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W Prinyawiwatkul

Showing results (1-10 of 25) with videos related to

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Journal of Food Science|February 26, 2009
Sensory optimization of broken-rice based snacks fortified with protein and fiberS Sriwattana, N Laokuldilok, W Prinyawiwatkul
Journal of Food Science|November 24, 2007
Simultaneous depolymerization and decolorization of chitosan by ozone treatmentS Seo, J M King, W Prinyawiwatkul
Journal of Agricultural and Food Chemistry|November 24, 1999
Solubilized wheat protein isolate: functional properties and potential food applicationsM Ahmedna, W Prinyawiwatkul, R M Rao
Journal of Applied Microbiology|September 11, 2013
Robustness of Salmonella loop-mediated isothermal amplification assays for food applicationsQ Yang, F Wang, W Prinyawiwatkul, et al.
Journal of Food Science|April 5, 2008
Plasticizer types and coating methods affect quality and shelf life of eggs coated with chitosanS H Kim, H K No, W Prinyawiwatkul
Journal of Food Science|January 24, 2008
Chitosan treatments affect growth and selected quality of sunflower sproutsM H Cho, H K No, W Prinyawiwatkul
Journal of Food Science|November 21, 2008
Antibacterial activity of ozone-depolymerized crawfish chitosanS Seo, J M King, W Prinyawiwatkul, et al.
Journal of Food Science|March 28, 2009
Comparisons of chemical and physical properties of catfish oils prepared from different extracting processesS Sathivel, H Yin, W Prinyawiwatkul, et al.
Journal of Food Science|November 13, 2007
Applications of chitosan for improvement of quality and shelf life of foods: a reviewH K No, S P Meyers, W Prinyawiwatkul, et al.
Critical Reviews in Food Science and Nutrition|May 1, 1996
Cowpea flour: a potential ingredient in food productsW Prinyawiwatkul, K H McWatters, L R Beuchat, et al.
Pageof 3

Showing results (1-10 of 25) with videos related to

Sort By:
Pageof 3
Journal of Food Science|February 26, 2009
Sensory optimization of broken-rice based snacks fortified with protein and fiberS Sriwattana, N Laokuldilok, W Prinyawiwatkul
Journal of Food Science|November 24, 2007
Simultaneous depolymerization and decolorization of chitosan by ozone treatmentS Seo, J M King, W Prinyawiwatkul
Journal of Agricultural and Food Chemistry|November 24, 1999
Solubilized wheat protein isolate: functional properties and potential food applicationsM Ahmedna, W Prinyawiwatkul, R M Rao
Journal of Applied Microbiology|September 11, 2013
Robustness of Salmonella loop-mediated isothermal amplification assays for food applicationsQ Yang, F Wang, W Prinyawiwatkul, et al.
Journal of Food Science|April 5, 2008
Plasticizer types and coating methods affect quality and shelf life of eggs coated with chitosanS H Kim, H K No, W Prinyawiwatkul
Journal of Food Science|January 24, 2008
Chitosan treatments affect growth and selected quality of sunflower sproutsM H Cho, H K No, W Prinyawiwatkul
Journal of Food Science|November 21, 2008
Antibacterial activity of ozone-depolymerized crawfish chitosanS Seo, J M King, W Prinyawiwatkul, et al.
Journal of Food Science|March 28, 2009
Comparisons of chemical and physical properties of catfish oils prepared from different extracting processesS Sathivel, H Yin, W Prinyawiwatkul, et al.
Journal of Food Science|November 13, 2007
Applications of chitosan for improvement of quality and shelf life of foods: a reviewH K No, S P Meyers, W Prinyawiwatkul, et al.
Critical Reviews in Food Science and Nutrition|May 1, 1996
Cowpea flour: a potential ingredient in food productsW Prinyawiwatkul, K H McWatters, L R Beuchat, et al.
Pageof 3