Browsing by Author Dajanta K.

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Showing results 1 to 12 of 12
Issue DateTitleAuthor(s)
2011Analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of Northern ThailandDajanta K.; Chukeatirote E.; Apichartsrangkoon A.
2011Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentationDajanta K.; Apichartsrangkoon A.; Chukeatirote E.
2013Aroma volatile profiles of thai green chili paste (nam prig noom) preserved by ultra-high pressure, pasteurization and sterilizationApichartsrangkoon A.; Chaikham P.; Srisajjalertwaja S.; Chunthanom P.; Dajanta K.
1-Mar-2012Comparison of physical and chemical properties of high pressure- and heat-treated Lychee (Litchi chinensis Sonn.) in syrupDajanta K.; Apichartsrangkoon A.; Somsang S.
2008Effect of lactoperoxidase system on keeping quality of raw cow's milk in ThailandDajanta K.; Chukeatirote E.; Apichartsrangkoon A.
2009Enhanced aglycone production of fermented soybean products by Bacillus speciesDajanta K.; Chukeatirote E.; Apichartsrangkoon A.; Frazier R.A.
2011Free-amino acid profiles of thua nao, a Thai fermented soybeanDajanta K.; Apichartsrangkoon A.; Chukeatirote E.; Frazier R.A.
2011Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter cultureDajanta K.; Chukeatirote E.; Apichartsrangkoon A.
2012Nutritional and physicochemical qualities of thua nao (thai traditional fermented soybean)Dajanta K.; Chukeatirote E.; Apichartsrangkoon A.
2010Thua nao, indigenous Thai fermented soybean: A reviewChukeatirote E.; Dajanta K.; Apichartsrangkoon A.
1-Mar-2016Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeansTecharang J.; Apichartsrangkoon A.; Pathomrungsiyounggul P.; Chaikham P.; Dajanta K.
15-Mar-2011Volatile profiles of thua nao, a Thai fermented soy productDajanta K.; Apichartsrangkoon A.; Chukeatirote E.