Sittiwat Lertsiri

1.4k total citations
35 papers, 1.1k citations indexed

About

Sittiwat Lertsiri is a scholar working on Food Science, Molecular Biology and Biotechnology. According to data from OpenAlex, Sittiwat Lertsiri has authored 35 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 13 papers in Molecular Biology and 9 papers in Biotechnology. Recurrent topics in Sittiwat Lertsiri's work include Protein Hydrolysis and Bioactive Peptides (7 papers), Phytochemicals and Antioxidant Activities (6 papers) and Advanced Glycation End Products research (6 papers). Sittiwat Lertsiri is often cited by papers focused on Protein Hydrolysis and Bioactive Peptides (7 papers), Phytochemicals and Antioxidant Activities (6 papers) and Advanced Glycation End Products research (6 papers). Sittiwat Lertsiri collaborates with scholars based in Thailand, Japan and Malaysia. Sittiwat Lertsiri's co-authors include Apinya Assavanig, Nuttawee Niamsiri, Manop Suphantharika, Kanitha Tananuwong, Wonnop Visessanguan, Pawinee Deetae, Teruo Miyazawa, Amaret Bhumiratana, Saovanee Dharmsthiti and Sarote Sirisansaneeyakul and has published in prestigious journals such as SHILAP Revista de lepidopterología, Bioresource Technology and Food Chemistry.

In The Last Decade

Sittiwat Lertsiri

35 papers receiving 1.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Sittiwat Lertsiri Thailand 17 505 504 200 168 167 35 1.1k
Natta Laohakunjit Thailand 24 471 0.9× 417 0.8× 450 2.3× 265 1.6× 134 0.8× 48 1.2k
Seung Yuan Lee South Korea 11 553 1.1× 317 0.6× 234 1.2× 265 1.6× 103 0.6× 15 1.1k
Xin Pan China 24 800 1.6× 757 1.5× 318 1.6× 338 2.0× 259 1.6× 50 1.7k
Aimei Liao China 20 459 0.9× 425 0.8× 371 1.9× 320 1.9× 106 0.6× 62 1.3k
Tzou‐Chi Huang Taiwan 20 361 0.7× 381 0.8× 217 1.1× 205 1.2× 77 0.5× 41 1.0k
William Mutilangi United States 13 575 1.1× 326 0.6× 116 0.6× 117 0.7× 155 0.9× 14 946
El Hassan Ajandouz France 15 366 0.7× 387 0.8× 254 1.3× 206 1.2× 128 0.8× 24 1.2k
Ana Zulueta Spain 11 514 1.0× 273 0.5× 218 1.1× 188 1.1× 151 0.9× 12 1.1k
Chockchai Theerakulkait Thailand 15 368 0.7× 422 0.8× 366 1.8× 165 1.0× 127 0.8× 33 973
Kyung Young Yoon South Korea 18 833 1.6× 559 1.1× 294 1.5× 582 3.5× 118 0.7× 85 1.5k

Countries citing papers authored by Sittiwat Lertsiri

Since Specialization
Citations

This map shows the geographic impact of Sittiwat Lertsiri'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 Sittiwat Lertsiri with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Sittiwat Lertsiri more than expected).

Fields of papers citing papers by Sittiwat Lertsiri

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Sittiwat Lertsiri. 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 Sittiwat Lertsiri. The network helps show where Sittiwat Lertsiri may publish in the future.

Co-authorship network of co-authors of Sittiwat Lertsiri

This figure shows the co-authorship network connecting the top 25 collaborators of Sittiwat Lertsiri. A scholar is included among the top collaborators of Sittiwat Lertsiri 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 Sittiwat Lertsiri. Sittiwat Lertsiri 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.
Niamsiri, Nuttawee, et al.. (2025). Application of short-wave infrared hyperspectral imaging combined with machine learning on chilling injury detection in fresh coriander. Food Control. 172. 111176–111176. 4 indexed citations
2.
Lertsiri, Sittiwat, et al.. (2022). Volatile Compound Production and Quality Characteristics of Durian Fruit Cv. Monthong as Affected by 1-methylcyclopropene and Modified Atmosphere Storage. International Journal of Fruit Science. 22(1). 481–494. 2 indexed citations
3.
Kijchavengkul, Thitisilp, et al.. (2020). Data of microwave assisted extraction and conventional hot water extraction of Dendrobium Sonia ‘Earsakul’ orchid flower. SHILAP Revista de lepidopterología. 31. 105906–105906. 3 indexed citations
4.
Lertsiri, Sittiwat, et al.. (2016). Effect of drying methods on Thai dried chilli’s hotness and pungent odour characteristics and consumer liking. International Food Research Journal. 23(1). 289–299. 10 indexed citations
5.
Lertsiri, Sittiwat, et al.. (2014). Changes in fruit quality and volatile flavor compounds during on-tree maturation of longkong.. International Food Research Journal. 21(4). 1659–1665. 3 indexed citations
6.
Deetae, Pawinee, et al.. (2014). Antioxidant and antibacterial potentials of some Thai native plant extracts.. International Food Research Journal. 21(6). 2393–2398. 6 indexed citations
7.
Lertsiri, Sittiwat, et al.. (2014). Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation. International Journal of Food Microbiology. 192. 7–12. 23 indexed citations
8.
Assavanig, Apinya, et al.. (2013). Categorization of Thai Fish Sauce Based on Aroma Characteristics. Journal of Food Quality. 36(2). 91–97. 5 indexed citations
9.
Lertsiri, Sittiwat, et al.. (2012). Effect of drying method on physical and chemical quality, hotness and volatile flavour characteristics of dried chilli. International Food Research Journal. 19(3). 1023–1031. 52 indexed citations
10.
Assavanig, Apinya, et al.. (2012). Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation. International Journal of Food Microbiology. 160(3). 282–289. 93 indexed citations
11.
Assavanig, Apinya, et al.. (2011). Volatile aroma components of Thai fish sauce in relation to product categorization. Flavour and Fragrance Journal. 27(2). 149–156. 19 indexed citations
12.
Tananuwong, Kanitha & Sittiwat Lertsiri. (2010). Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions. Journal of the Science of Food and Agriculture. 90(10). 1590–1596. 72 indexed citations
13.
Assavanig, Apinya, et al.. (2008). Volatile flavour compounds analysis of solid state fermented Thai rice wine (Ou). ScienceAsia. 34(2). 199–199. 29 indexed citations
14.
Jom, Kriskamol Na, et al.. (2007). Investigation of acrylamide in curries made from coconut milk. Food and Chemical Toxicology. 46(1). 119–124. 6 indexed citations
15.
Dharmsthiti, Saovanee, et al.. (2005). Effect of glycation on stability and kinetic parameters of thermostable glucoamylase from Aspergillus niger. Process Biochemistry. 40(8). 2821–2826. 11 indexed citations
16.
Noonpakdee, Wilai, Somkid Sitthimonchai, Sakol Panyim, & Sittiwat Lertsiri. (2004). Expression of the catalase gene katA in starter culture Lactobacillus plantarum TISTR850 tolerates oxidative stress and reduces lipid oxidation in fermented meat product. International Journal of Food Microbiology. 95(2). 127–135. 34 indexed citations
17.
Charoenlap, Nisanart, Saovanee Dharmsthiti, Sarote Sirisansaneeyakul, & Sittiwat Lertsiri. (2003). Optimization of cyclodextrin production from sago starch. Bioresource Technology. 92(1). 49–54. 34 indexed citations
18.
Sirisansaneeyakul, Sarote, et al.. (2000). Enzymatic production of fructo-oligosaccharides from sucrose.. Witthayasan Kasetsat Witthayasat. 34(2). 262–269. 6 indexed citations
19.
20.
Miyazawa, Teruo, Sittiwat Lertsiri, Kenshiro Fujimoto, & Michiko Oka. (1994). Luminol chemiluminescent determination of hydrogen peroxide at picomole levels using high-performance liquid chromatography with a cation-exchange resin gel column. Journal of Chromatography A. 667(1-2). 99–104. 14 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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