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Browsing by Author A. Apichartsrangkoon

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Issue Date	Title	Author(s)
15-Feb-2011	Analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of Northern Thailand	K. Dajanta; E. Chukeatirote; A. Apichartsrangkoon
2-Oct-2013	Aroma volatile profiles of thai green chili paste (nam prig noom) preserved by ultra-high pressure, pasteurization and sterilization	A. Apichartsrangkoon; P. Chaikham; S. Srisajjalertwaja; P. Chunthanom; K. Dajanta
19-Nov-2013	Combined microwave and hot air convective dehydration on physical and biochemical qualities of dried longan flesh	P. Chaikham; D. Kreungngern; A. Apichartsrangkoon
21-Feb-2014	Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion	P. Chaikham; S. Worametrachanon; A. Apichartsrangkoon
1-Jan-2005	Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis Sonn.)	C. Phunchaisri; A. Apichartsrangkoon
1-Jan-2015	In vitro experiment on Lactobacillus casei 01 colonizing the digestive system in the presence of pasteurized longan juice	A. Apichartsrangkoon; P. Chaikham; T. Pankasemsuk; S. Baipong
1-Dec-2013	Storage stability of pennywort juice as affected by high pressure and thermal processing	P. Chaikham; P. Chunthanom; A. Apichartsrangkoon
1-Jan-2015	Storage stability of physical and biochemical parameters of pressurized and heat treated nam prig nhum (Thai-green-chili paste)	P. Chaikham; A. Apichartsrangkoon; S. Srisajjalertwaja; C. Phanchaisri
21-Feb-2014	Survivability and metabolic activity of Lactobacillus casei 01 incorporating lychee juice plus inulin under simulated gastrointestinal environment	N. Kingwatee; A. Apichartsrangkoon; P. Chaikham; T. Pankasemsuk; V. Changrue
29-Sep-2010	Thua nao, indigenous Thai fermented soybean: A review	E. Chukeatirote; K. Dajanta; A. Apichartsrangkoon

Showing results 1 to 10 of 10