Enzyme immobilization on glass surfaces for the development of biosensors
by Sharmin, Farhana
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Enzyme immobilization on modified chitosan matrix
by Rahman, Tawhidur
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Essential oils and chitosan-based namoemulsion as biopreservation to control multi-drug resistance foodborne pathogens
by Pial, Kazi Samia
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Evaluating changes in the optical properties of red cabbage anthocyanins exposed to visible light at different pH
by Nichakorn Fungprasertkul
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Evaluating drying kinetics and physicochemical properties of purple sweet potato (Ipomoea batatas) processed by microwave vacuum drying
by Marzuki, Sigit Uji
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Evaluation and maintenance of post-harvest quality changes of fresh Nile Tilapia (Oreochromis niloticus) and its fillets by using Moringa (Moringa oleifera) extract and chitosan
by Jadhav, Rakesh Rahul
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Evaluation of an electronic nose for monitoring roasting of cashew kernels
by Mohapatra, Punyatoya
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Evaluation of antimicrobial activity and disruption of biofilm formation by postbiotics against multidrug resistant pathogens
by Rice, Daniel Lee
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Evaluation of cooked rice texture by near infrared spectroscopy
by Weena Srisawas
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Evaluation of encapsulated Lactobacillus bulgaricus for their viability in feed pellets and simulated gastrointestinal conditions of poultry
by Azad, Mirza Rajiv
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Evaluation of microwave-assisted protein extraction from foxtail millet and their techno-functional properties and bioactivity
by Karki, Sanjaya
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Evaluation of performance and energy consumption of a flash dryer for coconut residue
by Phensiri Khongsit
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Evaluation of postharvest handling for two culinary herbs : sweet basil (Ocimum basilicum) and rocket salad (Diplotaxis tenuifolia)
by Sukrit Termsaithong
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Evaluation of safety and quality standards of the local cricket farms and amplification the quality of the cricket with lactic acid bacteria (pediococcus acidilactici) fermentation
by Patchanee Pattharanukul
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Evaluation of supply chain system for aromatic rice : a case study in the Northeast of Thailand for quality, production and marketing
by Wilasinee Sangsom
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Evaluation of the effects of organic loading on the bactericidal activity of ozone-nanobubbles
by Uyen, Thanh Thao Bui
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Evalution of effects of biofertilizers on growth yield of lettuce and morning glory in hydroponic system
by Adulwit Piyarujira
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Extending the shelf life of Thai sacred basil (Ocimum sanctum Linn.) in fresh and dried forms
by Anocha Towanabut
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Extraction and characterization of collagen to develop biopolymeric fiber from chicken feet.
by Dhakal, Damodar
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Extraction and in vitro evaluation of antidiabetic efficacy of bioactive extracts from okra (abelmoschus esculentus) and their encapsulation for controlled gastrointestinal passage.
by Anand, Manisha
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |