Person Image

    Education

    • Ph.D.(Food Science and Technology), University of Western, Sydney, Australia
    • M.Appl.Sc.(Food Science and Technology), University of Western, Sydney, Australia
    • วท.ม.(พัฒนาผลิตภัณฑ์อุตสาหกรรมเกษตร) , มหาวิทยาลัยเกษตรศาสตร์, ไทย

    Interest

    Food Process Development, Microwave process, Product Development, Drying process, Baking Process


    Resource

    • จำนวนหน่วยปฏิบัติการที่เข้าร่วม 1 หน่วย (หัวหน้าหน่วย 1 หน่วย, สมาชิก 0 หน่วย) ดังนี้คือ
    • จำนวนพื้นที่วิจัย 0.00 ตารางเมตร
    • จำนวนเครื่องมือวิจัย 3 ชิ้น
    • มูลค่าเครื่องมือวิจัย 20.22 ล้านบาท

    งานวิจัยในรอบ 5 ปี

    Project

    งานวิจัยที่อยู่ระหว่างการดำเนินการ
    • ทุนใน 13 โครงการ (หัวหน้าโครงการ 7 โครงการ, ที่ปรึกษาโครงการ 1 โครงการ, ผู้ร่วมวิจัย 6 โครงการ)
    • ทุนนอก 0 โครงการ
    งานวิจัยที่เสร็จสิ้นแล้ว
    • ทุนใน 19 โครงการ (หัวหน้าโครงการ 16 โครงการ, ผู้ร่วมวิจัย 3 โครงการ)
    • ทุนนอก 12 โครงการ (หัวหน้าโครงการ 10 โครงการ, ผู้ร่วมวิจัย 2 โครงการ)

    แนวโน้มผลงานทั้งหมดเทียบกับแนวโน้มผลงานในรอบ 5 ปี

    Output

    • บทความ 95 เรื่อง (ตีพิมพ์ในวารสารวิชาการ 39 เรื่อง, นำเสนอในการประชุม/สัมมนา 56 เรื่อง)

    แนวโน้มการนำผลงานไปใช้ประโยชน์ในด้านต่างๆ

    Outcome

    • การนำผลงานไปใช้ประโยชน์ 80 เรื่อง (เชิงวิชาการ 76 เรื่อง, เชิงนโยบาย/บริหาร 0 เรื่อง, เชิงสาธารณะ 2 เรื่อง, เชิงพาณิชย์ 2 เรื่อง)

    รางวัลที่ได้รับ

    Award

    • รางวัลที่ได้รับ 21 เรื่อง (ประกาศเกียรติคุณ/รางวัลนักวิจัย 8 เรื่อง, รางวัลผลงานวิจัย/สิ่งประดิษฐ์ 9 เรื่อง, รางวัลผลงานนำเสนอในการประชุมวิชาการ 4 เรื่อง)


    Scopus h-index

    #Document titleAuthorsYearSourceCited by
    1Rapid analysis of chemical composition in intact and milled rice cookies using near infrared spectroscopyWimonsiri L., Ritthiruangdej P., Kasemsumran S., Therdthai N., Chanput W., Ozaki Y.2017Journal of Near Infrared Spectroscopy
    25(5),pp. 330-337
    9
    2Characterisation of osmotically dehydrated papaya with further hot air drying and microwave vacuum dryingNimmanpipug N., Therdthai N., Dhamvithee P.2013International Journal of Food Science and Technology
    48(6),pp. 1193-1200
    22
    3Section IV. Bakery Products: Manufacturing of Bread and Bakery ProductsZhou W., Therdthai N.2006Handbook of Food Products Manufacturing
    1,pp. 257-278
    0
    4Three-dimensional CFD modelling and simulation of the temperature profiles and airflow patterns during a continuous industrial baking processTherdthai N., Zhou W., Zhou W., Adamczak T.2004Journal of Food Engineering
    65(4),pp. 599-608
    54
    5Improvement of structure and cooking quality of brown rice using ultrasonic and enzymatic treatmentsDang L., Therdthai N., Ratphitagsanti W.2018Journal of Food Processing and Preservation
    42(11)
    3
    6Effect of osmotic dehydration on dielectric properties, microwave vacuum drying kinetics and quality of mangosteenTherdthai N., Visalrakkij T.2012International Journal of Food Science and Technology
    47(12),pp. 2606-2612
    15
    7The development of an anemometer for industrial bread bakingTherdthai N., Zhou W., Zhou W., Adamczak T.2004Journal of Food Engineering
    63(3),pp. 329-334
    7
    8Optimisation of the temperature profile in bread bakingTherdthai N., Zhou W., Zhou W., Adamczak T.2002Journal of Food Engineering
    55(1),pp. 41-48
    112
    9Effect of addition of sourdough on physicochemical characteristics of wheat and rice flour breadJitrakbumrung S., Therdthai N.2014Kasetsart Journal - Natural Science
    48(6),pp. 964-969
    4
    10Bakery Products Science and Technology: Second EditionZhou W., Hui Y.H., De Leyn I., Pagani M.A., Rosell C.M., Selman J.D., Therdthai N.2014Bakery Products Science and Technology: Second Edition
    9781119967156,pp. 1-761
    10
    11Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based doughTherdthai N., Zhou W., Jangchud K.2007LWT - Food Science and Technology
    40(6),pp. 1036-1040
    9
    12Effect of microwave vacuum drying and hot air drying on the physicochemical properties of durian flourBai-Ngew S., Therdthai N., Dhamvithee P., Zhou W.2015International Journal of Food Science and Technology
    50(2),pp. 305-312
    10
    13Hybrid neural modeling of the electrical conductivity property of recombined milkTherdthai N., Zhou W.2002International Journal of Food Properties
    5(1),pp. 49-61
    13
    14Effect of combined microwave-hot air drying and superheated steam drying on physical and chemical properties of riceHorrungsiwat S., Therdthai N., Ratphitagsanti W.2016International Journal of Food Science and Technology
    51(8),pp. 1851-1859
    22
    15ManufactureZhou W., Therdthai N.2007Bakery Products: Science and Technology
    ,pp. 301-318
    1
    16Effects of fat replacers on the physical, chemical and sensory characteristics of puff pastryPimdit K., Therdthai N., Jangchud K.2008Kasetsart Journal - Natural Science
    42(4),pp. 739-746
    9
    17Effect of sucrose and glycerol mixtures in the osmotic solution on characteristics of osmotically dehydrated mandarin cv. (Sai-Namphaung)Pattanapa K., Therdthai N., Chantrapornchai W., Zhou W., Zhou W.2010International Journal of Food Science and Technology
    45(9),pp. 1918-1924
    17
    18Effect of Microwave Assisted Baking on Quality of Rice Flour BreadTherdthai N., Tanvarakom T., Ritthiruangdej P., Zhou W.2016Journal of Food Quality
    39(4),pp. 245-254
    13
    19Simulation of starch gelatinisation during baking in a travelling-tray oven by integrating a three-dimensional CFD model with a kinetic modelTherdthai N., Therdthai N., Zhou W., Zhou W., Adamczak T.2004Journal of Food Engineering
    65(4),pp. 543-550
    16
    20A study of the effect of the drying process on the composition and physicochemical properties of flours obtained from durian fruits of two ripening stagesBai-Ngew S., Therdthai N., Dhamvithee P., Zhou W.2014International Journal of Food Science and Technology
    49(1),pp. 230-237
    13
    21Characterization of microwave vacuum-dried durian chipsBai-Ngew S., Therdthai N., Dhamvithee P.2011Journal of Food Engineering
    104(1),pp. 114-122
    70
    22Effects of ultrasonic and enzymatic treatment on physical and chemical properties of brown riceDang L., Therdthai N., Ratphitagsanti W.2019Journal of Food Process Engineering
    42(3)
    4
    23Artificial neural network modelling of the electrical conductivity property of recombined milkTherdthai N., Zhou W.2001Journal of Food Engineering
    50(2),pp. 107-111
    29
    24Instrumentation, Sensor Design and SelectionZhou W., Therdthai N.2012Handbook of Food Process Design
    ,pp. 190-210
    1
    25Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrationsPhimpharian C., Jangchud A., Jangchud K., Therdthai N., Prinyawiwatkul W., No H.2011International Journal of Food Science and Technology
    46(5),pp. 972-981
    34
    26FermentationTherdthai N.2014Bakery Products Science and Technology: Second Edition
    9781119967156,pp. 325-334
    1
    27Effect of precooking and superheated steam treatment on quality of black glutinous ricePiyawanitpong C., Therdthai N., Ratphitagsanti W.2018Journal of Food Quality
    2018
    6
    28Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen)Therdthai N., Zhou W.2009Journal of Food Engineering
    91(3),pp. 482-489
    270
    29Rapid and nondestructive analysis of deep-fried taro chip qualities using near infrared spectroscopyAreekij S., Ritthiruangdej P., Kasemsumran S., Therdthai N., Haruthaithanasan V., Ozaki Y.2017Journal of Near Infrared Spectroscopy
    25(2),pp. 127-137
    5
    30Gold kiwifruit leather product development using Quality function deployment approachVatthanakul S., Jangchud A., Jangchud K., Therdthai N., Wilkinson B.2010Food Quality and Preference
    21(3),pp. 339-345
    55
    31Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.)Chin L., Therdthai N., Ratphitagsanti W.2020Journal of Food Quality
    2020
    4
    32Three-dimensional CFD modeling of a continuous industrial baking processZhou W., Therdthai N.2007Computational Fluid Dynamics in Food Processing
    ,pp. 287-312
    22
    33By-product of tropical vermicelli waste as a novel alternative feedstuff in broiler dietsRungcharoen P., Therdthai N., Dhamvithee P., Attamangkune S., Ruangpanit Y., Ferket P., Amornthewaphat N.2013Asian-Australasian Journal of Animal Sciences
    26(12),pp. 1732-1741
    1
    34Characterization of hot air drying and microwave vacuum drying of fingerroot (Boesenbergia pandurata)Therdthai N., Northongkom H.2011International Journal of Food Science and Technology
    46(3),pp. 601-607
    18
    35Microwave vacuum-dried durian flour and its application in biscuitsBai-Ngew S., Bai-Ngew S., Therdthai N., Zhou W.2021Heliyon
    7(11)
    0
    36Effect of butter content and baking condition on characteristics of the gluten-free dough and breadSrikanlaya C., Therdthai N., Ritthiruangdej P., Zhou W.2017International Journal of Food Science and Technology
    52(8),pp. 1904-1913
    5
    37Microwave vacuum drying of osmotically dehydrated mandarin cv. (Sai-Namphaung)Therdthai N., Zhou W., Pattanapa K.2011International Journal of Food Science and Technology
    46(11),pp. 2401-2407
    15
    38Introduction to Baking and Bakery ProductsZhou W., Therdthai N., Hui Y.2014Bakery Products Science and Technology: Second Edition
    9781119967156,pp. 1-16
    18
    39Modeling and optimization of food processesTherdthai N.2021Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry
    ,pp. 419-441
    0
    40Characterization of protein hydrolysate from silkworm pupae (Bombyx mori)Anootthato S., Therdthai N., Ritthiruangdej P.2019Journal of Food Processing and Preservation
    43(8)
    8
    41Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten-free rice dough and breadSrikanlaya C., Therdthai N., Ritthiruangdej P., Zhou W.2018International Journal of Food Science and Technology
    53(7),pp. 1760-1770
    18
    42Sugar, salt and fat reduction of bakery productsTherdthai N.2021Advances in Food and Nutrition Research
    0
    43Heat and mass transfer during baking of sweet goodsZhou W., Therdthai N.2008Food Engineering Aspects of Baking Sweet Goods
    ,pp. 173-190
    10
    44Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking TechnologyTherdthai N., Zhou W., Zhou W.2003Food Science and Technology Research
    9(3),pp. 219-226
    42
    45Fermented breadZhou W., Therdthai N.2012Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
    ,pp. 477-491
    3
    46Two-dimensional CFD modelling and simulation of an industrial continuous bread baking ovenTherdthai N., Zhou W., Zhou W., Adamczak T.2003Journal of Food Engineering
    60(2),pp. 211-217
    45
    47ManufactureTherdthai N., Zhou W.2014Bakery Products Science and Technology: Second Edition
    9781119967156,pp. 473-488
    3