Protein cleavage due to pro-oxidative activity in some spices

by Lertsiri S., Dumri K.
Published 2014

Pro-oxidative activity in some Thai spices

by Dumri K., Lertsiri S.
Published 2014

Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice

by Mahatheeranont S., Keawsa-ard S., Dumri K.
Published 2014

Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105

by Wongpornchai S., Dumri K., Jongkaewwattana S., Siri B.
Published 2014

Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105

by Wongpornchai S., Dumri K., Jongkaewwattana S., Siri B.
Published 2014

Facile fabrication of polyethylene/silver nanoparticle nanocomposites with silver nanoparticles traps and holds early antibacterial effect

by Anh D., Dumri K., Anh N., Punyodom W., Rachtanapun P.
Published 2017

Effect of post-harvest treatment on bioactive phytochemicals of Thai black rice

by Norkaew O., Boontakham P., Dumri K., Noenplab A., Sookwong P., Mahatheeranont S.
Published 2017