ผลงานนวัตกรรม

Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food

Identification of the protease inhibitory domain of Trichinella spiralis novel cystatin (TsCstN)

กรรมวิธีการผลิตผลิตภัณฑ์คล้ายข้าวจากดอกกะหล่ำกึ่งสำเร็จรูป

กิมจิหน่อไม้เสริมจุลินทรีย์โพรไบโอติกและกรรมวิธีการผลิต

Extraction, Characterisation and Evaluation of Antioxidant and Probiotic Growth Potential of Water-Soluble Polysaccharides from Ulva rigida Macroalgae

Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion

Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption

Evaluating Microbiological Safety, Sensory Quality, and Packaging for Online Market Success of Roasted Pickled Fish Powder

Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment

Physicochemical and biological properties of encapsulated Boesenbergia rotunda extract with different wall materials in enhancing antioxidant, mineralogenic and osteogenic activities of MC3T3-E1 cells

Particle size and concentration of ground rice on tribological properties and in vitro starch digestibility of rice porridge

เครื่องดื่มข้าวเหนียวดำที่สกัดด้วยเอนไซม์อะไมเลสผสมน้ำใบเตยและกรรมวิธีการผลิต

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

ผลิตภัณฑ์ผงโรยข้าวรสกะเพรา