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Optimisation of the dielectric barrier discharge to produce Riceberry rice flour retained with high activities of bioactive compounds using plasma technology

International food research journal, 2021-04, Vol.28 (2), p.386-392

2021

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The effect of oral contraceptives on protein metabolism

Journal of the Medical Association of Thailand, 1994-10, Vol.77 (10), p.509-516

1994

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Zinc deficiency in beta-thalassemic children

Birth defects original article series, 1987, Vol.23 (5A), p.473

1987

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iron status and the effect of iron supplementation in Thai male blood donors in Northern Thailand

Southeast Asian journal of tropical medicine and public health, 1986-06, Vol.17 (2), p.177-183

1986

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Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying

Food science & technology, 2015-11, Vol.64 (1), p.405-411

2015

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Microwave-assisted enzymatic hydrolysis to produce xylooligosaccharides from rice husk alkali-soluble arabinoxylan

Scientific reports, 2022-01, Vol.12 (1), p.11-11, Article 11

2022

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Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying

Journal of food processing and preservation, 2017-02, Vol.41 (1), p.np-n/a

2017

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Optimization of process parameters for foam mat drying of black rice bran anthocyanin and comparison with spray- and freeze-dried powders

Drying technology, 2022-02, Vol.40 (3), p.581-594

2022

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On‐package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review

Journal of the science of food and agriculture, 2022-12, Vol.102 (15), p.6804-6823

2022

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Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions

Food chemistry, 2021-03, Vol.340, p.127950, Article 127950

2021

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High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources

Foods, 2024-03, Vol.13 (6), p.922

2024

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Antioxidants and Antioxidant Activity of Several Pigmented Rice Brans

Journal of agricultural and food chemistry, 2011-01, Vol.59 (1), p.193-199

2011

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Microencapsulation of copigmented anthocyanins using double emulsion followed by complex coacervation: Preparation, characterization and stability

Food science & technology, 2020-11, Vol.133, p.110154, Article 110154

2020

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Protease Treatment for the Stabilization of Rice Bran: Effects on Lipase Activity, Antioxidants, and Lipid Stability

Cereal chemistry, 2014-11, Vol.91 (6), p.560-565

2014

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Optimization of enzymatic hydrolysis by alcalase and flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate

Scientific reports, 2022-07, Vol.12 (1), p.12582-12582, Article 12582

2022

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Publisher Correction: Microwave-assisted enzymatic hydrolysis to produce xylooligosaccharides from rice husk alkali-soluble arabinoxylan

Scientific reports, 2022-02, Vol.12 (1), p.2035-2035, Article 2035

2022

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Effect of using riceberry flour and xanthan gum on physical properties and estimated glycemic index of steamed rice cakes: optimization by D-optimal mixture design approach

Journal of food science and technology, 2022-02, Vol.59 (2), p.724-734

2022

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Optimisation of microencapsulation of turmeric extract for masking flavour

Food chemistry, 2016-03, Vol.194, p.695-704

2016

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Instrumental characterization of banana dessert gels for the elderly with dysphagia

Food bioscience, 2019-12, Vol.32, p.100477, Article 100477

2019

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Combinatorial effects of longan (Dimocarpus longan) peel extract and lecithin on stability of soybean oil and the oxidative stability of fried shrimp crackers during storage

Food science & technology, 2024-04, Vol.198, p.116065, Article 116065

2024

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Enhancement of β‐carotene‐rich carotenoid production by a mutant Sporidiobolus pararoseus and stabilization of its antioxidant activity by microencapsulation

Journal of food processing and preservation, 2020-08, Vol.44 (8), p.n/a

2020

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Effects of thermal processing on antioxidant activities, amino acid composition and protein molecular weight distributions of jasmine rice bran protein hydrolysate

International journal of food science & technology, 2021-07, Vol.56 (7), p.3289-3298

2021

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Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying: Microencapsulation of Black Rice Anthocyanins

Journal of food processing and preservation, 2017-02, Vol.41 (1), p.e12877

2017

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Ultrasound‐assisted alkaline extraction of proteins in several algae and their nutritional characteristics

International journal of food science & technology, 2022-09, Vol.57 (9), p.6143-6154

2022

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Copigmentation of cyanidin 3-O-glucoside with phenolics: Thermodynamic data and thermal stability

Food bioscience, 2019-08, Vol.30, p.100419, Article 100419

2019

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Optimisation of the dielectric barrier discharge to produce Riceberry rice flour retained with high activities of bioactive compounds using plasma technology

The effect of oral contraceptives on protein metabolism

Zinc deficiency in beta-thalassemic children

iron status and the effect of iron supplementation in Thai male blood donors in Northern Thailand

Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying

Microwave-assisted enzymatic hydrolysis to produce xylooligosaccharides from rice husk alkali-soluble arabinoxylan

Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying

Optimization of process parameters for foam mat drying of black rice bran anthocyanin and comparison with spray- and freeze-dried powders

On‐package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review

Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions

High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources

Antioxidants and Antioxidant Activity of Several Pigmented Rice Brans

Microencapsulation of copigmented anthocyanins using double emulsion followed by complex coacervation: Preparation, characterization and stability

Protease Treatment for the Stabilization of Rice Bran: Effects on Lipase Activity, Antioxidants, and Lipid Stability

Optimization of enzymatic hydrolysis by alcalase and flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate

Publisher Correction: Microwave-assisted enzymatic hydrolysis to produce xylooligosaccharides from rice husk alkali-soluble arabinoxylan

Effect of using riceberry flour and xanthan gum on physical properties and estimated glycemic index of steamed rice cakes: optimization by D-optimal mixture design approach

Optimisation of microencapsulation of turmeric extract for masking flavour

Instrumental characterization of banana dessert gels for the elderly with dysphagia

Combinatorial effects of longan (Dimocarpus longan) peel extract and lecithin on stability of soybean oil and the oxidative stability of fried shrimp crackers during storage

Enhancement of β‐carotene‐rich carotenoid production by a mutant Sporidiobolus pararoseus and stabilization of its antioxidant activity by microencapsulation

Effects of thermal processing on antioxidant activities, amino acid composition and protein molecular weight distributions of jasmine rice bran protein hydrolysate

Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying: Microencapsulation of Black Rice Anthocyanins

Ultrasound‐assisted alkaline extraction of proteins in several algae and their nutritional characteristics

Copigmentation of cyanidin 3-O-glucoside with phenolics: Thermodynamic data and thermal stability

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