Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Benyapa, Sawangjang"'
Publikováno v:
Aqua, Vol 73, Iss 3, Pp 453-463 (2024)
Non-revenue water (NRW) in Luangprabang City, Laos, has been high and fluctuating. Therefore, we aimed to analyze the factors influencing the fluctuation of NRW in two district-metered areas (DMAs). The average NRWs for 16–17 months in DMA-1 and DM
Externí odkaz:
https://doaj.org/article/9c91436e81cc40f48b28bd902dbcc4c1
Autor:
Benyapa Sawangjang, Satoshi Takizawa
Publikováno v:
Journal of Water and Environment Technology, Vol 18, Iss 2, Pp 117-131 (2020)
The people in Thailand generally soak sticky rice in water for 12–24 h before steaming and rinse jasmine rice before cooking. This study aimed at estimating fluoride intake from rice by the measuring rice consumption and examining factors affecting
Externí odkaz:
https://doaj.org/article/7280f6af77494ebba3acc78db584e6a7
Akademický článek
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Akademický článek
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Autor:
Benyapa Sawangjang, Takashi Hashimoto, Aunnop Wongrueng, Suraphong Wattanachira, Satoshi Takizawa
Publikováno v:
Heliyon, Vol 5, Iss 9, Pp e02391- (2019)
Fluoride intake from tap water supplied by fluoride-containing groundwater has been the primary cause of fluorosis among the residents of Buak Khang Subdistrict, Chiang Mai Province, Thailand. To reduce fluoride intake, bottled water treated using re
Externí odkaz:
https://doaj.org/article/829fec85bf454ab68d90b96c371e29db
Autor:
Benyapa, Sawangjang, Satoshi, Takizawa
Publikováno v:
Journal of Hazardous Materials. 443:130162
Although drinking water is the main source of fluoride intake, recent studies reported that fluoride intake from foods could also be high, depending on cooking methods. In this study, we quantified the fluoride accumulation in foods soaked or boiled
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6787bdfa8be8a48640a2989cdf662402
https://doi.org/10.1016/j.jhazmat.2022.130162
https://doi.org/10.1016/j.jhazmat.2022.130162
Autor:
Benyapa Sawangjang, Patiparn Punyapalakul, Phacharapol Induvesa, Satoshi Takizawa, Suraphong Wattanachira, Eakalak Khan, Aunnop Wongrueng, Chayakorn Pumas, Pharkphum Rakruam
Publikováno v:
International Journal of Environmental Research and Public Health
International Journal of Environmental Research and Public Health, Vol 18, Iss 6878, p 6878 (2021)
Volume 18
Issue 13
International Journal of Environmental Research and Public Health, Vol 18, Iss 6878, p 6878 (2021)
Volume 18
Issue 13
The fluoride adsorption capacity of three types of bone char (BC), including cow BC (CBC), chicken BC (CKBC), and pig BC (PBC), was examined. At the optimum charring conditions (temperature and time), PBC had the highest hydroxyapatite (HAP) content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3c26dcc5a2e9cf823d6f73d94cef5b1
http://europepmc.org/articles/PMC8297328
http://europepmc.org/articles/PMC8297328
Autor:
Suraphong Wattanachira, Aunnop Wongrueng, Hashimoto Takashi, Benyapa Sawangjang, Satoshi Takizawa
Publikováno v:
Heliyon, Vol 5, Iss 9, Pp e02391-(2019)
Heliyon
Heliyon
Fluoride intake from tap water supplied by fluoride-containing groundwater has been the primary cause of fluorosis among the residents of Buak Khang Subdistrict, Chiang Mai Province, Thailand. To reduce fluoride intake, bottled water treated using re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d804b0cc6d190a3e00bf28e8e4922344
https://doi.org/10.1016/j.heliyon.2019.e02391
https://doi.org/10.1016/j.heliyon.2019.e02391