Cocoa protein crosslinking using Maillard chemistry von Jumnongpon, R., Chaiseri, S., Hongsprabhas, P., Healy, J.P., Meade, S.J., Gerrard, J.A.

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Contribution of roasted grains and seeds in aroma of oleang (Thai coffee drink) von Puvipirom, J, Chaiseri, S

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Identification of Characteristic Aroma Components of Thai Fried Chili Paste von Rotsatchakul, Premsiri, Chaiseri, Siree, Cadwallader, Keith R

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Water Solubility of Flavor Compounds Influences Formation of Flavor Inclusion Complexes from Dispersed High-Amylose Maize Starch von Tapanapunnitikul, Onanong, Chaiseri, Siree, Peterson, Devin G, Thompson, Donald B

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Lipid and hardness characteristics of cocoa butters from different geographic regions von Chaiseri, S. (The Pennsylvania State University, University Park, PA), Dimick, P.S

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Dynamic crystallization of cocoa butter. I. Characterization of simple lipids in rapid- and slow-nucleating cocoa butters and their seed crystals von Chaiseri, S. (Kasetsart University, Chatuchak, Bangkok, Thailand.), Dimick, P.S

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Dynamic crystallization of cocoa butter. II. Morphological, thermal, and chemical characteristics during crystal growth von Chaiseri, S. (Kasetsart University, Chatuchak, Bangkok, Thailand.), Dimick, P.S

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Track shoe assembly for tracked vehicle von Koolhiran, Hiran

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Thermal characteristics and composition of fats from Theobroma species von Chaiseri, S, Arruda, D.H, Dimick, P.S, Enriquez, G.A

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Physicochemical properties and flavor retention ability of alkaline calcium hydroxide-mungbean starch films von Chanjarujit, Wathanamon, Hongsprabhas, Parichat, Chaiseri, Siree

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The superiority of ultrapasteurization over conventional heat treatments regarding Riceberry beverage aroma von Kullananant, Natnicha, Chaiseri, Siree, Lorjaroenphon, Yaowapa

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Effect of antioxidants on reduction of lipid oxidation in canned coconut milk

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Changes in the Profile of Volatiles of Canned Coconut Milk during Storage von Tinchan, Patcharaporn, Lorjaroenphon, Yaowapa, Cadwallader, Keith R, Chaiseri, Siree

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Potential of Szechuan pepper as a saltiness enhancer von Hong Le Bao, Tram, Chaiseri, Siree, Lorjaroenphon, Yaowapa

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Effect of drying temperature on key odourants in kaffir lime (Citrus hystrix D.C., Rutaceae) leaves von Jirapakkul, Wannee, Tinchan, Patcharaporn, Chaiseri, Siree

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Recovery after coronary artery bypass surgery: effect of an audiotape information programme von Utriyaprasit, Ketsarin, Moore, Shirley M., Chaiseri, Praditchai

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Characteristics of menthone encapsulated complex by mungbean, tapioca, and rice starches von Keatkrai, Jeesuda, Lumdubwong, Namfone, Chaiseri, Siree, Jirapakkul, Wannee

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Effects of Surfactants and Aging Time on Solidification of Rice Bran Oil at Room Temperature von Nukit, Natchanok, Setwipattanachai, Prasert, Chaiseri, Siree, Hongsprabhas, Parichat

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Rice phytochemicals concentrated by molecular distillation process and their use as co-surfactant in water dispersion von Sawadikiat, Pattong, Setwipattanachai, Prasert, Chaiseri, Siree, Hongsprabhas, Parichat

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SP1-2 Thoracic surgeon training practiced in Thailand von Pradistchai Chaiseri

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