Current Research Topics

• Effects of ozone on quality of fish fillets
• Effects of natural antioxidants on edible oil
• Effects of natural antioxidants on the formation of trans-fatty acid isomers

Publications (First or corresponding author only)

              Nitipong Jittrepotch, Teeraporn Kongbangkerd and Kamonwan Rojsuntornkitti. 2010. Influence of microwave irradiation on lipid oxidation and acceptance in peanut (Arachis hypogaea L.) seeds. International Food Research Journal. 17 (1): 173-179.

              Nitipong Jittrepotch, Hideki Ushio and Toshiaki Ohshima. 2006.  Effects of EDTA and a combined use of nitrite and ascorbate on lipid oxidation in cooked Japanese sardine (Sardinops melanostictus) during refrigerated storage.   Food Chemistry.99 (1): 70-82.

              Nitipong Jittrepotch, Hideki Ushio and Toshiaki Ohshima. 2006.  Oxidative stabilities of triglyceride and phospholipids fractions of cooked Japanese sardine meat during low temperature storage. Food Chemistry. 99(2): 360 – 367.

              Jittrepotch, N., Kongbangkerd, T., & Rojsuntornkitti, K. (2010). Influence of microwave irradiation on lipid oxidation and acceptance in peanut (Arachis hypogaea L.) seeds. International Food Research Journal, 17(1), 173-179.

              Nitipong, J., Nongnuch, R., Kamonwan, R. and Teeraporn, K. 2014. Effects of combined antioxidants and packing on lipid oxidation of salted dried snakehead fish (Channa striata) during refrigerated storage. International Food Research Journal, 21(1): 91-99.

              Pumtes, P., Rojsuntornkitti, K., Kongbangkerd, T. and Jittrepotch N. 2016. Effects of different extracting conditions on antioxidant activities of Pleurotus flabellatus. International food research journal, 23(1): 173-179

              Jittrepotch N, Kongbangkerd T, Rojsuntornkitti K. 2015. Physico-chemical and sensory properties of Plaa-som, a Thai fermented fish product prepared by using low sodium chloride substitutes. International food research journal, 22(2): 721-730

              Jittrepotch N., Rojsunthornkitti K. and Kongbangkerd T. (2020).  Effects of low sodium chloride substitutes on physico-chemical and sensory properties of Kapi, a fermented shrimp paste, during fermentation. Journal of microbiology, biotechnology and food sciences, 9(4), 695-699.

              Nitipong Jittrepotch, K Kraboun, K Rojsuntornkitti, P Thanasukarn, T Kongbangkerd, N Uthai, J Wattanakul. 2025.  African Journal of Food, Agriculture, Nutrition & Development. 25