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ผลงานทางวิชาการและวิจัย ดร.อารณี โชติโก


  1. Chotiko, A., & Sathivel, S. (2016). Development of a combined low-methoxyl-pectin and rice-bran extract delivery system to improve the viability of Lactobacillus plantarum under acid and bile conditions. LWT – Food Science and Technology, 66, 420-427.
  2. Chotiko, A., & Sathivel, S. (2014). Effects of enzymatically-extracted purple rice bran fiber as a protectant of L. plantarum NRRL B-4496 during freezing, freeze drying, and storage. LWT – Food Science and Technology, 59(1), 59-64.
  3. Li, J., Chotiko, A., Narcisse, D. A., & Sathivel, S. (2016). Evaluation of alpha-tocopherol stability in soluble dietary fiber based nanofiber. LWT-Food Science and Technology, 68, 485-490.
  4. Li, J., Chotiko, A., Kyereh, E., Zhang, J., Liu, C., Ortega, V. V. R., … & Sathivel, S. (2016). Development of a Combined Osmotic Dehydration and Cryogenic Freezing Process for Minimizing Quality Changes During Freezing with Application to Fruits and Vegetables. Journal of Food Processing and Preservation.
  5. Simon-Brown, K., Solval, K. M., Chotiko, A., Alfaro, L., Reyes, V., Liu, C., … & Xu, Z. (2016). Microencapsulation of ginger (Zingiber officinale) extract by spray drying technology. LWT-Food Science and Technology70, 119-125.
  6. Mohideen, F. W., Solval, K. M., Li, J., Zhang, J., Chouljenko, A., Chotiko, A., Prudentea, A.D.,Bankston, J.D., & Sathivel, S. (2015). Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice. LWT – Food Science and Technology, 60(1), 563-570.
  7. Li, J., Solval, K. M., Alfaro, L., Zhang, J., Chotiko, A., Delgado, J. L. B., Bankston, D., Bechtel, P.J., & Sathivel, S. (2015). Effect of blueberry extract from blueberry pomace on the microencapsulated fish oil. Journal of Food Processing and Preservation, 39(2), 199-206.
  8. Espinoza Rodezno, L. A., Sundararajan, S., Solval, K. M., Chotiko, A., Li, J., Zhang, J., Bankston, & Sathivel, S. (2013). Cryogenic and air blast freezing techniques and their effect on the quality of catfish fillets. LWT – Food Science and Technology, 54(2), 377-382.

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