Comparison of physical and chemical properties of high pressure- and heat-treated Lychee (Litchi chinensis Sonn.) in syrup

by Dajanta K., Apichartsrangkoon A., Somsang S.
Published 2017

Volatile profiles of thua nao, a Thai fermented soy product

by Dajanta K., Apichartsrangkoon A., Chukeatirote E.
Published 2017

Effect of lactoperoxidase system on keeping quality of raw cow's milk in Thailand

by Dajanta K., Chukeatirote E., Apichartsrangkoon A.
Published 2014

Thua nao, indigenous Thai fermented soybean: A review

by Chukeatirote E., Dajanta K., Apichartsrangkoon A.
Published 2014

Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation

by Dajanta K., Apichartsrangkoon A., Chukeatirote E.
Published 2014

Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter culture

by Dajanta K., Chukeatirote E., Apichartsrangkoon A.
Published 2014

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

by Dajanta K., Chukeatirote E., Apichartsrangkoon A.
Published 2014

Nutritional and physicochemical qualities of thua nao (thai traditional fermented soybean)

by Dajanta K., Chukeatirote E., Apichartsrangkoon A.
Published 2014

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

by Apichartsrangkoon A., Chaikham P., Srisajjalertwaja S., Chunthanom P., Dajanta K.
Published 2014

Enhanced aglycone production of fermented soybean products by Bacillus species

by Dajanta K., Chukeatirote E., Apichartsrangkoon A., Frazier R.A.
Published 2014

Free-amino acid profiles of thua nao, a Thai fermented soybean

by Dajanta K., Apichartsrangkoon A., Chukeatirote E., Frazier R.A.
Published 2014

Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans

by Techarang J., Apichartsrangkoon A., Pathomrungsiyounggul P., Chaikham P., Dajanta K.
Published 2017