{"id":5243,"date":"2026-04-03T01:21:51","date_gmt":"2026-04-02T18:21:51","guid":{"rendered":"https:\/\/www.agi.nu.ac.th\/agro\/?page_id=5243"},"modified":"2026-04-03T01:21:51","modified_gmt":"2026-04-02T18:21:51","slug":"dr-jetsada-wichaphon","status":"publish","type":"page","link":"https:\/\/www.agi.nu.ac.th\/agro\/?page_id=5243&lang=en","title":{"rendered":"Dr. Jetsada Wichaphon"},"content":{"rendered":"
\n\n \"\" <\/div>\n<\/div><\/div>
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Lecturer<\/p>\n<\/div>

Dr. Jetsada Wichaphon<\/strong><\/p>\n<\/div>

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

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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>

\nBiotechnology<\/p>\n<\/div><\/div><\/div>

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

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

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

\nBiotechnology<\/p>\n<\/div><\/div><\/div>

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

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

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

\nMedical Technology<\/p>\n<\/div><\/div><\/div>

\nMahidol 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>

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  • Correlation between sensory profile and volatile flavor compounds in Thai fermented condiments<\/li>\n
  • Flavor stabilization in canned coffee<\/li>\n
  • Browning development in protein-based food products<\/li>\n
  • Biogenic amine in fermented products<\/li>\n
  • Chlorogenic acid in coffee<\/li>\n
  • Development of mosquito attractant<\/li>\n
  • Volatile changes in food products due to processing technology<\/li>\n
  • Human resources development program for Thailand flavor & fragrance industry<\/li>\n
  • Enhancing skills flavor technologists to be professional flavorists<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>
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    \n<\/i> Publications (First or corresponding author only)<\/strong><\/p>\n<\/div><\/div><\/div><\/div>

    \n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Wichaphon J<\/strong>.; Assavanig A.; Thongthai C.; Lertsiri S. Volatile aroma components of Thai fish sauce in relation to product categorization. Flavour and Fragrance Journal 2012, 27<\/em>, 149-156. DOI: 10.1002\/ffj.2095<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Wichaphon J<\/strong>.; Posri W.; Assavanig A.; Thongthai C.; Lertsiri S. Categorization of Thai fish sauce based on aroma characteristics. Journal of Food Quality 2013, 36<\/em>, 91-97.<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Wichaphon J<\/strong>.; Giri A.; Ohshima T.; Lertsiri S. Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test. Journal of Food Measurement and Characterization 2014, 8 (3)<\/em>, 241-248.<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Wichaphon J<\/strong>, Judphol J, Tochampa W, Singanusong R. Effect of frying conditions on properties of vacuum fried banana bracts. LWT-Food Science & Technology. 2023, 184<\/em>, 115022.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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