{"id":5164,"date":"2026-04-03T00:07:02","date_gmt":"2026-04-02T17:07:02","guid":{"rendered":"https:\/\/www.agi.nu.ac.th\/agro\/?page_id=5164"},"modified":"2026-04-03T01:39:21","modified_gmt":"2026-04-02T18:39:21","slug":"%e0%b8%a3%e0%b8%a8-%e0%b8%94%e0%b8%a3-%e0%b8%99%e0%b8%b4%e0%b8%95%e0%b8%b4%e0%b8%9e%e0%b8%87%e0%b8%a8%e0%b9%8c-%e0%b8%88%e0%b8%b4%e0%b8%95%e0%b8%a3%e0%b8%b5%e0%b9%82%e0%b8%a0%e0%b8%8a%e0%b8%99","status":"publish","type":"page","link":"https:\/\/www.agi.nu.ac.th\/agro\/?page_id=5164","title":{"rendered":"\u0e23\u0e28.\u0e14\u0e23.\u0e19\u0e34\u0e15\u0e34\u0e1e\u0e07\u0e28\u0e4c \u0e08\u0e34\u0e15\u0e23\u0e35\u0e42\u0e20\u0e0a\u0e19\u0e4c"},"content":{"rendered":"
\n\n \"\" <\/div>\n<\/div><\/div>
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\n\u0e23\u0e2d\u0e07\u0e28\u0e32\u0e2a\u0e15\u0e23\u0e32\u0e08\u0e32\u0e23\u0e22\u0e4c<\/p>\n<\/div>

\n\u0e23\u0e28.\u0e14\u0e23.\u0e19\u0e34\u0e15\u0e34\u0e1e\u0e07\u0e28\u0e4c \u0e08\u0e34\u0e15\u0e23\u0e35\u0e42\u0e20\u0e0a\u0e19\u0e4c<\/strong><\/p>\n<\/div>

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\n<\/i> nitipongj@nu.ac.th<\/p>\n<\/div>\n

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\n\t\t\t<\/div>\n<\/div>\n<\/div><\/div><\/div>
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\nDegree<\/p>\n<\/div><\/div><\/div>

\nField of Study<\/p>\n<\/div><\/div><\/div>

\nInstitution<\/p>\n<\/div><\/div><\/div>

\nCountry<\/p>\n<\/div><\/div><\/div><\/div>

\nPh.D.<\/p>\n<\/div><\/div><\/div>

\nFood Science and Technology<\/p>\n<\/div><\/div><\/div>

\nTokyo University of Marine Science and Technology<\/p>\n<\/div><\/div><\/div>

\nJapan<\/p>\n<\/div><\/div><\/div><\/div>

\nM.S.<\/p>\n<\/div><\/div><\/div>

\nMaster of Science (Fishery Product)<\/p>\n<\/div><\/div><\/div>

\nKasetsart University<\/p>\n<\/div><\/div><\/div>

\nThailand<\/p>\n<\/div><\/div><\/div><\/div>

\nB.S.<\/p>\n<\/div><\/div><\/div>

\nBachelor of Science (Fisheries)<\/p>\n<\/div><\/div><\/div>

\nKhon Kaen University<\/p>\n<\/div><\/div><\/div>

\nThailand<\/p>\n<\/div><\/div><\/div><\/div>

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\n<\/i> Current Research Topics<\/strong><\/p>\n<\/div><\/div><\/div><\/div>

    \n
  • Effects of ozone on quality of fish fillets<\/li>\n
  • Effects of natural antioxidants on edible oil<\/li>\n
  • Effects of natural antioxidants on the formation of trans-fatty acid isomers<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>
    <\/div>

    \n<\/i> Publications (First or corresponding author only)<\/strong><\/p>\n<\/div><\/div><\/div><\/div>

    \n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Nitipong Jittrepotch<\/strong>, 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.<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Nitipong Jittrepotch<\/strong>, Hideki Ushio and Toshiaki Ohshima. 2006.\u00a0 Effects of EDTA and a combined use of nitrite and ascorbate on lipid oxidation in cooked Japanese sardine (Sardinops melanostictus) during refrigerated storage.\u00a0\u00a0 Food Chemistry.99 (1): 70-82.<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Nitipong Jittrepotch<\/strong>, Hideki Ushio and Toshiaki Ohshima. 2006.\u00a0 Oxidative stabilities of triglyceride and phospholipids fractions of cooked Japanese sardine meat during low temperature storage. Food Chemistry. 99(2): 360 – 367.<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Jittrepotch, N.,<\/strong> 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.<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Nitipong, J<\/strong>., 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.<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/strong>Pumtes, P., Rojsuntornkitti, K., Kongbangkerd, T. and Jittrepotch N<\/strong>. 2016. Effects of different extracting conditions on antioxidant activities of Pleurotus flabellatus. International food research journal, 23(1): 173-179<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Jittrepotch N<\/strong>, 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<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Jittrepotch N<\/strong>., Rojsunthornkitti K. and Kongbangkerd T. (2020).\u00a0 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.<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Nitipong Jittrepotch<\/strong>, K Kraboun, K Rojsuntornkitti, P Thanasukarn, T Kongbangkerd, N Uthai, J Wattanakul. 2025.\u00a0 African Journal of Food, Agriculture, Nutrition & Development. 25<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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