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กลุ่มสาขาการวิจัยเชิงกลยุทธ์

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4 จาก 11

  

  

  

• ● Changes in enzyme activities and amino acids and their relations with phenolic compounds contents in okra treated by LED lights of different colors; Wilawan N., Ngamwonglumlert L., Devahastin S., et al.; 2019; บทความในวารสาร
• ● Different drying methods effect on quality attributes of restructured rose powder-yam snack chips: Drying of restructured rose powder-yam chips; Hnin K.K., Zhang M., Wang B., et al.; 2019; Conference proceedings article
• ● Different drying methods effect on quality attributes of restructured rose powder-yam snack chips; Hnin, KK; Zhang, M; Wang, et al.; 2019; บทความในวารสาร
• ● Effect of Combined Ultrasonication and Modified Atmosphere Packaging on Storage Quality of Pakchoi (Brassica chinensis L.); Zhang X.-T., Zhang M., Devahastin S., et al.; 2019; Conference proceedings article
• ● Effects of heating method and temperature in combination with hypoxic treatment on gamma-aminobutyric acid, phenolics content and antioxidant activity of germinated rice; Techo, J; Soponronnarit, S; Devahastin, et al.; 2019; บทความในวารสาร
• ● Effects of pressurized argon and nitrogen treatments in combination with modified atmosphere on quality characteristics of fresh-cut potatoes; Shen X., Zhang M., Devahastin S., et al.; 2019; บทความในวารสาร
• ● Enhanced production of sulforaphane by exogenous glucoraphanin hydrolysis catalyzed by myrosinase extracted from Chinese flowering cabbage (Brassica rapa var. parachinensis); Sangkret S., Pongmalai P., Devahastin S., et al.; 2019; บทความในวารสาร
• ● Impacts of spray drying conditions on stability of isoflavones in microencapsulated soybean extract; Niamnuy C., Poomkokrak J., Dittanet P., et al.; 2019; บทความในวารสาร
• ● Improvement of mechanical and heat-sealing properties of edible chitosan films via addition of gelatin and CO 2 treatment of film-forming solutions; Prateepchanachai S., Thakhiew W., Devahastin S., et al.; 2019; บทความในวารสาร
• ● Influence of Novel Infrared Freeze Drying of Rose Flavored Yogurt Melts on Their Physicochemical Properties, Bioactive Compounds and Energy Consumption; Hnin K.K., Zhang M., Devahastin S., et al.; 2019; บทความในวารสาร
• ● Influences of four pretreatments on anthocyanins content, color and flavor characteristics of hot-air dried rose flower; Barani Y.H., Zhang M., Wang B., et al.; 2019; บทความในวารสาร
• ● New developments on ultrasound-assisted processing and flavor detection of spices: A review; Teng X., Zhang M., Devahastin S.; 2019; บทความในวารสาร
• ● ความคิดเห็นเรื่องนโยบายพลังงานเพื่อลดการปล่อยแก๊สเรือนกระจกและมลพิษ; Prida Wibulswas;Sawasd Tantaratana;Somchart Soponronnarit;Somchart Soponronnarit;Supachart Chungpaibulpatana;Amnuay Thongsathitya;Sakamon Devahastin;Sakamon Devahastin; 2019; บทความในวารสาร
• ● Progresses on processing methods of umami substances: A review; Zhao Y., Zhang M., Devahastin S., et al.; 2019; บทความในวารสาร
• ● Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting; Chindapan N., Soydok S., Devahastin S.; 2019; บทความในวารสาร
• ● Sustainable drying research in China; Zhang M., Devahastin S., Xiao H.-W., et al.; 2019; หนังสือที่มีบรรณาธิการ
• ● Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review; Sungsinchai S., Niamnuy C., Wattanapan P., et al.; 2019; บทความในวารสาร
• ● Use and Understanding of the Role of Spontaneously Formed Nanocellulosic Fiber from Lime (Citrus aurantifolia Swingle) Residues to Improve Stability of Sterilized Coconut Milk; Kunchitwaranont A., Chiewchan N., Devahastin S.; 2019; บทความในวารสาร
• ● Catalytic partial oxidation of CH4 over bimetallic Ni-Re/Al2O3: Kinetic determination for application in microreactor; Bawornruttanaboonya K., Laosiripojana N., Mujumdar A.S., et al.; 2018; บทความในวารสาร
• ● Characterization of Nanofibrillated Cellulose Produced by Different Methods from Cabbage Outer Leaves; Khukutapan D., Chiewchan N., Devahastin S.; 2018; บทความในวารสาร

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