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1دورية أكاديمية
المؤلفون: Rajnibhas Sukeaw Samakradhamrongthai, Taruedee Jannu, Tussanun Tongboonchu, Wanalee Sangpimpa, Phatthamon Srichan, Orapan Sangsee, Gerry Renaldi, Preeyabhorn Detarun
المصدر: Heliyon, Vol 10, Iss 16, Pp e35810- (2024)
مصطلحات موضوعية: Alternative protein, Instant soup, Elderly, Physicochemical properties, Nutritional qualities, Science (General), Q1-390, Social sciences (General), H1-99
وصف الملف: electronic resource
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2دورية أكاديمية
المؤلفون: Kultida Kaewpetch, Saowapa Yolsuriyan, Terd Disayathanoowat, Patcharin Phokasem, Taruedee Jannu, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai
المصدر: Gels, Vol 10, Iss 4, p 282 (2024)
مصطلحات موضوعية: Apis cerana, gummy jelly, honey, propolis, Science, Chemistry, QD1-999, Inorganic chemistry, QD146-197, General. Including alchemy, QD1-65
وصف الملف: electronic resource
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3دورية أكاديمية
المؤلفون: Pajaree Aumpa, Amita Khawsud, Taruedee Jannu, Gerry Renaldi, Niramon Utama-Ang, Shitapan Bai-Ngew, Ponjan Walter, Rajnibhas Sukeaw Samakradhamrongthai
المصدر: Scientific Reports, Vol 12, Iss 1, Pp 1-10 (2022)
وصف الملف: electronic resource
Relation: https://doaj.org/toc/2045-2322
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4دورية أكاديمية
المؤلفون: Rajnibhas Sukeaw Samakradhamrongthai, Sakornphop Maneechot, Prasert Wangpankhajorn, Taruedee Jannu, Gerry Renaldi
المصدر: Food Chemistry Advances, Vol 1, Iss , Pp 100058- (2022)
مصطلحات موضوعية: Polydextrose, Guar gum, Fat substitutes, Sungyod rice, Cookie, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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5دورية أكاديمية
المصدر: Heliyon, Vol 7, Iss 8, Pp e07776- (2021)
مصطلحات موضوعية: Cereal bar, Formulation, Physicochemical properties, Sensory evaluation, Consumer acceptability, Science (General), Q1-390, Social sciences (General), H1-99
وصف الملف: electronic resource
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6
المؤلفون: Rajnibhas Sukeaw Samakradhamrongthai, Bandhita Wanikorn, Nutthamon Nortuy, Taruedee Jannu, Gerry Renaldi
المصدر: International Journal of Food Science & Technology. 58:1506-1515
مصطلحات موضوعية: Industrial and Manufacturing Engineering, Food Science
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7
المؤلفون: null Rajnibhas Sukeaw Samakradhamrongthai, null Bandhita Wanikorn, null Nutthamon Nortuy, null Taruedee Jannu, null Gerry Renaldi
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::55f14840cd70f5c8d0b38fce32a64f65
https://doi.org/10.1111/ijfs.16320/v2/response1 -
8
المؤلفون: Rajnibhas Sukeaw Samakradhamrongthai, Nutthamon Nortuy, Taruedee Jannu, Thanyapohn Supawan, Phruttinan Chanakun, Yadaporn Yimkaew, Gerry Renaldi
المصدر: Journal of Food Processing and Preservation. 46
مصطلحات موضوعية: General Chemical Engineering, General Chemistry, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::10a92423b0f0d2cb80752b386c21b2e5
https://doi.org/10.1111/jfpp.16381 -
9
المؤلفون: Gerry Renaldi, Kanthaporn Junsara, Taruedee Jannu, Nualpun Sirinupong, Rajnibhas Sukeaw Samakradhamrongthai
المصدر: International Journal of Gastronomy and Food Science. 28:100505
مصطلحات موضوعية: Cultural Studies, Food Science
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10
المؤلفون: Pajaree Aumpa, Rajnibhas Sukeaw Samakradhamrongthai, Amita Khawsud, Gerry Renaldi, Taruedee Jannu, Thanyapohn Supawan
المصدر: Food Hydrocolloids. 119:106873
مصطلحات موضوعية: Melting rate, 010304 chemical physics, Chemistry, Fat content, General Chemical Engineering, Reduced fat ice cream, Inulin, 04 agricultural and veterinary sciences, General Chemistry, Rating score, 040401 food science, 01 natural sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, 0103 physical sciences, RFIC, Food science, Response surface methodology, Sugar, Food Science