Current Research Topics

• Optimal frying conditions of banana blossom by vacuum fryer
• Blended oil for balanced omega 6:3 (macadamia, perilla and Sacha inchi)
• Blended oil for brain nourishment and memory enhancement (perilla and black sesame)
• Detection of MOAH & MOSH in foods & packages

Publications (First or corresponding author only)

              Singanusong, R., JJudphol, J., Sudarat Jiamyangyuen, S., & Rungchang, S. (2026). Physicochemical properties, fatty acid composition, and nutritional quality of Thai perilla seed oil, sesame seed oil, and their blended oil. Journal of Oleo Science, 75(3), 225-237. (Scopus Q3)

              Singanusong, R., Banyam, K., Judphol, J., Wichaphon, J., & Nipornram, S. (2025). Effect of pre-treatment on bitterness and quality of osmodehydrated lemons. Trends in Sciences, 22(1), 8889.  (Scopus Q3)

             Wichaphon, J., Judphol, J., Tochampa, T., & Singanusong, R. (2023). Effect of frying conditions on properties of vacuum fried banana bracts. LWT – Food Science and Technology, 184, 115022. (Scopus Q1)

              Loyda, C., Wichaporn, J., Jaranrattanasri, A., Tochampa, W., & Singanusong, R. (2023). Physicochemical properties, amino acid composition and volatile components of fermented fish (Pla-ra) accelerated by starter cultures. Trend in Sciences, 20(5), 6576. (Scopus Q3) 

              Singanusong, R., & Jacoby, J.J. (2021). Nutrition and applications of rice bran oil: a mini-overview. Science and Technology of Cereals, Oils and Foods, 29(3), 47-53.

              Loyda, C., Singanusong, R., Jaranrattanasri, A., & Tochampa, W. (2021). Physicochemical Characterization of Broken Rice and Analysis of Its Volatile Compounds. Walailak Journal of Science and Technology (WJST). 18(6), 9136-9136. (Scopus Q3)

             Singanusong, R., & Jiamyangyuen, S. (2020). Effects of maturity on chemical composition and antioxidant activity of Sacha Inchi (Plukenetia volubilis L.) cultivated in Northern Thailand. Walailak Journal of Science and Technology, 17(9), 998-1009. (Scopus Q3)

             Garba, U., Singanusong, R., Jiamyangyuen, S., & Thongsook, T. (2021). Preparing spray-dried cholesterol free salad dressing emulsified with enzymatically synthesized mixed mono- and diglycerides from rice bran oil and glycerol. Journal of Food Science and Technology, 58(3), 968-977.  (Scopus Q1)

             Garba, U., Singanusong, R., Jiamyangyuen, S., & Thongsook, T. (2020). Extracting lecithin from water degumming by-products of rice bran oil and its physicochemical, antioxidant and emulsifying properties. Food Bioscience, 38, 100745. (Scopus Q1)

              Singanusong, R., & Mingyai, S. (2019). Value creation and addition of rice and its significance to Thai culture. Journal of Nutritional Science and Vitaminology, 65, S75-S79. (Scopus Q3)

              Garba, U., Singanusong, R., Jiamyangyuen, S., & Thongsook, T. (2019). Extraction and utilisation of rice bran oil. A review. La Rivista Italiana Delle Sostanza Grasse, 96(3), 161-170. (Scopus Q4)

              Nguyen, T. T. D., Singanusong, R., Jiamyangyuen, S., Xu, X., & Yong, W. (2019). Two-step neutralization process for extraction and purification of g-oryzanol from crude rice bran oil. Journal of Advanced Research in Dynamical and Control System, 11(08-Special Issue), 1239-1251.

               Garba, U., Singanusong, R., & Ismail, B. B. (2019). A comprehensive review of the potentials of rice bran oil processing in Nigeria. La Rivista Italiana Delle Sostanza Grasse, 96(2), 109-124. (Scopus Q4)

               Nipornram, S., Tochampa, W., Rattanatraiwong, P., & Singanusong, R. (2018). Optimization of low power ultrasound-assisted extraction of phenolic compounds from mandarin (Citrus reticulata Blanco cv. Sainampueng) peel. Food Chemistry, 241, 338-345. (Scopus Q1)

               Mingyai, S., Kettawan, A., Srikaeo, K., & Singanusong, R. (2017). Physicochemical and antioxidant properties of rice bran oils produced from colored rice using different extraction methods. Journal of Oleo Science, 66(6), 565-572. (Scopus Q3)

               Singanusong, R., Nipornram, S., Tochampa, W., & Rattanatraiwong, P. (2015). Low Power Ultrasound-Assisted Extraction of Phenolic Compounds from Mandarin (Citrus reticulata Blanco cv. Sainampueng) and Lime (Citrus aurantifolia) Peels and the Antioxidant. Food Analytical Methods, 8(5): 1112-1123. (Scopus Q2)

              Singanusong, R., Tochampa, W., Kongbangkerd, T., & Sodchit, C. (2014). Extraction and properties of cellulose from banana peels. Suranaree Journal of Science and Technology, 21(3), 201-213. (Scopus Q4)

               Katsri, K., Noitup, P., Junsangsree, P., & Singanusong, R. (2014).  Physical, chemical and microbiological properties of mixed hydrogenated palm kernel oil and cold-pressed rice bran oil as ingredients in non-dairy creamer.  Songklanakarin Journal of Science and Technology, 36(1), 73-81. (Scopus Q3)

                Sodchit, C., Tochampa, W., Kongbangkerd, T., & Singanusong, R. (2014). Effect of banana peel cellulose as a dietary fiber supplement on baking and sensory qualities of butter cake. Songklanakarin Journal of Science and Technology, 35(6), 641-646. (Scopus Q3)

               Singanusong, R., Mason, R. L., D’Arcy, B. D., & Nottingham, S. M. (2003). Compositional changes of Australian grown Western Schley pecans [Carya illinoinensis (Wangenh.) K. Koch] during maturation. Journal of Agricultural and Food Chemistry, 51(2): 406-412. (Scopus Q1)

              Wansri, R., Mason, R. L., Wakeling, L. T. and Nottingham, S. M. (2001). Maturation studies of pecan nuts grown in Queensland. Food Australia, 53(12), 562-567.