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2025 연구자 정보 (205 / 657)

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Author Name 제1저자 여부 ⓘ 교신저자 여부 ⓘ Address ResearcherID ORCID Paper Title WoS Edition 최상위 JCR(%) WoS Category Related Email
Chaikham, Pittaya
(Chaikham, P) ⓘ 		Phranakhon Si Ayutthaya Rajabhat Univ, Div Food Sci & Technol Management, Phranakhon Si Ayutthaya 13000, Thailand ⓘ JFS-5345-2023
Chaikham, Pittaya ⓘ
ⓘ 		[JCR상위 9.7] Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualities ⓘ SCIE ⓘ 9.7 FOOD SCIENCE & TECHNOLOGY ⓘ saroat@mfu.ac.th; ⓘ
Hun, Sreymom
(Hun, S) ⓘ 		Royal Univ Phnom Penh Univ, Fac Engn, Bioengn Program, Phnom Penh, Cambodia ⓘ
ⓘ
ⓘ 		[JCR상위 9.7] Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualities ⓘ SCIE ⓘ 9.7 FOOD SCIENCE & TECHNOLOGY ⓘ saroat@mfu.ac.th; ⓘ
Kaewprachu, Pimonpan
(Kaewprachu, P) ⓘ 		Chiang Mai Univ, Fac Agroind, Samut Sakhon 74000, Thailand ⓘ AAK-2605-2020
KAEWPRACHU, PIMONPAN ⓘ
ⓘ 		[JCR상위 9.7] A comprehensive review on plant protein-based food packaging: Beyond petroleum-based polymers ⓘ SCIE ⓘ 9.7 FOOD SCIENCE & TECHNOLOGY ⓘ saroat@mfu.ac.th; ⓘ
Karbowiak, Thomas
(Karbowiak, T) ⓘ 		Univ Bourgogne Franche Comte, Inst Agro, UMR PAM A02 102, 1 Esplanade Erasme, F-21000 Dijon, France
Univ Bourgogne Europe, Inst Agro, INRAE, UMR PAM, F-21000 Dijon, France ⓘ 		Q-2151-2018
KARBOWIAK, Thomas ⓘ
ⓘ 		[JCR상위 9.7] A comprehensive review on plant protein-based food packaging: Beyond petroleum-based polymers
[JCR상위 22.9] Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients ⓘ 		SCIE ⓘ 9.7 FOOD SCIENCE & TECHNOLOGY ⓘ saroat@mfu.ac.th;
sasina.sanp@ku.th; pudthaya.ku@ku.th; fengasn@ku.ac.th; piyangkun.lu@ku.th; jaksuma@sut.ac.th; indrianisylvia@gmail.com; tanyamon.pet@gmail.com; samarts@go.buu.ac.th; kanrawee.h@hotmail.com; utthapon_i@rmutt.ac.th; pawdesubhash333@gmail.com; saroat@mfu.ac.th; thomas.karbowiak@institut-agro.fr; younghoonjung@knu.ac.kr; passakorn.ki@ku.th; ⓘ
Kingwascharapong, Passakorn
(Kingwascharapong, P) ⓘ 		Kasetsart Univ, Fac Fisheries, Dept Fishery Prod, Bangkok 10900, Thailand ⓘ
ⓘ
ⓘ 		[JCR상위 9.7] A comprehensive review on plant protein-based food packaging: Beyond petroleum-based polymers
[JCR상위 22.9] Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources
[JCR상위 9.7] Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualities
[JCR상위 22.9] Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients ⓘ 		SCIE ⓘ 9.7 FOOD SCIENCE & TECHNOLOGY ⓘ saroat@mfu.ac.th;
6671401002@lamduan.mfu.ac.th; su.phongthai@gmail.com; samarts@go.buu.ac.th; passakorn.ki@ku.th; younghoonjung@knu.ac.kr; zwl@hainanu.edu.cn; saroat@mfu.ac.th;
sasina.sanp@ku.th; pudthaya.ku@ku.th; fengasn@ku.ac.th; piyangkun.lu@ku.th; jaksuma@sut.ac.th; indrianisylvia@gmail.com; tanyamon.pet@gmail.com; samarts@go.buu.ac.th; kanrawee.h@hotmail.com; utthapon_i@rmutt.ac.th; pawdesubhash333@gmail.com; saroat@mfu.ac.th; thomas.karbowiak@institut-agro.fr; younghoonjung@knu.ac.kr; passakorn.ki@ku.th; ⓘ
Mazumder, Md Anisur Rahman
(Mazumder, MAR) ⓘ 		Bangladesh Agr Univ, Dept Food Technol & Rural Ind, Mymensingh 2202, Bangladesh ⓘ JBS-0028-2023
Mazumder, Anisur ⓘ
ⓘ 		[JCR상위 9.7] Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualities ⓘ SCIE ⓘ 9.7 FOOD SCIENCE & TECHNOLOGY ⓘ saroat@mfu.ac.th; ⓘ
Pawde, Subhash V.
(Pawde, SV) ⓘ 		제1저자 Mae Fah Luang Univ, Sch Agroind, Unit Innovat Food Packaging & Biomat, Chiang Rai 57100, Thailand ⓘ ISU-4317-2023
Pawde, Subhash ⓘ
ⓘ 		[JCR상위 9.7] A comprehensive review on plant protein-based food packaging: Beyond petroleum-based polymers
[JCR상위 22.9] Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients ⓘ 		SCIE ⓘ 9.7 FOOD SCIENCE & TECHNOLOGY ⓘ saroat@mfu.ac.th;
sasina.sanp@ku.th; pudthaya.ku@ku.th; fengasn@ku.ac.th; piyangkun.lu@ku.th; jaksuma@sut.ac.th; indrianisylvia@gmail.com; tanyamon.pet@gmail.com; samarts@go.buu.ac.th; kanrawee.h@hotmail.com; utthapon_i@rmutt.ac.th; pawdesubhash333@gmail.com; saroat@mfu.ac.th; thomas.karbowiak@institut-agro.fr; younghoonjung@knu.ac.kr; passakorn.ki@ku.th; ⓘ
Rawdkuen, Saroat
(Rawdkuen, S) ⓘ 		교신저자 Mae Fah Luang Univ, Sch Agroind, Unit Innovat Food Packaging & Biomat, Chiang Rai 57100, Thailand
Mae Fah Luang Univ, Sch Agroind, Innovat Food Sci & Technol Program, Chiang Rai 57100, Thailand ⓘ
ⓘ
ⓘ 		[JCR상위 9.7] A comprehensive review on plant protein-based food packaging: Beyond petroleum-based polymers
[JCR상위 39.7] Potential plant proteins for functional food ingredients: Composition, utilization and its challenges
[JCR상위 22.9] Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources
[JCR상위 9.7] Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualities
[JCR상위 22.9] Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients ⓘ 		SCIE
ESCI ⓘ 		9.7 FOOD SCIENCE & TECHNOLOGY
FOOD SCIENCE & TECHNOLOGY;NUTRITION & DIETETICS ⓘ 		saroat@mfu.ac.th;
6671401002@lamduan.mfu.ac.th; su.phongthai@gmail.com; samarts@go.buu.ac.th; passakorn.ki@ku.th; younghoonjung@knu.ac.kr; zwl@hainanu.edu.cn; saroat@mfu.ac.th;
sasina.sanp@ku.th; pudthaya.ku@ku.th; fengasn@ku.ac.th; piyangkun.lu@ku.th; jaksuma@sut.ac.th; indrianisylvia@gmail.com; tanyamon.pet@gmail.com; samarts@go.buu.ac.th; kanrawee.h@hotmail.com; utthapon_i@rmutt.ac.th; pawdesubhash333@gmail.com; saroat@mfu.ac.th; thomas.karbowiak@institut-agro.fr; younghoonjung@knu.ac.kr; passakorn.ki@ku.th; ⓘ
Sai-Ut, Samart
(Sai-Ut, S) ⓘ 		Burapha Univ, Fac Sci, Dept Food Sci, Chon Buri 20131, Thailand
Burapha Univ, Fac Sci, Chon Buri 20131, Thailand ⓘ 		NIS-9008-2025
Sai-Ut, Samart ⓘ
ⓘ 		[JCR상위 9.7] A comprehensive review on plant protein-based food packaging: Beyond petroleum-based polymers
[JCR상위 39.7] Potential plant proteins for functional food ingredients: Composition, utilization and its challenges
[JCR상위 22.9] Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources ⓘ 		SCIE
ESCI ⓘ 		9.7 FOOD SCIENCE & TECHNOLOGY
FOOD SCIENCE & TECHNOLOGY;NUTRITION & DIETETICS ⓘ 		saroat@mfu.ac.th;
6671401002@lamduan.mfu.ac.th; su.phongthai@gmail.com; samarts@go.buu.ac.th; passakorn.ki@ku.th; younghoonjung@knu.ac.kr; zwl@hainanu.edu.cn; saroat@mfu.ac.th; ⓘ
Sai-ut, Samart
(Sai-ut, S) ⓘ 		Burapha Univ, Fac Sci, Dept Food Sci, Chon Buri 20131, Thailand ⓘ NIS-9008-2025
Sai-Ut, Samart ⓘ
ⓘ 		[JCR상위 9.7] Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualities
[JCR상위 22.9] Techno-Functional, Rheological, and Physico-Chemical Properties of Gelatin Capsule By-Product for Future Functional Food Ingredients ⓘ 		SCIE ⓘ 9.7 FOOD SCIENCE & TECHNOLOGY ⓘ saroat@mfu.ac.th;
sasina.sanp@ku.th; pudthaya.ku@ku.th; fengasn@ku.ac.th; piyangkun.lu@ku.th; jaksuma@sut.ac.th; indrianisylvia@gmail.com; tanyamon.pet@gmail.com; samarts@go.buu.ac.th; kanrawee.h@hotmail.com; utthapon_i@rmutt.ac.th; pawdesubhash333@gmail.com; saroat@mfu.ac.th; thomas.karbowiak@institut-agro.fr; younghoonjung@knu.ac.kr; passakorn.ki@ku.th; ⓘ
Son, Soklin
(Son, S) ⓘ 		제1저자 Mae Fah Luang Univ, Sch Agroind, Innovat Food Sci & Technol Program, Chiang Rai 57100, Thailand
Royal Univ Phnom Penh Univ, Fac Engn, Bioengn Program, Phnom Penh, Cambodia ⓘ
ⓘ
ⓘ 		[JCR상위 9.7] Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualities ⓘ SCIE ⓘ 9.7 FOOD SCIENCE & TECHNOLOGY ⓘ saroat@mfu.ac.th; ⓘ
Kim, Heeho
(Kim, H) ⓘ 		교신저자 Kyungpook Natl Univ, Sch Econ & Trade, Daehak Ro 80, Daegu 41566, South Korea ⓘ AAO-8809-2021
Kim, Heeho ⓘ 		0000-0002-7675-6969
Kim, Heeho ⓘ 		[JCR상위 9.8] The Effects of Data Restriction Policies and Institutions on Digital Financial Service and Trade ⓘ SSCI ⓘ 9.8 BUSINESS;ECONOMICS;INTERNATIONAL RELATIONS ⓘ kimhh@knu.ac.kr; ⓘ
Moon, Sangkil
(Moon, S) ⓘ 		Univ North Carolina, Belk Coll Business, Mkt, Charlotte, NC USA ⓘ AFF-4790-2022
Moon, Sangkil ⓘ 		0000-0002-4883-0498
Moon, Sangkil ⓘ 		[JCR상위 9.8] The Effects of Data Restriction Policies and Institutions on Digital Financial Service and Trade ⓘ SSCI ⓘ 9.8 BUSINESS;ECONOMICS;INTERNATIONAL RELATIONS ⓘ kimhh@knu.ac.kr; ⓘ
Zhang, Hongxia
(Zhang, HX) ⓘ 		제1저자 Shandong Normal Univ, Sch Econ, Jinan, Shandong, Peoples R China ⓘ
ⓘ
ⓘ 		[JCR상위 9.8] The Effects of Data Restriction Policies and Institutions on Digital Financial Service and Trade ⓘ SSCI ⓘ 9.8 BUSINESS;ECONOMICS;INTERNATIONAL RELATIONS ⓘ kimhh@knu.ac.kr; ⓘ
An, Gun Woong
(An, GW) ⓘ 		Kyungpook Natl Univ, Dept Mat Sci & Met Engn, Daegu 41566, Kyungpook, South Korea
Kyungpook Natl Univ, Grad Sch Mat Sci & Engn, Daegu 41566, South Korea
Kyungpook Natl Univ, Dept Mat Sci & Met Engn, Daegu 41566, South Korea ⓘ
ⓘ
ⓘ 		[JCR상위 9.9] Enhancing the microstructural homogeneity and mechanical properties of recycled 7xxx series Al extrudates via grain refiner addition
[JCR상위 10.9] Unveiling the bending deformation behaviors of Mg alloys with tilted textures through a biaxial tension analysis approach
[JCR상위 9.9] Improvement in tensile ductility and aging response of high-speed-extruded Mg-5Bi-3Al alloy via trace Zn addition ⓘ 		SCIE ⓘ 9.9 MATERIALS SCIENCE, MULTIDISCIPLINARY;METALLURGY & METALLURGICAL ENGINEERING
CHEMISTRY, PHYSICAL;MATERIALS SCIENCE, MULTIDISCIPLINARY;METALLURGY & METALLURGICAL ENGINEERING ⓘ 		sh.park@knu.ac.kr; ⓘ
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