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Browsing by Author Nuansri Rakariyatham
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Showing results 14 to 25 of 25
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Issue Date
Title
Author(s)
1-Jul-2017
Optimization of autoclave and microwave assisted alkaline hydrolysis for release of ferulic acid from biomass
Pimpilai Fusawat
;
Nuansri Rakariyatham
2017
Optimization of Autoclave and Microwave Assisted Alkaline Hydrolysis for Release of Ferulic Acid from Biomass
Pimpilai Fusawat
;
Nuansri Rakariyatham
2016
Optimization of Culture Conditions for Maximal Production of 4-vinyl Guaiacol from Ferulic Acid by Volvariella volvacea
Keerati Tanruean
;
Nuansri Rakariyatham
1-Jan-2016
Optimization of pineapple pulp residue hydrolysis for lipid production by Rhodotorula glutinis TISTR5159 using as biodiesel feedstock
Jidapha Tinoi
;
Nuansri Rakariyatham
10-Jun-2011
Phenolic content and free radical scavenging activities in rambutan during fruit maturation
Nont Thitilertdecha
;
Nuansri Rakariyatham
Nov-2022
Production of resistant starch type III (RS3) from anthocyanin-rich flour
Nopakarn Chandet
;
Nuansri Rakariyatham
;
Jidapha Tinoi
;
Methus Chuwech
1-Oct-2016
Ptimization of culture conditions for maximal production of 4-vinyl guaiacol from ferulic acid by Volvariella volvacea
Keerati Tanruean
;
Nuansri Rakariyatham
1-Apr-2020
Sapindaceae (Dimocarpus longan and Nephelium lappaceum) seed and peel by-products: Potential sources for phenolic compounds and use as functional ingredients in food and health applications
Kanyasiri Rakariyatham
;
Dayong Zhou
;
Nuansri Rakariyatham
;
Fereidoon Shahidi
1-Jan-2005
Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand
Anchana Chanwitheesuk
;
Aphiwat Teerawutgulrag
;
Nuansri Rakariyatham
1-Jan-2005
Screening of filamentous fungi for production of myrosinase
Nuansri Rakariyatham
;
Bordin Butrindr
;
Hataichanoke Niamsup
;
Lalida Shank
1-May-2010
Selection of starter cultures for the production of vegetarian kapi, a thai fermented condiment
Suttida Wittanalai
;
Nopakarn Chandet
;
Nuansri Rakariyatham
31-Jan-2011
Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment
Suttida Wittanalai
;
Nuansri Rakariyatham
;
Richard L. Deming