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| 1 | Factors associated with parent engagement in DIR/Floortime for treatment of children with autism spectrum disorder显示文摘Background The Developmental, Individual-differences, Relationship-based model(DIR/Floortime) is one of the well-known therapies for autism spectrum disorder(ASD), in which its main principle is to promote holistic development of an individual and relationships between the caregivers and children. Parental engagement is an essential element to DIR/Floortime treatment and involved with various factors. Finding those supporting factors and eliminating factors that might be an obstacle for parental engagement are essential for children with ASD to receive the full benefits of treatment.Aim To examine the association between parents, children and provider and service factors with parental engagement in DIR/Floortime treatment.Methods This is a cross-sectional study of parents with children aged 2–12 years who were diagnosed with ASD. Data were collected using a parent, child, provider and service factors questionnaire. Patient Health Questionaire-9, Clinical Global Impressions-Severity and Childhood Autism Rating Scale were also used to collect data. For parent engagement in DIR/Floortime, we evaluated quality of parental engagement in DIR/Floortime and parent application of DIR/Floortime techniques at home. Finally, Clinical Global Impressions-Improvement and Functional Emotional Developmental Level were used to assess child development.Results Parents who were married, had lower income and higher knowledge of DIR/Floortime theory were more likely to have higher parent engagement(χ2=4.43, p=0.035; χ2=13.1, p<0.001 and χ2=4.06, p=0.044 respectively). Furthermore, severity of the diagnosis and the continuation of the treatment significantly correlated with parent engagement(χ2=5.83, p=0.016 and χ2=4.72, p=0.030 respectively). It was found that parents who applied the techniques for more than 1 hour/day, or had a high-quality parent engagement, significantly correlated with better improvement in child development(t=-2.03, p=0.049; t=-2.00, p=0.053, respectively).Conclusion Factors associated with parents, children, and provider and service factors had a significant correlation with parent engagement in DIR/Floortime in which children whose parents had more engagement in DIR/Floortime techniques had better improvement in child development. | Nattakit Praphatthanakunwong Komsan Kiatrungrit Sirichai Hongsanguansri Kaewta Nopmaneejumruslers | 2018 | General Psychiatry2018，31，5： | 2 |
| 2 | Effect of kraft lignin and esterified lignin on the properties of thermoplastic starch显示文摘 | Kaewta Kaewtatip Jariya Thongmee | 2013 | Materials and Design2013，，： | 1 |
| 3 | Activation and deactivation characteristics of sulfonated carbon catalysts显示文摘 | Xunhua Mo Dora E. López Kaewta Suwannakarn Yijun Liu Edgar Lotero James G. Goodwin Changqing Lu | 2008 | Journal of Catalysis2008，，2： | 1 |
| 4 | SA8000:A Tool to Improve Quality of Life 显示文摘 | Rohltratana Kaewta | 2002 | Managerial Auditing Journal2002，17，12： | 1 |
| 5 | Preparation of cassava starch grafted withpolystyrene by suspension polymerization显示文摘 | Kaewta K Varaporn T | 2008 | Carbo Polym2008，73，4： | 1 |
| 6 | A comparative study of gas phase esterificatiou on solid aeid catalysts显示文摘 | | 2007 | Catalysis Letters2007，114，34： | 1 |
| 7 | Simultaneous free fatty acid esterification and triglyceride transesterification using a solid acid catalyst with in situ removal of water and unreacted methanol显示文摘 | KAEWTA SUWANNAKARN EDGAR LOTERO KANOKWAN NGAOSUWAN | 2009 | Ind Eng Chem Res2009，48，： | 1 |
| 8 | Activation and deactivation characteristics of sulfonated carbon catalysts显示文摘 | Xunhua Mo Dora E. López Kaewta Suwannakarn Yijun Liu Edgar Lotero James G. Goodwin Changqing Lu | 2008 | Journal of Catalysis2008，，2： | 1 |
| 9 | SA 8000:A tool to improve quality of life 显示文摘 | | 2002 | Managerial Auditing Journal2002，，17： | 1 |
| 10 | Chemical characteristics changes associated with extracted protein and salt addition and effect of different additives in the curing process on sensory acceptance of liquid fermented fish from tilapia frame显示文摘Liquid fermented fish(Nam pla ra)is a traditional local condiment and popular consumption in Thailand.According to previous research,tilapia frame could be used as a raw material for the production,but the amount of protein received is still below the standard.In addition,there is no information of additives in curing process on consumer preferences.In this research,response surface methodology was used to study the influence of extracted protein from soybean meal(5-15%)and salt(15-20%)contents on chemical characteristics of Nam pla ra after 4 months of fermentation.The amount of roasted rice and roasted rice bran addition in curing process on sensory preferences were also studied.The results showed the linear effect of extracted protein and salt contents on NaCl content(P<0.05).When extracted protein increased,NaCl content of sample decreased,while increased salt concentration,NaCl content increased.Extracted protein showed linear relationship with autolytic degradation products and formaldehyde nitrogen of sample(P<0.05).Increase in extracted protein concentration caused an increment to both autolytic degradation products and formaldehyde nitrogen.In addition,salt content showed linear relationship with protein,total nitrogen,ammonia nitrogen and amino nitrogen(P<0.05).When increased salt concentration,protein and all kind of nitrogen tested in this study decreased.The statistical models for protein and NaCl contents(as an index of product quality)and our experimental validation,indicated that the models were appropriate to predict values.For acceptability test,there was no significant different in all attributes scores of cured samples with 10%roasted rice,roasted rice bran and mixture of both.In addition,their showed a significant different in all attributes scores lower than the commercial sample.In conclusion,the highest protein content was found in a treatment prepared by added salt content 15%by weight of digested material.Addition of proteins extracted from soybean meal did not lead to increase in protein content of finished product.However,chemical properties of all treatments could meet Thai community product standard. | Yanawirut Wijitpun Piyanan Chomnawang Kannika Huaisan Kaewta Sootsuwan Channarong Chomnawang | 2022 | Aquaculture and Fisheries2022，7，4： | 0 |
| 11 | Plant-produced recombinant SARS-CoV-2 receptor-binding domain;an economical,scalable biomaterial source for COVID-19 diagnosis显示文摘The outbreak of the novel coronavirus disease 2019(COVID-19)caused by severe acute respiratory syndrome coronavirus 2(SARS-CoV-2),spread rapidly causing a severe global health burden.The standard COVID-19 diagnosis relies heavily on molecular tests to detect viral RNA in patient samples;however,this method is costly,requires highly-equipped laboratories,multiple reagents,skilled laboratory technicians,and takes 3-6 hours to complete.To overcome these limitations,we developed a plant-based production platform for the SARS-CoV-2 receptor-binding domain as an economical source of detection reagents for a lateral-flow immunoassay strip(LFIA)which is suitable for detection of IgM/IgG antibodies in human samples.Further,we validated the plant-produced SARS-CoV-2 receptor-binding domain-based LFIA as a useful diagnostic tool for COVID-19.A total of 51 confirmed COVID-19 serum samples were tested using the LFIA,and the obtained results were consistent with those from polymerase chain reaction assays,while providing sensitivity and specificity of 94.1%and 98%,respectively.The developed LFIA is rapid,scalable,user-friendly,and relatively inexpensive with a simple test procedure,making it useful for the routine monitoring of COVID-19 in clinical settings.This study was approved on March 19,2020 by the Ethics Committee of the Faculty of Medicine,Chulalongkorn University(COA No.354/2020 and IRB No.236/63). | Kaewta Rattanapisit Gorawit Yusakul Balamurugan Shanmugaraj Kittinop Kittirotruji Phassorn Suwatsrisakul Eakachai Prompetchara Suthira Taychakhoonavud Waranyoo Phoolcharoen | 2021 | Biomaterials Translational2021，2，1： | 0 |
| 12 | Influences of salt and koji contents on chemical properties of fish sauce from tilapia frames显示文摘Influences of salt(5%-20%w/w of digested material)and soybean koji(3%-10%w/w of digested material)on chemical properties of fish sauce from tilapia frame after 4 months’fermentation using response surface methodology was studied.Results found that the salt content showed quadratic effect on ammonia nitrogen and amino nitrogen while linear effect on formaldehyde nitrogen and NaCl contents of samples were observed(P<0.05).Estimation response surfaces revealed that the formaldehyde nitrogen,ammonia nitrogen and amino nitrogen contents decreased while NaCl content increased as salt content increased.For the effect of koji,the significant effect of koji content on non-enzymatic browning value of fish sauce samples in linear manner was observed(P<0.05).The non-enzymatic browning value of sample increased as koji content increased.The both of salt and koji contents showed the linear effect on total acidity value while two-factor interaction terms on total nitrogen of sample was found(P<0.05).For the consumer acceptability testing,an acceptance score of the incubated fish sauce sample with a values of 6.50-7.43(like slightly to like moderately)was obtained.The results showed that it is possible to make a good quality fish sauce from tilapia frame by-product. | Bootsarin Auttanak Piyanan Chomnawang Kannika Huaisan Kaewta Sootsuwan Channarong Chomnawang | 2022 | Aquaculture and Fisheries2022，7，1： | 0 |
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