Inhibitory Effect of Bacillus subtilis p5-6 Against Staphylococcus aureus on Different States of Medium by Hoang Truc Anh To, Cheunjit Prakitchaiwattana

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Pigments from Halophilic Bacteria Isolated from Salty Fermented Foods, Bioactivity and Safety for Further Development as Bio/Natural-Food Additives by Wichitra Sricharoen, Nattida Chotechuang, Cheunjit Prakitchaiwattana

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Microbial communities and key strains associated to banana spoilages through cultural plating and metagenomic analysis by Hoang Truc Anh To, Chayaporn Thanthithum, Cheunjit Prakitchaiwattana

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Effect of Soaking, Germination, and Roasting on Phenolic Composition, Antioxidant Activities, and Fatty Acid Profile of Sunflower (<i>Helianthus annuus</i> L.) Seeds by Chorpaka Thepthanee, Hua Li, Hu Wei, Cheunjit Prakitchaiwattana, Sirithon Siriamornpun

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Potential application of immobilized Bacillus subtilis (P5-6) as bio-protective culture against Staphylococcus aureus in acidic and salted food model by Vishal Chhetri, Natthanan Buranavanitvong, Sarn Settachaimongkon, Nattida Chotechuang, Cheunjit Prakitchaiwattana

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Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed by ¹H-NMR Metabolomics Approach by Suwanan Denchai, Suppached Sasomsin, Cheunjit Prakitchaiwattana, Thanitaporn Phuenpong, Kunaporn Homyog, Wanwimon Mekboonsonglarp, Sarn Settachaimongkon

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Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures by Rachatida Det-udom, Charlie Gilbert, Long Liu, Cheunjit Prakitchaiwattana, Tom Ellis, Rodrigo Ledesma-Amaro

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Dynamic Changes in Physicochemical and Microbiological Qualities of Coconut Water during Postharvest Storage under Different Conditions by Rachatida Detudom, Pawinee Deetae, Hu Wei, Hu Boran, Shiguo Chen, Sirithon Siriamornpun, Cheunjit Prakitchaiwattana

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