Biotechnology ABAC

Academics

• Ph.D. (Biotechnology), National Pingtung University of Science and Technology, Taiwan
• M.S. (Food Engineering and Bioprocess Technology), Asian Institute of Technology, Thailand
• B.S. (Biotechnology), Kasetsart University, Thailand

Research interests

• Bioactive Compound
• Natural Product
• Cell Signaling
• Processing of agricultural products

Current research projects : (research & student projects)

• Flavor enhancer from snail

Publications

1. Kongpichitchoke, T., Chiu, M. T., Huang, T. C., and Hsu, J. L. 2016. Gallic Acid Content in Taiwanese Teas at Different Degrees of Fermentation and Its Antioxidant Activity by Inhibiting PKCδ Activation: In Vitro and in Silico Studies. Molecules, 21, 1346.
2. Kongpichitchoke, T., Hsu, J.L., and Huang, T.C. 2015. Number of hydroxyl groups on the B-ring of Flavonoids affects their antioxidant activity and interaction with phorbol ester binding site of PKCδ C1B domain: in-vitro and in-silico studies. Journal of Agricultural and Food Chemistry, 63(18): 4580–4586. [SCI]
3. Kongpichitchoke, T., Hsu, J.L., and Huang, T.C. 2015. Effect of drying process on 5-hydroxymethylfurfural production in Citrofortunella microcarpa at two different maturity stages. Journal of International Cooperation, 10(1): 55-70.

Presentations (Oral / Poster)

1. Huang, T.C., and Kongpichitchoke, T. Effect of lactic acid fermentation of Toona sinensis leaves on gallic acid composition and antioxidative properties. Poster for Taiwan International Food Technology Conference 2014.

Research Funding / collaboration

• Collaborating research with National Pingtung University of Science and Technology, Taiwan
• Joint research program with UPN “Veteran” Jawa Timur