Author

Teeranuch Chysirichote

Observed name: Chysirichote, Teeranuch

Institutions: Suan Dusit University, King Mongkut's Institute of Technology Ladkrabang

Observed institutions: Suan Dusit University, King Mongkut's Institute of Technology Ladkrabang

ORCID: 0009-0007-3727-8400

Observed ORCID: 0009-0007-3727-8400

OpenAlex ID: A5010151329

The Effects of Preprocessing and Drying Methods on the Quality of a Nutritious Dried Soup Product Derived from Purple Sweet Potatoes and Chinese Kale Leaves

2025 · Suwanna Pichaiyongvongdee, Boonyakrit Rattanapun, et al. · Current Research in Nutrition and Food Science Journal · 4

Effect of the Variation of Solid/Liquid Content in Food on the Sterilizing Time and Physical Properties of Chicken and Turkey Berries in Green Curry in Retort Pouch

2023 · Teeranuch Chysirichote, Weawwan Wattanasiriwit, et al. · Journal of Culinary Science & Technology · 2

Edible blue flowers (butterfly pea): Extraction methods and application in flavored sweet water spheres by basic spherification technique

2025 · Pornyupan Pornsuksawat, Teeranuch Chysirichote, et al. · International Journal of Gastronomy and Food Science

Incorporation of Inulin and Maltodextrin into Thermally Processed, Reduced Calorie Taro Coconut Custard

2025 · Teeranuch Chysirichote, Porndara Ketthongkam, et al. · Journal of Culinary Science & Technology

Effect of Malva Nut Gel as Fat Replacer on Sponge Cake

2023 · Chysirichote, Teeranuch, Suanpang, Pannee, et al. · Journal of Food Health and Bioenvironmental Science

การพัฒนาทุนมนุษย์เพื่อรองรับการท่องเที่ยวเชิงวัฒนธรรมอาหารไทยของชุมชน ในเขตพัฒนาการท่องเที่ยวเมืองรองชายฝั่งทะเลตะวันออก (The Development of Gastronomy Tourism Manpower to Support the Gastronomy Tourism Village in Secondary Cities of Active Beach)

2022 · Sopha, Chiranut, Suanpang, Paneer, et al. · Sripatum Review of Humanities and Social Sciences

การใช้แป้งข้าวกล้องมันปูทดแทนแป้งสาลีสำหรับการผลิตขนมปุยฝ้าย

2021 · Chysirichote, Teeranuch, Suanpang, Pannee · KKU Science Journal

The use of sinin rice flour substituted wheat flour in the crust of flaky chinese pastry (kha-nom pia kularb)

2020 · Teeranuch Chysirichote, Natjaya Mekrawee, et al.

Caloric Reduction in Mungbean Conserve Filling of Flaky Chinese Pastry

2011 · Teeranuch Chysirichote, Anchanee Utaipatanacheep, et al. · Agriculture and Natural Resources

Effect of Reducing Fat and Using Fat Replacers in the Crust of Flaky Chinese Pastry

2011 · Teeranuch Chysirichote, Anchanee Utaipatanacheep, et al. · Agriculture and Natural Resources

Works count: 12

Citation count: 6

H-index: 2

I10-index: