PAPER ID
TITLE
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 H
2
O
2
,
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
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