1. Antimicrobial activity and chemical stability of cinnamon oil in oil-in-water nanoemulsions fabricated using the phase inversion temperature method. (August 2019) Authors: Chuesiang, Piyanan; Siripatrawan, Ubonrat; Sanguandeekul, Romanee; Yang, Jason Szuhao; McClements, David Julian; McLandsborough, Lynne Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 110(2019) Page Start: 190 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Antimicrobial activity of PIT-fabricated cinnamon oil nanoemulsions: Effect of surfactant concentration on morphology of foodborne pathogens. (April 2019) Authors: Chuesiang, Piyanan; Siripatrawan, Ubonrat; Sanguandeekul, Romanee; McClements, David Julian; McLandsborough, Lynne Journal: Food control Issue: Volume 98(2019) Page Start: 405 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Aptamer-based surface enhanced Raman spectroscopy (SERS) for the rapid detection of Salmonella Enteritidis contaminated in ground beef. (October 2021) Authors: Chuesiang, Piyanan; Ryu, Victor; Siripatrawan, Ubonrat; He, Lili; McLandsborough, Lynne Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 150(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Characteristics and antimicrobial activity of microfluidized clove essential oil nanoemulsion optimized using response surface methodology. Issue 12 (12th July 2022) Authors: Pilong, Puncharat; Chuesiang, Piyanan; Mishra, Dharmendra K.; Siripatrawan, Ubonrat Journal: Journal of food processing and preservation Issue: Volume 46:Issue 12(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of nanoemulsion to minimise undesirable odour and colour of cinnamon bark oil and to improve sensory properties of refrigerated Asian seabass fillets. (16th November 2022) Authors: Chuesiang, Piyanan; Ryu, Victor; Siripatrawan, Ubonrat Journal: International journal of food science & technology Issue: Volume 58:Number 1(2023) Page Start: 126 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of argon dielectric barrier discharge (DBD) cold plasma treatment on mechanical, barrier and antimicrobial properties of chitosan film. (10th January 2023) Authors: Kongboonkird, Marisa; Chuesiang, Piyanan; Ryu, Victor; Siripatrawan, Ubonrat Journal: International journal of food science & technology Issue: Volume 58:Number 2(2023) Page Start: 995 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Enhancing effect of nanoemulsion on antimicrobial activity of cinnamon essential oil against foodborne pathogens in refrigerated Asian seabass (Lates calcarifer) fillets. (April 2021) Authors: Chuesiang, Piyanan; Sanguandeekul, Romanee; Siripatrawan, Ubonrat Journal: Food control Issue: Volume 122(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Investigation of factors that impact the label-free surface-enhanced Raman scattering (SERS) for the detection and discrimination of Salmonella Enteritidis. (October 2021) Authors: Chuesiang, Piyanan; Ryu, Victor; Siripatrawan, Ubonrat; McLandsborough, Lynne; He, Lili Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 150(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets. (May 2020) Authors: Chuesiang, Piyanan; Sanguandeekul, Romanee; Siripatrawan, Ubonrat Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 125(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Protein hydrolysate from tilapia frame: antioxidant and angiotensin I converting enzyme inhibitor properties. (9th March 2015) Authors: Chuesiang, Piyanan; Sanguandeekul, Romanee Journal: International journal of food science & technology Issue: Volume 50:Number 6(2015:Jun.) Page Start: 1436 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗