Apinun Kanpiengjai

16PUBLICATIONS
18CO-AUTHORS
Food properties (incl. characteristics and health benefits)Field organic and low chemical input horticultureFood chemistry and food sensory scienceAgricultural molecular engineering of nucleic acids and proteinsBeverage chemistry and beverage sensory science
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Publications (16)

|Aug 27, 2026
Short-Chain Inulin and Inulin Neoseries Oligosaccharides from Red Onions Enrich Beneficial Gut Taxa and Attenuate Obesity-Related Outcomes in a Rat Model.

|May 13, 2026
Valorization and Functional Enhancement of Mature Assam Tea Leaves Through Indigenous Filamentous Fungi-Based Fermentation for Functional Drink Development.

|Feb 27, 2026
Probiotic Potential of Weizmannia coagulans MA42, an Endospore-Forming Probiotic Bacterium Capable of Dietary Fiber Digestion.

Punnita Pamueangmun, Nang Nwet Noon Kham, Apinun Kanpiengjai

|Aug 28, 2025
In Vitro Fermentation Characteristics of Purified Short-Chain Inulin and Inulin Neoseries Oligosaccharides Produced from Red Onions.

Jirat Wongsanittayarak, Apinun Kanpiengjai, Nalapat Leangnim

|Mar 17, 2025
Xylooligosaccharides from Barley Malt Residue Produced by Microwave-Assisted Enzymatic Hydrolysis and Their Potential Uses as Prebiotics.

Shah Zaib Fareed, Pipat Tangjaidee, Tabkrich Khumsap

|Nov 09, 2024
Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii.

Benjawan Papun, Pairote Wongputtisin, Apinun Kanpiengjai

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Frequent Collaborators

11 joint publications

Chartchai Khanongnucha

7 joint publications

Chalermpong Saenjum

7 joint publications

Kalidas Shetty

6 joint publications

Kridsada Unban