Paidaeng Khwanchai

University of Phayao — Thailand

Medicine · Health Sciences

2h-index67citations9works0.62yr avg
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Research Topics

Phytochemicals and Antioxidant Activities(3), GABA and Rice Research(2), Food composition and properties(1), Probiotics and Fermented Foods(1), Spectroscopy and Chemometric Analyses(1)

Publications9 total

Improving freeze-dried Cleistocalyx nervosum powder: Influence of maltodextrin addition on physical properties, microstructure, bioactive compounds, and antioxidant activity
Applied Food Research·2026Open Access
Effect of thermal treatment on the degradation of anthocyanins extracted from Riceberry rice flour (Oryza sativa L.): a kinetic study and thermodynamic properties
Journal of Food Science and Technology·2025· 1 cited
Quality of cooked glutinous rice by using electric rice cooker: soaking conditionswith different rice-to-water ratios on physicochemical and sensorycharacteristics
Food Research·2025Open Access
Valorization of Mango Peel: Physicochemical Properties, Bioactive Compounds, Antioxidant Activity, and Glass Transition Temperature of Freeze-Dried Mango Powder
Waste and Biomass Valorization·2025· 2 cited
Optimization of vacuum evaporation processing parameters for concentration of jambolan plum (Syzygium cumini) juice using response surface methodology
International Journal of Applied Science and Engineering·2025Open Access
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods
International Journal of Gastronomy and Food Science·2023· 22 cited
Optimization of Concentrated Jambulan (Syzygium cumin) Juice Production Process by Vacuum Evaporation Using Response Surface Methodology
The Journal of King Mongkut s University of Technology North Bangkok·2022
Physicochemical Properties of Osmo-Dried Ma-Kiang (Cleistocalyx nervosum var. paniala) as Affected by Different Osmotic Solutions
Burapha Science Journal (วารสารวิทยาศาสตร์บูรพา )·2019
Gamma-aminobutyric acid and glutamic acid contents, and the GAD activity in germinated brown rice (Oryza sativa L.): Effect of rice cultivars
Food Science and Biotechnology·2014· 42 cited

Frequent Co-authors

Suwalee Fong-in(7), Trakul Prommajak(5), Widsanusan Chartarrayawadee(3), Noppakao Phandaeng(2), Ninnart Chinprahast(1), Rath Pichyangkura(1), Saiwarun Chaiwanichsiri(1), Suthida Boonsom(1), Phatthranit Klinmalai(1), S. Fong-In(1), Suwalee Fong-In(1)