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Showing results 1 to 8 of 8

Issue Date	Title	Author(s)
2022	Antioxidant activities and Probiotic Properties of Lactobacillus paracasei MSMC37-3	Vitheejongjaroen P.; Pachekrepapol U.; Puttarat N.; Yooyongsatit S.; Nilbu-Nga C.; Taweechotipatr M.
2021	Antioxidant activity of Bifidobacterium animalis MSMC83 and its application in set-style probiotic yoghurt	Vitheejongjaroen P.; Kanthawang P.; Loison F.; Jaisin Y.; Pachekrepapol U.; Taweechotipatr M.
2021	Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties	Pachekrepapol U.; Kokhuenkhan Y.; Ongsawat J.
2022	Impact of oyster mushroom (Pleurotus ostreatus) on chemical, physical, microbiological and sensory characteristics of fish burger prepared from salmon and striped catfish filleting by-product	Pachekrepapol U.; Thangrattana M.; Kitikangsadan A.
2021	Physicochemical, rheological, and microbiological properties of lactose-free functional yogurt supplemented with fructooligosaccharides	Pachekrepapol U.; Somboonchai N.; Krimjai W.
2020	Probiotic characterization and in vitro cholesterol lowering effects of lactic acid bacteria isolated from healthy thai infants	Sirichotinun N.; Pachekrepapol U.; Nantavisai K.; Taweechotipatr M.; Nilwarangkoon S.
2022	Quality changes and experimental accelerated shelf-life determination of ready-to-eat burgers made from striped catfish and salmon mince blend by thermal processing in retort pouches	Ditudompo S.; Rungchang S.; Pachekrepapol U.
2023	Selected lactobacilli isolated from Thai foods for production of fermented dairy products with cholesterol lowering potential	Paongphan P.; Ditudompo S.; Vitheejongjaroen P.; Pachekrepapol U.; Taweechotipatr M.; Srinakharinwirot University

Showing results 1 to 8 of 8