Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder von Aussanasuwannakul, Aunchalee, Boonbumrung, Sumitra, Pantoa, Thidarat

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Improvement in the Sequential Extraction of Phycobiliproteins from Arthrospira platensis Using Green Technologies von Pan-Utai, Wanida, Iamtham, Siriluck, Boonbumrung, Sumitra, Mookdasanit, Juta

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Effect of Maillard reaction with xylose, yeast extract and methionine on volatile components and potent odorants of tuna viscera hydrolysate von Boonbumrung, Sumitra, Pansawat, Nantipa, Tepwong, Pramvadee, Mookdasanit, Juta

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Arthrospira platensis Mutagenesis for Protein and C-Phycocyanin Improvement and Proteomics Approaches von Pan-utai, Wanida, Iamtham, Siriluck, Roytrakul, Sittiruk, Settachaimongkon, Sarn, Wattanasiritham, Ladda Sangduean, Boonbumrung, Sumitra, Mookdasanit, Juta, Sithtisarn, Sayamon

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Encapsulation of Natural Flavor from Pandanus amaryllifolius Roxb. in Rice Starch Aggregates von Surojanametakul, Vipa, Boonbumrung, Sumitra, Tungtrakul, Patcharee, Varanyanond, Warunee, Themtakul, Kitsana, Yoshihashi, Tadashi

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Relationship between sensory and chemical properties of Assam green teas under different pan‐firing and rolling time conditions von Tongsai, Saynamphung, Jangchud, Kamolwan, Jangchud, Anuvat, Tepsongkroh, Benjarat, Boonbumrung, Sumitra, Prinyawiwatkul, Witoon

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Improvement in the Sequential Extraction of Phycobiliproteins from IArthrospira platensis/I Using Green Technologies von Pan-utai, Wanida, Iamtham, Siriluck, Boonbumrung, Sumitra, Mookdasanit, Juta

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Influences of different freezing and thawing methods on the physico‐chemical, flavor, and sensory properties of durian puree (cv. Monthong) von Pupan, Nukoon, Dhamvithee, Pisit, Jangchud, Anuvat, Boonbumrung, Sumitra

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The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar (Mangifera indica L.) von TAMURA, Hirotoshi, BOONBUMRUNG, Sumitra, YOSHIZAWA, Takumi, VARANYANOND, Warunee

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Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method von BOONBUMRUNG, Sumitra, TAMURA, Hirotoshi, MOOKDASANIT, Juta, NAKAMOTO, Hideki, ISHIHARA, Masakazu, YOSHIZAWA, Takumi, VARANYANOND, Warunee

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Effect of Maillard reaction with xylose, yeast extract and methionine on volatile components and potent odorants of tuna viscera hydrolysate von Sumitra Boonbumrung, Nantipa Pansawat, Pramvadee Tepwong, Juta Mookdasanit

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Simple, Selective, and Rapid Quantification of 1-Deoxynojirimycin in Mulberry Leaf Products by High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection von Yoshihashi, Tadashi, Do, Huong Thi Thu, Tungtrakul, Patcharee, Boonbumrung, Sumitra, Yamaki, Kohji

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Volatile Components of the Essential Oils in the Pulp of Four Yellow Mangoes (Mangifera indica L.) in Thailand von TAMURA, Hirotoshi, BOONBUMRUNG, Sumitra, YOSHIZAWA, Takumi, VARANYANOND, Warunee

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Osmotic dehydration of mango: Influence of trehalose and sucrose contents on the product quality von Varanyanond, W. (Kasetsart Univ., Bangkok (Thailand)), Boonbumrung, S, Tamura, H, Yoshizawa, T, Matsubara, Y

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