日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Enhancing the Bioactive Properties of Sugarcane Vinegar Through Caesalpinia sappan Extract Supplementation: A Novel Approach for Functional Beverage Development

通过添加苏木提取物增强甘蔗醋的生物活性：一种功能饮料开发的新方法

期刊:Antioxidants
影响因子:6.6
doi:10.3390/antiox14050590
Klanrit, Preekamol; Kitwetcharoen, Haruthairat; Vichitphan, Kanit; Vichitphan, Sukanda; Thanonkeo, Sudarat; Yamada, Mamoru; Thanonkeo, Pornthap
发表日期：2025
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Enhancing betalains production and antioxidant activity in Celosia argentea cell suspension cultures using biotic and abiotic elicitors

利用生物和非生物诱导剂提高鸡冠花细胞悬浮培养物中甜菜碱的产量和抗氧化活性

期刊:Scientific Reports
影响因子:3.9
doi:10.1038/s41598-024-83096-x
Mueangnak, Kanchanok; Kitwetcharoen, Haruthairat; Thanonkeo, Sudarat; Klanrit, Preekamol; Apiraksakorn, Jirawan; Klanrit, Poramaporn; Klanrit, Poramate; Thanonkeo, Pornthap
细胞生物学
发表日期：2025
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Functional kombucha production from fusions of black tea and Indian gooseberry (Phyllanthus emblica L.)

利用红茶和余甘子（Phyllanthus emblica L.）的融合生产功能性康普茶

期刊:Heliyon
影响因子:3.6
doi:10.1016/j.heliyon.2024.e40939
Kitwetcharoen, Haruthairat; Phannarangsee, Yupaporn; Klanrit, Preekamol; Thanonkeo, Sudarat; Tippayawat, Patcharaporn; Klanrit, Poramaporn; Klanrit, Poramate; Yamada, Mamoru; Thanonkeo, Pornthap
发表日期：2024
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Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

用红茶和菠萝皮、菠萝芯制成的康普茶饮料的化学成分和生物学特性的变化

期刊:Scientific Reports
影响因子:3.9
doi:10.1038/s41598-023-34954-7
Phung, Ly Tu; Kitwetcharoen, Haruthairat; Chamnipa, Nuttaporn; Boonchot, Nongluck; Thanonkeo, Sudarat; Tippayawat, Patcharaporn; Klanrit, Preekamol; Yamada, Mamoru; Thanonkeo, Pornthap
发表日期：2023
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