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 ผลงานตีพิมพ์ในวารสารวิชาการCombining spectroscopic and flux measurement techniques to determine solid-phase speciation and solubility of phosphorus in agricultural soilsผู้แต่ง: Jirapat Tuntrachanida,  Dr.Worachart Wisawapipat, Associate Professor , Dr.SURACHET ARAMRAK, Associate Professor , Dr.Natthapol Chittamart, Associate Professor , Wantana Klysubun, Penphitcha Amonpattaratkit, Olivier Duboc, Walter W. Wenzel, วารสาร:  
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ผลงานตีพิมพ์ในวารสารวิชาการEco-friendly thermosensitive magnetic-molecularly-imprinted polymer adsorbent in dispersive solid-phase microextraction for gas chromatographic determination of organophosphorus pesticides in fruit samplesผู้แต่ง:Seebunrueng, K., Tamuang, S., Jarujamrus, P., Saengsuwan, S., Dr.Nopbhasinthu Patdhanagul, Lecturer , Areerob, Y., Sansuk, S., Srijaranai, S., วารสาร: |
ผลงานตีพิมพ์ในวารสารวิชาการSulfur amendments to soil decrease inorganic arsenic accumulation in rice grain under flooded and nonflooded conditions: Insights from temporal dynamics of porewater chemistry and solid-phase arsenic solubilityผู้แต่ง:Dr.Worachart Wisawapipat, Associate Professor, Netisuk Chooaiem, Dr.SURACHET ARAMRAK, Associate Professor, Dr.Natthapol Chittamart, Associate Professor, Sumontha Nookabkaew, Nuchanart Rangkadilok, Jutamaad Satayavivad, Iso Christl, วารสาร: 
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : A Headspace Solid Phase Microextraction Method for Using to Monitor Hexanal and Heptanal Content in Food Samples) ผู้เขียน:Winyu Chitsamphandhvej, Wilasinee Phakdee, Wilaiporn Thanasan สื่อสิ่งพิมพ์:pdf AbstractHeadspace solid phase microextraction (HS-SPME) technique coupled with Gas Chromatography (GC) was developed to measure hexanal and heptanal (off-flavour compounds, occurred from lipid oxidation) in some food samples. The HS-SPME and GC parameters were studied. Six food samples; infant cereal, instant noodle, potato French fried, deep fried peanut, fried rice (Khawtan) and fried pork skin (Capmoo) were analyzed. Hexanal and heptanal were found in the range of 0.15-10.40 ?g/g and 0.14-1.65 ?g/g, respectively. Hexanal content in Capmoo increased significantly during storage. It was found that increase of lipid content in food samples can reduce the analysis recoveries. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Comparative Study on Extraction Methods of Free and Glycosidically Bound Volatile Compounds from Kaffir Lime Leaves by Solvent Extraction and Solid Phase Extraction) ผู้เขียน:พัชราภรณ์ ถิ่นจันทร์, ดร.วรรณี จิรภาคย์กุล, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractTwo extraction methods, solvent extraction and solid phase extraction using Amberlite XAD- 2 resin, were used to extract free and glycosidically bound volatile compounds from fresh kaffir lime leaves. Better result was obtained with the solvent extraction method. Fifty-four free and thirty-nine glycosidically bound volatile compounds were obtained by solvent extraction method and their odor descriptions related to kaffir lime leaf odors. With the XAD-2 resin, fifty free and ten glycosidically bound volatile compounds were obtained but most of them did not relate to the volatile compounds in kaffir lime leaves. Most of the free and glycosidically bound volatile compounds extracted with XAD- 2 resin had lower concentration than those extracted with solvent extraction, especially the compounds that gave kaffir lime leaf characteristic odor such as citronellal, ?-citronellol, trans-geraniol and trans- ?-caryophyllene. |
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