Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation von Singracha, Pannarat, Niamsiri, Nuttawee, Visessanguan, Wonnop, Lertsiri, Sittiwat, Assavanig, Apinya

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Effect of physical and physicochemical characteristics of chitosan on fat-binding capacities under in vitro gastrointestinal conditions von Panith, Nootchanartch, Wichaphon, Jetsada, Lertsiri, Sittiwat, Niamsiri, Nuttawee

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Activities of macerating enzymes are useful for selection of soy sauce koji von Kaewkrod, Aniwat, Niamsiri, Nuttawee, Likitwattanasade, Teerarat, Lertsiri, Sittiwat

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Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases von Nilsang, Suthasinee, Lertsiri, Sittiwat, Suphantharika, Manop, Assavanig, Apinya

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Volatile Compound Production and Quality Characteristics of Durian Fruit Cv. Monthong as Affected by 1-methylcyclopropene and Modified Atmosphere Storage von Chairat, Raywat, Lertsiri, Sittiwat, Tananuwong, Kanitha

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Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation von Aryuman, Phichayaphorn, Lertsiri, Sittiwat, Visessanguan, Wonnop, Niamsiri, Nuttawee, Bhumiratana, Amaret, Assavanig, Apinya

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Data of microwave assisted extraction and conventional hot water extraction of Dendrobium Sonia ‘Earsakul’ orchid flower von Netramai, Siriyupa, Kijchavengkul, Thitisilp, Samsudin, Hayati, Lertsiri, Sittiwat

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Production and Characterization of Heme Iron Polypeptide from the Blood of Skipjack Tuna (Katsuwonus pelamis) Using Enzymatic Hydrolysis for Food Supplement Application von Tansukkasem, Satita, Kaewpathomsri, Piriya, Jonjaroen, Veasarach, Payongsri, Panwajee, Lertsiri, Sittiwat, Niamsiri, Nuttawee

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Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions von Tananuwong, Kanitha, Lertsiri, Sittiwat

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Antioxidant and anti-glycation properties of Thai herbal teas in comparison with conventional teas von Deetae, Pawinee, Parichanon, Prangthip, Trakunleewatthana, Paweena, Chanseetis, Charturong, Lertsiri, Sittiwat

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Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation von Wah, Thin Thin, Walaisri, Supawan, Assavanig, Apinya, Niamsiri, Nuttawee, Lertsiri, Sittiwat

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Optimization of cyclodextrin production from sago starch von Charoenlap, Nisanart, Dharmsthiti, Saovanee, Sirisansaneeyakul, Sarote, Lertsiri, Sittiwat

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Development of tunable biodegradable polyhydroxyalkanoates microspheres for controlled delivery of tetracycline for treating periodontal disease von Panith, Nootchanartch, Assavanig, Apinya, Lertsiri, Sittiwat, Bergkvist, Magnus, Surarit, Rudee, Niamsiri, Nuttawee

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Comparison of determination method for volatile compounds in Thai soy sauce von Wanakhachornkrai, Pitipong, Lertsiri, Sittiwat

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Identification of Deoxy-D-Fructosyl Phosphatidylethanolamine as a Non-enzymic Glycation Product of Phosphatidylethanolamine and its Occurrence in Human Blood Plasma and Red Blood C... von LERTSIRI, Sittiwat, SHIRAISHI, Mayumi, MIYAZAWA, Teruo

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Development of a genetic sexing strain in Bactrocera carambolae (Diptera: Tephritidae) by introgression of sex sorting components from B. dorsalis, Salaya1 strain von Isasawin, Siriwan, Aketarawong, Nidchaya, Lertsiri, Sittiwat, Thanaphum, Sujinda

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Volatile aroma components of Thai fish sauce in relation to product categorization von Wichaphon, Jetsada, Thongthai, Chaufah, Assavanig, Apinya, Lertsiri, Sittiwat

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Categorization of Thai Fish Sauce Based on Aroma Characteristics von Wichaphon, Jetsada, Posri, Wilatsana, Assavanig, Apinya, Thongthai, Chaufah, Lertsiri, Sittiwat

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Volatile aroma components of Thai fish sauce in relation to product categorization von Wichaphon, Jetsada, Thongthai, Chaufah, Assavanig, Apinya, Lertsiri, Sittiwat

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Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test von Wichaphon, Jetsada, Giri, Anupam, Ohshima, Toshiaki, Lertsiri, Sittiwat

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