Noonim相关文献与解析，生知库 | 链接生命科学的每一步

日期影响因子

Comparison of Deep-Fat Frying and Tray Drying on Ambient Storage Stability and Quality of Instant Noodles with and Without Catfish Powder

比较油炸和托盘干燥对添加和未添加鲶鱼粉的方便面在常温储存稳定性和品质的影响

影响因子:5.1

doi:10.3390/foods15060983

Lekjing, Somwang; Noonim, Paramee; Charoenphun, Narin; Pechwang, Jaraslak; Rattanawut, Jessada; Paongoen, Thanamat; Venkatachalam, Karthikeyan

发表日期：2026

文献求助收藏

Physicochemical Properties, Antioxidant Activity, and Flavor Profile of Strawberry Fruit-Based Novel Drinking Jelly Made with Gracilaria fisheri Seaweed as a Gelling Agent at Varying Concentrations

以不同浓度的江蓠为胶凝剂制备的草莓果味新型饮用果冻的理化性质、抗氧化活性和风味特征

影响因子:5.3

doi:10.3390/gels11010054

Charoenphun, Narin; Noonim, Paramee; Lekjing, Somwang; Nitikornwarakul, Chawakwan; Pham, Nam Hoang; Venkatachalam, Karthikeyan

发表日期：2025

文献求助收藏

Application of Citral Nanoemulsion to Enhance Physicochemical Properties and Extend the Shelf Life of Fresh-Cut Longkong during Low-Temperature Storage

柠檬醛纳米乳液在低温贮藏条件下对鲜切龙贡的理化性质改善及保质期延长的应用

期刊:ACS Omega

影响因子:4.3

doi:10.1021/acsomega.5c01087

Charoenphun, Narin; Venkatachalam, Karthikeyan; Wongsa, Jittimon; Noonim, Paramee; Pham, Nam Hoang

发表日期：2025

文献求助收藏

Extension of Quality and Shelf Life of Tomatoes Using Chitosan Coating Incorporated with Cinnamon Oil

利用添加肉桂油的壳聚糖涂层延长番茄的品质和保质期

影响因子:5.1

doi:10.3390/foods13071000

Venkatachalam, Karthikeyan; Lekjing, Somwang; Noonim, Paramee; Charoenphun, Narin

发表日期：2024

文献求助收藏

Influence of pomelo pericarp essential oil on the structural characteristics of gelatin-arrowroot tuber flour-based edible films

柚子果皮精油对明胶-葛根块茎粉基可食用薄膜结构特征的影响

期刊:RSC Advances

影响因子:4.6

doi:10.1039/d4ra03059a

Venkatachalam, Karthikeyan; Charoenphun, Narin; Noonim, Paramee; Pechwang, Jaraslak; Lekjing, Somwang

发表日期：2024

文献求助收藏

Effect of Different Drying Methods on the Phytochemical and Antioxidant Properties of Soursop Leaves at Two Stages of Maturity

不同干燥方法对两个成熟阶段刺果番荔枝叶植物化学和抗氧化特性的影响

期刊:ACS Omega

影响因子:3.7

doi:10.1021/acsomega.4c06071

Somwang Lekjing, Karthikeyan Venkatachalam, Narin Charoenphun, Paramee Noonim

发表日期：2024

文献求助收藏

Investigation of Melatonin Incorporated CMC-Gelatin Based Edible Coating on the Alleviation of Chilling Injury Induced Pericarp Browning in Longkong

研究褪黑素掺杂CMC-明胶基可食用涂层对龙眼果实冷害引起的果皮褐变的缓解作用

影响因子:5.1

doi:10.3390/foods13010072

Venkatachalam, Karthikeyan; Charoenphun, Narin; Lekjing, Somwang; Noonim, Paramee

发表日期：2023

文献求助收藏

Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage

葛根粉和青柠叶精油制成的可食用涂层对猪肉香肠在长期冷藏条件下品质变化的影响

影响因子:5.1

doi:10.3390/foods12193691

Venkatachalam, Karthikeyan; Ieamkheng, Supaporn; Noonim, Paramee; Lekjing, Somwang

发表日期：2023

文献求助收藏

Structural Characterization and Peroxidation Stability of Palm Oil-Based Oleogel Made with Different Concentrations of Carnauba Wax and Processed with Ultrasonication

用不同浓度的巴西棕榈蜡制成并经超声波处理的棕榈油基油凝胶的结构表征和过氧化稳定性

doi:10.3390/gels8120763

Paramee Noonim, Bharathipriya Rajasekaran, Karthikeyan Venkatachalam

发表日期：2022

文献求助收藏

Effect of Palm Oil-Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

超声波处理棕榈油-巴西棕榈蜡油凝胶对咸鸭蛋清强化方便面理化性质的影响

doi:10.3390/gels8080487

Paramee Noonim, Bharathipriya Rajasekaran, Karthikeyan Venkatachalam

发表日期：2022

文献求助收藏