Effect of heating method on some characteristics of chive garlic dumplings by Nawalinkhol Settapramote, Arthitaya Kawee-ai, Janejira Phakawan, Kittikoon Wannasawad

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Development of edible Thai rice film fortified with ginger extract using microwave-assisted extraction for oral antimicrobial properties by Niramon Utama-ang, Sirinapa Sida, Phenphichar Wanachantararak, Arthitaya Kawee-ai

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Fortification of Crude Protein Extract from Sung Yod and Hom Rajinee Rice Brans in the Development of Functional Jelly Products by Kanthaporn Junsara, Chutha Takahashi Yupanqui, Arthitaya Kawee-ai, Rajnibhas Sukeaw Samakradhamrongthai

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Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance by Niramon Utama-ang, Ittikorn Kuatrakul, Ponjan Walter, Panida Rattanapitigorn, Arthitaya Kawee-ai

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Testing the Efficacy of a Prototype That Combines Ultrasound and Pulsed Electric Field for Extracting Valuable Compounds from <i>Mitragyna speciosa</i> Leaves by Raweeroj Jintawiwat, Natnakorn Punamorntarakul, Rossakornpat Hirunyasiri, Parkpoom Jarupoom, Tanachai Pankasemsuk, Supakiat Supasin, Arthitaya Kawee-ai

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