Pittaya Chaikham
- Food Science top 1%
- Nutrition and Dietetics top 5%
- Biochemistry top 5%
- Molecular Biology
- Plant Science
- Co-authors
- Arunee ApichartsrangkoonVarongsiri KemsawasdPattaneeya PrangthipPhisit SeesuriyachanTom Van de WieleTanachai PankasemsukPiya TemviriyanukulSuwapat Kittibunchakul
- Topics
- Probiotics and Fermented Foods (18 papers)Microbial Metabolites in Food Biotechnology (11 papers)Phytochemicals and Antioxidant Activities (11 papers)
- Partner nations
- ThailandBelgiumSouth Korea
In The Last Decade
Pittaya Chaikham
46 papers receiving 769 citations
Peers
Comparison fields: 5 of 69
- Food Science 603
- Nutrition and Dietetics 290
- Biochemistry 172
- Molecular Biology 158
- Plant Science 124
Countries citing papers authored by Pittaya Chaikham
This map shows the geographic impact of Pittaya Chaikham'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 Pittaya Chaikham with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Pittaya Chaikham more than expected).
Fields of papers citing papers by Pittaya Chaikham
This network shows the impact of papers produced by Pittaya Chaikham. 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 Pittaya Chaikham. The network helps show where Pittaya Chaikham may publish in the future.
Co-authorship network of co-authors of Pittaya Chaikham
This figure shows the co-authorship network connecting the top 25 collaborators of Pittaya Chaikham. A scholar is included among the top collaborators of Pittaya Chaikham 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 Pittaya Chaikham. Pittaya Chaikham is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 1 | |
| 2 | 0 | |
| 3 | 6 | |
| 4 | 13 | |
| 5 | 2 | |
| 6 | Comparison of high hydrostatic pressure and thermal processing on physicochemical and antioxidant properties of Maoberry (Antidesma thwaitesianum Müell. Arg.) juice. | 13 |
| 7 | Survivability of recoated probiotic capsules in simulated gastrointestinal environment and Mao juice containing herbal extracts and antioxidants. | 4 |
| 8 | Physical and biochemical properties of Yanang juice mixed with longan flower-honey following high pressure processing. | 2 |
| 9 | Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion | 4 |
| 10 | Survivability and metabolic activity of Lactobacillus casei 01 incorporating lychee juice plus inulin under simulated gastrointestinal environment. | 4 |
| 11 | Evaluation of quality changes of pressurized and pasteurized herbal-plant beverages during chilled storage | 5 |
| 12 | 14 | |
| 13 | Combined microwave and hot air convective dehydration on physical and biochemical qualities of dried longan flesh | 8 |
| 14 | Aroma volatile profiles of flavored cashew tea with licorice root addition. | 1 |
| 15 | 13 | |
| 16 | Storage stability of pennywort juice as affected by high pressure and thermal processing. | 12 |
| 17 | Biochemical and antibacterial properties of Thai medicine herbal infusions | 4 |
| 18 | Aroma volatile profiles of thai green chili paste (nam prig noom) preserved by ultra-high pressure, pasteurization and sterilization | 6 |
| 19 | 22 | |
| 20 | 49 |
About Pittaya Chaikham
Pittaya Chaikham is a scholar working on Food Science, Biochemistry and Nutrition and Dietetics, having authored 48 papers that have together received 812 indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (18 papers), Microbial Metabolites in Food Biotechnology (11 papers) and Phytochemicals and Antioxidant Activities (11 papers). The work is most often cited by research in Food Science (603 citations), Biochemistry (172 citations) and Nutrition and Dietetics (290 citations). Pittaya Chaikham has collaborated with scholars based in Thailand, Belgium and South Korea. Frequent co-authors include Arunee Apichartsrangkoon, Varongsiri Kemsawasd, Pattaneeya Prangthip, Phisit Seesuriyachan, Tom Van de Wiele, Tanachai Pankasemsuk, Piya Temviriyanukul, Suwapat Kittibunchakul, Sathira Hirun and T. W. George. Their work appears in journals such as Food Chemistry, Applied Microbiology and Biotechnology and Food Research International.
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.