Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis Sonn.)

by C. Phunchaisri, A. Apichartsrangkoon
Published 2018

Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion

by P. Chaikham, S. Worametrachanon, A. Apichartsrangkoon
Published 2018

Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion

by P. Chaikham, S. Worametrachanon, A. Apichartsrangkoon
Published 2018

In vitro experiment on Lactobacillus casei 01 colonizing the digestive system in the presence of pasteurized longan juice

by A. Apichartsrangkoon, P. Chaikham, T. Pankasemsuk, S. Baipong
Published 2018

Combined microwave and hot air convective dehydration on physical and biochemical qualities of dried longan flesh

by P. Chaikham, D. Kreungngern, A. Apichartsrangkoon
Published 2018

Storage stability of pennywort juice as affected by high pressure and thermal processing

by P. Chaikham, P. Chunthanom, A. Apichartsrangkoon
Published 2018

Storage stability of pennywort juice as affected by high pressure and thermal processing

by P. Chaikham, P. Chunthanom, A. Apichartsrangkoon
Published 2018

Combined microwave and hot air convective dehydration on physical and biochemical qualities of dried longan flesh

by P. Chaikham, D. Kreungngern, A. Apichartsrangkoon
Published 2018

Thua nao, indigenous Thai fermented soybean: A review

by E. Chukeatirote, K. Dajanta, A. Apichartsrangkoon
Published 2018

Analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of Northern Thailand

by K. Dajanta, E. Chukeatirote, A. Apichartsrangkoon
Published 2018

In vitro experiment on Lactobacillus casei 01 colonizing the digestive system in the presence of pasteurized longan juice

by A. Apichartsrangkoon, P. Chaikham, T. Pankasemsuk, S. Baipong
Published 2018

Storage stability of physical and biochemical parameters of pressurized and heat treated nam prig nhum (Thai-green-chili paste)

by P. Chaikham, A. Apichartsrangkoon, S. Srisajjalertwaja, C. Phanchaisri
Published 2018

Storage stability of physical and biochemical parameters of pressurized and heat treated nam prig nhum (Thai-green-chili paste)

by P. Chaikham, A. Apichartsrangkoon, S. Srisajjalertwaja, C. Phanchaisri
Published 2018

Survivability and metabolic activity of Lactobacillus casei 01 incorporating lychee juice plus inulin under simulated gastrointestinal environment

by N. Kingwatee, A. Apichartsrangkoon, P. Chaikham, T. Pankasemsuk, V. Changrue
Published 2018

Aroma volatile profiles of thai green chili paste (nam prig noom) preserved by ultra-high pressure, pasteurization and sterilization

by A. Apichartsrangkoon, P. Chaikham, S. Srisajjalertwaja, P. Chunthanom, K. Dajanta
Published 2018

Aroma volatile profiles of thai green chili paste (nam prig noom) preserved by ultra-high pressure, pasteurization and sterilization

by A. Apichartsrangkoon, P. Chaikham, S. Srisajjalertwaja, P. Chunthanom, K. Dajanta
Published 2018

Survivability and metabolic activity of Lactobacillus casei 01 incorporating lychee juice plus inulin under simulated gastrointestinal environment

by N. Kingwatee, A. Apichartsrangkoon, P. Chaikham, T. Pankasemsuk, V. Changrue
Published 2018