The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice von Ratseewo, J., Warren, F.J., Siriamornpun, S.

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Changes in amino acids and bioactive compounds of pigmented rice as affected by far-infrared radiation and hot air drying von Ratseewo, J., Meeso, N., Siriamornpun, S.

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Changes in antioxidant properties and volatile compounds of kaffir lime leaf as affected by cooking processes von Ratseewo, J, Tangkhawanit, E, Meeso, N, Kaewseejan, N, Siriamornpun, S

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