Chotika Viriyarattanasak

Nippon Suisan Kaisha (Japan) — Japan

Agricultural and Biological Sciences · Life Sciences

6h-index298citations30works1.52yr avg
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Research Topics

Meat and Animal Product Quality(7), Microencapsulation and Drying Processes(6), Postharvest Quality and Shelf Life Management(5), Crystallization and Solubility Studies(4), X-ray Diffraction in Crystallography(4)

Publications30 total

Effect of preharvest boron spraying on the firmness and microstructure of winter‐harvested frozen broccoli among maturity types
Journal of the Science of Food and Agriculture·2025· 1 citedOpen Access
Elucidating the Mechanisms Underlying Decreased Firmness of Broccoli Harvested at Low Temperatures
Food and Bioprocess Technology·2024· 2 cited
Effects of Size, Cultivar, and Harvest Season on the Tissue Softening in Frozen Broccoli
Food and Bioprocess Technology·2023· 6 cited
Texture and Key Components of Frozen Cabbage Leaves as Affected by Maturity Type
ACS Food Science & Technology·2023· 3 cited
The ability to resist freezing damage of three Japanese radish (<i>Raphanus sativus</i> L.) cultivars
Food Science and Technology Research·2023· 2 citedOpen Access
Effect of Thermal Pretreatment on Functional Properties of Chicken Protein Hydrolysate
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering·2017
Functional Food Industry in Thailand: Perspectives from Government, Education, and Private Sector
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering·2017
ばい焼マリネード汚れの除去におけるレーザ洗浄性能および芳香族縮合炭化水素の形成【Powered by NICT】
Food and Bioproducts Processing·2017
Laser cleaning performance and PAHs formation in the removal of roasting marinade stain
Food and Bioproducts Processing·2016· 6 cited
Effects of fatty acid and emulsifier on the complex formation and<i>in vitro</i>digestibility of gelatinized potato starch
International Journal of Food Properties·2016· 21 cited
Dehydration of raffinose pentahydrate: structures of raffinose 5-, 4.433-, 4.289- and 4.127-hydrate at 93 K
Acta Crystallographica Section C Structural Chemistry·2015· 2 cited
Kinetic study on the thermal denaturation of protein in yellowfin tuna meat
Journal of Food Science and Agricultural Technology (JFAT)·2015
CCDC 1425501: Experimental Crystal Structure Determination
The Cambridge Structural Database·2015Open Access
CCDC 1425504: Experimental Crystal Structure Determination
The Cambridge Structural Database·2015Open Access
CCDC 1425503: Experimental Crystal Structure Determination
The Cambridge Structural Database·2015Open Access
Prediction Approach to the Glass Transition Temperature of Amorphous Carbohydrate Polymer
Food engineering series·2015· 2 cited
CCDC 1425502: Experimental Crystal Structure Determination
The Cambridge Structural Database·2015Open Access
Non-existence of the linear relation between TH (homogeneous nucleation temperature) and Tm (melting temperature) for aqueous H2SO4 solution
Chemical Physics Letters·2011· 2 cited
Equations for spectrophotometric determination of relative concentrations of myoglobin derivatives in aqueous tuna meat extracts
Food Chemistry·2011· 38 cited
Effects of water content, molecular weight and crystallinity on the glass transition temperature of inulin
Journal of Applied Glycoscience·2011
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Frequent Co-authors

Kazuhito Kajiwara(10), Kiyoshi Kawai(7), Manabu Watanabe(5), Yasumasa Ando(5), T. Hashimoto(5), Yuji Takemura(5), S. Munekawa(5), Toru Suzuki(4), Namiko Nishida(4), F. Franks(4), Ken Fukami(3), Pariya Thanatuksorn(3), Toru Suzuki(3), Megumu Takahashi(3), Manato Ohishi(3), M. Shiro(3), Norihito Kimizuka(2), Naoko Hamada‐Sato(2), Shingo Matsukawa(2), Thayawat Uthaijunyawong(2)