Lecturer in Food Science and Technology Programme
Tel: +66 (0) 5391 6749
E-mail: natthawuddhi.don@mfu.ac.th
| Ph.D. | Bioresource Science, Chiba University, Japan |
| M.E. | Food Engineering, King Mongkut’s University of Technology Thonburi, Thailand |
| B.Sc. | Food Science and Technology, Chiangmai University, Thailand |
Donlao, N. and Ogawa, Y. 2019. The influence of processing conditions on catechin, caffeine and chlorophyll contents of green tea (Camelia sinensis) leaves and infusions. LWT – Food Science and Technology 116-108567.
Ogawa, Y., Donlao, N., Thuengtung, S., Tian, J., Cai, Y., Reginio Jr, F. C., Ketnawa, S., Yamamoto, N. and Tamura, M. 2018. Impact of food structure and cell matrix on digestibility of plant-based food. Current Opinion in Food Science 19: 36-41.
Donlao, N. and Ogawa, Y. 2018. Impacts of processing conditions on digestive recovery of polyphenolic compounds and stability of the antioxidant activity of green tea infusion during in vitro gastrointestinal digestion. LWT – Food Science and Technology 89: 648-656.
Donlao, N., Matsushita, Y. and Ogawa, Y. 2018. Influence of postharvest drying conditions on resistant starch content and quality of non-waxy long-grain rice (Oryza sativa L.). Drying Technology 36(8): 952-964.
Donlao, N. and Ogawa, Y. 2017. Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non-waxy long grain rice (Oryza sativa L.). Journal of the Science of Food and Agriculture 97(3): 896-901.
Ogawa,Y. and Donlao, N. 2018. Effect of Postharvest Drying Condition on Starch Digestibility of Cooked Rice. 한국농업기계학회 학술발표논문집 23(1): 84-85.
Book chapter:
Kaur, L. and Donlao, N. “Tea Antioxidants As Affected by Environmental Factors”. 2018. A chapter in Stress Physiology of Tea in the Face of Climate Change. Edited by Wen-Yan Han et al. Springer Nature [DOI: 0.1007/978-981-13-2140-5_14]."