รศ.ดร.สุวัฒนา พฤกษะศรี

ผลงานวิจัยที่ตีพิมพ์ในวารสารวิชาการ (ISI/Scopus)

• Homsuwan, N., Pruksasri, S. and Ngampanya, B. (2023). “Bacillus siamensis FVP1 as a potential probiotic for enhancing nutritional aspects of soybean meal.” International Journal of Food Science and Technology. 58(8), 4277- 4287. (ISI)

• Pruksasri, S., Nguyen, T.-H., Novalin, S. and Haltrich, D. (2023). “Purification of heterooligosaccharides by microbial treatment and nanofiltration.” International Journal of Food Science and Technology. 58(5): 2618-2624. (ISI)

• Chimpanao, I. and Pruksasri, S. (2023). “The activity of β-mannanase in the commercial enzyme Pectinex Ultra SP-L and its use for the production of mannooligosaccharides from copra meal.” International Journal of Food Science and Technology. 58(2): 712-719. (ISI)

• Suwattana Pruksasri, Theresa Schwablb, Senad Novalinb. (2022). Membrane separation limits for the isolation of mono- and di-saccharides from compounds with similar molecular weights including a theoretical selectivity analysis and a new calculation approach. Chemical Engineering Science 263, 118092. (ISI)

• Homsuwan, N., Pruksasri, S. and Ngampanya, B. (2022). “Protein quality improvement and anti-nutritional factors reduction in soybean meal by Bacillus velezensis K1.” Journal of Sustainability Science and Management. 17(7):88-103. (Scopus)

• Pruksasri, S., Lanner, B., Novalin, S. (2020). “Nanofiltration as a potential process for the reduction of sugar in apple juices on an industrial scale.” LWT, 133, 110118. (ISI)

ผลงานวิชาการอื่นๆ (การเผยแพร่ในการประชุมวิชาการระดับชาติ/นานาชาติ)

• Trasri, N. and Pruksasri, S. (2023) “Bioactive pectin film from pomelo peels and its application on tomato coating” AIP Conference Proceedings. 2669(1) Article number 020006  (Scopus)

ผลงานวิชาการอื่นๆ (หนังสือ)

• Pruksasri, S., Stauffer, N., Hall, C., Hafner, J. & Dong, J. (2021). Key enzymes in biorefinery. In N. Thongchul, A. Kokossis & S. Assabumrungrat (Eds.), A-Z of Biorefinery: A Comprehensive View (pp. 221-264), Elsevier.