Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Nithiya Rattanapanone"'
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 39, Iss 6, Pp 715-722 (2017)
This study aimed to select the optimum oxygen (O2 ) and carbon dioxide (CO2 ) concentrations for storage of minimallyprocessed litchi fruit cv. ‘Jugkapat’ packed in a nylon laminated with linear low density polyethylene bag (Nylon/LLDPE). Lit
Externí odkaz:
https://doaj.org/article/87b87d1a3fac44a5bbbe014304d0a315
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 36, Iss 1, Pp 65-72 (2014)
Lizard tail (Houttuynia cordata Thunb.) is an Asian herb which has many biological activities, including antioxidative property from polyphenolic compounds. Response surface methodology and Box-Behnken design were employed to study the effect of ex
Externí odkaz:
https://doaj.org/article/093127536d9c4409988454184b4772aa
Autor:
Sumaiya Fatima, Alessandra Maia Freire, Gunawan Indrayanto, Vivek Kumar, Gabriella Magarelli, Monalisa Mishra, Seekha Naik, Nithiya Rattanapanone, Abdul Rohman, Luciano Paulino Silva, Arunima Singh, Deepika Umrao, Prinya Wongsa
Publikováno v:
Food Quality Analysis ISBN: 9780323959889
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72a7ce1d2ed06215df3a90f30e17ec90
https://doi.org/10.1016/b978-0-323-95988-9.00010-2
https://doi.org/10.1016/b978-0-323-95988-9.00010-2
Autor:
Prinya Wongsa, Nithiya Rattanapanone
Publikováno v:
Food Quality Analysis ISBN: 9780323959889
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cc622fa6e2364f5b5bfa747f891466e
https://doi.org/10.1016/b978-0-323-95988-9.00008-4
https://doi.org/10.1016/b978-0-323-95988-9.00008-4
Publikováno v:
The Science of Thai Cuisine ISBN: 9781003182924
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b7fabef192a3d335e26b9f02a47c1c4
https://doi.org/10.1201/9781003182924-9
https://doi.org/10.1201/9781003182924-9
Publikováno v:
The Science of Thai Cuisine ISBN: 9781003182924
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4f6ed7b400e37ffd354d909e86a5ea2
https://doi.org/10.1201/9781003182924-7
https://doi.org/10.1201/9781003182924-7
Publikováno v:
The Science of Thai Cuisine ISBN: 9781003182924
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::662f4fba6ca5c6e59c36c638be99bcca
https://doi.org/10.1201/9781003182924-10
https://doi.org/10.1201/9781003182924-10
Publikováno v:
The Science of Thai Cuisine ISBN: 9781003182924
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::034bf30904545886945595638de0ebce
https://doi.org/10.1201/9781003182924-5
https://doi.org/10.1201/9781003182924-5
Publikováno v:
The Science of Thai Cuisine ISBN: 9781003182924
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37872f96075b1c3266c4658ec75be0e3
https://doi.org/10.1201/9781003182924-6
https://doi.org/10.1201/9781003182924-6