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Apinun Kanpiengjai

Chiang Mai University

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Professors in Food Science

Articles (20)

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2026

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Collaborators (4)

Joachim Venus

Senior Scientiest

Leibniz institute for Agricultural Engineering and Bioeconomy

GERMANY

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Wannaporn Klangpetch

Lecturer/ Researcher

Chiang Mai University

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Kalidas Shetty

Professor and Founding Director of Global Institute of Food Security and International Agriculture

North Dakota State University

UNITED STATES

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Weeraya Karnpanit

University of Western Sydney

AUSTRALIA

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Apinun Kanpiengjai

Research Interests

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Articles (20)

Valorization and Functional Enhancement of Mature Assam Tea Leaves Through Indigenous Filamentous Fungi-Based Fermentation for Functional Drink Development

Probiotic Potential of Weizmannia coagulans MA42, an Endospore-Forming Probiotic Bacterium Capable of Dietary Fiber Digestion

Short-Chain Inulin and Inulin Neoseries Oligosaccharides from Red Onions Enrich Beneficial Gut Taxa and Attenuate Obesity-Related Outcomes in a Rat Model

Xylooligosaccharides from Barley Malt Residue Produced by Microwave-Assisted Enzymatic Hydrolysis and Their Potential Uses as Prebiotics

Sequential fermentative production, physicochemical, and prebiotic properties of purified neokestose using Daw longan (Dimocarpus longan L. cv. Daw) as the sole substrate

In Vitro Fermentation Characteristics of Purified Short-Chain Inulin and Inulin Neoseries Oligosaccharides Produced from Red Onions

Biotechnological production and current feasible applications of neokestose: A review

Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6

Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea Leaf (Miang) and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Substrate

A Thermotolerant Yeast Cyberlindnera rhodanensis DK Isolated from Laphet-so Capable of Extracellular Thermostable β-Glucosidase Production

Efficient recovery of functional biomolecules from shrimp (Litopenaeus vannamei) processing waste for food and health applications via a successive co-culture fermentation approach

Integrated enzymatic hydrolysis of crude red onion extract and yeast treatment for production and purification of short-chain inulin and inulin neoseries oligosaccharides

Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii

Purification and characterization of crude fructooligosaccharides extracted from red onion (<i>Allium cepa</i> var. <i>viviparum</i>) by yeast treatment

Lignocellulose Degrading <i>Weizmannia coagulans</i> Capable of Enantiomeric L-Lactic Acid Production via Consolidated Bioprocessing

Assessment of Tannin Tolerant Non-<i>Saccharomyces</i> Yeasts Isolated from <i>Miang</i> for Production of Health-Targeted Beverage Using <i>Miang</i> Processing Byproducts

Tannin-Tolerant <i>Saccharomyces cerevisiae</i> Isolated from Traditional Fermented Tea (Miang) of Northern Thailand and Its Feasible Applications

Ultrasonic-assisted enzymatic improvement of polyphenol content, antioxidant potential, and in vitro inhibitory effect on digestive enzymes of Miang extracts

Bioconversion of Dilute Acid Pretreated Corn Stover to L-Lactic Acid Using Co-Culture of Furfural Tolerant Enterococcus mundtii WX1 and Lactobacillus rhamnosus SCJ9

Three new yeast species from flowers of <i>Camellia sinensis</i> var. <i>assamica</i> collected in Northern Thailand and their tannin tolerance characterization

Collaborators (4)

Joachim Venus

Wannaporn Klangpetch

Kalidas Shetty

Weeraya Karnpanit

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