Publication

Analysis of Phytonutrients, Anti-Mutagenic and Chemopreventive Effect of Tropical Fruit Extracts
Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks
Arthrospira platensis Mutagenesis for Protein and C-Phycocyanin Improvement and Proteomics Approaches
Influence of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process parameters on the quality of soya protein-based meat extender: An optimization approach
Rheological properties of pastes and gels of rice flour with varied amylose contents
Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity
Antioxidative Capacity of Soyfoods and Soy Active Compounds
Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment
Arthrospira Cell Residues for Lactic Acid Fermentation as Bioproducts From Waste Utilization
Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum
Improvement in the Sequential Extraction of Phycobiliproteins from Arthrospira platensis Using Green Technologies
Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
Mangifera indica ‘Namdokmai’ Prevents Neuronal Cells from Amyloid Peptide Toxicity and Inhibits BACE-1 Activities in a Drosophila Model of Alzheimer’s Amyloidosis
Seasonal Effects on Phenolic Contents and In Vitro Health-Promoting Bioactivities of Sacred Lotus (Nelumbo nucifera)
Combined-acid hydrolysis and heat-moisture treatment of rice flour: physicochemical properties and resistant starch