Orasa Suriyaphan (อรสา สุริยาพันธ์)

Name : อรสา สุริยาพันธ์ (ลาออก) Orasa-Suriyaphan
Orasa Suriyaphan
Title : ผู้ช่วยศาสตราจารย์ ดร.
Assistant Professor, Dr.
Education : Ph.D. (Food Science and Tech.), Mississippi State University, U.S.A.
Expertise :
Contact Address : Faculty : วิทยาศาสตร์ Science
Department : วิทยาศาสตร์การอาหาร Food Science
E-Mail :

 

SCOPUSISI Web of Science

6507879268

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Stability of washed frozen mince from channel catfish frames
Author(s):Hoke, M.E. | Jahncke, M.L. | Silva, J.L. | Hearnsberger, J.O. | Chamul, R.S. | Suriyaphan, O.
Publication year: 2000
Journal / Book title: Journal of Food Science

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Posted: October 19, 2020, 8:07 am
Contamination of acrylamide in thai-conventional foods from Nong Mon market, Chonburi
Author(s):Komthong, P. | Suriyaphan, O. | Charoenpanich, J.
Publication year: 2011
Journal / Book title: Thai Journal of Agricultural Science

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Posted: October 19, 2020, 8:07 am
Lecithin associated off-aromas in fermented milk
Author(s):Suriyaphan, O. | Cadwallader, K.R. | Drake, M.A.
Publication year: 2001
Journal / Book title: Journal of Food Science

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Posted: October 19, 2020, 8:07 am
Effect of iron concentration on growth, protein content and total phenolic content of Chlorella sp. cultured in basal medium
Author(s):Iriani, D. | Suriyaphan, O. | Chaiyanate, N.
Publication year: 2011
Journal / Book title: Sains Malaysiana

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Posted: October 19, 2020, 8:07 am
Determination of acrylamide in Thai-conventional snacks from Nong Mon market, Chonburi using GC-MS technique
Author(s):Komthong, P. | Suriyaphan, O. | Charoenpanich, J.
Publication year: 2012
Journal / Book title: Food Additives and Contaminants: Part B Surveillance

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Posted: October 19, 2020, 8:07 am
Aroma components of cooked tail meat of American lobster (Homarus americanus)
Author(s):Lee, G.-H. | Suriyaphan, O. | Cadwallader, K.R.
Publication year: 2001
Journal / Book title: Journal of Agricultural and Food Chemistry

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Posted: October 19, 2020, 8:07 am
Lipid oxidation of deoiled soy lecithin by lactic acid bacteria
Author(s):Suriyaphan, O. | Drake, M.A. | Cadwallader, K.R.
Publication year: 2001
Journal / Book title: LWT - Food Science and Technology

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Posted: October 19, 2020, 8:07 am
Characteristic aroma components of British Farmhouse Cheddar cheese
Author(s):Suriyaphan, O. | Drake, M. | Chen, X.Q. | Cadwallader, K.R.
Publication year: 2001
Journal / Book title: Journal of Agricultural and Food Chemistry

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Posted: October 19, 2020, 8:07 am
Identification of Volatile Off-flavors in Reduced-fat Cheddar Cheeses Containing Lecithin
Author(s):Suriyaphan, O. | Drake, M.A. | Cadwallader, K.R.
Publication year: 1999
Journal / Book title: LWT - Food Science and Technology

Access all results for your search in Scopus
Posted: October 19, 2020, 8:07 am
  1. Determination of acrylamide in Thai-conventional snacks from Nong Mon market, Chonburi using GC-MS technique
    By: Komthong, P.; Suriyaphan, O.; Charoenpanich, J.
    FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE   Volume: 5   Issue: 1   Pages: 20-28   Published:2012
  2. Effect of Iron Concentration on Growth, Protein Content and Total Phenolic Content of Chlorella sp Cultured in Basal Medium
    By: Iriani, Dian; Suriyaphan, Orasa; Chaiyanate, Nittaya
    SAINS MALAYSIANA   Volume: 40   Issue: 4   Pages: 353-358   Published: APR 2011
  3. Aroma components of cooked tail meat of American lobster (Homarus americanus)
    By: Lee, GH; Suriyaphan, O; Cadwallader, KR
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY   Volume: 49   Issue: 9   Pages: 4324-4332   Published:SEP 2001
  4. Lecithin associated off-aromas in fermented milk
    By: Suriyaphan, O; Cadwallader, KR; Drake, MA
    JOURNAL OF FOOD SCIENCE   Volume: 66   Issue: 4   Pages: 517-523   Published: MAY 2001
  5. Characteristic aroma components of British farmhouse cheddar cheese
    By: Suriyaphan, O; Drake, M; Chen, XQ; et al.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY   Volume: 49   Issue: 3   Pages: 1382-1387   Published:MAR 2001
  6. Lipid oxidation of deoiled soy lecithin by lactic acid bacteria
    By: Suriyaphan, O; Drake, MA; Cadwallader, KR
    LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY   Volume: 34   Issue:7   Pages: 462-468   Published: 2001