Lecturer Profile

ผศ.ดร.เสาวคนธ์ วัฒนจันทร์

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Saowakon Wattanachant. 2021. "Improving the quality of barbecued culled-dairy-goat meat by marination with plant juices and sodium bicarbonate". JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , 58 (1) : 333-342
Saowakon Wattanachant. 2023. "Evaluation of the antioxidant activity and nitric oxide production effect of formulated crispy vegetables from thermal processing of Amaranthus viridis and Sauropus androgynous". Functional Foods in Health and Disease, 13 (9) : 409-423
Saowakon Wattanachant. 2025. "Electrical conductivity as a precise method for salt content estimation in raw and cooked tuna meat". Journal of Food Composition and Analysis, 137 (Part B ) : 106953-106953
Saowakon Wattanachant. 2024. "Carcass characteristics and meat quality of spent laying ducks for potential additional supply to the duck meat market". Journal of Applied Poultry Research, 33 (3 Article number : 100450) : 1-17
Saowakon Wattanachant. 2024. "Comprehensive assessment of quality changes in spent laying and broiler duck meat during chilling storage". Journal of Food Science and Technology, DOI https://doi.org/10.1007/s13197-024-06098-7 (DOI https://doi.org/10.1007/s13197-024-06098-7) : 1-11