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Chaiyasit Punfujinda

Observed names: Punfujinda, Chaiyasit, Punfujinda, Chaiyasit -
ORCID: 0009-0000-7925-8474
Observed ORCID: 0009-0000-7925-8474
OpenAlex ID: A5055558152
Physical and Chemical Properties of Gluten‐Free Biscuits Incorporated With Purple Sweet Potato Flour
2025 · Chaiyasit Punfujinda, Paponpat Pattarathitiwat, et al. · International Journal of Food Science · 6
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Effect of Tiliacora triandraleaf juiceon qualities of Thai layereddessert
2019 · Krittin Chumkaew, Chaiyasit Punfujinda · Science, Engineering and Health Studies · 5
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Volatile organic compounds from Streptomyces philanthi RM-1-138: Biocontrol of Sclerotium rolfsii and their impact on chili pepper seed germination
2025 · Sawai Boukaew, Siriporn Yossan, et al. · Journal of Agriculture and Food Research · 4
Nutritional properties, bioactive compounds, antioxidant activities, and consumer acceptance of butter cake enhanced with Sangyod rice (Oryza sativa L.) flour
2025 · Chaiyasit Punfujinda, Apidech Pongprajak, et al. · International Journal of Innovative Research and Scientific Studies · 4
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Effects of Thai pigmented rice (Riceberry and Hom Nil; Oryza sativa L.) flours on quality of kanom piak poon (traditional Thai dessert)
2025 · Chaiyasit Punfujinda, Paponpat Pattarathitiwat, et al. · International Food Research Journal · 4
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Enhancing Bioactive Compounds and the Antioxidant Properties of Thai Coconut Pancake (Khanom Ba-bin) through Partial Substitution with Thai Pigmented Rice Flours
2025 · Chaiyasit Punfujinda, Rath Chombhuphan, et al. · Current Nutrition & Food Science · 3
From coconut to papaya: A study of sensory and nutritional qualities in Thai dessert
2025 · Chaiyasit Punfujinda, Sermsri Songnearm, et al. · Multidisciplinary Science Journal · 1
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การพัฒนาผลิตภัณฑ์ข้าวแตนจากข้าวไรซ์เบอร์รี่รสมะยงชิดหน้าธัญพืช
2025 · Punfujinda, Chaiyasit, Pongprajak, Apidech, et al. · Dusit Thani College Journal
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ผลของการใช้ผักน้ำและผักไชยาต่อคุณภาพของผลิตภัณฑ์ผักแผ่นอบกรอบ
2023 · Chumkaew, Krittin, Jantapo, Anchalee, et al. · Journal of Sustainable Home Economics and Culture
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Developing a training program to enhance conservation awareness and attitudes among Thai hotel cooks: A comparative study
2023 · Pongsak Songpranam, Chaiyasit Punfujinda, et al. · International Journal of ADVANCED AND APPLIED SCIENCES
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Product Development of Sweet Fish Sauce from Dried White Shrimp: Sensory Evaluation, Physical and Chemical Quality and Nutrition
2023 · Punfujinda, Chaiyasit, Pattarathitiwat, Paponpat, et al. · Journal of Food Health and Bioenvironmental Science
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การพัฒนาตำรับมาตรฐานขนมไทยจากแป้งสาคูต้นจังหวัดพัทลุง
2022 · Punfujinda, Chaiyasit, Salee, Marin, et al. · Dusit Thani College Journal
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Community Participation Network Guidelines for Water Hyacinth Removal in Khlong Rangsit Pathum Thani
2022 · Chombhuphan, Rath, Punfujinda, Chaiyasit, et al. · Journal of Humanities & Social Sciences (JHUSOC)
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การศึกษาอัตราส่วนที่เหมาะสมของงาดำและชนิดของสารให้ความหวานแทนนํ้าตาลต่อคุณภาพของสังขยางาดำ
2020 · Chumkaew, Krittin, Punfujinda, Chaiyasit, et al. · Research on Modern science and Utilizing Technological Innovation Journal (RMUTI Journal)
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ผลของฝางต่อคุณภาพด้านสีและเนื้อสัมผัสของผลิตภัณฑ์มาม่อนเค้ก
2019 · Punfujinda, Chaiyasit -, Chumkaew, Krittin · PSRU Journal of Science and Technology
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The Development of Khanom-Pum with Sangyod Rice Replacement
2019 · Chumkaew, Krittin, Phuenjcome, Orawan, et al. · Journal of Food Health and Bioenvironmental Science
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Works count: 16
Citation count: 27
H-index: 4
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