Vichai Haruthaithanasan

879 total citations
29 papers, 671 citations indexed

About

Vichai Haruthaithanasan is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Vichai Haruthaithanasan has authored 29 papers receiving a total of 671 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 13 papers in Nutrition and Dietetics and 10 papers in Plant Science. Recurrent topics in Vichai Haruthaithanasan's work include Food composition and properties (11 papers), Phytochemicals and Antioxidant Activities (6 papers) and GABA and Rice Research (4 papers). Vichai Haruthaithanasan is often cited by papers focused on Food composition and properties (11 papers), Phytochemicals and Antioxidant Activities (6 papers) and GABA and Rice Research (4 papers). Vichai Haruthaithanasan collaborates with scholars based in Thailand, United States and Japan. Vichai Haruthaithanasan's co-authors include Penkwan Chompreeda, Hathairat Rimkeeree, Narumol Matan, A.J. Mawson, Kamolwan Jangchud, Yuthana Phimolsiripol, Thongchai Suwonsichon, Udomlak Sukatta, Withida Chantrapornchai and Witoon Prinyawiwatkul and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Applied Microbiology and Biotechnology and International Journal of Food Microbiology.

In The Last Decade

Vichai Haruthaithanasan

27 papers receiving 614 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Vichai Haruthaithanasan Thailand 12 417 222 160 88 82 29 671
Muhammad Abdul Rahim Pakistan 15 303 0.7× 189 0.9× 174 1.1× 106 1.2× 70 0.9× 58 720
Raciel Javier Estrada‐León Mexico 10 329 0.8× 167 0.8× 215 1.3× 171 1.9× 83 1.0× 37 652
Po-Yuan Chiang Taiwan 17 375 0.9× 200 0.9× 176 1.1× 213 2.4× 57 0.7× 38 738
Maya Prakash India 14 359 0.9× 282 1.3× 91 0.6× 139 1.6× 32 0.4× 28 675
Édira Castello Branco de Andrade Gonçalves Brazil 13 351 0.8× 264 1.2× 160 1.0× 148 1.7× 216 2.6× 40 816
Amaury Taboada‐Rodríguez Spain 16 393 0.9× 275 1.2× 94 0.6× 178 2.0× 81 1.0× 26 764
Paula García Chile 17 420 1.0× 210 0.9× 156 1.0× 232 2.6× 46 0.6× 35 862
Víctor M. Moo‐Huchin Mexico 14 445 1.1× 263 1.2× 262 1.6× 272 3.1× 126 1.5× 50 934
Soubhagya Tripathy India 14 408 1.0× 131 0.6× 124 0.8× 111 1.3× 47 0.6× 33 797
Imène Ammar Tunisia 13 382 0.9× 227 1.0× 81 0.5× 94 1.1× 94 1.1× 16 577

Countries citing papers authored by Vichai Haruthaithanasan

Since Specialization
Citations

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

Fields of papers citing papers by Vichai Haruthaithanasan

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Vichai Haruthaithanasan

This figure shows the co-authorship network connecting the top 25 collaborators of Vichai Haruthaithanasan. A scholar is included among the top collaborators of Vichai Haruthaithanasan 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 Vichai Haruthaithanasan. Vichai Haruthaithanasan 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.
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Ritthiruangdej, Pitiporn, et al.. (2017). Rapid and nondestructive analysis of deep-fried taro chip qualities using near infrared spectroscopy. Journal of Near Infrared Spectroscopy. 25(2). 127–137. 7 indexed citations
3.
Yongsmith, Busaba, et al.. (2013). Fermentation and quality of yellow pigments from golden brown rice solid culture by a selected Monascus mutant. Applied Microbiology and Biotechnology. 97(20). 8895–8902. 17 indexed citations
4.
Chompreeda, Penkwan, et al.. (2011). Isoflavone content in soy germ flours prepared from two drying methods. International Journal of Food Science & Technology. 46(11). 2240–2247. 4 indexed citations
5.
Chompreeda, Penkwan, et al.. (2011). Prediction of Pasting and Thermal Properties of Mixed Hom-Mali and Glutinous Rice Flours Using Near Infrared Spectroscopy. 5 indexed citations
6.
Chompreeda, Penkwan, et al.. (2011). Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours. International Journal of Food Science & Technology. 46(11). 2358–2365. 17 indexed citations
7.
Chompreeda, Penkwan, et al.. (2010). Preference Mapping of Thai Consumers for Commercial Green Tea with Roasted Brown Rice. Witthayasan Kasetsat Witthayasat. 44(4). 652–663. 4 indexed citations
8.
Rimkeeree, Hathairat, et al.. (2010). Optimization of rice bran protein hydrolysate production using alcalase.. Asian Journal of Food and Agro-Industry. 3(2). 221–231. 9 indexed citations
9.
Chompreeda, Penkwan, et al.. (2010). Optimizing Time and Temperature of Enzymatic Conversion of Isoflavone Glucosides to Aglycones in Soy Germ Flour. Journal of Agricultural and Food Chemistry. 58(21). 11340–11345. 11 indexed citations
10.
Chantarapanont, Walairut, et al.. (2009). Screening lactic acid bacteria for improving the Kanom-jeen process.. Witthayasan Kasetsat Witthayasat. 43(3). 557–565. 6 indexed citations
11.
Suwonsichon, Thongchai, et al.. (2008). Effects of Lactobacillus plantarum P1 on the physico-chemical properties of rice flour.. 473–480. 2 indexed citations
12.
Sukatta, Udomlak, et al.. (2008). Antifungal Activity of Clove and Cinnamon Oil and Their Synergistic Against Postharvest Decay Fungi of Grape in vitro. 49 indexed citations
13.
Chompreeda, Penkwan, et al.. (2007). Consumer acceptance and purchase decisions of butter cake from jasmine rice flour. Civil War Book Review. 1 indexed citations
14.
Chompreeda, Penkwan, et al.. (2007). Optimization of Supplementary Protein Milk Tablet Formulation for Rural School Children under Her Royal Highness Princess Maha Chakri Sirindhorn's Project. 3 indexed citations
15.
Chompreeda, Penkwan, et al.. (2007). Acceptance and Purchase Intent of US Consumers for Nonwheat Rice Butter Cakes. Journal of Food Science. 72(2). S92–7. 44 indexed citations
16.
Chompreeda, Penkwan, et al.. (2007). Optimization of chemical properties, sensory descriptive and consumer acceptance of Jiaogulan tea using response surface methodology (RSM). 1 indexed citations
17.
Matan, Narumol, et al.. (2005). Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions. International Journal of Food Microbiology. 107(2). 180–185. 298 indexed citations
18.
19.
Haruthaithanasan, Vichai, et al.. (2003). Product development from wheat-rice composite flour for Pa Thong Koo.. 398–406. 1 indexed citations
20.
Chompreeda, Penkwan, et al.. (1989). Development of a Chocolate Flavored Peanut Beverage. Journal of Food Science. 54(5). 1359–1360. 13 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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