Faculty of Agro-Industry PSU

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Welcome to Faculty of Agro-Industry | Prince of Songkla University, Hat Yai Campus
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Academic Staff

FACULTY OF AGRO-INDUSTRY

Assoc. Prof. Dr. Sunisa Siripongvutikorn

Affiliation :

  • Food Science and Technology program

Contact:

  • sunisa.s@psu.ac.th
  • 0-7428-6344

Research record:

  • ResearchGate
  • Web of Science ResearcherID:
CV FILE

Education :

  • Ph.D. (Food Technology) Prince of Songkla University, Country Thailand
  • M.Sc. Food Technology   Prince of Songkla University, Country Thailand
  • B.Sc. Pest Management    Prince of Songkla University, Country Thailand

Course Director :

Field of interest :

  • Postharvest of Fish, Nutraceutical and Functional Food

Current researches :

  • Seafood marinade: Development and shelf-life extension
  • Antioxidant and antibacterial properties of herbs/spices and curry paste and their application
  • Application of natural material as functional food

Awards :

Publications :

  1. Pengseng, N., Siripongvutikorn, S*., Usawakesmanee, W., Wattanachant, S. and Sutthirak, P. 2013. Effect of Lipids and Thermal Processing on Antioxidant Activities of Tested Antioxidants and Tom-Kha Paste Extract. Food Nutrition and Science. 4 (8A): 229-243.
  2. Bunruk, B., Siripongvutikorn, S* and Suttirak, P. 2013. Combined effect of garlic juice and Sa-Tay marinade on quality changes of oyster meat during chilled storage. Food Nutrition and Sciences.4: 690-700.
  3. Promjiam, P., Siripongvutikorn, S* and Usawakesmanee, W. 2013. Effect of added garcinia fruit on total 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.
  4. Siripongvutikorn, S*., Usawakesmanee, W. Wittaya, T., Koonwpaew, B. and Pengseng, N. 2012.
  5. Combined effect of low acid paste and modified atmospheric condition on quality changes of shrimp, Litopenaeus vannamei during chilled storage. International Food Research Journal. 19:15731580.
  6. Settharaksa, S., Jongjareonrak, A., Hmadhlu, P., Chansuwan, W. and Siripongvutikorn, S. 2012. Flavonoid, phenolic contents and antioxidant properties of Thai hot curry paste extract and its ingredients as affected of pH, solvent types and high temperature. International Food Research Journal. 19:15811587.
  7. Junsri, M., Usawakesmanee*, W. and Siripongvutikorn, S 2012. Effect of using starch on off-odors retention in tuna dark meat. International Food Research Journal. 19:709-714.
  8. Arunrat, K., Siripongvutikorn, S and Thongraung, C. 2011. Total phenolic content and antioxidant activity in seasoning protein hydrolysate as affected by pasteurization and storage. Journal of Food Science and Engineering. 1, 252-262.
  9. Seah, R., Siripongvutikorn, S*., Usawakesmanee, W. 2011. Stability of antioxidant and antibacterial properties in heated turmeric-chili paste and its ingredients. International Food Research Journal, 18:397-404.
  10. 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, 18:875-882.
  11. Wichachuchoet, S ., Usawakesmanee, W*. Siripongvutikorn, S., Jitbunjerdkul, S and Wattanachant, S.2011. Quality changes of chicken frying oil as affected of frying conditions. International Food Research Journal, 18:606-611.
  12. Buaniaw, C., Siripongvutikorn, S., and Thongraung, C. Effectiveness of ethanolic galangal extract (Alpinia galanga Linn.) on inhibition of lipid oxidation in fish muscle systems. International Journal of Food Science and Technology 45 (11), 2373-2378.
  13. Wongwiwat, P., Wattanachant, S *and Siripongvutikorn, S. 2010. Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage. Journal of the Science of Food and Agriculture, 90 (8), 1293-1299.
  14. Seah, R., Siripongvutikorn, S*., Usawakesmanee, W. 2010. Antioxidant and antibacterial properties in Keang-hleung and its ingredients .Asian Journal Food Agro-Industry,3(02), 213-220.
  15. Ifesan, B.O.T., Siripongvutikorn, S., Thummaratwasik, P., Kanthachote, D. Stability of antibacterial property of Thai green curry during chilled storage Journal of Food Processing and Preservation 34 (SUPPL. 1). 308-321.
  16. Ifesan, B.O., Siripongvutikorn, S., Hutadilok-Towatana, N Voravuthikunchai, S.P. 2009. Evaluation of the Ability of Eleutherine americana Crude Extract as Natural Food Additive in Cooked Pork. Journal of Food Science. 74 (7) , 352-357.
  17. Ifesan, B.O., Siripongvutikorn, S., Voravuthikunchai, S.P.2008. Application of Eleutherine americana Crude Extract in Homemade Salad Dressing. Journal of Food Protection. 72(6):650-655.
  18. Ayasuk, S., Siripongvutikorn, S*., Thummaratwasik, P. and Usawakesmanee. W. 2009. Effect of heat treatment on antioxidant properties of Tom-Kla paste and herbs/spices used in Tom-Kla paste. Kasetsart Journal (Natural Science). 43: 305-312.
  19. Pakawatchai, C., Siripongvutikorn, S*., Usawakesmanee, W. 2009. Effect of herb and spice pastes on the quality changes in minced salmon flesh waste during chilled storage. Asian Journal Food AgroIndustry. 2(04): 481-492
  20. Siripongvutikorn, S., Thongraung, C., Usawakesmanee, W., Bourtoom, T. and Thammarutwasik, P. Development of instant garcinia (Garcinia atroviridis) Tom-Yum mix as a high acid seasoning. 2009. Journal of Food Processing and Preservation. 33:74-86
  21. Siripongvutikorn, S., Ayusook, S., Pengseng, N. and Usawakesmanee, W. 2008. Development of green curry paste marinade for white shrimp (Litopenaeus vannamai). Songklanakarin J. Sci. Technol. 30 (Suppl.1): 35-40.
  22. Buaniew, C., Usawakesmanee, W., Siripongvutikorn, S. and Thongraung, C. 2008. Effect of pH and ATP on hemoglobin accelerates lipid oxidation in unwashed and washed seabass (Lates calcarifer) muscle. Songklanakarin J. Sci. Technol. 30 (Suppl.1): 19-23.
  23. Chuayanukool, K., Wattanachant, S and Siripongvutikorn, S. 2007. Chemical and physical properties of raw and cooked spent hen, broiler and Thai indigenous chicken muscle in mixed herbs acidified soup (Tom-Yum). J. Food Tech. 5: 180-186.
  24. Siripongvutikorn, S., Thammarutwasik, P. and Huang, Y, W. 2005. Antibacterial and antioxidant effect of Thai seasoning, Tom-Yum. LTW. 38:347-352.