibility of Instant Noodles. Journal of Food Technology, Siam University, 17(2) July - December 2022. 69-82.
5.Chintong, S., W. Phatvej, U. Rerk-Am 2, Y. Waiprib and W. Klaypradit. 2019. In Vitro antioxidant, antityrosinase, and cytotoxic activities of astaxanthin from shrimp waste. Antioxidants 8(5): 128.
6.Chintong, S. and S. Pichaiyongvongdee. 2016. Response Surface Methodology Study on Optimization of Fish Tofu as Affected by Dietary Fiber Powder from Pomelo (Citrus grandis (L.) Osbeck) Albedo and Tapioca Starch. Kasetsart University Fisheries Research Bulletin 40(3): 113-125.