The Effect of Pasteurization and Shelf Life on the Physicochemical, Microbiological, Antioxidant, and Sensory Properties of Rose Apple Cider during Cold Storage von Techakanon, Chukwan, Sirimuangmoon, Chirat

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The effect of calcium chloride and calcium lactate pretreatment concentration on peach cell integrity after high‐pressure processing von Techakanon, Chukwan, Barrett, Diane M.

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Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine von Kanke, Yu, Yano, Hiroko, Koda, Tomonori, Techakanon, Chukwan, Lekjing, Somwang, Noonim, Paramee, Nishioka, Akihiro

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Impact of the Ripening Stage of Wax Apples on Chemical Profiles of Juice and Cider von Venkatachalam, Karthikeyan, Techakanon, Chukwan, Thitithanakul, Suraphon

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Pulsed Electric Field Processing as an Effective Tomato Peeling Method von Khudyakov, Dmitry, Sosnin, Maxim, Munassar, Emad M. A., Techakanon, Chukwan, Siemer, Claudia, Toepfl, Stefan, Shorstkii, Ivan

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Effects of Peach Cultivar on Enzymatic Browning Following Cell Damage from High-Pressure Processing von Techakanon, Chukwan, Gradziel, Thomas M., Barrett, Diane M.

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The effect of high pressure processing on clingstone and freestone peach cell integrity and enzymatic browning reactions von Techakanon, Chukwan, Smith, Gary M., Jernstedt, Judy, Barrett, Diane M.

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The Impact of Maturity Stage on Cell Membrane Integrity and Enzymatic Browning Reactions in High Pressure Processed Peaches (Prunus persica) von Techakanon, Chukwan, Gradziel, Thomas M, Zhang, Lu, Barrett, Diane M

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The Effects of Pasteurization Conditions and Storage Time on Microbial Safety, Quality and Antioxidant Properties of Cider from Rose Apple (Syzygium agueum Alston cv. Taaptimjan) von Techakanon, Chukwan, Venkatachalam, Karthikeyan

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