RESEARCHER INFORMATION
นิติพงศ์ จิตรีโภชน์
Associate Professor
ภาควิชาอุตสาหกรรมเกษตรE-Mail : nitipongj@nu.ac.th
Room : AG-1232
โทรศัพท์ : 055-962747
Administration
Education
- วิทยาศาสตรบัณฑิต (เกียรตินิยมอันดับสอง), ประมง, มหาวิทยาลัยขอนแก่น, 2540
- วิทยาศาสตรมหาบัณฑิต, ผลิตภัณฑ์ประมง, มหาวิทยาลัยเกษตรศาสตร์, 2543
- Doctor of Philosophy, Food Science and Technology, Tokyo University of Marine Science and Technology , 2548
Expertise Cloud
ผลิตภัณฑ์ประมง, - เคมีของไขมันและน้ำมันและปฏิกิริยาออกซิเดชัน, - การแปรรูปอาหาร,
Interest
- ผลิตภัณฑ์ประมง, - เคมีของไขมันและน้ำมันและปฏิกิริยาออกซิเดชัน, - การแปรรูปอาหาร, การพัฒนาผลิตภัณฑ์ออาหาร,
Administrative Profile
| รองหัวหน้าภาควิชาอุตสาหกรรมเกษตร | 2559 - 2562 | |
| รองหัวหน้าภาควิชาอุตสาหกรรมเกษตร | 2562 - 2565 |
ผลงานวิจัย 5 ปีล่าสุด
Scopus h-index
| # | Document Title | Authors | Year | Source | Cited By |
| 1 | Effects of thermal treatments on physico-chemical properties antinutritional factor reductions of Sacha Inchi (Plukenetia volubilis) meal. Naresuan University Journal: Science and Technology. | Suwanangul, S., Jittrepotch, N., & Ruttarattanamongkol, K. | 2021 | Naresuan University Journal: Science and Technology. (NUJST), 29(3), 43-55. | 0 |
| 2 | Effects of solvent types and citric acid concentration on the extraction of antioxidants from the black rice bran of Oryza sativa L.CV. Hom Nin. | 2 Halee, A., Supavititpatana, P., Ruttarattanamongkol, K., Jittrepotch, N., Rojsuntornkitti, K., & Kongbangkerd, K. | 2018 | Journal of Microbiology, Biotechnology and Food Sciences, 8(2), 765-769. | 0 |
| 3 | Influence of pH and extraction condition on antioxidant properties from purple sticky rice (Oryza sativa L. Glutinosa). | Sun, B.T., Kongbangkerd, K., Rojsuntornkitti, K., & Jittrepotch, N. | 2018 | Journal of Microbiology, Biotechnology and Food Sciences, 8(2), 847-852. | 0 |
| 4 | Effects of different extracting conditions on antioxidant activities of Pleurotus flabellatus | Pumtes, P., Rojsuntornkitti, K., Kongbangkerd, T. & Jittrepotch, N. | 2016 | International Food Research Journal, 23(1), 173-179. | 0 |
| 5 | Physico-chemical and sensory properties of Plaa-som, a Thai fermented fish product prepared by using low sodium chloride substitutes. | Jittrepotch, N., Kongbangkerd T., & Rojsuntornkitti, K | 2015 | . International Food Research Journal, 22(2), 721-730. | 0 |
| 6 | Effects of extracting conditions on phenolic compounds and antioxidant activity from different grape processing byproducts. | Samavardhana, K., Supawititpattana, P., Jittrepotch, N., Rojsuntornkitti, K., & Kongbangkerd, T. | 2015 | International Food Research Journal, 22(3), 1171-1180. | 0 |
| 7 | Effects of combined antioxidants and packing on lipid oxidation of salted dried snakehead fish (Channa striata) during refrigerated storage. | Jittrepotch, N., Raksakulthai, N., R., Rojsuntornkitti, K., and Kongbangkerd, T. | 2014 | International Food Research Journal, 21(1), 91-99. | 0 |
| 8 | The study of microwave heating time on chemical and microbiological properties and sensory evaluation in sweet fermented glutinous rice (Khao-Mark). | Tochampa W, Jittrepotch N, Kongbangkerd T, Kraboun K, Rojsuntornkitti K. | 2011 | International Food Research Journal 18(1):239-48. | 0 |
| 9 | ). Influence of microwave irradiation on lipid oxidation and acceptance in peanut (Arachis hypogaea L.) seeds. | Jittrepotch, N., Kongbangkerd, T., & Rojsuntornkitti, K. | 2010 | . International Food Research Journal, 17(1), 173-179. | 0 |
| 10 | Substitution of nitrite by Chinese red broken rice powder in Thai traditional fermented pork sausage (Nham). | K. Rojsuntornkitti, N. Jittrepotch, T. Kongbangkerd and K. Krabon. | 2010 | International food research journal. 17 (1): 153-161. | 0 |
| 11 | . Influence of microwave irradiation on lipid oxidation and acceptance in peanut (Arachis hypogaea L.) seeds. | Nitipong Jittrepotch, Teeraporn Kongbangkerd and Kamonwan Rojsuntornkitti | 2010 | . International food research journal. 17 (1): 173-179. | 0 |
| 12 | Effects of EDTA and a combined use of nitrite and ascorbate on lipid oxidation in cooked Japanese sardine (Sardinops melanostictus) during refrigerated storage. | Nitipong Jittrepotch, Hideki Ushio and Toshiaki Ohshima. 2006. | 2006 | Food Chemistry.99 (1) : 70-82. | 0 |
| 13 | Oxidative stabilities of triglyceride and phospholipids fractions of cooked Japanese sardine meat during low temperature storage. | Nitipong Jittrepotch, Hideki Ushio and Toshiaki Ohshima. 2006. | 2006 | Food Chemistry. 99(2) : 360 - 367. | 0 |