Drying effects on physicochemical and functional properties of cuttlefish (Sepia officinalis) ink powder von Salsabila, Salma, Kerdpiboon, Soraya, Kerr, William L., Puttongsiri, Tongchai

Volltext

Application of Artificial Neural Networks to Predict the Oxidation of Menhaden Fish Oil Obtained from Fourier Transform Infrared Spectroscopy Method von Klaypradit, Wanwimol, Kerdpiboon, Soraya, Singh, Rakesh K

Volltext

COMPARISON OF VAPOR-PHASE ACETIC ACID AND VINEGAR EFFECTIVENESS IN MAINTAINING QUALITY OF SWEET BASIL (Ocimum basilicum Linn.) von Teerarak, Montinee, Kerdpiboon, Soraya, Krusong, Warawut

Volltext

Neural network prediction of physical property changes of dried carrot as a function of fractal dimension and moisture content von Kerdpiboon, Soraya, Kerr, William L., Devahastin, Sakamon

Volltext

Artificial neural network modeling of physicochemical changes of shrimp during boiling von Niamnuy, Chalida, Kerdpiboon, Soraya, Devahastin, Sakamon

Volltext

Effect of fortified calcium compounds from oyster shell on the quality of tapioca pearls von Meeparn, Parinda, Aenglong, Chakkapat, Ratanasumawong, Savitree, Klaypradit, Wanwimol, Kerdpiboon, Soraya

Volltext

Novel sous-vide pressure technique affecting properties of local beef muscle von Chotigavin, Natthaporn, Kerr, William L., Klaypradit, Wanwimol, Kerdpiboon, Soraya

Volltext

Structural changes in local Thai beef during sous-vide cooking von Supaphon, Pattama, Kerdpiboon, Soraya, Vénien, Annie, Loison, Olivier, Sicard, Jason, Rouel, Jacques, Astruc, Thierry

Volltext

Synthesis of soluble calcium compound from skipjack tuna bones using edible weak acids von Aenglong, Chakkapat, Wang, Yu-Ming, Limpawattana, Maruj, Sukketsiri, Wanida, Tang, Qing-Juan, Klaypradit, Wanwimol, Kerdpiboon, Soraya

Volltext

Upland rice vinegar vapor inhibits spore germination, hyphal growth and aflatoxin formation in Aspergillus flavus on maize grains von Pornpukdeewattana, Soisuda, Kerdpiboon, Soraya, Jindaprasert, Aphacha, Pandee, Patcharaporn, Teerarak, Montinee, Krusong, Warawut

Volltext

Physical characteristics and their relationship with surface-physical properties of Thai local beef during sous-vide processing von P., Supaphona, Astruc, Thierry, Kerdpiboon, Soraya

Volltext

Activated carbon derived from Mahachanok mango seeds as a potential material to delay the ripening of mangoes von Sriprom, Pongsert, Assawasaengrat, Pornsawan, Kraijan, Phornwimon, Laonork, Siraphob, Rodmee, Apiwat, Manamoongmongkol, Kanjana, Permana, Lasuardi, Phumjan, Lamphung, Kerdpiboon, Soraya, Puttongsiri, Tongchai

Volltext

Prediction of influence of stepwise increment of initial acetic acid concentration in charging medium on acetification rate of semi-continuous process by artificial neural network von Krusong, Warawut, Pornpukdeewatana, Soisuda, Kerdpiboon, Soraya, Tantratian, Sumate

Volltext

Comparative fractal characterization of physical changes of different food products during drying von Kerdpiboon, Soraya, Devahastin, Sakamon, Kerr, William L.

Volltext

Neural network prediction of physical property changes of dried carrot as a function of fractal dimension and moisture content: Physical properties VI von KERDPIBOON, Soraya, KERR, William L, DEVAHASTIN, Sakamon

Volltext

Properties Changes of Chicken Breast during Sous-Vide Cooking and Acceptance for Elderly von Kerdpiboon, Soraya, Suraphantapisit, Nuttapon, Pongpaew, Possathorn, Srikalong, Pramual

Volltext