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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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Linoleic acid‐rich guava seed oil: Safety and bioactivity

Phytotherapy research, 2019-10, Vol.33 (10), p.2749-2764

2019

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Maybe eating more local food is what we need: qualitative views on plant‐based food among Thai consumers

International journal of food science & technology, 2024-04, Vol.59 (4), p.2375-2382

2024

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Comparative evaluation of physicochemical properties of Lingzhi (Ganoderma lucidum) as affected by drying conditions and extraction methods

International journal of food science & technology, 2021-06, Vol.56 (6), p.2751-2759

2021

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Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with Spirulina and edible polymers

International journal of food science & technology, 2022-07, Vol.57 (7), p.4183-4193

2022

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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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Development of edible Thai rice film fortified with ginger extract using microwave-assisted extraction for oral antimicrobial properties

Scientific reports, 2021-07, Vol.11 (1), p.14870-10, Article 14870

2021

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A chemically characterized ethanolic extract of Thai Perilla frutescens (L.) Britton fruits (nutlets) reduces oxidative stress and lipid peroxidation in human hepatoma (HuH7) cells

Phytotherapy research, 2019-08, Vol.33 (8), p.2064-2074

2019

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Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance

Scientific reports, 2022-05, Vol.12 (1), p.7699-7699, Article 7699

2022

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Production, iron analysis and consumer perception of functional Thai Sinlek iron rice (Oryza sativa) drink

International journal of food science & technology, 2021-04, Vol.56 (4), p.1972-1986

2021

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Optimization of the pulse electric field assisted extraction of black rice grain for antioxidant and sirtuin1 enzyme stimulation activities

Scientific reports, 2022-04, Vol.12 (1), p.6459-6459, Article 6459

2022

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Xylobiose and Xylotriose Production from Alkali Soluble Defatted Rice Bran Arabinoxylan Using Endoxylanase from Neocallimastix partriciarum

Starch, 2022-03, Vol.74 (3-4), p.n/a

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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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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The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic

Scientific reports, 2022-07, Vol.12 (1), p.11493-11493, Article 11493

2022

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Influence of garlic and pepper powder on physicochemical and sensory qualities of flavoured rice noodle

Scientific reports, 2020-05, Vol.10 (1), p.8538-8538, Article 8538

2020

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Development, characterization, and consumer acceptance evaluation of thermally stable capsule beads containing mixed extracts of green tea and turmeric

Scientific reports, 2023-11, Vol.13 (1), p.19299-19299, Article 19299

2023

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Determination for a suitable ratio of dried black pepper and cinnamon powder in the development of mixed-spice ice cream

Scientific reports, 2022-09, Vol.12 (1), p.15121-15121, Article 15121

2022

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Phytosterol, Lipid and Phenolic Composition, and Biological Activities of Guava Seed Oil

Molecules (Basel, Switzerland), 2020-05, Vol.25 (11), p.2474

2020

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Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults

Nutrients, 2021-10, Vol.13 (11), p.3844

2021

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Antioxidant Effects of Anthocyanin-Rich Riceberry™ Rice Flour Prepared Using Dielectric Barrier Discharge Plasma Technology on Iron-Induced Oxidative Stress in Mice

Molecules (Basel, Switzerland), 2021-08, Vol.26 (16), p.4978

2021

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Consumption of Sinlek Rice Drink Improved Red Cell Indices in Anemic Elderly Subjects

Molecules (Basel, Switzerland), 2021-10, Vol.26 (20), p.6285

2021

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Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying

Journal of food science and technology, 2014-09, Vol.51 (9), p.2127-2133

2014

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Impact of Green Extraction on Curcuminoid Content, Antioxidant Activities and Anti-Cancer Efficiency (In Vitro) from Turmeric Rhizomes ( Curcuma longa L.)

Foods, 2022-11, Vol.11 (22), p.3633

2022

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Testing the Feasibility and Dietary Impact of Macaroni Fortified with Green Tea and Turmeric Curcumin Extract in Diabetic Rats

Foods, 2023-01, Vol.12 (3), p.534

2023

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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

Linoleic acid‐rich guava seed oil: Safety and bioactivity

Maybe eating more local food is what we need: qualitative views on plant‐based food among Thai consumers

Comparative evaluation of physicochemical properties of Lingzhi (Ganoderma lucidum) as affected by drying conditions and extraction methods

Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with Spirulina and edible polymers

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

Development of edible Thai rice film fortified with ginger extract using microwave-assisted extraction for oral antimicrobial properties

A chemically characterized ethanolic extract of Thai Perilla frutescens (L.) Britton fruits (nutlets) reduces oxidative stress and lipid peroxidation in human hepatoma (HuH7) cells

Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance

Production, iron analysis and consumer perception of functional Thai Sinlek iron rice (Oryza sativa) drink

Optimization of the pulse electric field assisted extraction of black rice grain for antioxidant and sirtuin1 enzyme stimulation activities

Xylobiose and Xylotriose Production from Alkali Soluble Defatted Rice Bran Arabinoxylan Using Endoxylanase from Neocallimastix partriciarum

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

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

The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic

Influence of garlic and pepper powder on physicochemical and sensory qualities of flavoured rice noodle

Development, characterization, and consumer acceptance evaluation of thermally stable capsule beads containing mixed extracts of green tea and turmeric

Determination for a suitable ratio of dried black pepper and cinnamon powder in the development of mixed-spice ice cream

Phytosterol, Lipid and Phenolic Composition, and Biological Activities of Guava Seed Oil

Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults

Antioxidant Effects of Anthocyanin-Rich Riceberry™ Rice Flour Prepared Using Dielectric Barrier Discharge Plasma Technology on Iron-Induced Oxidative Stress in Mice

Consumption of Sinlek Rice Drink Improved Red Cell Indices in Anemic Elderly Subjects

Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying

Impact of Green Extraction on Curcuminoid Content, Antioxidant Activities and Anti-Cancer Efficiency (In Vitro) from Turmeric Rhizomes ( Curcuma longa L.)

Testing the Feasibility and Dietary Impact of Macaroni Fortified with Green Tea and Turmeric Curcumin Extract in Diabetic Rats

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