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Mechanical, Optical, and Barrier Properties of Soy Protein Film As Affected by Phenolic Acid Addition

Journal of agricultural and food chemistry, 2015-11, Vol.63 (43), p.9421-9426

2015

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Melissopalynological analysis of stingless bee (Tetragonula pagdeni) honey in Eastern Thailand

Journal of Asia-Pacific Entomology, 2018, 21(2), , pp.620-630

2018

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Changes in bioactive compounds and health-promoting activities in adzuki bean: Effect of cooking conditions and in vitro simulated gastrointestinal digestion

Food research international, 2022-07, Vol.157, p.111371-111371, Article 111371

2022

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Health Promoting and Functional Activities of Peptides from Vigna Bean and Common Bean Hydrolysates: Process to Increase Activities and Challenges

Food reviews international, 2023-10, Vol.39 (9), p.6537-6567

2023

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Aromatic Profile Variation of Essential Oil from Dried Makwhaen Fruit and Related Species

Plants (Basel), 2021-04, Vol.10 (4), p.803

2021

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Entrapment of 5-aminolevulinic acid under edible composite film of konjac glucomannan and chitosan

Engineering in life sciences, 2016-05, Vol.16 (4), p.386-395

2016

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A comparative study of physico‐chemical properties and antioxidant activity of freeze‐dried mung bean (Vigna radiata) and adzuki bean (Vigna angularis) sprout hydrolysate powders

International journal of food science & technology, 2017-09, Vol.52 (9), p.1971-1982

2017

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Comparative study on structural, biological and functional activities of hydrolysates from Adzuki bean (Vigna angularis) and mung bean (Vigna radiata) protein concentrates using Alcalase and Flavourzyme

Food research international, 2022-11, Vol.161, p.111797-111797, Article 111797

2022

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Electrochemically reduced graphene oxide-modified screen-printed carbon electrodes for a simple and highly sensitive electrochemical detection of synthetic colorants in beverages

Talanta (Oxford), 2016-11, Vol.160, p.113-124

2016

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Influence of humectants on the drying kinetics, water mobility, and moisture sorption isotherm of osmosed air-dried papaya

Drying technology, 2016-04, Vol.34 (5), p.574-583

2016

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Exploring novel peptides in adzuki bean and mung bean hydrolysates with potent antibacterial activity

International journal of food science & technology, 2024-07, Vol.59 (7), p.4829-4840

2024

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Impact of botanical source and processing conditions on physicochemical properties and antioxidant activity of honey in the northern part of Thailand

International journal of food science & technology, 2019-12, Vol.54 (12), p.3185-3195

2019

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Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel

International journal of food science & technology, 2010, Vol.45 (1), p.48-55

2010

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Chemical Composition, Amino Acid Profile and Antioxidant Activities of Germinated Mung Beans (Vigna radiata)

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.1956-1964

2015

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Original article: Gel properties of red tilapia surimi: effects of setting condition, fish freshness and frozen storage

International journal of food science & technology, 2010-09, Vol.45 (9), p.1777-1786

2010

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Assessment of the DPP‐IV inhibitory potential of mung bean and adzuki bean protein hydrolysates using enzymatic hydrolysis process: specificity of peptidases and novel peptides

International journal of food science & technology, 2023-06, Vol.58 (6), p.2995-3005

2023

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Performance evaluation of parabolic greenhouse-type solar dryer used for drying of cayenne pepper

Drying technology, 2020-01, Vol.38 (1-2), p.48-54

2020

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Comparative metabolite profiling of raw milk from subclinical and clinical mastitis cows using 1 H‐NMR combined with chemometric analysis

International journal of food science & technology, 2021-01, Vol.56 (1), p.493-503

2021

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Comparative metabolite profiling of raw milk from subclinical and clinical mastitis cows using 1H‐NMR combined with chemometric analysis

International journal of food science & technology, 2021-01, Vol.56 (1), p.493-503

2021

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Recent development on recovering bioactive peptides and phenolic compounds from under‐utilised by‐products during production of certain edible oil plants: current situation and future perspectives

International journal of food science & technology, 2022-08, Vol.57 (8), p.4894-4905

2022

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Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata)

Food chemistry, 2017-07, Vol.227, p.280-288

2017

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Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink

Food science & technology, 2008-01, Vol.41 (8), p.1437-1445

2008

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Fractionation of foam-mat dried rice bean hydrolysates using membrane filtration and solid phase extraction: Peptide- and phenolic-based fractions with bioactive potential

Food research international, 2022-07, Vol.157, p.111274-111274, Article 111274

2022

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Microencapsulation of bioactive compounds from mulberry (Morus alba L.) leaf extracts by protein–polysaccharide interactions

International journal of food science & technology, 2016-03, Vol.51 (3), p.649-655

2016

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Spray-drying stabilization of oleaster-seed bioactive peptides within biopolymers: Pan-bread formulation and bitterness-masking

Food bioscience, 2024-04, Vol.58, p.103837, Article 103837

2024

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Mechanical, Optical, and Barrier Properties of Soy Protein Film As Affected by Phenolic Acid Addition

Melissopalynological analysis of stingless bee (Tetragonula pagdeni) honey in Eastern Thailand

Changes in bioactive compounds and health-promoting activities in adzuki bean: Effect of cooking conditions and in vitro simulated gastrointestinal digestion

Health Promoting and Functional Activities of Peptides from Vigna Bean and Common Bean Hydrolysates: Process to Increase Activities and Challenges

Aromatic Profile Variation of Essential Oil from Dried Makwhaen Fruit and Related Species

Entrapment of 5-aminolevulinic acid under edible composite film of konjac glucomannan and chitosan

A comparative study of physico‐chemical properties and antioxidant activity of freeze‐dried mung bean (Vigna radiata) and adzuki bean (Vigna angularis) sprout hydrolysate powders

Comparative study on structural, biological and functional activities of hydrolysates from Adzuki bean (Vigna angularis) and mung bean (Vigna radiata) protein concentrates using Alcalase and Flavourzyme

Electrochemically reduced graphene oxide-modified screen-printed carbon electrodes for a simple and highly sensitive electrochemical detection of synthetic colorants in beverages

Influence of humectants on the drying kinetics, water mobility, and moisture sorption isotherm of osmosed air-dried papaya

Exploring novel peptides in adzuki bean and mung bean hydrolysates with potent antibacterial activity

Impact of botanical source and processing conditions on physicochemical properties and antioxidant activity of honey in the northern part of Thailand

Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel

Chemical Composition, Amino Acid Profile and Antioxidant Activities of Germinated Mung Beans (Vigna radiata)

Original article: Gel properties of red tilapia surimi: effects of setting condition, fish freshness and frozen storage

Assessment of the DPP‐IV inhibitory potential of mung bean and adzuki bean protein hydrolysates using enzymatic hydrolysis process: specificity of peptidases and novel peptides

Performance evaluation of parabolic greenhouse-type solar dryer used for drying of cayenne pepper

Comparative metabolite profiling of raw milk from subclinical and clinical mastitis cows using 1 H‐NMR combined with chemometric analysis

Comparative metabolite profiling of raw milk from subclinical and clinical mastitis cows using 1H‐NMR combined with chemometric analysis

Recent development on recovering bioactive peptides and phenolic compounds from under‐utilised by‐products during production of certain edible oil plants: current situation and future perspectives

Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata)

Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink

Fractionation of foam-mat dried rice bean hydrolysates using membrane filtration and solid phase extraction: Peptide- and phenolic-based fractions with bioactive potential

Microencapsulation of bioactive compounds from mulberry (Morus alba L.) leaf extracts by protein–polysaccharide interactions

Spray-drying stabilization of oleaster-seed bioactive peptides within biopolymers: Pan-bread formulation and bitterness-masking

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