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Postharvest heat treatment delays chlorophyll degradation and maintains quality in Thai lime (Citrus aurantifolia Swingle cv. Paan) fruit

Postharvest biology and technology, 2015-02, Vol.100, p.1-7

2015

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Bioactive Composition and Nutritional Profile of Microgreens Cultivated in Thailand

Applied sciences, 2021-08, Vol.11 (17), p.7981

2021

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A novel postharvest UV-C treatment to reduce chilling injury (membrane damage, browning and chlorophyll degradation) in banana peel

Scientia horticulturae, 2011-08, Vol.130 (1), p.73-77

2011

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Impact of Electrostatic Atomized Water Particles Treatment on Chlorophyll Degradation and Delay Ripening in a Thai Banana (Musa × paradisiaca, cv. ‘Namwa’ Banana) during Storage

The Horticulture Journal, 2024, Vol.93(1), pp.23-32

2024

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CD44-Targeted Lipid Polymer Hybrid Nanoparticles Enhance Anti-Breast Cancer Effect of Cordyceps militaris Extracts

Pharmaceutics, 2023-06, Vol.15 (6), p.1771

2023

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A Novel Technique Using Advanced Oxidation Process (UV-C/H2O2) Combined with Micro-Nano Bubbles on Decontamination, Seed Viability, and Enhancing Phytonutrients of Roselle Microgreens

Horticulturae, 2022-01, Vol.8 (1), p.53

2022

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Lycopene Synthesis and Related Gene Expression in Pummelo Pulp Increased in Shade-grown Fruit

Journal of the American Society for Horticultural Science, 2020-01, Vol.145 (1), p.60-66

2020

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Comparison of Risk Assessment Schemes in GHPs and HACCP, FSMA Preventive Controls for Human Food, ISO 22000, and GFSI Recognized Standards with Risk Scoring Guidance in General Use with Fresh Produce

Horticulturae, 2022-02, Vol.8 (2), p.181

2022

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A novel technique using 1-MCP microbubbles for delaying postharvest ripening of banana fruit

Postharvest biology and technology, 2014-09, Vol.95, p.42-45

2014

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An alternative technique using ethylene micro-bubble technology to accelerate the ripening of banana fruit

Scientia horticulturae, 2020-10, Vol.272, p.109566, Article 109566

2020

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1-MCP microbubbles reduce chlorophyll degradation and maintain the quality of Dendrobium cv. Burana Jade orchid flowers

Scientia horticulturae, 2024-03, Vol.327, p.112827, Article 112827

2024

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Postharvest senescent dark spot development mechanism of Musa acuminata (“Khai” banana) peel associated with chlorophyll degradation and stomata cell death

Journal of food biochemistry, 2021-06, Vol.45 (6), p.e13745-n/a

2021

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Encompassing potential preventive controls using GFSI, USDA National Organic Program, FSMA Preventive Controls for Human Food and FSMA Intentional Adulteration in ready-to-eat organic leafy green salad: A case study from Thailand

Food control, 2024-03, Vol.157, p.110158, Article 110158

2024

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Exogenous putrescine treatment delays chilling injury in okra pod (Abelmoschus esculentus) stored at low storage temperature

Scientia horticulturae, 2019-10, Vol.256, p.108550, Article 108550

2019

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Electrostatic atomised water particles reduces postharvest lignification and maintain asparagus quality

Scientia horticulturae, 2020-09, Vol.271, p.109487, Article 109487

2020

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Simplify product safety and quality risk analysis of raw materials for conventional, soilless culture and organic salads

Food control, 2021-12, Vol.130, p.108359, Article 108359

2021

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Efficacy of hot water immersion on lime (Citrus auranifolia, Swingle cv. Paan) fruit packed with ethanol vapor in delaying chlorophyll catabolism

Scientia horticulturae, 2017-10, Vol.224, p.258-264

2017

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Impact of Electrostatic Atomized Water Particles Treatment on Chlorophyll Degradation and Delay Ripening in a Thai Banana (Musa × paradisiaca, cv. ‘Namwa’ Banana) during Storage

The Horticulture Journal, 2024, pp.QH-096

2024

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Carotenoids accumulation and carotenoids biosynthesis gene expression during fruit development in pulp of Tubtim-Siam pummelo fruit

Scientia horticulturae, 2020-01, Vol.260, p.108870, Article 108870

2020

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Synergistic effect of vacuum packaging and cold shock reduce lignification of asparagus

Journal of food biochemistry, 2020-11, Vol.44 (11), p.e13479-n/a

2020

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Alterations in morphological and biochemical properties in ‘Namwa’ banana associated with freckles caused by Lasiodiplodia theobromae in Thailand

Physiological and molecular plant pathology, 2022-01, Vol.117, p.101783, Article 101783

2022

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CD44-Targeted Lipid Polymer Hybrid Nanoparticles Enhance Anti-Breast Cancer Effect of ICordyceps militaris/I Extracts

Pharmaceutics, 2023-06, Vol.15 (6)

2023

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Anthocyanin concentration and antioxidant activity in light-emitting diode (LED)-treated apples in a greenhouse environmental control system

Fruits (1978), 2016-09, Vol.71 (5), p.269-274

2016

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Physio-biochemical Responses of Okra (Abelmoschus esculentus) to Oxidative Stress Under Low Temperature Storage

The Horticulture Journal, 2020, Vol.89(1), pp.69-77

2020

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Reduction of Chlorpyrifos Residues in 'Super Hot' Chili (Capsicum annuum L.) Fruit Using Washing Agents

Philippine journal of science, 2020-12, Vol.150 (1)

2020

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Postharvest heat treatment delays chlorophyll degradation and maintains quality in Thai lime (Citrus aurantifolia Swingle cv. Paan) fruit

Bioactive Composition and Nutritional Profile of Microgreens Cultivated in Thailand

A novel postharvest UV-C treatment to reduce chilling injury (membrane damage, browning and chlorophyll degradation) in banana peel

Impact of Electrostatic Atomized Water Particles Treatment on Chlorophyll Degradation and Delay Ripening in a Thai Banana (Musa × paradisiaca, cv. ‘Namwa’ Banana) during Storage

CD44-Targeted Lipid Polymer Hybrid Nanoparticles Enhance Anti-Breast Cancer Effect of Cordyceps militaris Extracts

A Novel Technique Using Advanced Oxidation Process (UV-C/H2O2) Combined with Micro-Nano Bubbles on Decontamination, Seed Viability, and Enhancing Phytonutrients of Roselle Microgreens

Lycopene Synthesis and Related Gene Expression in Pummelo Pulp Increased in Shade-grown Fruit

Comparison of Risk Assessment Schemes in GHPs and HACCP, FSMA Preventive Controls for Human Food, ISO 22000, and GFSI Recognized Standards with Risk Scoring Guidance in General Use with Fresh Produce

A novel technique using 1-MCP microbubbles for delaying postharvest ripening of banana fruit

An alternative technique using ethylene micro-bubble technology to accelerate the ripening of banana fruit

1-MCP microbubbles reduce chlorophyll degradation and maintain the quality of Dendrobium cv. Burana Jade orchid flowers

Postharvest senescent dark spot development mechanism of Musa acuminata (“Khai” banana) peel associated with chlorophyll degradation and stomata cell death

Encompassing potential preventive controls using GFSI, USDA National Organic Program, FSMA Preventive Controls for Human Food and FSMA Intentional Adulteration in ready-to-eat organic leafy green salad: A case study from Thailand

Exogenous putrescine treatment delays chilling injury in okra pod (Abelmoschus esculentus) stored at low storage temperature

Electrostatic atomised water particles reduces postharvest lignification and maintain asparagus quality

Simplify product safety and quality risk analysis of raw materials for conventional, soilless culture and organic salads

Efficacy of hot water immersion on lime (Citrus auranifolia, Swingle cv. Paan) fruit packed with ethanol vapor in delaying chlorophyll catabolism

Impact of Electrostatic Atomized Water Particles Treatment on Chlorophyll Degradation and Delay Ripening in a Thai Banana (Musa × paradisiaca, cv. ‘Namwa’ Banana) during Storage

Carotenoids accumulation and carotenoids biosynthesis gene expression during fruit development in pulp of Tubtim-Siam pummelo fruit

Synergistic effect of vacuum packaging and cold shock reduce lignification of asparagus

Alterations in morphological and biochemical properties in ‘Namwa’ banana associated with freckles caused by Lasiodiplodia theobromae in Thailand

CD44-Targeted Lipid Polymer Hybrid Nanoparticles Enhance Anti-Breast Cancer Effect of ICordyceps militaris/I Extracts

Anthocyanin concentration and antioxidant activity in light-emitting diode (LED)-treated apples in a greenhouse environmental control system

Physio-biochemical Responses of Okra (Abelmoschus esculentus) to Oxidative Stress Under Low Temperature Storage

Reduction of Chlorpyrifos Residues in 'Super Hot' Chili (Capsicum annuum L.) Fruit Using Washing Agents

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