ผลงานตีพิมพ์

Phenolic profiles and in vitro biochemical properties of Thai herb ingredients for chronic diseases prevention

Isoflavone aglycone-rich powder from soybean residue submerged fermentation using Lactobacillus fermentum 44197

Brine-Processed Caulerpa lentillifera Macroalgal Stability: Physicochemical, Nutritional and Microbiological Properties

Potential Prebiotic Properties of Crude Polysaccharide Extract from Durian (Durio zibethinus Murr.) Seed Flour

Development of Chili Sauce from Pineapple and Banana Fortified with Eggshell Calcium

Effects of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process conditions on physicochemical properties of fortified omega-3 fibrous high moisture meat analogs

Combined-acid hydrolysis and heat-moisture treatment of rice flour: physicochemical properties and resistant starch

Seasonal Effects on Phenolic Contents and In Vitro Health-Promoting Bioactivities of Sacred Lotus (Nelumbo nucifera)

Mangifera indica ‘Namdokmai’ Prevents Neuronal Cells from Amyloid Peptide Toxicity and Inhibits BACE-1 Activities in a Drosophila Model of Alzheimer’s Amyloidosis

Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method

Improvement in the Sequential Extraction of Phycobiliproteins from Arthrospira platensis Using Green Technologies

Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum

Arthrospira Cell Residues for Lactic Acid Fermentation as Bioproducts From Waste Utilization

Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment

Antioxidative Capacity of Soyfoods and Soy Active Compounds