Browsing by Author Katekan Dajanta

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Showing results 1 to 11 of 11
Issue DateTitleAuthor(s)
6-Dec-2011Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentationKatekan Dajanta; Arunee Apichartsrangkoon; Ekachai Chukeatirote
1-Dec-2009Comparative study of proteolytic activity of protease-producing bacteria isolated from thua naoKatekan Dajanta; Shannaphimon Wongkham; Phichaya Thirach; Prapaporn Baophoeng; Arunee Apichartsrangkoon; Panupong Santithum; Ekachai Chukeatirote
1-Mar-2012Comparison of physical and chemical properties of high pressure- and heat-treated Lychee (Litchi chinensis Sonn.) in syrupKatekan Dajanta; Arunee Apichartsrangkoon; Soontaree Somsang
15-May-2008Effect of lactoperoxidase system on keeping quality of raw cow's milk in ThailandKatekan Dajanta; Ekachai Chukeatirote; Arunee Apichartsrangkoon
1-Dec-2009Enhanced aglycone production of fermented soybean products by Bacillus speciesKatekan Dajanta; Ekachai Chukeatirote; Arunee Apichartsrangkoon; Richard A. Frazier
15-Mar-2011Free-amino acid profiles of thua nao, a Thai fermented soybeanKatekan Dajanta; Arunee Apichartsrangkoon; Ekachai Chukeatirote; Richard A. Frazier
1-Jun-2012Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter cultureKatekan Dajanta; Ekachai Chukeatirote; Arunee Apichartsrangkoon
1-Oct-2012Nutritional and physicochemical qualities of thua nao (thai traditional fermented soybean)Katekan Dajanta; Ekachai Chukeatirote; Arunee Apichartsrangkoon
2010Production of high nutritional fermented soybean (Thua Nao) by Bacillus subtilis = การผลิตถั่วเหลืองหมัก (ถั่วเน่า) ที่มีคุณค่าทางโภชนาการสูงโดยเชื้อบาซิลลัส ซับทิลิส / Katekan DajantaKatekan Dajanta
1-Mar-2016Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeansJiranat Techarang; Arunee Apichartsrangkoon; Pattavara Pathomrungsiyounggul; Pittaya Chaikham; Katekan Dajanta
15-Mar-2011Volatile profiles of thua nao, a Thai fermented soy productKatekan Dajanta; Arunee Apichartsrangkoon; Ekachai Chukeatirote