3D printing of finger millet incorporated meat analogues using fava bean, pea and mung bean protein-based ink
by Ghimire, Saphal
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
A study of the properties of germinated brown rice and its products
by Siriprapa Sootthiboon
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
A study on the production and use of thermotolerant probiotics for shrimp feeds
by Bussarin Kosin
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Addition of hydrocolloids into frozen dough and its effect on bread quality
by Apiluck Apiwathanant
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
An analysis of Ethanol production from Nypa fruiticans by local community along the coastal region in Thailand: a case study of Pak Panang Basin Region, Nakhon Sri Thammarat province
by Kruewan Thong-Om
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Analysis of post-harvest and supply chain of rice and processing technology development of brown rice milk for rural farmers in Cambodia
by Ly Phanna
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Antibacterial effect against Streptococcus pneumoniae of bioactive extracts from natural beehives (Apis mellifera) from East Java, Indonesia
by Nugraheni, Zjahra Vianita
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Antibiogram analysis of isolated E.coli and salmonella from beef meat.
by Kalhoro, Muhammad Saleem
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Antibiogram study and identification of antibiotic resistance gene patterns in food pathogens and evaluation of antibacterial effects of probiotics
by Pariyarat Worasakwuttipong
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Antibiotic resistance of faecal indicator bacteria of drinking water sources at ayeyarwaddy delta region of Myanmar
by Shane Htet Ko
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Antifungal activity of probiotics and their metabolites and elucidation of the mechanism of interaction
by Pant, Krisha
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Antimicrobial and antioxidant activities of extracts from the blacks in Thanh Hoa Province, Vietnam
by Huang, Luying
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Antimicrobials from Lactobacillus plantarum isolated from turmeric (Curcuma longa Linn.) and their applicacations as biopreservative and in edible film
by Melada Supakijnoraset
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Antioxidant activity and DNA damage protection by lycopene from fresh and cooked tomato
by Juthaluk Wongchaichana
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Antioxidant activity and DNA damage protection by total carotenoids and vitamin C from fresh and cooked G. cowa leaves
by Rujira Chaiyasit
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Antioxidant and antimicrobial activity of ultrasonic-assisted extracts of local longan fruit peel
by Rehman, Zia Ur
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Antioxidant fortification of soya milk using extracted isoflavones
by Atcharaporn Khoomtong
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Antioxidant properties and superoxide dismutase activity of melon (Cucumis melo) functional beverage
by Witchaya Traichok
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Application of ash from palm oil industry as adsorbent of food dyes
by Thiraphon Sumongkhon
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Application of banana flour and chitosan for the production of self sealing edible films
by Natcharee Pitak
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |