PR-FF-01 Application of Near Infrared Spectroscopy to detect fungal contamination in green coffee beans
PR-FF-02 Comparative study on antioxidant capacities of twenty Thai plant extracts using conjugated autoxidizable triene (CAT) assay and conventional methods.
PR-FF-03 Isolation and characterization of bacteriophages specific to Vibrio cholerae
PR-FF-04 Effects of drying on germinated mung bean by fluidization technique
PR-FF-05 Screening of glutaminase-producing bacteria from Kung-Som
PR-FF-06 Anti-oxidative stress of red and black rice bran extracts against H2O2,t-BHP and UVA radiation
PR-FF-07 Proximate analysis of the fermented soybean prepared by Bacillus subtilis  and Rhizopus oligosporus
PR-FF-08 Recovery of used vegetable frying oil by two-step adsorbents
PR-FF-09 Enhanced mannanase production by a novel mannanase producing bacterium Acinetobacter  sp. KUB-ST1-1
PR-FF-10 Antioxidant capacity of tea seed (Camellia  oleifera ) oil planted in the Northern of Thailand
PR-FF-11 Isolation and characterization of lactic acid bacteria starter for preparation of fermented Khanom-jeen
PR-FF-12 Isolation of exopolysaccharides producing-lactic acid bacteria for fermented milks products
PR-FF-13 Production of antibodies against Salmonella  Enteritidis
PR-FF-14 Enzymatic synthesis of resveratrol glycosides by cyclodextrin glycosyltransferase from Paenibacillus  sp. RB01
PR-FF-15 Effect of Alpinia galangal  essential oil on bacteria spoilage
PR-FF-16 Sensory expectation and perception of red beverages prepared from sappanwood (Caesalpinia sappan  L.) water extract
PR-FF-17 Effect of high intensity ultrasound on physicochemical and functional properties of whey protein isolate and mung bean protein isolate