{"id":5153,"date":"2026-04-02T23:23:57","date_gmt":"2026-04-02T16:23:57","guid":{"rendered":"https:\/\/www.agi.nu.ac.th\/agro\/?page_id=5153"},"modified":"2026-04-02T23:23:57","modified_gmt":"2026-04-02T16:23:57","slug":"assoc-prof-riantong-singanusong","status":"publish","type":"page","link":"https:\/\/www.agi.nu.ac.th\/agro\/?page_id=5153&lang=en","title":{"rendered":"Assoc. Prof. Riantong Singanusong"},"content":{"rendered":"<section class=\"kc-elm kc-css-512268 kc_row\"><div class=\"kc-row-container  kc-container\"><div class=\"kc-wrap-columns\"><div class=\"kc-elm kc-css-579996 kc_col-sm-3 kc_column kc_col-sm-3\"><div class=\"kc-col-container\"><div class=\"kc-elm kc-css-744519 kc-animated kc-animate-eff-fadeInLeft kc_shortcode kc_single_image\">\n\n        <img decoding=\"async\" src=\"https:\/\/www.agi.nu.ac.th\/agro\/wp-content\/uploads\/2023\/05\/FotoCinema-3-scaled.jpg\" class=\"\" alt=\"\" \/>    <\/div>\n<\/div><\/div><div class=\"kc-elm kc-css-689738 kc_col-sm-9 kc_column kc_col-sm-9\"><div class=\"kc-col-container\"><div class=\"kc-elm kc-css-589070 kc_row kc_row_inner\"><div class=\"kc-elm kc-css-353385 kc_col-sm-12 kc_column_inner kc_col-sm-12\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-749811\" style=\"height: 40px; clear: both; width:100%;\"><\/div><div class=\"kc-elm kc-css-247484 kc-animated kc-animate-eff-fadeInDown kc_text_block\"><p>Associate Professor<\/p>\n<\/div><div class=\"kc-elm kc-css-632691 kc-animated kc-animate-eff-fadeInUp kc_text_block\"><p>Assoc. Prof. Riantong Singanusong<\/p>\n<\/div><div class=\"kc-elm kc-css-549142\" style=\"height: 34px; clear: both; width:100%;\"><\/div><div class=\"kc-elm kc-css-558422 kc-animated kc-animate-eff-fadeInDown kc_text_block\"><p>\n<i class=\"wp-svg-mail-2 mail-2\"><\/i> riantongs@nu.ac.th<\/p>\n<\/div>\n<div class=\"kc-elm kc-css-263554 kc-animated kc-animate-eff-fadeInUp divider_line\">\n\t<div class=\"divider_inner divider_line1\">\n\t\t\t<\/div>\n<\/div>\n<\/div><\/div><\/div><div class=\"kc-elm kc-css-556972\" style=\"height: 32px; clear: both; width:100%;\"><\/div><div class=\"kc-elm kc-css-294199 kc_row kc_row_inner\"><div class=\"kc-elm kc-css-942486 kc_col-sm-12 kc_column_inner kc_col-sm-12\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-512872 kc-animated kc-animate-eff-fadeIn kc_row kc_row_inner\"><div class=\"kc-elm kc-css-868774 kc_col-of-5 kc_column_inner kc_col-of-5\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-745531 kc-animated kc-animate-eff-fadeInUp kc_text_block\"><p>\nDegree<\/p>\n<\/div><\/div><\/div><div class=\"kc-elm kc-css-219036 kc_col-sm-4 kc_column_inner kc_col-sm-4\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-365813 kc-animated kc-animate-eff-fadeInDown kc_text_block\"><p>\nField of Study<\/p>\n<\/div><\/div><\/div><div class=\"kc-elm kc-css-907436 kc_col-sm-4 kc_column_inner kc_col-sm-4\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-608639 kc-animated kc-animate-eff-fadeInUp kc_text_block\"><p>\nInstitution<\/p>\n<\/div><\/div><\/div><div class=\"kc-elm kc-css-403866 kc_col-of-5 kc_column_inner kc_col-of-5\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-628912 kc-animated kc-animate-eff-fadeInDown kc_text_block\"><p>\nCountry<\/p>\n<\/div><\/div><\/div><\/div><div class=\"kc-elm kc-css-339461 kc-animated kc-animate-eff-fadeIn kc_row kc_row_inner\"><div class=\"kc-elm kc-css-183506 kc_col-of-5 kc_column_inner kc_col-of-5\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-109628 kc-animated kc-animate-eff-fadeInUp kc_text_block\"><p>\nPh.D.<\/p>\n<\/div><\/div><\/div><div class=\"kc-elm kc-css-136737 kc_col-sm-4 kc_column_inner kc_col-sm-4\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-284424 kc-animated kc-animate-eff-fadeInUp kc_text_block\"><p>\nFood Science and Technology<\/p>\n<\/div><\/div><\/div><div class=\"kc-elm kc-css-686632 kc_col-sm-4 kc_column_inner kc_col-sm-4\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-613528 kc-animated kc-animate-eff-fadeInUp kc_text_block\"><p>\nThe University of Queensland<\/p>\n<\/div><\/div><\/div><div class=\"kc-elm kc-css-764558 kc_col-of-5 kc_column_inner kc_col-of-5\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-228679 kc-animated kc-animate-eff-fadeInUp kc_text_block\"><p>\nAustralia<\/p>\n<\/div><\/div><\/div><\/div><div class=\"kc-elm kc-css-91625 kc-animated kc-animate-eff-fadeIn kc_row kc_row_inner\"><div class=\"kc-elm kc-css-921552 kc_col-of-5 kc_column_inner kc_col-of-5\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-735605 kc-animated kc-animate-eff-fadeInUp kc_text_block\"><p>\nB.App.Sc.<\/p>\n<\/div><\/div><\/div><div class=\"kc-elm kc-css-545044 kc_col-sm-4 kc_column_inner kc_col-sm-4\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-347971 kc-animated kc-animate-eff-fadeInUp kc_text_block\"><p>\nFood Science and Technology<\/p>\n<\/div><\/div><\/div><div class=\"kc-elm kc-css-623756 kc_col-sm-4 kc_column_inner kc_col-sm-4\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-891579 kc-animated kc-animate-eff-fadeInUp kc_text_block\"><p>\nThe University of Queensland<\/p>\n<\/div><\/div><\/div><div class=\"kc-elm kc-css-990104 kc_col-of-5 kc_column_inner kc_col-of-5\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-473105 kc-animated kc-animate-eff-fadeInUp kc_text_block\"><p>\nAustralia<\/p>\n<\/div><\/div><\/div><\/div><div class=\"kc-elm kc-css-634086\" style=\"height: 32px; clear: both; width:100%;\"><\/div>\n<div class=\"kc-elm kc-css-992198 kc-animated kc-animate-eff-fadeInUp divider_line\">\n\t<div class=\"divider_inner divider_line1\">\n\t\t\t<\/div>\n<\/div>\n<\/div><\/div><\/div><div class=\"kc-elm kc-css-88491\" style=\"height: 32px; clear: both; width:100%;\"><\/div><div class=\"kc-elm kc-css-877636 kc_row kc_row_inner\"><div class=\"kc-elm kc-css-425886 kc_col-sm-12 kc_column_inner kc_col-sm-12\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-214500 kc_row kc_row_inner\"><div class=\"kc-elm kc-css-823777 kc_col-sm-12 kc_column_inner kc_col-sm-12\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-694319 kc-animated kc-animate-eff-fadeInUp kc_text_block\"><p>\n<i class=\"wp-svg-stackoverflow stackoverflow\"><\/i> <strong>Current Research Topics<\/strong><\/p>\n<\/div><\/div><\/div><\/div><div class=\"kc-elm kc-css-360823 kc_row kc_row_inner\"><div class=\"kc-elm kc-css-204865 kc_col-sm-12 kc_column_inner kc_col-sm-12\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-44047 kc-animated kc-animate-eff-fadeInUp kc_text_block\"><ul>\n<li>Optimal frying conditions of banana blossom by vacuum fryer<\/li>\n<li>Blended oil for balanced omega 6:3 (macadamia, perilla and Sacha inchi)<\/li>\n<li>Blended oil for brain nourishment and memory enhancement (perilla and black sesame)<\/li>\n<li>Detection of MOAH &#038; MOSH in foods &#038; packages<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><div class=\"kc-elm kc-css-83760\" style=\"height: 61px; clear: both; width:100%;\"><\/div><div class=\"kc-elm kc-css-172043 kc_row kc_row_inner\"><div class=\"kc-elm kc-css-981159 kc_col-sm-12 kc_column_inner kc_col-sm-12\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-991765 kc_row kc_row_inner\"><div class=\"kc-elm kc-css-195111 kc_col-sm-12 kc_column_inner kc_col-sm-12\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-253456 kc-animated kc-animate-eff-fadeInUp kc_text_block\"><p>\n<i class=\"wp-svg-stackoverflow stackoverflow\"><\/i> <strong>Publications (First or corresponding author only)<\/strong><\/p>\n<\/div><\/div><\/div><\/div><div class=\"kc-elm kc-css-895933 kc_row kc_row_inner\"><div class=\"kc-elm kc-css-977155 kc_col-sm-12 kc_column_inner kc_col-sm-12\"><div class=\"kc_wrapper kc-col-inner-container\"><div class=\"kc-elm kc-css-911939 kc-animated kc-animate-eff-fadeInUp kc_text_block\"><h6><span style=\"color: #808080;\"><strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Singanusong, R<u>.,<\/u><\/strong> JJudphol, J., Sudarat Jiamyangyuen, S., &#038; 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)<\/span><\/h6>\n<h6><span style=\"color: #808080;\"><strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Singanusong, R.,<\/strong> Banyam, K., Judphol, J., Wichaphon, J., &#038; Nipornram, S. (2025). Effect of pre-treatment on bitterness and quality of osmodehydrated lemons. Trends in Sciences, 22(1), 8889.\u00a0 (Scopus Q3)<\/span><\/h6>\n<h6><span style=\"color: #808080;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Wichaphon, J., Judphol, J., Tochampa, T., &#038; <strong>Singanusong, R.<\/strong> (2023). Effect of frying conditions on properties of vacuum fried banana bracts. <a style=\"color: #808080;\" href=\"https:\/\/www.sciencedirect.com\/journal\/lwt\">LWT<\/a> \u2013 Food Science and Technology, 184, 115022. (Scopus Q1)<\/span><\/h6>\n<h6><span style=\"color: #808080;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Loyda, C., Wichaporn, J., Jaranrattanasri, A., Tochampa, W., &#038; <strong>Singanusong, R.<\/strong> (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)\u00a0<\/span><\/h6>\n<h6><span style=\"color: #808080;\"><strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Singanusong, R<\/strong>., &#038; 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.<\/span><\/h6>\n<h6><span style=\"color: #808080;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Loyda, C., <strong>Singanusong, R.<\/strong>, Jaranrattanasri, A., &#038; 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)<\/span><\/h6>\n<h6><span style=\"color: #808080;\"><strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Singanusong<\/strong>, R., &#038; 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)<\/span><\/h6>\n<h6><span style=\"color: #808080;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Garba, U., <strong>Singanusong, R.,<\/strong> Jiamyangyuen, S., &#038; 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.\u00a0 (Scopus Q1)<\/span><\/h6>\n<h6><span style=\"color: #808080;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Garba, U., <strong>Singanusong, R<\/strong>., Jiamyangyuen, S., &#038; 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)<\/span><\/h6>\n<h6><span style=\"color: #808080;\"><strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Singanusong, R.<\/strong>, &#038; 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)<\/span><\/h6>\n<h6><span style=\"color: #808080;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Garba, U., <strong>Singanusong, R<\/strong>., Jiamyangyuen, S., &#038; Thongsook, T. (2019). Extraction and utilisation of rice bran oil. A review. La Rivista Italiana Delle Sostanza Grasse, 96(3), 161-170. (Scopus Q4)<\/span><\/h6>\n<h6><span style=\"color: #808080;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Nguyen, T. T. D., <strong>Singanusong, R.<\/strong>, Jiamyangyuen, S., Xu, X., &#038; 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.<\/span><\/h6>\n<h6><span style=\"color: #808080;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Garba, U., <strong>Singanusong, R., <\/strong>&#038; 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)<\/span><\/h6>\n<h6><span style=\"color: #808080;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Nipornram, S., Tochampa, W., Rattanatraiwong, P., &#038; <strong>Singanusong, R<\/strong>. (2018). Optimization of low power ultrasound-assisted extraction of phenolic compounds from mandarin (<em>Citrus reticulata<\/em> Blanco cv. Sainampueng) peel. Food Chemistry, 241, 338-345. (Scopus Q1)<\/span><\/h6>\n<h6><span style=\"color: #808080;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Mingyai, S., Kettawan, A., Srikaeo, K., &#038; <strong>Singanusong, R<\/strong>. (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)<\/span><\/h6>\n<h6><span style=\"color: #808080;\"><strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Singanusong<\/strong>, R., Nipornram, S., Tochampa, W., &#038; Rattanatraiwong, P. (2015). Low Power Ultrasound-Assisted Extraction of Phenolic Compounds from Mandarin (<em>Citrus reticulata<\/em> Blanco cv. Sainampueng) and Lime (<em>Citrus aurantifolia<\/em>) Peels and the Antioxidant. Food Analytical Methods, 8(5): 1112-1123. (Scopus Q2)<\/span><\/h6>\n<h6><span style=\"color: #808080;\"><strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Singanusong<\/strong>, <strong>R.,<\/strong> Tochampa, W., Kongbangkerd, T., &#038; Sodchit, C. (2014). Extraction and properties of cellulose from banana peels. Suranaree Journal of Science and Technology, 21(3), 201-213. (Scopus Q4)<\/span><\/h6>\n<h6><span style=\"color: #808080;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Katsri, K., Noitup, P., Junsangsree, P., &#038; <strong>Singanusong, R<\/strong><strong>.<\/strong> (2014).\u00a0 Physical, chemical and microbiological properties of mixed hydrogenated palm kernel oil and cold-pressed rice bran oil as ingredients in non-dairy creamer.\u00a0 Songklanakarin Journal of Science and Technology, 36(1), 73-81. (Scopus Q3)<\/span><\/h6>\n<h6><span style=\"color: #808080;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Sodchit, C., Tochampa, W., Kongbangkerd, T., &#038; <strong>Singanusong, R<\/strong><strong>.<\/strong> (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)<\/span><\/h6>\n<h6><span style=\"color: #808080;\"><strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Singanusong, R<\/strong>., Mason, R. L., D\u2019Arcy, B. D., &#038; Nottingham, S. M. (2003). Compositional changes of Australian grown Western Schley pecans [<em>Carya illinoinensis<\/em> (Wangenh.) K. Koch] during maturation. Journal of Agricultural and Food Chemistry, 51(2): 406-412. (Scopus Q1)<\/span><\/h6>\n<h6><span style=\"color: #808080;\"><strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Wansri, R<\/strong>., Mason, R. L., Wakeling, L. T. and Nottingham, S. M. (2001). Maturation studies of pecan nuts grown in Queensland. 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