Isoflavone aglycone-rich powder from soybean residue submerged fermentation using Lactobacillus fermentum 44197
จำนวนผู้เข้าชม : 139
Brine-Processed Caulerpa lentillifera Macroalgal Stability: Physicochemical, Nutritional and Microbiological Properties
จำนวนผู้เข้าชม : 103
Potential Prebiotic Properties of Crude Polysaccharide Extract from Durian (Durio zibethinus Murr.) Seed Flour
จำนวนผู้เข้าชม : 186
Development of Chili Sauce from Pineapple and Banana Fortified with Eggshell Calcium
จำนวนผู้เข้าชม : 109
Effects of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process conditions on physicochemical properties of fortified omega-3 fibrous high moisture meat analogs
จำนวนผู้เข้าชม : 102
Combined-acid hydrolysis and heat-moisture treatment of rice flour: physicochemical properties and resistant starch
จำนวนผู้เข้าชม : 154
Seasonal Effects on Phenolic Contents and In Vitro Health-Promoting Bioactivities of Sacred Lotus (Nelumbo nucifera)
จำนวนผู้เข้าชม : 153
Mangifera indica ‘Namdokmai’ Prevents Neuronal Cells from Amyloid Peptide Toxicity and Inhibits BACE-1 Activities in a Drosophila Model of Alzheimer’s Amyloidosis
จำนวนผู้เข้าชม : 125
Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
จำนวนผู้เข้าชม : 111
Improvement in the Sequential Extraction of Phycobiliproteins from Arthrospira platensis Using Green Technologies
จำนวนผู้เข้าชม : 114
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
จำนวนผู้เข้าชม : 92
Arthrospira Cell Residues for Lactic Acid Fermentation as Bioproducts From Waste Utilization
จำนวนผู้เข้าชม : 81
Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment
จำนวนผู้เข้าชม : 105
Antioxidative Capacity of Soyfoods and Soy Active Compounds
จำนวนผู้เข้าชม : 96
Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity
จำนวนผู้เข้าชม : 114