AIT Thesis no.FB-04-05
Viscoelastic characterization of quality changes during staling of white bread
by Chitsukon Puttanapichean
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AIT Thesis no.FB-04-07
Development of extruded quick-cooking rice
by Hatairat Kitprasong
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AIT Thesis no.FB-04-08
Comparative evaluation of methods for quantifying yellowness in milled rice
by Sharma, Vivek
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AIT Thesis no.FB-04-09
Investigating the cooking texture of commercially milled rice by back extrusion test
by Venkatachalam, Mythily
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AIT Thesis no.FB-04-10
Effect of carbon dioxide fumigation under pressure on insect mortality and rice quality
by Siriporn Sangsumritphon
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AIT Thesis no.FB-04-12
Method of differentiation of pathogenic bacteria by denaturing gradient gel electrophoresis analysis of PCR- amplified genes coding for ribosomal DNA spacers
by Pratima, Vinukonda
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AIT Thesis no.FB-04-13
Multiplex Polymerase Chain Reaction (PCR) for the detection of food pathogens
by Nguyen Thi Hong Hoa
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AIT Thesis no.FB-05-01
Study of quality deterioration of shrimp by chemical, microbial and electronic nose analysis
by Salvi, Deepti Arvind
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AIT Thesis no.FB-05-02
Multiplex PCR for the detection of three pathogenic species of Vibrio in shrimp and crab
by Subedi, Parang Kush
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AIT Thesis no.FB-05-03
DNase treated DNA multiplex polymerase chain reaction assay for rapid detection of viable food borne pathogens
by Nadugala, L.M.N. Sigera
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AIT Thesis no.FB-05-04
Factors affecting beeswax emulsion properties and stability
by Yada Lekdumrongsak
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AIT Thesis no.FB-05-05
Production of monoclonal antibodies against pathogenic Staphylococcus aureus by phage display
by Khin Ma Ma Htwe
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AIT Thesis no.FB-05-06
Viability of Lactobacillus casei after spray drying, subsequent rehydration and storage
by Wichittra Supangkaratana
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AIT Thesis no.FB-05-07
Production and evaluation of probiotic in fruit juices
by Nguyen Thi Nhu Mai
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AIT Thesis no.FB-05-08
Shelf life evaluation of frozen and irradiated chilled stored fried noodle with shrimp
by Kanittha Pungsawat
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AIT Thesis no.FB-05-09
Mechanical tests for evaluating the crispness of breakfast cereals
by Chutanuch Hansaworakun
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AIT Thesis no.FB-05-10
Extending the shelf life of Thai sacred basil (Ocimum sanctum Linn.) in fresh and dried forms
by Anocha Towanabut
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AIT Thesis no.FB-05-11
Thermal processing effect on the quality of cooked brown and parboiled rice in retortable pouches
by Arunothai Puangmanee
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AIT Thesis no.FB-05-12
Purification, characterization and application of lectin from Abrus precatorius seeds
by Pham Huong Lien
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AIT Thesis no.FB-05-13
Detection and quantification of genetically modified soybean in the fermented food tempe using real time PCR
by Karki, Bishnu
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