Get started
Author

Sani Jirasatid

Observed names: Jirasatid, S., Jirasatid, Sani
Institution: Burapha University
ORCID: 0000-0002-1990-6852
Observed ORCID: 0000-0002-1990-6852
OpenAlex ID: A5032972704
Statistical Optimization for Monacolin K and Yellow Pigment Production and Citrinin Reduction by Monascus purpureus in Solid-State Fermentation
2013 · Sani Jirasatid, Montira Nopharatana, et al. · Journal of Microbiology and Biotechnology · 28
Degradation kinetics of monacolin K in red yeast rice powder using multiresponse modeling approach
2012 · Sani Jirasatid, Montira Nopharatana, et al. · Journal of Food Engineering · 16
Co-encapsulation of Dictyophora indusiata to improve Lactobacillus acidophilus survival and its effect on quality of sweet fermented rice (Khoa-Mak) sap beverage
2021 · Narakorn Srisuk, Montira Nopharatana, et al. · Journal of Food Science and Technology · 13
Quality evaluation of herbal tea (Curcuma longa Linn. and Pandanus amaryllifolius Roxb.) and development of predictive models for its shelf life
2025 · Narakorn Srisuk, Kukiat Tudpor, et al. · LWT · 9
Thermal Kinetics of Gamma–Aminobutyric Acid and Antioxidant Activity in Germinated Red Jasmine Rice Milk using Arrhenius, Eyring-Polanyi and Ball Models
2021 · Sani Jirasatid, Montira Nopharatana · Current Research in Nutrition and Food Science Journal · 9
Optimizing quality, functionality, and safety of Palmyrah palm (Borassus flabellifer Linn.) pulp powder via steaming and hot-air drying
2025 · Sirikarn Thanaboonrongkom, Katekan Dajanta, et al. · Applied Food Research · 8
Characteristics Co-Encapsulation of Lactobacillus Acidophilus with Dictyophora Indusiata
2020 · Narakorn Srisuk, Sani Jirasatid · Current Research in Nutrition and Food Science Journal · 8
High pressure processing of sweet corn milk yogurt: A plant-based probiotic carrier with enhanced stability
2025 · Pittaya Chaikham, Suttipong Yutsapremanon, et al. · Food Chemistry Advances · 6
Enhancement of nutritional and functional properties of sacha inchi meal by solid-state fermentation
2025 · Narakorn Srisuk, Wichamanee Yuenyongputtakal, et al. · Applied Food Research · 6
Influence of Saccharomyces cerevisiae strains on fermentation of Monascus vinegar from rice pasta by-product
2022 · Saowalak Chantarot, Montira Nopharatana, et al. · International Food Research Journal · 6
PDF
Utilization of rice pasta by-products as the substrate for vinegar fermentation
2024 · Sani Jirasatid, Wichamanee Yuenyongputtakal, et al. · Journal of Food Science and Technology · 4
Survivability of recoated probiotic capsules in simulated gastrointestinal environment and Mao juice containing herbal extracts and antioxidants.
2015 · Pittaya Chaikham, P. Chunthanom, et al. · International Food Research Journal · 4
Tissue-specific polyphenol enrichment following oral supplementation with spray-dried Lacticaseibacillus casei-Maoberry juice in rats
2025 · Pittaya Chaikham, Pattaneeya Prangthip, et al. · Food Chemistry Advances · 3
Effect of combination of Hom Nil or riceberry broken rice with white rice on antioxidant properties of Monascus-fermented rice
2024 · Wichamanee Yuenyongputtakal, Narakorn Srisuk, et al. · International Food Research Journal · 3
PDF
Enhancement of postharvest quality of Nam Dok Mai Si Thong mangoes using a turmeric-incorporated composite edible coating
2026 · Narakorn Srisuk, Krongsakda Phakthanakanok, et al. · Applied Food Research · 2
Vinegar production from Thai rice varieties with emphasis on the biological properties of Sangyod rice vinegar
2025 · Kukiat Tudpor, Sani Jirasatid, et al. · Discover Food · 2
Reduced-calorie mango juice: Quality evaluation of stevia-sweetened and inulin-enriched functional beverage
2025 · Supawinee Saentaweesuk, Pittaya Chaikham, et al. · Food Chemistry Advances · 2
Impact of coconut sugar syrup on quality of acidophilus milk during cold storage.
2020 · Sani Jirasatid, Montira Nopharatana · International Journal of Agricultural Technology · 2
PDF
Fermented Thai sacred lotus stamens as a source of neuroprotective phytochemicals: changes in bioactive composition, antioxidant activity, and Alzheimer’s disease-related enzyme inhibition
2026 · Pittaya Chaikham, Pattaneeya Prangthip, et al. · Food Chemistry Advances · 1
PDF
Synergistic effects of pressure–temperature conditions on quality, enzymatic stability, and functional properties of Yanang leaf juice
2026 · Pittaya Chaikham, Supawinee Saentaweesuk, et al. · Food Chemistry Advances · 1
Multifunctional Effects of Peach Palm (Bactris gasipaes) Heart Powder on the Printability, Structural Properties, Probiotic Viability, and Gastrointestinal Digestion of Soy Protein-Based 3D-Printed Foods
2026 · Passakorn Kingwascharapong, Jaksuma Pongsetkul, et al. · Foods
Comparative Effects of Thermal and Ultrasound Processing on the Quality and Functional Properties of Thai Stingless Bee Honey
2026 · Pittaya Chaikham, Sununta Kanenok, et al. · Food Chemistry Advances
PDF
Kinetic models of quality changes of sukiyaki sauce during thermal processing
2026 · Narakorn Srisuk, Wichamanee Yuenyongputtakal, et al. · Discover Food
Rapid On-Site Detection of Hepatitis A and Norovirus in Fresh Food Using Duplex RT-RPA and Lateral Flow Assay
2025 · Uraiwan Intamaso, Palatip Chutoam, et al. · Trends in Sciences
PDF
การพัฒนาผลิตภัณฑ์จ๊อปลาเสริมบุกให้กับกลุ่มผู้ประกอบการจ๊อปลา ตำบลบางเตย อำเภอเมือง จังหวัดฉะเชิงเทรา:
2025 · Srinukoon, Kanchayanis, Tasiri, Prodpran, et al. · Rajabhat Agriculture Journal
PDF
Works count: 32
Citation count: 138
H-index: 7
I10-index: 3
Year
Topic
Type