ผลงานนวัตกรรม

Biochemical composition and functional properties of pumpkin (Cucurbita sp.) seed yogurt: a functional plant-based product

Exploring effects of chickpea-derived crude oligosaccharides on gut microbiota and their potential in cashew nut yogurt-like product development

Antioxidant and antibacterial potential of Chromolaena odorata (L.) medicinal plant extracts

Microalgae-Enriched High-Moisture Meat Analogues: Improved Physicochemical, Functional, and Digestibility Properties

Extraction, Characterization, Biological Properties, and X-Ray Fluorescence Analysis of Functional Polysaccharides Derived from Limnospira platensis

Enhanced Nutritional Properties of Alternative Sausages Through Processed Sacha Inchi (Plukenetia Volubilis L.) Substitution

Multiscale Characterization of Rice Starch Gelation and Retrogradation Modified by Soybean Residue (Okara) and Extracted Dietary Fiber Using Rheology, Synchrotron Wide-Angle X-Ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) Spectroscopy

The Microbiome Characterization of Edible Visceral Organs and Fresh Meat During Production in a Pig Processing Facility in Thailand

แป้งเค้กข้าวกึ่งสำเร็จรูปจากปลายข้าวไรซ์เบอรี่และกรรมวิธีการผลิต

ไอศกรีมกะทิจากแป้งข้าวเหนียวลืมผัวและกรรมวิธีการผลิต

ไอศกรีมกะทิจากแป้งข้าวหอมนิลและกรรมวิธีการผลิต

Bioassay-guided fractionation of okra seed peptide on antioxidant activities and inhibition of oxidative stress in LPS stimulated RAW 264.7 cells

In vitro protein digestibility and bioactive activities of yogurt from black soybean (Glycine max L.) milk

Change in morphological structure, tribological properties, and in vitro starch digestibility of texture-modified rice porridge by addition of okra mucilage

Antimicrobial Resistance Patterns of ESBL-Producing Escherichia coli in Dogs from Thailand: Evaluation of Algal Extracts as Novel Antimicrobial Agents