Education
Academic Background-
Ph.D. Prince of Songkla Univeristy, Thailand Food Technology | Completed: 2016
Publications (40)
Selected Scholarly Contributions
Influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass (Oryza sativa L.).
Sunisa Siripongvutikorn
2017
Selenium bio-fortification: An alternative to improve phytochemicals and bioactivities of plant foods.
Sunisa Siripongvutikorn
2017
Functional properties of curry paste in relation to digestibility and fermentation by gut microbiota.
Sunisa Siripongvutikorn
2017
Phenolic and flavonoid compounds in aqueous extracts of thunbergia laurifolia leaves and their effect on the toxicity of the carbamate insecticide methomyl to murine macrophage cells.
Sunisa Siripongvutikorn
2017
Thermal inactivation of Listeria monocytogenes in whole oysters (Crassostrea belcheri) and pasteurization effects on meat quality.
Sunisa Siripongvutikorn
2017
Iron and zinc fortified food products: Interaction, acceptability and bioavailability.
Sunisa Siripongvutikorn
2017
Efficacy of Thunbergia laurifolia (Rang Jued) aqueous leaf extract for specific biological activities using RAW 264.7 macrophage cells as test model.
Sunisa Siripongvutikorn
2017
Changes of nutritional value, bioactive compounds and antioxidant activity of primed white rice, Chainat 1, during seedling.
Sunisa Siripongvutikorn
2017
Utilization of tuna roe and using inulin as oil replacer for producing value added omega-3 mayonnaise product.
Sunisa Siripongvutikorn
2016
Evaluation of harmful heavy metal (Hg, Pb and Cd) reduction using Halomonas elongate and Tetragenococcus halophilus for protein hydrolysate product.
Sunisa Siripongvutikorn
2016
Improvement nutritional value and bioactivity of ricegrass as affected of priming induced by fish protein hydrolysate.
Sunisa Siripongvutikorn
2016
Increasing of bioactive compounds in Mentha cordifolia Opiz., kitchen mint via ZnSO4 biofortification during plantation.
Sunisa Siripongvutikorn
2016
Thunbergia laurifolia, a traditional herbal tea of Thailand: Botanical, chemical composition, biological properties and processing influence.
Sunisa Siripongvutikorn
2016
Novel cytoprotective effect for Cd-toxicity by using garlic extracts.
Sunisa Siripongvutikorn
2016
Investigation of phytochemical constituents, phenolic profiles and antioxidant activities of ricegrass juice compared to wheatgrass juice.
Sunisa Siripongvutikorn
2016
A study of the antioxidant and anti-inflammatory properties of Thai yellow curry (Keang-hleung) paste with finger chili and bird chili and its consumer acceptability.
Sunisa Siripongvutikorn
2015
The antioxidant and anti‐cadmium toxicity properties of garlic extracts.
Sunisa Siripongvutikorn
2014
Effect of added garcinia fruit on total phenolic compound content, antioxidant properties and quality changes of the Southern sour curry paste, Keang-hleung, during storage.
Sunisa Siripongvutikorn
2013
Combined effect of garlic juice and sa-tay marinade on quality changes of oyster meat during chilled storage.
Sunisa Siripongvutikorn
2013
Effect of lipids and thermal processing on antioxidant activities of tested antioxidants and Tom-Kha Paste extract.
Sunisa Siripongvutikorn
2013
Effect of using starch on off-odors retention in tuna dark meat.
Sunisa Siripongvutikorn
2012
Flavonoid, phenolic contents and antioxidant properties of Thai hot curry paste extract and its ingredients as affected of pH, solvent types and high temperature.
Sunisa Siripongvutikorn
2012
Combined effect of low acid paste and modified atmospheric condition on quality changes of white shrimp, Litopenaeus vannamei during chilled storage.
Sunisa Siripongvutikorn
2012
Quality changes of chicken frying oil as affected of frying conditions.
Sunisa Siripongvutikorn
2011
Combined effect of carbohydrate and thermal processing on antioxidant activity of galangal coconut-milk paste extract, Tom-Kha.
Sunisa Siripongvutikorn
2011
Stability of antioxidant and antibacterial properties in heated turmeric-chili paste and its ingredients.
Sunisa Siripongvutikorn
2011
Total phenolic content and antioxidant activity in seasoning protein hydrolysate as affected by pasteurization and storage.
Sunisa Siripongvutikorn
2011
Stability of antibacterial property of Thai green curry during chilled storage.
Sunisa Siripongvutikorn
2010
Antioxidant and antibacterial properties in Keang-hleung and its ingredients.
Sunisa Siripongvutikorn
2010
Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage.
Sunisa Siripongvutikorn
2010
Effectiveness of ethanolic galangal extract (Alpinia galanga Linn.) on inhibition of lipid oxidation in fish muscle systems.
Sunisa Siripongvutikorn
2010
Development of instant garcinia (Garcinia atroviridis) tom‐yum mix as a high acid seasoning.
Sunisa Siripongvutikorn
2009
Evaluation of the ability of Eleutherine americana crude extract as natural food additive in cooked pork.
Sunisa Siripongvutikorn
2009
Application of Eleutherine americana crude extract in homemade salad dressing.
Sunisa Siripongvutikorn
2009
Effect of heat treatment on antioxidant properties of Tom-Kha paste and herbs/spices used in Tom-Kha paste.
Sunisa Siripongvutikorn
2009
Effect of herb and spice pastes on the quality changes in minced salmon flesh waste during chilled storage.
Sunisa Siripongvutikorn
2009
Effect of pH and ATP on hemoglobin accelerates lipid oxidation in unwashed and washed seabass (Lates calcarifer) muscle.
Sunisa Siripongvutikorn
2008
Development of green curry paste marinade for white shrimp (Litopenaeus vannamai).
Sunisa Siripongvutikorn
2008
Chemical and physical properties of raw and cooked spent hen, broiler and thai indigenous chicken muscles in mixed herbs acidified soup (tom yum).
Sunisa Siripongvutikorn
2007
Antibacterial and antioxidant effect of Thai seasoning, Tom-Yum.
Sunisa Siripongvutikorn
2005