Department of Food Technology, Silpakorn University

Asst. Prof. Pornsri Charoenpanich, Ph.D.

Asst. Prof. Pornsri Charoenpanich, Ph.D.
Position	Vice Dean of Faculty of Engineering and Industrial Technology
Email	pornsri_aum@yahoo.com
Expertise	Molecular Biology Microbial Genetics View my research on
Education	2004 : Bachelor of Science in Biology (1st Class Honours) Silpakorn University 2010 : Diplom in Biology Albert-Ludwigs-University Freiburg 2015 : Doctor of Natural Science (Dr. rer. nat.) in Biology (summa cum laude) Philipps-University Marburg

Publication

2023
Thitiporn Lakthan, Panupun Limpachayaporn, Kanok-on Rayanil, Pornsri Charoenpanich, Pornwipa Phuangbubpha, and Adisri Charoenpanich. (2023). Lupenone-Rich Fraction Derived from Cissus quadrangularis L. Suppresses Lipid Accumulation in 3T3-L1 Adipocytes. Life. 2023; 13(8):1724. DOI: doi.org/10.3390/life13081724
Titapa Leaujaroen and Pornsri Charoenpanich. 2023. Characterization of pectin extracted from Krueo Ma Noy (Cissampelos pareira) and its application in the production of set-type yoghurt and jam. The 25th Food Invovation Asia Conference 2023: The Future Food for Sustainability, Health and Well-Being. 15-17 June 2023. BITEC, Bangkok, THAILAND.
2021
Senamontree S, Lakthan T, Charoenpanich P, Chanchao C, Charoenpanich A. 2021. Betulinic acid decreases lipid accumulation in adipogenesis-induced human mesenchymal stem cells with upregulation of PGC-1α and UCP-1 and post-transcriptional downregulation of adiponectin and leptin secretion. PeerJ 9:e12321 DOI: 10.7717/peerj.12321
Development of oat-based set yoghurt using vegan stabilizers
Phakatip Pomphao and Pornsri Charoenpanich. 2021. Antioxidant activity and phytochemical content of Cissus quadrangularis and Pluchea indica. The 18th KU KPS National Conference. p.2344-2351
2020
Pornsri Charoenpanich, Anussara Mungkung, Nattakan Seeviset.(2020). A pH sensitive, loop-mediated isothermal amplification assay for detection of Salmonella in food. Science, Engineering and Health Studies 14(3) 160-168. Full Text
2019
Comparison of yogurt starter powder preparation by spray dry and freeze dry

Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University Sanam Chandra Palace Campus, Amphoe Muang, Nakhon Pathom 73000
Tel 0-3424-2322 or 0-3410-9686 Press 209300
E-mail: foodtech@su.ac.th

Faculty website Silpakorn university website