Chlorophyll and total phenolic contents, antioxidant activities and consumer acceptance test of processed grass drinks von Wangcharoen, Wiwat, Phimphilai, Suthaya

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Development of ginger-flavoured soya milk ice cream : Comparison of data analysis methods von Wiwat Wangcharoen

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Development of dried chewy longan arils von Wiwat Wangcharoen

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Effect of Pretreatment Processes on Biogenic Amines Content and Some Bioactive Compounds in Hericium erinaceus Extract von Makhamrueang, Netnapa, Sirilun, Sasithorn, Sirithunyalug, Jakkapan, Chaiyana, Wantida, Wangcharoen, Wiwat, Peerajan, Sartjin, Chaiyasut, Chaiyavat

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Lactobacillus plantarum SK15 as a Starter Culture for Prevention of Biogenic Amine Accumulation in Fermented Beverage Containing Hericium erinaceus Mushroom von Makhamrueang, Netnapa, Sirilun, Sasithorn, Sirithunyalug, Jakkapan, Chaiyana, Wantida, Wangcharoen, Wiwat, Peerajan, Sartjin, Chaiyasut, Chaiyavat

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Antioxidant activity changes during hot-air drying of Moringa oleifera leaves von Wangcharoen, Wiwat, Gomolmanee, Sompoch

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Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods von Woraharn, Sasimar, Lailerd, Narissara, Sivamaruthi, Bhagavathi Sundaram, Wangcharoen, Wiwat, Sirisattha, Sophon, Chaiyasut, Chaiyavat

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Effect of temperature on sucrose penetration and browning reactions in longan aril during osmotic dehydration von Wiwat Wangcharoen

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Factors influencing dietary supplement consumption: A case study in Chiang Mai, Thailand von Wangcharoen, Wiwat, Amornlerdpison, Doungporn, Mengumphan, Kriangsak

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Effect of heat treatment on the antioxidant capacity of garlic von Wiwat Wangcharoen

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Antioxidant capacity and phenolic content of some Thai culinary plants von Wiwat Wangcharoen

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Development of Job's tears ice cream recipes with carrot juice and pumpkin paste von Khongjeamsiri, Waraluck, Wangcharoen, Wiwat, Pimpilai, Suthaya, Daengprok, Wichittra

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Development of Job’s-tears ice cream recipe von Wiwat Wangcharoen

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Preference direction study of Job’s-tears ice cream von Wiwat Wangcharoen

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Development of fermented Hericium erinaceus juice with high content of L‐glutamine and L‐glutamic acid von Woraharn, Sasimar, Lailerd, Narissara, Sivamaruthi, Bhagavathi Sundaram, Wangcharoen, Wiwat, Peerajan, Sartjin, Sirisattha, Sophon, Chaiyasut, Chaiyavat

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Consumer acceptance test and some related properties of selected KDML 105 rice mutants von Wangcharoen, Wiwat, Phanchaisri, Chaveewon, Daengpok, Wichittra, Phuttawong, Rimruthai, Hangsoongnern, Tawan, Phanchaisri, Boonrak

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Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria von Woraharn, Sasimar, Lailerd, Narissara, Sivamaruthi, Bhagavathi Sundaram, Wangcharoen, Wiwat, Sirisattha, Sophon, Peerajan, Sartjin, Chaiyasut, Chaiyavat

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Evaluation of factors that influence the L-glutamic and [gamma]-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria von Woraharn, Sasimar, Lailerd, Narissara, Sivamaruthi, Bhagavathi Sundaram, Wangcharoen, Wiwat, Sirisattha, Sophon, Peerajan, Sartjin, Chaiyasut, Chaiyavat

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Product design of puffed snacks by using quality function deployment (QFD) and reverse engineering (RE) techniques von Wiwat Wangcharoen(Maejo University, Chiang Mai (Thailand). Faculty of Engineering and Agro-Industry. Department of Food Technology) E-mail:wwwangcharoen@yahoo.com, Tipvanna Ngarmsak(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Dept. of Food Technology), Wilkinson, Brian H.(Massey University, Palmerston North (New Zealand). Nutrition and Human Health. Institute of Food)

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Antioxidant capacity and phenolic content of holy basil von Wiwat Wangcharoen, Maejo University, Chiang Mai (Thailand). Faculty of Engineering and Agro-Industry. Department of Food Technology, Wallaya Morasuk, Maejo University, Chiang Mai (Thailand). Faculty of Engineering and Agro-Industry. Department of Food Technology

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