Browse by Academic Program/FoS


Qualitative screening of antibiotic residues and identification of antibiotic resistant Salmonella from raw and ready to eat meat in Thailand
by Agza, Bilatu
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Quality grading of mangosteens using ultrasonic specific based control system
by Preedawan Chaisrichonlathan
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Quality of white salted noodles prepared by partial substitution of wheat flour by jackfruit seed (Artocarpus heterophyllus Lam) flour
by Khemawan Sukondhasingh
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Quantification of GMO soybean DNA in processed food by quantitative competative polymerase chain reaction
by Mahapatra, Cecon Tapaswini
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Rapid biogas production by methane-producing bacteria encased in polymeric membranes
by Supansa Youngsukkasem
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Rapid optimization of biomass pretreatments using parallel microwave reactors for ethanol production
by Abeywickrama, Chandana Janaka
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Reduction of oil content in potato crisps with sugar pre-treatment
by Chotika Ounseng
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Reduction of oil uptake in instant fried noodles by optimizing the frying conditions
by Yuppadee Preechakul
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Reinforced cassava starch based edible film with essential oil and clay nanoparticles
by Butsadee Iamareerat
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Resistant starch-soy protein isolate conjugate based bionanoencapsulation system to enhance thermal stability of astaxanthin oleoresins from haematococcus pluvialis enriched in microalgae oil
by Shrestha, Smriti
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Rice bran oil-based emulsion for substitution of whipping cream in dairy - based ice cream and Its feasibility analysis to reduce saturated fat
by Piraya Lueprasitsakul
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Screening and identification of thermostable probiotics for chicken feed
by Lalida Saeeah
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Screening for biotechnological applications from obligate halophilic fungi isolated from a man-made solar saltern in Thailand
by Ali, Imran
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Screening of bioactive extracts from plant sources for modulation of and lipoprotein metabolism
by Shruti
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Sequential exraction of hyaluronic acid and collagen from chicken eggshell membrane and formation of chitosan-hyaluronic acid-collagen based biopolymeric nanoparticles
by Alparce, Nina Karla Mallorca
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Shelf life evaluation of frozen and irradiated chilled stored fried noodle with shrimp
by Kanittha Pungsawat
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Shelf life extension of fish fillet and tomato using edible antimicrobials
by Supanoi Suntipiriyaporn
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Simultaneous parboiling and drying of hige moisture paddy by infrared radiation (IR) heating.
by Charun Likitrattanaporn
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Single screw extrusion processing of white flakes and soybean meal based feed for Nile tilapia (Oreochromis niloticus)
by Khanal, Jyotsna Shresths
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)
Soy protein isolate-essential oils based edible film for food packaging
by Supusanee Dulyakasem
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB)