มารุจ ลิมปะวัฒนะ

1.Chintong, S., Sukosi, K., Saengrung, J., Limpawattana, M., & Klaypradit, W.(2023). Development of encapsulated wasabi flavor for resistance in high temperature condition. Trends in Sciences, 20(9), 6758.

2.Aenglong, C., Ngasakul, N., Limpawattana, M., Sukketsiri, W., Chockchaisawasdee, S., Stathopoulos, C., Tanasawer S., & Klaypradit, W. (2023). Characterization of novel calcium compounds from tilapia (Oreochromis niloticus) by-products and their effects on proliferation and differentiation of MC3T3-E1 cells. Journal of Functional Foods, 100, 105361.

3.Aenglong, C., Wang, Y. M., Limpawattana, M., Sukketsiri, W., Tang, Q. J., Klaypradit, W., & Kerdpiboon, S. (2022). Synthesis of soluble calcium compound from skipjack tuna bones using edible weak acids. LWT, 162, 113460.

4.Klaypradit, W., Hawangjoo, M., Ngasakul, N., Chonpathompikunlert, P.,Limpawattana, M., & Sukketsiri, W. (2021). Tuna blood inhibits lipopolysaccharide-induced inflammatory mediators in RAW264. 7 macrophages. Functional Foods in Health and Disease, 11(4), 201-212.
5.Kaveewut, C., Worawattanamateekul, W., Limpawattana, M., & Klaypradit, W. (2021). Color and odor reduction of fish oil obtained from fish meal production. Journal of Food Technology Siam University, 16(1), 43-58.

6.Taksima, T., Limpawattana, M., Chonpathompikunlert, P., & Klaypradit, W. (2020). Physicochemical and microbiological qualities of mixed fruit juice beverage powder incorporated with astaxanthin under different storage conditions. Thai Science and Technology Journal, 28(5), 806-819.

7.Takima, T., Chonpathompikunlert, P., Sroyraya, M., Hutamekalin, P., Limpawattana, M., & Klaypradit, W. (2019). Effects of astaxanthin from shrimp shell on oxidative stress and behavior in animal model of alzheimer’s disease. Marine Drugs, 17(11), 628-642.