06/01503 Modified sulfation model for simulation of pulverized coal combustion: Punbusayakul, N. et al. Energy Conversion and Management, 2006, 47, (3), 253–272

Publikováno v: In Fuel and Energy Abstracts 2006 47(4):235-235

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Effect of in vitro digestion on bioactive compounds, antioxidant and antimicrobial activities of coffee (Coffea arabica L.) pulp aqueous extract.

Autor: Khochapong W; Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand. Electronic address: wkmilkz.agro@gmail.com., Ketnawa S; Graduate School of Horticulture, Chiba University, Matsudo, Chiba 271-8510, Japan. Electronic address: sunantha.ketnawa@gmail.com., Ogawa Y; Graduate School of Horticulture, Chiba University, Matsudo, Chiba 271-8510, Japan. Electronic address: ogwy@faculty.chiba-u.jp., Punbusayakul N; Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand. Electronic address: niramolp@go.buu.ac.th.

Publikováno v: Food chemistry [Food Chem] 2021 Jun 30; Vol. 348, pp. 129094. Date of Electronic Publication: 2021 Jan 19.

Effect of xanthan gum/CMC on bread quality made from Hom Nil rice flour.

Autor: Wongklom, P., Chueamchaitrakun, P., Punbusayakul, N.

Publikováno v: International Food Research Journal; 2016, Vol. 23 Issue 5, p2300-2305, 6p

Contributors

Autor: Achi, S., Adley, C.C., Alessandro, M., Amado, I.R., Avila-Sosa, R., Ayala-Zavala, J.F., Barbiroli, A., Barros-Velázquez, J., Batista, R.A., Becerril, R., Benito, S., Boehme, K., Böhme, K., Broumand, A., Antelo, S. Caamaño, Calderón, F., Calo-Mata, P., Campos, C.A., Cañas, B., Carballo, G.L., Castiglioni, B., Castro-Mayorga, J.L., Catalá, R., Cepeda, A., Cerisuelo, J.P., Consolandi, C., Conte, A., Corassin, C.H., Costa, C., Cremonesi, P., Cruz-Valenzuela, M.R., Cutter, C.N., da Cruz, A.G., D'Agostino, M., Dantigny, P., de Jong, A., de Miguel-Bouzas, T., de Oliveira, C.A.F., Del Nobile, M.A., Diéguez, L., Domínguez, I., Elsabee, M.Z., Emam-Djomeh, Z., Espiña, B., Espitia, P.J.P., Fabra, M.F., Fajardo, P., Farris, S., Fathy, M., Feijoo-Siota, L., Fernandez-Argüelles, M.T., Fernández-No, I.C., Fortunati, E., Franco, C.M., Fronczek, C.F., Fu, L., Fuciños, P., Fuciños, C., Galotto, M.J., Ibarra, V. García, Garrigós, M.C., Gavara, R., Gerschenson, L.N., Gliemmo, M.F., Gonzalez-Aguilar, G.A., Guarda, A., Gupta, S., Gutierrez-Pacheco, M.M., Halami, P.M., Hauser, C., Hernández-Muñoz, P., Ibarra, I.S., Ioppolo, G., Jagus, R.J., Jaiswal, L., Jiménez, A., Jung, J., Karami-Moghaddam, A., Karumathil, D.P., Lagarón, J.M., Lamas, A., Lee, D.S., López de Dicastillo, C., López-Malo, A., Lucera, A., Manso, S., Martín-Belloso, O., Martínez-Abad, A., Mauriello, G., Míguez, M., Miranda, J.M., Mondragón, A.C., Morata, A., Moreira, M.R., Morsi, R.E., Mosqueda-Melgar, J., Moyaert, H., Muranyi, P., Muriel-Galet, V., Navarro-Cruz, A.R., Nerin, C., Van Long, N. Nguyen, Nobile, D., Ochoa-Velasco, C.E., Ocio, M.J., Oliveira, J.M., Ollé Resa, C.P., Ortega-Ramirez, L.A., Otoni, C.G., Palomero, F., Palou, E., Parisi, O.I., Pastrana, L.M., Petrović, T., Picci, N., Ponce, A., Prado, M., Punbusayakul, N., Quintela-Baluja, M., Rama, J.L.R., Ramos, M., Rawdkuen, S., Raybaudi-Massilia, R., Reis, R.L., Restuccia, D., Rhim, J.-W., Roca-Saavedra, P., Rodriguez, J.A., Rodríguez-Bernaldo de Quirós, A., Rollini, M., Roura, S.I., Rúa, M.L., Ryan, M.P., Saija, G., Salomone, R., Sánchez, G., Sánchez-Pérez, A., Schelegueda, L.I., Sendón, R., Sethi, S., Severgnini, M., Shankar, S., Silva, F., Silva-Espinoza, B.A., Simjee, S., Siracusa, V., Soares, N.F.F., Soliva-Fortuny, R., Spizzirri, U.G., Suárez-Lepe, J., Suppakul, P., Tavolaro, P., Thielmann, J., Torres, A., Trinetta, V., Upadhyay, A., Valentino, H.R., Venkitanarayanan, K., Vial, S., Villa, T.G., Wang, Y., Yao, Z.-T., Yemenicioğlu, A., Yoon, Jeong-Yeol, Zhao, Y.

Publikováno v: In Antimicrobial Food Packaging 2016:xvii-xx