Anuvat Jangchud

1.9k total citations
52 papers, 1.6k citations indexed

About

Anuvat Jangchud is a scholar working on Food Science, Nutrition and Dietetics and Biomaterials. According to data from OpenAlex, Anuvat Jangchud has authored 52 papers receiving a total of 1.6k indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Food Science, 18 papers in Nutrition and Dietetics and 12 papers in Biomaterials. Recurrent topics in Anuvat Jangchud's work include Food composition and properties (16 papers), Nanocomposite Films for Food Packaging (11 papers) and GABA and Rice Research (7 papers). Anuvat Jangchud is often cited by papers focused on Food composition and properties (16 papers), Nanocomposite Films for Food Packaging (11 papers) and GABA and Rice Research (7 papers). Anuvat Jangchud collaborates with scholars based in Thailand, United States and South Korea. Anuvat Jangchud's co-authors include Kamolwan Jangchud, Manjeet S. Chinnan, Witoon Prinyawiwatkul, Thepkunya Harnsilawat, Vanee Chonhenchob, Panuwat Suppakul, David Julian McClements, Ratchanee Charoen, Onanong Naivikul and Hong Kyoon No and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Journal of Food Science.

In The Last Decade

Anuvat Jangchud

52 papers receiving 1.5k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Anuvat Jangchud Thailand 23 874 516 474 362 161 52 1.6k
Francisco J. Cinco‐Moroyoqui Mexico 17 654 0.7× 419 0.8× 435 0.9× 297 0.8× 158 1.0× 64 1.5k
Gholamreza Mesbahi Iran 26 1.1k 1.3× 521 1.0× 492 1.0× 262 0.7× 165 1.0× 50 1.8k
Sevim Kaya Türkiye 21 1.1k 1.3× 322 0.6× 439 0.9× 380 1.0× 194 1.2× 39 1.7k
Lai‐Hoong Cheng Malaysia 23 812 0.9× 549 1.1× 412 0.9× 545 1.5× 110 0.7× 53 1.7k
Talip Kahyaoglu Türkiye 23 1.2k 1.3× 368 0.7× 470 1.0× 251 0.7× 149 0.9× 32 1.6k
Yongqiang Cheng China 21 923 1.1× 588 1.1× 366 0.8× 246 0.7× 128 0.8× 57 1.5k
Sajad A. Rather India 17 695 0.8× 365 0.7× 446 0.9× 274 0.8× 169 1.0× 35 1.3k
Pasquale M. Falcone Italy 20 730 0.8× 474 0.9× 313 0.7× 221 0.6× 81 0.5× 46 1.3k
Marcella Mastromatteo Italy 24 813 0.9× 653 1.3× 470 1.0× 659 1.8× 110 0.7× 55 1.7k
Lilian Abugoch Chile 18 984 1.1× 322 0.6× 357 0.8× 851 2.4× 188 1.2× 34 1.8k

Countries citing papers authored by Anuvat Jangchud

Since Specialization
Citations

This map shows the geographic impact of Anuvat Jangchud's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Anuvat Jangchud with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Anuvat Jangchud more than expected).

Fields of papers citing papers by Anuvat Jangchud

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Anuvat Jangchud. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Anuvat Jangchud. The network helps show where Anuvat Jangchud may publish in the future.

Co-authorship network of co-authors of Anuvat Jangchud

This figure shows the co-authorship network connecting the top 25 collaborators of Anuvat Jangchud. A scholar is included among the top collaborators of Anuvat Jangchud based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Anuvat Jangchud. Anuvat Jangchud is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Jangchud, Kamolwan, et al.. (2024). Antioxidant activity, structural and physical properties of soy-based textured vegetable protein with added cannabis leaves as affected by extrusion process. International Journal of Food Science & Technology. 59(10). 7276–7287. 1 indexed citations
2.
Jangchud, Kamolwan, et al.. (2023). Selected physicochemical properties of rice flour, modified tapioca starch, and their mixtures after a limewater soaking treatment. International Journal of Food Science & Technology. 58(11). 5914–5925. 3 indexed citations
3.
Jangchud, Kamolwan, et al.. (2018). Optimization of pumpkin and feed moisture content to produce healthy pumpkin-germinated brown rice extruded snacks. Agriculture and Natural Resources. 52(6). 550–556. 23 indexed citations
4.
Jangchud, Kamolwan, et al.. (2017). Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour. International Journal of Food Science & Technology. 52(11). 2436–2444. 26 indexed citations
5.
Therdthai, Nantawan, et al.. (2017). Effect of dipping and dusting on quality of fried chicken during storage. 5(1). 23–31. 1 indexed citations
6.
Jangchud, Anuvat, et al.. (2016). Comparison of methods for dextran analysis: Effect of sugar and dextran concentrations. QUT ePrints (Queensland University of Technology). 1 indexed citations
7.
Jangchud, Kamolwan, et al.. (2016). Functional properties of protein hydrolysates from Riceberry rice bran. International Journal of Food Science & Technology. 51(5). 1110–1119. 22 indexed citations
8.
Jangchud, Kamolwan, et al.. (2015). Characterization of starch in relation to flesh colors of sweet potato varieties.. International Food Research Journal. 22(6). 2302–2308. 27 indexed citations
9.
Jangchud, Anuvat, et al.. (2015). Statistical Optimization and Secretion of NaCl-Tolerant Proteinases by a Moderate Halophile, Virgibacillus sp. SK37. Food Technology and Biotechnology. 53. 2 indexed citations
10.
Barrett, Diane M., et al.. (2014). Effect of Beeswax Coating with Cinnamon Oil on Quality of Sweet Peppers. Witthayasan Kasetsat Witthayasat. 48(3). 451–462. 2 indexed citations
11.
Jangchud, Anuvat, et al.. (2011). Effect of the physical properties on consumer preference of nuggets.. Thai Journal of Agricultural Science. 44. 519–525. 2 indexed citations
12.
Charoen, Ratchanee, Anuvat Jangchud, Kamolwan Jangchud, et al.. (2011). Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil‐in‐Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch. Journal of Food Science. 76(1). E165–72. 172 indexed citations
13.
Jangchud, Anuvat, et al.. (2011). Process development for pectin production from Krueo Ma Noy leaves (Cissampelos pareira L.).. 499–507. 1 indexed citations
14.
Jangchud, Kamolwan, et al.. (2010). Germination Conditions Affect Selected Quality of Composite Wheat‐Germinated Brown Rice Flour and Bread Formulations. Journal of Food Science. 75(6). S312–8. 44 indexed citations
15.
Jangchud, Kamolwan, et al.. (2010). Physicochemical Properties and Consumer Acceptance of Wheat‐Germinated Brown Rice Bread during Storage Time. Journal of Food Science. 75(6). S333–9. 28 indexed citations
16.
Jangchud, Kamolwan, et al.. (2009). Germination Conditions Affect Physicochemical Properties of Germinated Brown Rice Flour. Journal of Food Science. 74(9). C658–65. 72 indexed citations
17.
Jangchud, Anuvat, et al.. (2009). Effects of Edible Chitosan Coating on Quality of Fresh-Cut Mangoes (Fa-lun) During Storage. Witthayasan Kasetsat Witthayasat. 43. 282–289. 12 indexed citations
18.
Jangchud, Anuvat, et al.. (2009). Changes in characteristics of palm oil during vacuum and atmospheric frying conditions of sweet potato.. Witthayasan Kasetsat Witthayasat. 43. 298–304. 8 indexed citations
19.
Raksakulthai, Nońgnuch, et al.. (2008). Effect of edible coating ingredients incorporated into predusting mix on moisture content, fat content and consumer acceptability of fried breaded product. SHILAP Revista de lepidopterología. 9 indexed citations
20.
Jangchud, Kamolwan, et al.. (2006). Quality changes of burnt aromatic coconut during 28-day storage in different packages. LWT. 40(7). 1232–1239. 11 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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