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

بواسطة Chaiyavat Chaiyasut, Netnapa Makhamrueang, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
منشور في 2018

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

بواسطة Chaiyavat Chaiyasut, Periyanaina Kesika, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
منشور في 2018

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

بواسطة Chaiyavat Chaiyasut, Netnapa Makhamrueang, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
منشور في 2018

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

بواسطة Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, Netnapa Makhamrueang, Sartjin Peerajan, Periyanaina Kesika
منشور في 2018

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

بواسطة Chaiyavat Chaiyasut, Periyanaina Kesika, Sasithorn Sirilun, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
منشور في 2018

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

بواسطة Sasithorn Sirilun, Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Sartjin Peerajan, Chaiyavat Chaiyasut
منشور في 2018

Formulation and evaluation of stability of thai purple rice bran-based cosmetic products

بواسطة Chaiyavat Chaiyasut, Periyanaina Kesika, Poomchon Sakdakampanat, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
منشور في 2018

Screening of lactic acid bacteria with immune modulating property, and the production of lactic acid bacteria mediated fermented soymilk

بواسطة Sasithorn Sirilun, Chaiyavat Chaiyasut, Periyanaina Kesika, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
منشور في 2018

Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate

بواسطة Sasithorn Sirilun, Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Sartjin Peerajan, Chaiyavat Chaiyasut
منشور في 2018

Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate

بواسطة Sasithorn Sirilun, Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Sartjin Peerajan, Chaiyavat Chaiyasut
منشور في 2018

Screening of lactic acid bacteria with immune modulating property, and the production of lactic acid bacteria mediated fermented soymilk

بواسطة Sasithorn Sirilun, Chaiyavat Chaiyasut, Periyanaina Kesika, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
منشور في 2018

Formulation and evaluation of stability of thai purple rice bran-based cosmetic products

بواسطة Chaiyavat Chaiyasut, Periyanaina Kesika, Poomchon Sakdakampanat, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
منشور في 2018

Production of ferulic acid from oryzanol degradation during the fermentation of black rice bran by ferulic acid esterase producing Aspergillus oryzae HP

بواسطة Sasithorn Sirilun, Chaiyavat Chaiyasut, Noppawat Pengkumsri, Wattana Pelyuntha, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
منشور في 2018

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

بواسطة Sasithorn Sirilun, Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, Sartjin Peerajan, Naphatsorn Kumar, Periyanaina Kesika
منشور في 2018

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

بواسطة Sasithorn Sirilun, Bhagavathi Sundaram Sivamaruthi, Naphatsorn Kumar, Periyanaina Kesika, Sartjin Peerajan, Chaiyavat Chaiyasut
منشور في 2018

Total phenolic content and free radical scavenging activity of representative medicinal plants of Thailand

بواسطة Chaiyavat Chaiyasut, Periyanaina Kesika, Khontaros Chaiyasut, Piyanut Sittiyuno, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
منشور في 2018

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

بواسطة Shuichi Yamamoto, Thanawat Pattananandecha, Sasithorn Sirilun, Bhagavathi Sundaram Sivamaruthi, Sartjin Peerajan, Chaiyavat Chaiyasut
منشور في 2018

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

بواسطة Sartjin Peerajan, Chaiyavat Chaiyasut, Sasithorn Sirilun, Khontaros Chaiyasut, Periyanaina Kesika, Bhagavathi Sundaram Sivamaruthi
منشور في 2018

Preparation and stability assessment of Perilla frutescens seed oil powder

بواسطة Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, Netnapa Makhamrueang, Periyanaina Kesika, Sasithorn Sirilun, Sartjin Peerajan
منشور في 2018

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

بواسطة Sasithorn Sirilun, Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, Sartjin Peerajan, Naphatsorn Kumar, Periyanaina Kesika
منشور في 2018