Assessment of organic acid content, and brix value of representative indigenous fermented plant beverages of Thailand

由 Chaiyasut C., Makhamrueang N., Peerajan S., Sivamaruthi B.
出版 2017

Evaluation of cryoprotective potential of Jerusalem artichoke' inulin during freeze-drying and storage of Lactobacillus paracasei HII01

由 Yamamoto S., Pattananandecha T., Sirilun S., Sivamaruthi B., Peerajan S., Chaiyasut C.
出版 2017

Selection and characterization of probiotic lactic acid bacteria with heterocyclic amine binding and nitrosamine degradation properties

由 Duangjitcharoen,Y., Kantachote,D., Prasitpuripreecha,C., Peerajan,S., Chaiyasut,C.
出版 2015

Assessment of organic acid content, and brix value of representative indigenous fermented plant beverages of Thailand

由 Chaiyavat Chaiyasut, Netnapa Makhamrueang, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
出版 2018

The total polyphenolic content and antioxidant properties of various honey and sugars

由 Chaiyavat Chaiyasut, Periyanaina Kesika, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
出版 2018

Assessment of organic acid content, and brix value of representative indigenous fermented plant beverages of Thailand

由 Chaiyavat Chaiyasut, Netnapa Makhamrueang, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
出版 2018

Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

由 Chaiyasut C., Pengkumsri N., Sirilun S., Peerajan S., Khongtan S., Sivamaruthi B.
出版 2017

Selection and characterization of probiotic lactic acid bacteria with heterocyclic amine binding and nitrosamine degradation properties

由 Duangjitcharoen Y., Kantachote D., Prasitpuripreecha C., Peerajan S., Chaiyasut C.
出版 2014

Synbiotic preparation with lactic acid bacteria and inulin as a functional food: In vivo evaluation of microbial activities, and preneoplastic aberrant crypt foci

由 Chaiyasut C., Pattananandecha T., Sirilun S., Suwannalert P., Peerajan S., Sivamaruthi B.
出版 2017

Assessment of heavy metals, minerals, alcohol, and fusel oil content of selected fermented plant beverages of Thailand

由 C. Chaiyasut, B. S. Sivamaruthi, S. Peerajan, S. Sirilun, K. Chaiyasut, P. Kesika
出版 2018

Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation

由 Peerajan S., Chaiyasut C., Sirilun S., Chaiyasut K., Kesika P., Sivamaruthi B.
出版 2017

Assessment of heavy metals, minerals, alcohol, and fusel oil content of selected fermented plant beverages of Thailand

由 C. Chaiyasut, B. S. Sivamaruthi, S. Peerajan, S. Sirilun, K. Chaiyasut, P. Kesika
出版 2018

Lactobacillus-fermented plant juice as a potential ingredient in cosmetics: Formulation and assessment of natural mouthwash

由 Sirilun S., Sivamaruthi B., Kumar N., Kesika P., Peerajan S., Chaiyasut C.
出版 2017

Assessment of heavy metals, minerals, alcohol, and fusel oil content of selected fermented plant beverages of Thailand

由 Chaiyasut C., Sivamaruthi B., Peerajan S., Sirilun S., Chaiyasut K., Kesika P.
出版 2017

Phenethyl alcohol is an effective non-traditional preservative agent for cosmetic preparations

由 Sirilun S., Chaiyasut C., Sivamaruthi B., Peerajan S., Kumar N., Kesika P.
出版 2017

Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria | Evaluación de los factores q...

由 Woraharn S., Lailerd N., Sivamaruthi B., Wangcharoen W., Sirisattha S., Peerajan S., Chaiyasut C.
出版 2015

Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria | Evaluación de los factores q...

由 Woraharn S., Lailerd N., Sivamaruthi B., Wangcharoen W., Sirisattha S., Peerajan S., Chaiyasut C.
出版 2015

A survey of consumer’ opinion about consumption and health benefits of fermented plant beverages in Thailand

由 Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, Netnapa Makhamrueang, Sartjin Peerajan, Periyanaina Kesika
出版 2018

Formulation and evaluation of lactic acid bacteria fermented Brassica juncea (Mustard Greens) pickle with cholesterol lowering property

由 Chaiyavat Chaiyasut, Periyanaina Kesika, Sasithorn Sirilun, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
出版 2018

Lactobacillus paracasei hii01 mediated fermentation of Syzygium cumini L. Fruits: Assessment of changes in phenolic content and antioxidant capacity

由 Sasithorn Sirilun, Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Sartjin Peerajan, Chaiyavat Chaiyasut
出版 2018