Past Research


Group  Thai Food/Health Food


Analytical Quality Control System, Nutrition Labeling, Nutritive Value, Physiological Function, Rice, Fruits and Vegetables, Spices and Herbs, Phytochemicals, Non-nutrients

Research Project Project Investigator
  • Protective effect of Thai kaffir lime leaf (Citrus hystrix) and shallot (Allium ascalonicum Linn.) in HepG2 cells: Implications for oxidative stress
Dr. Prapasri Laohavechvanich
  • Protective effect of red curry paste in HepG2 cells: Implications for oxidative stress
Dr. Prapasri Laohavechvanich
  • The content of coenzyme Q10 in Thai food; animal sources and vegetable oils
Dr. Aikkarach Kettawan
  • Application of dietary fiber extracted from by-products of pharmaceutical industry in food products
Asst. Prof. Dr. Anadi Nitithamyong
  • Study on bioaccesibility and antioxidant capacity of flavonoids in Citrus hystrix using in vitro methods and their anticlastogenic potential using the erythrocyte micronucleus assay in the mouse
Asst. Prof. Dr. Chaniphun Butryee
  • Effect of cooking on dietary fiber and oxalate content in Thai vegetables, cereal grains, pulses, nuts and seeds
Dr. Kunchit Judprasong
  • Analysis of thiamin and riboflavin in foods: A comparison of microbiological assays and high-performance liquid chromatography
Naruemol Pinprapai
  • A controlled trial of zinc enriched feeds on the bioaccessibility of zinc in the produced eggs and other related effects
Assoc. Prof. Dr. Prapasri Puwastien
  • Development of reference materials (rice powder) and their use for evaluation of analytical performance of food (rice) analysis laboratories in Thailand
Assoc. Prof. Dr. Prapasri Puwastien
  • Revision of notification act number 182: Nutririon labeling
Assoc. Prof. Dr. Prapasri Puwastien
  • Iron bioavailability of different iron forms fortified in instant noodles by using in vitro digestion technique
Asst. Prof. Dr. Ratchanee Kongkachuichai
  • Study on bioavailability of various forms of iron fortified in fresh wheat noodles model using in vitro digestion technique
Asst. Prof. Dr. Ratchanee Kongkachuichai
  • Analysis of beta-carotene, lycopene, minerals, sugars, insoluble and soluble dietary fiber contents in fresh fruits and fruit products
Rin Charoensiri
  • Flavonoids and phytosterols in healthy Thai foods
Asst. Prof. Dr. Somkiat Kosulwat
  • Development of Thai set menu for health
Asst. Prof. Dr. Somsri Charoenkiatkul
  • Effect of Kaeng Liang on NAD(P)H quinone reductase activity and azoxymethane-induced aberrant crypt foci (ACF) in Wistar rat
Asst. Prof. Dr. Somsri Charoenkiatkul
  • Evaluation of functional properties in selected Thai curry pastes and dishes using in vitro experiment
Asst. Prof. Dr. Somsri Charoenkiatkul
  • Flavonoid content in common Thai dishes
Asst. Prof. Dr. Somsri Charoenkiatkul
  • Functional properties in selected Thai non-coconut curry pastes and their ready-to-cook product
Asst. Prof. Dr. Somsri Charoenkiatkul
  • Functional property of some popular Thai dishes
Asst. Prof. Dr. Somsri Charoenkiatkul
  • Study of calcium bioavailability in selected Thai food by estimation from chemical composition
Asst. Prof. Dr. Somsri Charoenkiatkul
  • Techonlogy transfer of calcium-fortified soybean milk to communities in Lampang Province
Assoc. Prof. Dr. Songsak Srianujata, Orapin Banjong
  • Development of food products for health throughout the life cycle
Assoc. Prof. Dr. Visith Chavasit
  • Menu development of high-calcium Thai diet
Asst. Prof. Dr. Vongsvat Kosulwat