Default sorting Sort by popularity Sort by average rating Sort by latest Sort by price: low to high Sort by price: high to low Quick View Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD (2014) Food Technology, Kanjana Mahattanatawee, Science, Scopus Quick View Quick View Comparison of Aroma Character Impact Volatiles of Thummong Leaves (Litsea petiolata Hook. f.), Mangdana Water Beetle (Lethocerus indicus), and a Commercial Product as Flavoring Agents in Thai Traditional Cooking (2018) Food Technology, Kanjana Mahattanatawee, Science, Scopus Quick View Quick View Conventional and microwave-assisted extraction for bioactive compounds from dried coffee cherry peel by-products and antioxidant activity of the aqueous extracts (2020) Food Technology, Science, Scopus, Somruedee Thaiphanit Quick View Quick View Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions (2016) Food Technology, Science, Scopus, Somruedee Thaiphanit Quick View Quick View Fast dissolving, hermetically sealable, edible whey protein isolate-based films for instant food and/or dry ingredient pouches (2020) Food Technology, Science, Scopus, Somruedee Thaiphanit Quick View Quick View Improvement of solubility, foaming, and emulsification properties of coconut (Cocos nucifera L.) protein by non-enzymatic deamidation (2022) Food Technology, Science, Scopus, Somruedee Thaiphanit Quick View Quick View Improving the Flavor of Soy Ice Cream by Adding Lemongrass or Pandan Leaf Extracts (2014) Food Technology, Kanjana Mahattanatawee, Science, Scopus Quick View Quick View Influence of Whey Protein on Stability of α-Mangostin Entrapped in Alginate/Whey Protein Beads (2018) Food Technology, Nattiga Silalai, Science, Scopus, Tunyaporn Sirilert Quick View Quick View Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins (2018) Food Technology, Science, Scopus, Somruedee Thaiphanit Quick View Quick View Physicochemical and emulsion properties of edible protein concentrate from coconut (Cocos nucifera L.) processing by-products and the influence of heat treatment (2016) Food Technology, Science, Scopus, Somruedee Thaiphanit Quick View 1 2 →
