The location for poster presentation 
Previous Ref  No. No. on board New Code Name Field Topics
P.27 1 PA  27 Ms. Parichart Thamnarathip Renewal biomaterial : Food Ingredient and Nutraceutical Antioxidant Capacity of Rice Protein Hydrolysate Produced from Different Proteases 
P.86 2 PA  86 Dr. Suwattana Pruksasri Renewal biomaterial : Food Ingredient and Nutraceutical Production of Sugarcane Juice Containing Fructooligosaccharides by Transfructosylation Activity of Pectinex Ultra SP-L
P.142 3 PA  142 Dr. Vatcharee Seechamnanturakit  Renewal biomaterial : Food Ingredient and Nutraceutical Antioxidative Hydrophillic Compounds from Chili Peppers (Capsicum frutescens L.)
P.188  4 PA  188  Ms. Kamlai Laohaphatanalert Renewal biomaterial : Food Ingredient and Nutraceutical Production of Reducing Sugar from Fresh Cassava Pulp by Using Combination of Diluted Acid and Enzymetic Approach
P.202 5 PA  202 Ms. Teeda Pramualkijja Renewal biomaterial : Food Ingredient and Nutraceutical Effect of Malva Nut Gum and Sodium Chloride on Rheological Properties of Salt Soluble Protein Extracted from Beef
P.221 6 PA  221 Mr. Sa-Ad Riyajan Renewal biomaterial : Food Ingredient and Nutraceutical Evaluation of Turmeric Extract as Antioxidants in Natural Rubber
P.13 7 PB   13 Ms. Kamonthip Nicomrat Food processing and Engineering The Effect of Carrageenan on Textural Properties of Vietnamese Sausage
P.23 8 PB   23 Ms. Rungtiwa Naksomboon Food processing and Engineering Screening of Meat Ingredients to Mix with Nile Tilapia Belly Flap Meat for the Formulation of Catfish Emulsion Sausage
P.43 9 PB   43 Assc. Prof. Dr. Punchira Vongsawasdi Food processing and Engineering Effects of Chicken Breast Size and Water Temperature on Water Adsorption of Chicken Breast Meat During Chilling Process
P.57 10 PB   57 Dr. Naphatrapi Luangsakul Food processing and Engineering Pasting Properties of Chinese Water Chestnut (Eleocharisdulcis Trin.) Starch and Textural Properties of Its Gel
P.73 11 PB   73 Ms. Suthatta Areekij Food processing and Engineering Effects of Pre-treatment and Frying Conditions on Moisture Content and Oil Uptake of Deep-fried Taro Chips
P.79 12 PB   79 Mr. Karthikeyan Venkatachalam Food processing and Engineering Postharvest Quality Changes of Longkong (Aglaia dookkoo Griff.) Fruit Stored at Different Temperature Under Active MAP
P.84 13 PB   84 Dr. Suwattana Pruksasri Food processing and Engineering Adsorption Kinetics of Fructo-oligosaccharides Mixture in an Activated Carbon Column 
P.93 14 PB   93 Dr. Dam Sao Mai Food processing and Engineering Preliminary Study of  Distilled Spirit Production From Jackfruit Seeds (Artocarpus heterophyllus) by Using Traditional Vietnamese Microorganisms
P.94 15 PB   94 Dr. Dam Sao Mai Food processing and Engineering Preliminary Study of Production a Wine and Spirit from the Coconut 
P.102 16 PB   102 Dr. Pornpimon Mayachiew Food processing and Engineering Effect of Mangosteen Rind on Quality of Mangosteen Juice Product
P.108 17 PB   108 Dr. Suchada Maisont Food processing and Engineering Influence of Soaking Conditions on Antioxidant Property of Soybean
P.134 18 PB   134 Ms. Chutamat Kampongpee Food processing and Engineering Investigation of the Physical Properties in Fried Chicken Nuggets After Frying for Commercial Aspect
P.150 19 PB   150 Dr. Thavorn Juntachote Food processing and Engineering Effect of Addition of  Dried Holy Basil (Ocimum sanctum linn.) Powder on the Quality Changes and Shelf-life of  Dry Fermented Catfish  (Pla-duk-ra) During Storage 
P.193 20 PB   193 Ms. supranee kaewwihar Food processing and Engineering Water Absorption Behavior of 3 Varieties of Paddy as Affected by Physical and Chemical  Characteristics
P.199 21 PB   199 Assc. Prof. Dr. Praphan Pinsirodom Food processing and Engineering Effect of Processing Methods and Storage Conditions on the Total Phenolic Content and Antiradical Properties of Dehydrated Banana
P.208 22 PB   208 Ms. Chun-Yi Ho Food processing and Engineering Effects of  Blanching and Drying Methods on Quality of Hericium erinaceum
P.211 23 PB   211 Asst. Prof. Dr. Wiriya Phomkong Food processing and Engineering Foam-Mat  Drying of Tamarind Purée (Tamarindus indica L.): Effect of Maltodextrin and Drying Air Temperature
P.216 24 PB   216 Dr. Dusida Tirawat Food processing and Engineering Bactericidal Efficacy of the Rapid Hygrothermal Pasteurization on Hygiene indicator Bacteria and Spoilage Microorganisms
P.10 25 PC   10 Mr. dyna theng Food safety and food microbiology Microbial Quality of Sweet Radish Processing in Cambodia
P.14 26 PC   14 Ms. Supawan Rattanakom Food safety and food microbiology Natural Antibacterial Activity of Thai Curry Paste in Thai Red Curry-Water Base (Kang-Pa) Model on Salmonella enteric 
P.15 27 PC   15 Ms. Treuktongjai Saenghiruna Food safety and food microbiology Comparison Antibacterial Activity of Thai Red Curry Paste Ingredients between Using Kang-Pa Model (Aqueous Extraction) and Kang-Kati Model (Oil/ Aqueous Extraction) on Salmonella enteric TyphimuriumU302 (DT104b)
P.16 28 PC   16 Mr. Chuchod Sapabguy Food safety and food microbiology Natural Antibacterial Activity of Thai Curry Paste in Thai Red Curry-Coconut Milk Base (Kang-Kati) Model on Salmonella sp.  and Listeria monocytogenes
P.30 29 PC   30 Ms. Kalyarat Kruawan Food safety and food microbiology Safety of Vegetarian Meat Analogs (Saioua, Sausage, Salted Fish, and Meatball) and Their Natural Meat Products Using Somatic Mutation and Recombination Test 
P.50 30 PC 50 Dr. Jirawan Oonmetta-aree Food safety and food microbiology Antifungal Activities of Clove Extract in Broth Culture and Food
P.65 31 PC   65 Dr. Thanut Amatayakul Food safety and food microbiology Essential Oil of Ginger and Inhibition of Colletotrichum musae Causing Crown Rot Disease in Banana
P.75 32 PC   75 Mrs. Kanokwan Yodin Food safety and food microbiology Development of Primer for Detection of Shigella spp. Contaminated in Foods by PCR Technique
P.76 33 PC   76 Ms. Wanida Pan-utai Food safety and food microbiology Effect of Chemical Fertilizers on Protein Production by Spirulina maxima
P.80 34 PC   80 Mrs. Patthinan  Varichanan Food safety and food microbiology Cholesterol Removal by Lactobacillus plantarum  SFCB2-7c  Isolated from  Fermented Mustard Green of Northern Thailand  
P.103 35 PC   103 Ms. Phatthranit Klinmalai Food safety and food microbiology Effect of Chitosan on Eating Quality of Cooked Rice
P.104 36 PC   104 Dr. Paramaporn Kerdsup Food safety and food microbiology Effect of Type and Content of Sugar on Survival of Lactobacillus casei in Thai Fruit Juices
P.114 37 PC   114 Ms. Phondaran Chunlakan Food safety and food microbiology Optimization of Culture Media Formula from Hom Mali Brown Rice Flour Extract Powder for Fungi Growth 
P.130 38 PC   130 Dr. Chitsiri Rachtanapun Food safety and food microbiology Antimicrobial Effect of Chitosan in Cooked Rice
P.143 39 PC   143 Ms. Kalyarat Kruawan Food safety and food microbiology Antioxidant and Antigenotoxic Activities of Phenolic-enriched Extracts from Legume Seed Coats
P.149 40 PC   149 Mr. Puwanart Fuggate Food safety and food microbiology Comparison of  Volatile Profiles of  Escherichia coli and Salmonella typhimurium Grown in Culture Broth and on Contaminated Mixed Fresh-Cut Papaya and Hybrid Netted Melon
P.160 41 PC   160 Ms. Pennapa Kittiwuthicharoen Food safety and food microbiology Inhibitory Impact of Isolated Aspergillus flavus from Contaminated Feeding Corn by Fermented Vinegar
P.175 42 PC   175 Ms. Pennapa Kittiwuthicharoen Food safety and food microbiology Inhibitory Impact of Fermented Vinegar by Aspergillus flavus Isolated from Contaminated Corn
P.178 43 PC   178 Mr. thanachod thammachat Food safety and food microbiology Effects of Sterilizing Process on Color, Microbial and Total Isoflavanoid Compounds from Pueraria mirifica SARDI 190 in Thailand
P.180 44 PC   180 Ms. Treuktongjai Saenghiruna Food safety and food microbiology Comparison Individual Antibacterial Activity of Thai Red Curry Paste’s Ingredients between using Kang-Pa Model (Aqueous Extraction) and Kang-Kati Model (Oil/ Aqueous Extraction) on Salmonella enterica Enteritidis (Human)
P.224 45 PC   224 Asst. Prof. supraewpan lohalaksanadech Food safety and food microbiology Quality of Pasteurized Blue Swimming Crab (Portunus pelagicus) Meat Treated with Sodium acetate, Sodium lactate and Sodium ascorbate under Refrigerated Storage
P.2  46 PD  2  Asst. Prof. Dr. Sappasith Klomklao Food Chemistry and Analysis   Production and Characterization of Protein Hydrolysate from Toothed Ponyfish (Gazza minuta) Muscle using Hybrid Catfish (Clarias macrocephalus x Clarias gariepinus) Viscera Extract
P.11 47 PD  11 Ms. Phanngam  Kaewruang Food Chemistry and Analysis   Molecular and Gelling Properties of Gelatin from the Skin of Unicorn leather jacket as Affected by Extraction Conditions
P.17 48 PD  17 Dr. Mutita Meenune Food Chemistry and Analysis   Characteristics and Antioxidant Activity of Palm Sugar Cake Produced in Songkhla Province, Southern Thailand
P.22 49 PD  22 Mr. Teeraniti Legcharoen Food Chemistry and Analysis   Effect of Protein Extract from 5 Different Cultivars of Rice Bran on Browning Inhibition of Apple and Banana Puree
P.24 50 PD  24 Mrs. Wetanee Suravanichnirachorn Food Chemistry and Analysis   Extraction of Anthocyanins from High Anthocyanin Purple Corn Hybrid: KPSC 901
P.40 51 PD  40 Ms. Tanawan  Wanthong Food Chemistry and Analysis   Using UV–Vis Spectrum and Apparent Viscosity to Investigate the Interaction between Polysaccharides 
P.41 52 PD  41 Ms. Teerarat Itthisoponkul Food Chemistry and Analysis   Stability of Mangosteen Anthocyanins Microencapsulated with Lipid and Its Antioxidant Activity
P.47 53 PD  47 Ms. Leena  Ngafa Food Chemistry and Analysis   Functionality and Antioxidant Properties of Protein Hydrolysate from Bambara Groundnut (Voandzeia subterranean) Protein Concentrate Treated with Alcalase
P.51 54 PD  51 Ms. Surada Kaewdit Food Chemistry and Analysis   Identification of Key Aroma Compounds in Thai Aromatic Coconut Juice Using Gas Chromatography-Olfactometry and Gas Chromatography–Mass Spectrometer
P.53 55 PD  53 Dr. Vilailak Klompong Food Chemistry and Analysis   Functional Properties of Peanut Protein Hydrolysates
P.61 56 PD  61 Asst. Prof. Dr. Supranee Manurakchinakorn Food Chemistry and Analysis   Juice Quality of Pomelo cv. Khao-Tongdee as Affected by Pasteurization
P.67 57 PD  67 Mr. Santi Chantanakitwanit Food Chemistry and Analysis   Optimization of HS-SPME Conditions for Quantification of Thai Lime Oil
P.69 58 PD  69 Dr. Rungtiwa Wongsagonsup Food Chemistry and Analysis   Crosslinking Modification of Tapioca Starch in Different Levels and Its Application as Thickening Agent in Soup Product
P.70 59 PD  70 Ms. Pornpimol Sungperm Food Chemistry and Analysis   Physico-Chemical Properties of Collagen from Tilapia (Oreochromis niloticus) and Hybrid Catfish (C. macrocephalus x C. gariepinus) Skins
P.72 60 PD  72 Mr. Chalermpun Thamasopinkul Food Chemistry and Analysis   Prediction of moisture and protein contents of Thai rice using short wavelength near-infrared (SW-NIR) spectroscopy
P.77 61 PD  77 Assc. Prof. Dr. Werasit Kanlayakrit Food Chemistry and Analysis   Comparison of Fatty Acid Esters, an Important Flavor Indicator in Sufu Fermentation, between using Rhizopus spp. and Actinomucor spp
P.78 62 PD  78 Mr. Karthikeyan Venkatachalam Food Chemistry and Analysis   Effect of Citric acid on Browning and Related Enzymes (PAL, PPO and POD) Activity in Harvested Longkong (Aglaia dookkoo Griff.) Fruit during Storage
P.87 63 PD  87 Ms. Khwanjai Klinchongkon Food Chemistry and Analysis   Subcritical Water Treatment of Passion Fruit Peel 
P.88 64 PD  88 Ms. Nava rose Putmuang Food Chemistry and Analysis   Autolysis and Ultrasonic Assisted Extraction of Protein Hydrolysate from Shrimp Head (Penaeus vannamei)
P.97 65 PD  97 Mr. Nukoon Pupan Food Chemistry and Analysis   Characterization the Odorant of Durian (cv. Chanee) by Using Gas Chromatography Time-Of-Flight Mass Spectrometer, General Descriptive Analysis and Electronic Nose
P.110 66 PD  110 Ms. Thanyalak Koedbuatong Food Chemistry and Analysis   Effect of Extraction Condition on Physio-Chemical Properties of Gelatin from Skipjack Tuna Skin
P.113 67 PD  113 Ms. Ampa Kongsuwan Food Chemistry and Analysis   A Novel Approach of LED Light Radiation Increases Growth Rate and Antioxidant of Apple Seedlings
P.120 68 PD  120 Dr. Panchaporn Tadpitchayangkoon Food Chemistry and Analysis   Antioxidant Activity of Kem-Buk-Nud, an Indigenous Fermented Fish Product
P.124 69 PD  124 Ms. Fathia G. Moh. Shakhtour Food Chemistry and Analysis   Correlation between Lipid Parameters and Sensory Quality in Ice-stored Tilapia Fillets (Oreochromis niloticus)
P.132 70 PD  132 Assc. Prof. Dr. Sirithon Siriamornpun Food Chemistry and Analysis   Application of Drying Process using Combination of Far-Infrared Radiation and Hot-Air Convection for Preserving the Color and Bioactive Compounds of Papaya
P.140 71 PD  140 Asst. Prof. Dr. Anchalee Sirichote Food Chemistry and Analysis   Browning Development in Reduced Sugar Longkong Jams as Affected by Jam Compositions and Storage Times 
P.145 72 PD  145 Dr. Aphichart Karnchanatat Food Chemistry and Analysis   A Chitinase-Like Protein with alpha-Amylase Inhibitory Activity from Kluai Hom Thong Banana Fruit: Musa (AAA group)
P.147 73 PD  147 Dr. Aphichart Karnchanatat Food Chemistry and Analysis   Antioxidant and Antiproliferative Activities of Protein Hydrolysate from the Rhizomes of Zingiberaceae Plants
P.148 74 PD  148 Dr. Aphichart Karnchanatat Food Chemistry and Analysis   An Antioxidation of Polysaccharide-Protein Complex Extracted from Phaeogyroporus portentosus (Berk. & Broome) McNabb
P.156 75 PD  156 Ms. Chutima Wanpen Food Chemistry and Analysis   Effect of Ultrasonic Pretreatment on Hot Water Extraction of Jerusalem artichoke
P.158 76 PD  158 Asst. Prof. Dr. Manat Chaijan Food Chemistry and Analysis   Extraction and Characterization of Porcine Placenta Gelatin
P.162 77 PD  162 Ms. Chantira Wongwichian Food Chemistry and Analysis   Characteristics and Gel-forming Ability of Surimi from Oxeye Scad (Selar boops) and Shrimp Scad (Alepes djedaba)
P.163 78 PD  163 Ms. Netnapa Makhamrueang Food Chemistry and Analysis   Microwave-Assisted Extraction of Bioactive Compounds from Cabbage Outer Leaves 
P.166 79 PD  166 Asst. Prof. Dr. Ekachai Chukeatirote Food Chemistry and Analysis   Analysis of Volatile Compounds during Thua Nao fermentation by Pure and Mixed Cultures
P.176 80 PD  176 Dr. Katekan Dajanta Food Chemistry and Analysis   Phenolics, Flavonoids and Antioxidant Capacity in thua nao Produced from Yellow and Black Soybeans Fermented with Powder of Bacillus subtilis TN51
P.181 81 PD  181 Asst. Prof. Dr. Ekachai Chukeatirote Food Chemistry and Analysis   Physicochemical Qualities of Thua Nao 
P.186 82 PD  186 Dr. Panchaporn Tadpitchayangkoon Food Chemistry and Analysis   Physicochemical Properties of Pangasiidae Muscle Protein
P.187 83 PD  187 Ms. Dudsadee   Noyjaiboon Food Chemistry and Analysis   Iodine Supplement in Dried Salted Sepat Siam (Trichogaster pectoralis)
P.191 84 PD  191 Ms. Wareetip Pheungpan Food Chemistry and Analysis   Improving the Quality of Fried Palm Oil by Treatment with Rice Husk Ash
P.200 85 PD  200 Assc. Prof. Dr. Praphan Pinsirodom Food Chemistry and Analysis   Changes of Total Polyphenol Content and Antioxidant Activity of Banana Chips during Processing and Storage
P.210 86 PD  210 Dr. Kannika Huaisan Food Chemistry and Analysis   Effects of the Rice Cooking Condition on Resistant Starch Content of High Amylose Rice (Yitang Rice)
P.214 87 PD  214 Ms. Kassamaporn Puntaburt Food Chemistry and Analysis   Chemical Composition, Fatty Acids and Total Phenolic Compound of Sesame Seeds
P.231 88 PD  231 Assc. Prof. Dr. Sirithon Siriamornpun Food Chemistry and Analysis   Application of Drying Process using Combination of Far-Infrared Radiation and Hot-air Convection for Preserving the Color and Bioactive Compounds of Papaya
P. 18 89 PE   18 Mrs. bussakorn  Praditniyakul Food Packaging and Material  Effect of Packaging Films and Storage Temperature on Properties and Shelf-life of Crispy Seaweed
P. 25 90 PE   25 Ms. pattra maneesin Food Packaging and Material  Effect of Packaging Films and Storage Temperatures on Quality of Instant Noodles 
P. 29 91 PE   29 Ms. Chantarakan Songdach Food Packaging and Material  Effect of Nitrogen Gas-Flush Packaging on Storage Stability of Crispy Mushroom Sheet
P. 107 92 PE   107 Mr. damrongpol  kamhangwong Food Packaging and Material  Effect of Passive Modified Atmosphere Packaging with Ca-5A Zeolite-Loaded Poly(L-lactic acid) Nanofiber Membrane on Quality of Bananas cv. Kluai Hom Thong (AAA Group)
P. 170 93 PE   170 Dr. Aporn  Wongwicharn Food Packaging and Material  Effect of Sugarcane Wax Coating on Shelf-life of Baby Banana 
P. 26 94 PF  26 Assc. Prof. Dr. Kamolwan Jangchud Product Dvelopment   Effect of Glycerol and Drying Time on The Quality of Soft Starchy Candy
P. 66 95 PF  66 Dr. Thanut Amatayakul Product Dvelopment   Development of Prebiotic Mao Sherbet
P. 68 96 PF  68 Mr. Pratya  Nantapatavee Product Dvelopment   Optimization of Chicken Nugget Analogue Formulation using Mixture Design
P. 92 97 PF  92 Dr. Dam Sao Mai Product Dvelopment   Preliminary Study of Production a Beverage from Red Rice
P. 96 98 PF  96 Asst. Prof. Dr. Porntip Sirisoontaralak Product Dvelopment   Qualities and Nutritional Properties of Doughnuts Prepared from Composite Wheat-Germinated Brown Rice Flour
P.101 99 PF 101 Dr. Nantarat Na Nakornpanom Product Dvelopment   The Physico-Chemical Properties and Survival of Lactobacillus bulgaricus of Yogurt Containing Germinated Mung Bean Starch
P.105 100 PF 105 Assc. Prof. Dr. Nantawan Therdthai Product Dvelopment   Effect of Osmotic Dehydration on Quality of Microwave Vacuum Dried Mangosteen during Storage
P.112 101 PF 112 Ms. Waranya Srisutaskul Product Dvelopment   Shelf Life Evaluation and Caking Reduction of Coconut Sugar Powder
P. 129 102 PF  129 Ms. Benjawan Jamsai Product Dvelopment   Stability of color, antioxidant and total phenolic compounds from Pandan leaves extract prepared by spray drying
P. 141 103 PF  141 Asst. Prof. Dr. Anchalee Sirichote Product Dvelopment   The Study of Some Factors Affecting on Quality of Reduced Sugar Mixed Fruit Longkong Jam and Its Quality Changes During Storage
P. 172 104 PF  172 Dr. Norhayati Hussain Product Dvelopment   Shelf-Life Stability of Milk Chocolate Containing Inulin 
P. 173 105 PF  173 Ms. Chutima Nithednoppakun Product Dvelopment   Quality Improvement for Textural Characteristic and Appearance of Fresh Egg Noodles
P. 189 106 PF  189 Mrs. Tanatya Kenkhunthod Product Dvelopment   Replacement of Wheat flour by using Germinated Mungbean flour for Fresh Noodles Production
P. 190 107 PF  190 Mrs. Nuntanit Kongwani Product Dvelopment   Improvement the Nutritional Value of Chili Sauce by Mixing with Pitaya (dragon fruit) and Apple Cider Vinegar
P. 196 108 PF  196 Mr. Kiatipong Charoenjit Product Dvelopment   Development of High Protein Thai Fermented Rice Noodle from Fish
P. 197 109 PF  197 Ms. Natthakarn Nammakuna Product Dvelopment   Effect of Protein Sources and Hydrocolloids on Gluten-Free Rice Crackers
P. 212 110 PF  212 Assc. Prof. Dr. Orasa   Suriyaphan Product Dvelopment   Utilization of Calabura Fruits in Probiotic Yogurt and Ice Cream Yogurt Containing Soy Protein Isolate and Passion Fruit Juice
P. 222 111 PF  222 Mr. Sa-Ad Riyajan Product Dvelopment   Mechanical Properties and Physical Properties of Natural Rubber Grafting Cassava Starch
P. 227 112 PF  227 Ms. Yi Pei Marilyn Tan Product Dvelopment   Development of Asian Snack Foods Containing Vegetable Powders
P. 232 113 PF  232 Dr. Naphatrapi Luangsakul Product Dvelopment   Development of Freeze-dried Snack from Chinese Water Chestnut (Eleocharisdulcis Trin.) 
P.45 114 PG 45 Asst. Prof. Dr. Prasong  Siriwongwilaichat Sensory and Consumer Reseaches Development of Protein Enriched Rice Snack Bar from Enchovy
P.115 115 PG 115 Ms. Tipparat Tusananukulkit Sensory and Consumer Reseaches Study  of Thai Consumer Behavior on Drinking Yogurt
P.21 116 PH 21 Asst. Prof. Dr. Jittra Singthong Related Topics The Effect of Lotus Seed (Nelumbo nucifera) Flour on Quality of Bread 
P.28 117 PH 28 Mr. Riza Rahman Hakim Related Topics Supplemental Nang fa Mushroom (Pleurotus sp.) in Pangasius Catfish (Pangasius hypophthalmus) Diets: Effect on Immunity and Fillet Quality
P.52 118 PH 52 Dr. Vilailak Klompong Related Topics Qualities of Orange Juice Supplemented with Peanut Protein Hydrolysate and Calcium
P.116 119 PH 116 Mrs. Oratai  Jintasataporn Related Topics Effect of Antioxidant from Nang Fa Mushroom (Pleurotus sp.) on Meat Quality of Japanese Quail (Coturnix coturnix japonica)
P.117 120 PH 117 Mrs. Oratai  Jintasataporn Related Topics Effect of Antioxidant from Nang Fa Mushroom (Pleurotus sp.) on Sensory Characteristics of Japanese Quail (Coturnix coturnix japonica)
P.119 121 PH 119 Mr. Natthawuddhi Donlao Related Topics Effect of Extraction, Freeze Concentration and Spray Drying on Chemical Properties of Oolong Green Tea
P.122 122 PH 122 Mr. Chonlakan Khawnavarak Related Topics Supplemental Sarjor-caju Mushroom (Pleurotus sajor-caju) Extract in Pangasius Catfish (Pangasianodon hypophthalmus) Diets: Effect on Immunity and Fillet Quality
P.123 123 PH 123 Ms. Aoitip Samanros Related Topics Processing Suitability of Djulis (Chenopodium formosanum) Drink
P.127 124 PH 127 Mrs. Orapint Jintasataporn Related Topics Antioxidant from Sarjor-caju Mushroom (Pleurotus sajor-caju) Fruiting Body Waste in Snakeskin Gouramy (Trichogaster plectrolaris) Diets on Dry Salted Fish Lipid Oxidation and Skin Color after Chilled
P.128 125 PH 128 Mrs. Orapint Jintasataporn Related Topics Improve Fillet Quality in Snakeskin Gouramy (Trichogaster plectrolaris) by Supplemental Sarjor-caju Mushroom (Pleurotus sajor-caju) in Fish Diets
P.152 126 PH 152 Ms. Narumol Plaenak Related Topics Comparative Properties of Octenyl Succinate Anhydride Starch and Sodium Caseinate for Using in Coffee Whitener
P.204 127 PH 204 Mr. Abhichartbut Rodyoung Related Topics The Comparisons between Road and Air Transportation on Postharvest Quality of ‘Phu-Lae’ Pineapple at Bangkok market