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Food Chemistry|June 6, 2015
Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vitroJittawan Kubola, Sirithon SiriamornpunJournal of the Science of Food and Agriculture|August 30, 2021
Bioactive compounds, biological activity, and starch digestibility of dried soy residues from the soybean oil industry and the effects of hot-air dryingEkkarat Tangkhawanit, Sirithon SiriamornpunMolecules (Basel, Switzerland)|April 30, 2021
Changes in Amino Acid Profiles and Bioactive Compounds of Thai Silk Cocoons as Affected by Water ExtractionChuleeporn Bungthong, Sirithon SiriamornpunFood Chemistry|September 13, 2014
Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai gac (Momordica cochinchinensis Spreng)Jittawan Kubola, Sirithon SiriamornpunJournal of Agricultural and Food Chemistry|May 13, 2009
Changes in phenolic acids and antioxidant activity in Thai rice husk at five growth stages during grain developmentSunan Butsat, Natthida Weerapreeyakul, Sirithon SiriamornpunFood Chemistry|April 1, 2014
Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice huskPitchaporn Wanyo, Naret Meeso, Sirithon SiriamornpunInternational Journal for Vitamin and Nutrition Research. Internationale Zeitschrift Fur Vitamin- Und Ernahrungsforschung. Journal International De Vitaminologie Et De Nutrition|May 23, 2006
Alpha-linolenic acid content of commonly available nuts in HangzhouDuo Li, Ting Yao, Sirithon SiriamornpunFood Chemistry|January 12, 2015
Effects of NaCl and soaking temperature on the phenolic compounds, α-tocopherol, γ-oryzanol and fatty acids of glutinous ricePornpisanu Thammapat, Naret Meeso, Sirithon SiriamornpunFoods (Basel, Switzerland)|April 14, 2026
Effects of Green Rice Husk Dietary Fiber and Hydrocolloids on the Physicochemical, Structural, Bioactive, and Sensory Properties of Gummy ProductsTipaukson Chaikwang, Hua Li, Sirithon SiriamornpunFoods (Basel, Switzerland)|April 14, 2026
Plant-Based Yogurt Using Rice Bran and Grain of Green Rice: Increasing the Protein Content of Raw Materials by Enzymatic Protein ExtractionTarathep Siripan, Hua Li, Sirithon SiriamornpunPageof 6