Effect of drying method on physical and chemical quality, hotness and volatile flavour characteristics of dried chilli von Toontom, N, Meenune, M, Posri, W, Lertsiri, S

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Effect of drying methods on Thai dried chilli's hotness and pungent odour characteristics and consumer liking von Toontom, N, Posri, W, Lertsiri, S, Meenune, M

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Occurrence of biogenic amines in Thai soy sauces and soy bean pastes and their health concern von Deetae, P, Jamnong, P, Assavanig, A, Lertsiri, S

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Changes in fruit quality and volatile flavor compounds during on-tree maturation of longkong von Sangkasanya, S, Lertsiri, S, Meenune, M

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Antioxidant and antibacterial potentials of some Thai native plant extracts von Thummajitasakul, S, Tumchalee, L, Koolwong, S, Deetae, P, Kaewsri, W, Lertsiri, S

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Expression of the catalase gene katA in starter culture Lactobacillus plantarum TISTR850 tolerates oxidative stress and reduces lipid oxidation in fermented meat product von Noonpakdee, W, Sitthimonchai, S, Panyim, S, Lertsiri, S

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CHANGES IN THE STABILITY AND KINETIC PARAMETERS UP ON GLYCATION OF THERMOSTABLE α-AMYLASE FROM BACILLUS SUBTILIS von SUTTHIRAK, P, ASSAVANIG, A, DHARMSTHITI, S, LERTSIRI, S

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

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Potential alternative natural colourant from Dendrobium Sonia ‘Earsakul’ von Netramai, S., Kijchavengkul, T., Samsudin, H., Lertsiri, S.

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

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Effect of glycation on stability and kinetic parameters of thermostable glucoamylase from Aspergillus niger von Sutthirak, Pornpong, Dharmsthiti, Saovanee, Lertsiri, Sittiwat

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Investigation of acrylamide in curries made from coconut milk von Na Jom, Kriskamol, Jamnong, Pimon, Lertsiri, Sittiwat

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CHANGES IN THE STABILITY AND KINETIC PARAMETERS UP ON GLYCATION OF THERMOSTABLE α-AMYLASE FROM BACILLUS SUBTILIS: GLYCATION OF THERMOSTABLE α-AMYLASE von SUTTHIRAK, P., ASSAVANIG, A., DHARMSTHITI, S., LERTSIRI, S.

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Evidence of enzymatic browning due to laccase-like enzyme during mash fermentation in Thai soybean paste von Lertsiri, Sittiwat, Phontree, Keitipum, Thepsingha, Wannee, Bhumiratana, Amaret

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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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ROLES OF THE MAILLARD REACTION IN BROWNING DURING MOROMI PROCESS OF THAI SOY SAUCE von LERTSIRI, SITTIWAT, MAUNGMA, ROUNGDAO, ASSAVANIG, APINYA, BHUMIRATANA, AMARET

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Growth and lipase production of a psychrotrophic Acinetobacter calcoaceticus in an MSG-containing medium von Mongkolthanaruk, Wiyada, Probnarong, Waerawee, Lertsiri, Sithiwat, Dharmsthiti, Saovanee

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The occurrence of a novel hydrophilic hydroperoxide, 3-hydroxy-5-hydroperoxy-2-methyl-5,6-dihydropyran-4-one, as a reactive glycation product in human plasma von Lertsiri, Sittiwat, Oak, Jeong-Ho, Nakagawa, Kiyotaka, Miyazawa, Teruo

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5. 糖化アミノリン脂質によるスーパーオキサイドの産生と脂質過酸化 von 玉, 正浩, 仲川, 清隆, 宮澤, 陽夫

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