ผลงานตีพิมพ์

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

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