Application of a simple yeast extract from spent brewer’s yeast for growth and sporulation of Bacillus thuringiensis subsp. kurstaki: A physiological study

بواسطة S. Saksinchai, M. Suphantharika, C. Verduyn
منشور في 2018

Preparation of 5′-GMP-rich yeast extracts from spent brewer's yeast

بواسطة P. Sombutyanuchit, M. Suphantharika, C. Verduyn
منشور في 2018

Effect of high pressure homogenization and papain on the preparation of autolysed yeast extract

بواسطة C. Verduyn, A. Suksomcheep, M. Suphantharika
منشور في 2018

Characterization of modified tapioca starch in atmospheric argon plasma under diverse humidity by FTIR spectroscopy

بواسطة P. Deeyai, M. Suphantharika, R. Wongsagonsup, S. Dangtip
منشور في 2018

Preparation of spent brewer's yeast β-glucans with a potential application as an immunostimulant for black tiger shrimp, Penaeus monodon

بواسطة M. Suphantharika, P. Khunrae, P. Thanardkit, C. Verduyn
منشور في 2018

Glucan from spent brewer's yeast: Preparation, analysis and use as a potential immunostimulant in shrimp feed

بواسطة P. Thanardkit, P. Khunrae, M. Suphantharika, C. Verduyn
منشور في 2018

Poly(vinylferrocene)-poly(ethylene glycol) glutamate oxidase electrode for determination of L-glutamate in commercial soy sauces

بواسطة P. Na Nakorn, M. Suphantharika, S. Udomsopagit, W. Surareungchai
منشور في 2018

Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids

بواسطة R. Wongsagonsup, P. Kittisuban, A. Yaowalak, M. Suphantharika
منشور في 2018

Determination of L-glutamate in various commercial soy sauce products using flow injection analysis with a modified electrode

بواسطة S. Udomsopagit, M. Suphantharika, W. Künnecke, U. Bilitewski, A. Bhumiratana
منشور في 2018

Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured β-lactoglobulin aggregates

بواسطة R. Santipanichwong, M. Suphantharika, J. Weiss, D. J. McClements
منشور في 2018

Optimization of yeast β-glucan and additional water levels, and chilled storage time on characteristics of chilled bread using response surface methodology

بواسطة S. Suwannarong, R. Wongsagonsup, P. Luangpituksa, J. Wongkongkatep, P. Somboonpanyakul, M. Suphantharika
منشور في 2020