ridm@nrct.go.th   ระบบคลังข้อมูลงานวิจัยไทย   รายการโปรดที่คุณเลือกไว้

Apichartsrangkoon A.
หน่วยงาน มหาวิทยาลัยเชียงใหม่
จำนวนงานวิจัยจำแนกรายปี
บุคคลที่เคยร่วมงานวิจัย
ความเชี่ยวชาญ
ไม่มีข้อมูลความเชี่ยวชาญ
บุคคลที่เคยร่วมงานวิจัย
# นักวิจัย ร่วมงาน
1 Dajanta K. 12
2 Chukeatirote E. 9
3 Worametrachanon S. 6
4 Jirarattanarangsri W. 4
5 Van De Wiele T. 4
6 Techarang J. 3
7 Chattong U. 3
8 George T. 2
9 Srisajjalertwaja S. 2
10 Van der Wiele T. 2
11 Supraditareporn W. 2
12 Frazier R.A. 2
13 Wirjantoro T.I. 2
14 Sriwattana S. 1
15 Pathomrungsiyoungkul P. 1
16 Pankasemsuk T. 1
17 Wongfhun P. 1
18 Gordon M. 1
19 Phanchaisri B. 1
20 Kemsawasd V. 1
21 Van Den Abbeele P. 1
22 Supavititpatana P. 1
23 Supavititpatana T. 1
24 Raviyan P. 1
25 Seesuriyachan P. 1
26 Hirun S. 1
27 Kreungngern D. 1
ปี
# พ.ศ. จำนวน
1 2560 1
2 2559 4
3 2557 4
4 2556 7
5 2555 7
6 2554 5
7 2553 2
8 2552 2
9 2551 2
10 2550 2
ผลงานวิจัย
# หัวเรื่อง
ปี พ.ศ. 2560
1 Structural modification of swai-fish (Pangasius hypophthalmus)-based emulsions containing non-meat protein additives by ultra-high pressure and thermal treatments
ปี พ.ศ. 2559
2 Encapsulation of Lactobacillus casei 01 by alginate along with hi-maize starch for exposure to a simulated gut model
3 Impact of Encapsulated Lactobacillus casei 01 Along with Pasteurized Purple-Rice Drinks on Modulating Colon Microbiome using a Digestive Model
4 Effects of conventional and ultrasound treatments on physicochemical properties and antioxidant capacity of floral honeys from Northern Thailand
5 Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans
ปี พ.ศ. 2557
6 Effects of encapsulated Lactobacillus acidophilus along with pasteurized longan juice on the colon microbiota residing in a dynamic simulator of the human intestinal microbial ecosystem
7 Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion
8 Physical and biochemical qualities of pressurized and pasteurized longan juices upon storage
9 Effect of encapsulated Lactobacillus casei 01 along with pressurized-purple-rice drinks on colonizing the colon in the digestive model
ปี พ.ศ. 2556
10 Aroma volatile profiles of thai green chili paste (nam prig noom) preserved by ultra-high pressure, pasteurization and sterilization
11 Combined microwave and hot air convective dehydration on physical and biochemical qualities of dried longan flesh
12 Efficacy of polymer coating of probiotic beads suspended in pressurized and pasteurized longan juices on the exposure to simulated gastrointestinal environment
13 Efficacy of polymer coating of probiotic beads suspended in pressurized and pasteurized longan juices on the exposure to simulated gastrointestinal environment
14 Activities of free and encapsulated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 in processed longan juices on exposure to simulated gastrointestinal tract
15 Physical and chemical properties of Nam Prig Noom, a Thai green-chili paste, following ultra-high pressure and thermal processes
16 Activities of free and encapsulated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 in processed longan juices on exposure to simulated gastrointestinal tract
ปี พ.ศ. 2555
17 Influence of encapsulated probiotics combined with pressurized longan juice on colon microflora and their metabolic activities on the exposure to simulated dynamic gastrointestinal tract
18 Nutritional and physicochemical qualities of thua nao (thai traditional fermented soybean)
19 Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition
20 Influence of encapsulated probiotics combined with pressurized longan juice on colon microflora and their metabolic activities on the exposure to simulated dynamic gastrointestinal tract
21 Comparison of bioactive components in pressurized and pasteurized longan juices fortified with encapsulated Lactobacillus casei 01
22 Comparison of bioactive components in fresh, pressurized, pasteurized and sterilized pennywort (Centella asiatica L.) juices
23 Comparison of physical and chemical properties of high pressure- and heat-treated Lychee (Litchi chinensis Sonn.) in syrup
ปี พ.ศ. 2554
24 Analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of Northern Thailand
25 Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation
26 Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter culture
27 Free-amino acid profiles of thua nao, a Thai fermented soybean
28 Volatile profiles of thua nao, a Thai fermented soy product
ปี พ.ศ. 2553
29 Thua nao, indigenous Thai fermented soybean: A review
30 Flavour characterisation of fresh and processed pennywort (Centella asiatica L.) juices
ปี พ.ศ. 2552
31 Dynamic viscoelastic characterisation of ostrich-meat yor (Thai sausage) following pressure, temperature and holding time regimes
32 Enhanced aglycone production of fermented soybean products by Bacillus species
ปี พ.ศ. 2551
33 Addition of gelatin enhanced gelation of corn-milk yogurt
34 Effect of lactoperoxidase system on keeping quality of raw cow's milk in Thailand
ปี พ.ศ. 2550
35 Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product "Yor" (Thai sausage)
36 Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor)