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Results 1-10 of 47 (Search time: 0.0 seconds).
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Issue DateTitleAuthor(s)
2012Role of VIRGIBACILLUS SP. SK37 and its proteinase on odor-active compounds of fish sauce under reduced salt content and antioxidant pertidesNawaporn Lapsongphom
2010Characterization of proteinases, proteinase genes, and genome of virgibacillus sp. SK37 isolated from thai fish sauceEkkarat Phrommao
2013Production and characterization of Antioxidant peptides derived from Enzymatic hydrolysis of Surimi wastesChompoonuch Wiriyaphan
2010Effect of dehydration methods on digested starch fractions of retrograded debranchedSureeporn Boonna; Sunanta Tongta; Kuakoon Piyachomkwan
2011Selection and identification of extremely halophilic bacteria producing proteinases and volatile compounds in fish sauceSirinya Pongjanla
2012Physico-chemical properties and angiotensin 1 converting enzyme inhibitory peptides of collagen prepared from tilapia(Oreochromis niloticus)and hybrid catfish(clarias macrocephalusxC.gariepinus)skinPornpimol Sungperm
2015Extraction of dietary fiber from cassava pulp and assessment of their mercury bioaccessibilityinhibition and intestinal uptake from fish using an in vitrodigestion/caco-2 modelNatta Kachenpukdee
2015Structural and digestion properties of soluble-slowly digestible and resistant maltodextrin from Cassava starch by Enzymativ modificationWaraporn Sorndech
2015Extraction and bioactivities of Thai basil (Ocimum bsilicum L.)Panita Prasongdee
2016The production of low lactose milk and ice cream using enzyme technologyNumphon Thaiwong