Kerdchoechuen, Orapin
Kerdchoechuen, Orapin
School of Bioresources and Technology, King Mongkut's University of Technology Thonburi
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Dikutip oleh
Dikutip oleh
Antibacterial effect of five Zingiberaceae essential oils
K Norajit, N Laohakunjit, O Kerdchoechuen
Molecules 12 (8), 2047-2060, 2007
Biodegradable foam tray from cassava starch blended with natural fiber and chitosan
N Kaisangsri, O Kerdchoechuen, N Laohakunjit
Industrial Crops and Products 37 (1), 542-546, 2012
Postharvest characteristics and handling of litchi fruit—an overview
YM Jiang, Y Wang, L Song, H Liu, A Lichter, O Kerdchoechuen, DC Joyce, ...
Australian Journal of Experimental Agriculture 46 (12), 1541-1556, 2006
Present and potential applications of cellulases in agriculture, biotechnology, and bioenergy
P Phitsuwan, N Laohakunjit, O Kerdchoechuen, KL Kyu, ...
Folia microbiologica 58 (2), 163-176, 2013
Methane emission in four rice varieties as related to sugars and organic acids of roots and root exudates and biomass yield
O Kerdchoechuen
Agriculture, ecosystems & environment 108 (2), 155-163, 2005
Characterization of cassava starch based foam blended with plant proteins, kraft fiber, and palm oil
N Kaisangsri, O Kerdchoechuen, N Laohakunjit
Carbohydrate polymers 110, 70-77, 2014
Aroma enrichment and the change during storage of non-aromatic milled rice coated with extracted natural flavor
N Laohakunjit, O Kerdchoechuen
Food Chemistry 101 (1), 339-344, 2007
An improved process for high quality and nutrition of brown rice production
W Watchararparpaiboon, N Laohakunjit, O Kerdchoechuen
Food Science and Technology International 16 (2), 147-158, 2010
Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria
R Kaprasob, O Kerdchoechuen, N Laohakunjit, D Sarkar, K Shetty
Process Biochemistry 59, 141-149, 2017
Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.)
N Laohakunjit, O Selamassakul, O Kerdchoechuen
Food chemistry 158, 162-170, 2014
Natural pigments from six species of Thai plants extracted by water for hair dyeing product application
P Boonsong, N Laohakunjit, O Kerdchoechuen
Journal of cleaner Production 37, 93-106, 2012
Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates
N Kaisangsri, RJ Kowalski, I Wijesekara, O Kerdchoechuen, ...
LWT-Food Science and Technology 68, 391-399, 2016
Characteristics and antioxidant of Ulva intestinalis sulphated polysaccharides extracted with different solvents
N Peasura, N Laohakunjit, O Kerdchoechuen, S Wanlapa
International journal of biological macromolecules 81, 912-919, 2015
Postharvest survey of volatile compounds in five tropical fruits using headspace-solid phase microextraction (HS-SPME)
N Laohakunjit, O Kerdchoechuen, FB Matta, JL Silva, WE Holmes
HortScience 42 (2), 309-314, 2007
Essential oils from six herbal plants for biocontrol of the maize weevil
O Kerdchoechuen, N Laohakunjit, S Singkornard, FB Matta
HortScience 45 (4), 592-598, 2010
Physicochemical and flavor characteristics of flavoring agent from mungbean protein hydrolyzed by bromelain
C Sonklin, N Laohakunjit, O Kerdchoechuen
Journal of agricultural and food chemistry 59 (15), 8475-8483, 2011
A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases
O Selamassakul, N Laohakunjit, O Kerdchoechuen, K Ratanakhanokchai
Food & function 7 (6), 2635-2644, 2016
Assessment of biochemical and immunomodulatory activity of sulphated polysaccharides from Ulva intestinalis
N Peasura, N Laohakunjit, O Kerdchoechuen, P Vongsawasdi, LK Chao
International journal of biological macromolecules 91, 269-277, 2016
Chemical qualities and phenolic compounds of Assam tea after soil drench application of selenium and aluminium
N Sae-Lee, O Kerdchoechuen, N Laohakunjit
Plant and soil 356 (1-2), 381-393, 2012
Assessment of antioxidant properties of membrane ultrafiltration peptides from mungbean meal protein hydrolysates
C Sonklin, N Laohakunjit, O Kerdchoechuen
PeerJ 6, e5337, 2018
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