Professional
Education
Degree : Ph.D. (Agro Industrial Product Development) Kasetsart Univ., Thailand.
M.Sc. (Fishery Products) Kasetsart Univ., Thailand.
B.Sc. (Aquatic Science) Burapha Univ., Thailand.
Field of interest
Food Processing, Product Development
Current researches
- Research and development of survival food for Thai soldiers
- Functional food product for elderly from bioactive protein of Sung
- Yod rice bran (Oryza sativa L.)
Publications & Awards
Awards
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Publications
- Promjiam, P., Siripongvutikorn, S* and Usawakesmanee, W. 2013. Effect of added garcinia fruit ontotal phenolic compound content, antioxidant properties and quality changes of the Southern sour curry paste, Keang-hleung, during storage. Food Nutrition and Sciences. 4: 812-820.
- Siripongvutikorn, S., Usawakesmanee, W., Wittaya, T., Koonpaew, B. and Pengseng, N. 2012. Combined effect of low acid paste and modified atmospheric condition on quality changes of white shrimp, Litopenus vannamei, during chilled storage. International Food Research Journal 19 (4):15731580.
- Kanpairo,K.,Usawakesmanee, W. and Siripongvutikorn, S. 2012. The compositions and properties of spray dried tuna flavour powder produced from tuna precooking juice. International Food Research Journal. 19 (3): 893-899.
- Jumsi, M., Usawakesmanee, W. and Siripongvutikorn, S. 2012. Effect of using starch on off-odors retention in tuna dark meat. International Food Research Journal. 19 (2):709-714.
- Pengseng, N., Siripongvutikorn, S., Usawakesmanee, W. and Wattanachant, S. 2011. Combined effect of carbohydrate and thermal processing on antioxidant activity of galangal coconut-milk paste extract, Tom-Kha. International Food Research Journal 18 (3):875-882.
- Sunisa, W., Worapong, U., Sunisa, S., Saowaluck, J. and Saowakon, W. 2011. Quality changes of chicken fryin goil as affected of frying conditions. International Food Research Journal 18 (2):606-611.
- Romson, S., Sunisa, S. and Worapong, U. Stability of antioxidant and antibacterial properties in heated turmeric-chilli paste and its ingredients. International Food Research Journal 18 (1):397-404.
- Naiyana Pengseng, Sunisa Siripongvutikorn, Worapong Usawakesmanee and Saowakon Wattanachant. 2010. Effect of thermal processing and protein nutrients on antioxidant activity of Tom-kha paste extract. Asian Journal of Food and Agro-Industry. 3 (04):398-408
- Romson Seah, Sunisa Siripongvutikorn and Worapong Usawakesmanee. 2010.Antioxidant and antibacterial properties in Keang-hleung paste and its ingredients. Asian Journal of Food and AgroIndustry.3(02):213-220.
Conferences/Meeting and Proceeding
- Orrawan tiwthao and Worapong Usawakesmanee. 2012. The reduction of fishery order in salmon skin by washing with salt solutions. 1st Mae Fa Luang International Conference 2012 (1st MFUIC2012): Future Challenges Towards ASEAN Integration, Nov. 29-Dec. 1, 2012. Mae Fa Luang University, Chiang Rai, Thailand.
- Naiyana Pengseng1, Sunisa Siripongvutikorn, Worapong Usawakesmanee, Saowakon Wattanachant. 2010. Effect of thermal processing and protein nutrient on antioxidant activity of Tom-Kha paste extract. Food Innovation Asia Conference (FIAC 2010): Indigenous Food Research and Development to Global Market, June 17-18, 2010. BITEC, Bangkok. Thailand.
- Sunisa Siripongvutikron, Worapong Usawakesmanee, Thawean Boutoom and Busaya Koonpaew. 2010. Development of shrimp product marinated with Tom-Yum paste. Food Innovation Asia Conference (FIAC 2010): Indigenous Food Research and Development to Global Market, June 17-18, 2010. BITEC, Bangkok. Thailand.
