Effects of temperature, steeping time and particle size used in infusion brewing on total phenolic content and antioxidant activity of tea produced from young upland rice leaves
Uthai, N
Published in African journal of food, agriculture, nutrition, and development : AJFAND (01.03.2021)
Published in African journal of food, agriculture, nutrition, and development : AJFAND (01.03.2021)
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Journal Article
Formation analysis of primary and secondary metabolites during angkak fermentation based on GC-TOF-MS, GC-FID, and HPLC and metabolomics analysis
Kraboun, Kitisart, Rojsuntornkitti, Kamonwan, Jittrepotch, Nitipong, Kongbangkerd, Teeraporn, Uthai, Narissara, Pechyen, Chiravoot
Published in The Microbe (01.12.2023)
Published in The Microbe (01.12.2023)
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Journal Article
Effect of partial substitution of refined wheat flour with purple sweet potato flour on the properties and quality of noodles
Uthai, N, Suktanarak, S, Chetyakamin, L, Thumrongchote, D
Published in African journal of food, agriculture, nutrition, and development : AJFAND (01.11.2022)
Published in African journal of food, agriculture, nutrition, and development : AJFAND (01.11.2022)
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Journal Article
Process optimization, antioxidant activity and sensory characteristics of green tea made from young fragrant rice leaves cultivar damgatondam
Uthai, N, Thamakorn, P, Kerdpiboon, S, Nokkoul, R
Published in African journal of food, agriculture, nutrition, and development : AJFAND (01.08.2019)
Published in African journal of food, agriculture, nutrition, and development : AJFAND (01.08.2019)
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Journal Article