บทความวิจัยที่ตีพิมพ์เผยแพร่

Loypimai, P., Moongngarm, A., Sittisuanjik, L. and Wongsadee, T. (2022). Enhancement of bioactive compounds and oxidation stability of soybean oil by enrichment with tocols and γ‐oryzanol extracted from rice bran using ultrasound and ohmic heating. Journal of Food Processing and Preservation, e16991.

Moongngarm, A., Sriharboot, N., Loypimai, P. and Moontree, T. (2022). Ohmic heating assisted water extraction of steviol glycosides and phytochemicals from Stevia rebaudiana leaves. LWT-Food Science and Technology, 154, 112798.

Pranil, T., Moongngarm, A., Manwiwattanagul, G., Loypimai, P. and Kerr, W.L. (2021). Melatonin and its derivative contents in tropical fruits and fruit tablets. Journal of Food Composition and Analysis, 104109.

Loypimai, P., Moongngarm, A., Sittisuanjik, A. and Khamanan, S. (2020). Optimization of tocols and γ-oryzanol extraction from rice bran using ultrasound and soybean oil as a green solvent. Food Research, 4 (6), 2322 – 2332.

Loypimai, P., Wongsadee,T. and Changrumklang, P. (2020). Rice bran extraction using edible vegetable oils improve bioactive compounds and antioxidant activity of oil extracts. Burapha Science Journal, 25, 983-997.

Pranil, T., Moongngarm, A. and Loypimai, P. (2020). Influence of pH, temperature, and light on the stability of melatonin in aqueous solutions and fruit juices. Heliyon, 6(3), e03648.

Moonggarm, A., Loypimai, P., Fitriati, A. and Moontree, T. (2019). Ohmic heating assisted extraction improves the concentrations of phytochemicals in rice bran oil and unsaponifiable matter. International Food Research Journal, 26(4), 1389-1396.

Loypimai, P. and Moongngarm, A. (2019). Natural colorant from black rice bran improves functional properties and consumer acceptability of yogurt. Pakistan Journal of Nutrition. 18 (6), 587-594.

Loypimai, P. and Moongngarm, A. (2018). Ohmic heating: Factors affecting on its application in food processing. Research and Knowledge. 4 (1), 1-8.

Loypimai, P., Sittisuanjik, K. and Jundum, C. (2017). Impact of soaking in sodium chloride solution on physicochemical properties and cooking quality of parboiled glutinous rice. Khon Kaen Agriculture Journal, 45(4): 573-582.

Loypimai, P., Moongngarm, A. and Naksawat, S. (2017). Application of natural colorant from black rice bran for fermented Thai pork sausage – Sai Krok Isan. International Food Research Journal, 24(4),1529-1537.

Loypimai, P., Sittisuanjik, K., Moongngarm, A. and Pimthong, W. (2017). Influence of sodium chloride and vacuum impregnation on the quality and bioactive compounds of parboiled glutinous rice. Journal of Food Science and Technology, 54(7), 1990-1998.

Loypimai, P., Paewboonsom, S., Damerow, L. and Blanke, M.M. (2017). The wax bloom on blueberry: Application of luster sensor technology to assess glossiness and the effect of polishing as a fruit quality parameter. Journal of Applied Botany and Food Quality, 90, 154 – 158.

Loypimai, P., Moongngarm, A. and Chottanom, P. (2017). Extraction solvents affecting phytochemicals in food colorant prepared from purple glutinous rice bran. Journal of Food Science and Technology, 60(2), 181-189.

Loypimai, P., Moongngarm, A. and Chottanom, P. (2016). Phytochemicals and antioxidant capacity of natural food colorant prepared from black waxy rice bran. Food Bioscience, 15(1), 34–41.

Loypimai, P., Moonggarm, A. and Chottanom, P. (2016). Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran. Journal of Food Science and Technology. 53(1), 461-470.

Loypimai, P., Moongngarm, A. and Chottanom, P. (2015). Impact of stabilization and extraction methods on chemical quality and bioactive compounds of rice bran oil. Emirates Journal of Food and Agriculture. 27(11), 849-856.

Loypimai, P., Moonggarm, A., Chottanom, P. and Moontree, T. (2015). Ohmic heating- assisted extraction of anthocyanins from black rice bran to prepare a natural food colorant. Innovative Food Science and Emerging Technology, 27, 102–111.

Loypimai, P. and Moongngarm, A. (2015). Utilization of pregelatinized banana flour as a functional ingredient in instant porridge. Journal of Food Science and Technology. 52, 311-318.

Loypimai, P., Moongngarm, A. and Chottanom, P. (2009). Effects of ohmic heating on lipase activity, bioactive compounds and antioxidant activity of rice bran. Basic and Applied Sciences, 3(4), 3642-3652.

Kongnonkok, J. and Loypimai, P. (2012). Effects of replacement of pregelatinized banana flour for glutinous rice flour on antioxidant activity, physical and sensorial properties of snack chips. Agricultural Science Journal. 41(1) (Suppl.), 129-132.

Noisuwan, A., Loypimai, P., Sinsiri, N. and Sinsiri, W. (2010). Antioxidant activity and total phenolics in sugarcane (Saccharum officinarum “KhonKaen 1”) juice.  Agricultural Science Journal, 41(1)(Suppl.), 126-129.

Loypimai, P. and Moongngarm, A. (2011)  Effect of various stabilization methods on antioxidant activity in rice bran. Agricultural Science Journal. 42(2)(Suppl.), 1-4.

Loypimai, P., Pasakul, T. and Mongkolthai, R. (2011). Comparisons of antioxidant activities and total phenolic content of fruit peels. Agricultural Science Journal. 42(2)(Suppl.), 385-388.

Wutthikanon, N., Joradej, P. and Loypimai, P. (2011). Effects of directional addition of banana flour on antioxidant activity, physical and sensorial properties of instant porridge. Agricultural Science Journal. 42(2)(Suppl.), 489-492.

Loypimai, P. (2011). Assessments of total antioxidant capacity in vitro. Journal of Science and Technology Mahasarakham University, 31(2), 164-170.

ปฏิวิทย์ ลอยพิมาย (2551). ผลของโอห์มมิค ฮีทติ้งคงสภาพต่อฤทธิ์การต้านอนุมูลอิสระของรำข้าว.วารสารวิทยาศาสตร์และเทคโนโลยีมหาวิทยาลัยมหาสารคาม, ฉบับพิเศษ.

ปฏิวิทย์ ลอยพิมาย (2552). กรรมวิธีการสกัดน้ำมันพืชโดยใช้เอนไซม์. วารสารก้าวทันโลกวิทยาศาสตร์, 9(2), 25-29.

ปฏิวิทย์ ลอยพิมาย (2553). การประยุกต์ใช้การให้ความร้อนแบบโอห์มมิกในกระบวนการผลิตอาหาร. วารสารก้าวทันโลกวิทยาศาสตร์, 10(1), 49-55.

ปฏิวิทย์ ลอยพิมาย (2553). รำข้าว: การคงสภาพรำข้าว (Rice bran: Rice bran stabilization). วารสารก้าวทันโลกวิทยาศาสตร์,  10(2), 78-83.

ตำราหรือหนังสือ

ปฏิวิทย์ ลอยพิมาย (2562). เทคโนโลยีการแปรรูปอาหาร (พิมพ์ครั้งที่ 2). กรุงเทพ ฯ:คณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยราชภัฏบ้านสมเด็จเจ้าพระยา.