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Author

Chay Chim

Observed names: Chay C., Chim Chay
ORCID: 0000-0001-8859-5093
Observed ORCID: 0000-0001-8859-5093
OpenAlex ID: A5017736295
Total phenolic content and antioxidant activity of rice wine from waxy pigmented and non-pigmented rice varieties produced by traditional and multi-parallel fermentation
2019 · Chay Chim, E.I. Dizon, et al. · Food Research · 13
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Traditional dried starter culture (Medombae) for rice liquor production in Cambodia
2015 · Chay Chim, I. D. Erlinda, et al. · International Food Research Journal · 10
Application of Lactic Acid Bacteria for Enhanced Food Safety of Cambodian Fermented Small Fish (Pha-ork Kontrey)
2020 · Rithy Chrun, Pichpunleu Born, et al. · Food Science and Technology Research · 8
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Application of Antimicrobial Bacillus subtilis Strain as a Starter Culture to Improve Qualities and Safety of Fermented Soybean (SIENG) Produced in Cambodia
2019 · Ek Sopheap, Huon Thavrak, et al. · Journal of Food Science and Engineering · 6
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Quality improvement of traditional rice liquor (srasor) processing in Takeo Province, Cambodia
2018 · Chay C., E.I. Dizon, et al. · Food Research · 6
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Total phenolic, antioxidant activity and physic-chemical properties of waxy pigmented and non-pigmented rice in Cambodia
2017 · Chay C., W.A. Hurtada, et al. · Food Research · 5
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Physicochemical Properties and Sensory Analysis of Cashew Apple (Anacardiumoccidentale L.) - Mango (Mangiferaindica) Blends Jam
2021 · Chay Chim, Lun Channa, et al. · Advances in Nutrition and food science · 2
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Geographical variation and human health risk assessment of arsenic contamination in locally produced unpolished and polished rice from the Mekong Plain and coastal region of Cambodia
2026 · Phal Heom, Kyoung-Woong Kim, et al. · Environmental Geochemistry and Health · 1
Physicochemical and Antioxidant Properties in Varieties of Cashew Apple (Aacardium Occidetale L.)
2022 · Chay Chim · 1
Identification of Lactic Acid Bacteria from Fermented Young Muskmelon (Cucumis melon Linn)
2021 · Norng Chakriya, Dizon I Erlinda, et al. · Acta Scientifci Nutritional Health · 1
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Physicochemical Characteristics of Cashew Nut Variety M23 (Anacardium Occidental L.) Grown in Cambodia
2025 · Chay Chim · Journal of Food Technology & Nutrition Sciences
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Identify Effective Methos for Reducing Tannin Content in Cashew Apple Juice Using Different Clarifying Agents
2025 · Chay Chim · Journal of Food Technology & Nutrition Sciences
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The impact of soaking and drying soybeans on soyflour and the gluten-free cookies made from it
2024 · Chantheareak Vann, Nantawan Therdthai, et al. · Journal of Food Technology Research
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Effect of Stabilizers and Storage Time on the Quality of Tomato Sauce
2024 · Kouch Sothakong, Hor Rathna, et al. · Journal of Environmental Science and Engineering - A
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Quality Improvement of Fermented Young Muskmelon through Inoculation with Different Starter Cultures of Lactic Acid Bacteria
2022 · Norng Chakriya, Dizon Erlinda I, et al. · Microbiology & Infectious Diseases
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Identification of Lactic Acid Bacteria Isolated from Local Commercial Yahe (Fermented Caridean-Shrimp) Products
2021 · Say Sophakphokea, Rith Sokuncharya, et al. · RAS Microbiology and Infectious Diseases
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Development of Chhaipov Paaem (Sweet Radish) Processing in Kandal Province, Cambodia
2012 · Dyna Theng, Bunthan Ngo, et al. · Journal of Food Science and Engineering
Works count: 17
Citation count: 53
H-index: 5
I10-index: 2
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