Factors affecting the quality of supercritical carbon dioxide extract from Curcuma longa Linn in Thailand: Antioxidant and lipid composition by Teerasak Punvichai, Jantarat Pipakdee, Hattipong Chaitham, Sirusa Kritsanapuntu, Chatchawan Chotimarkorn, Preeyabhorn Detarun

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Alternative protein sources from selected legumes and mushrooms in the development of high-protein instant soup for the elderly by Rajnibhas Sukeaw Samakradhamrongthai, Taruedee Jannu, Tussanun Tongboonchu, Wanalee Sangpimpa, Phatthamon Srichan, Orapan Sangsee, Gerry Renaldi, Preeyabhorn Detarun

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Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries by Sunisa Siripongvutikorn, Kanyamanee Pumethakul, Chutha Takahashi Yupanqui, Vatcharee Seechamnanturakit, Preeyabhorn Detarun, Tanyarath Utaipan, Nualpun Sirinupong, Worrapanit Chansuwan, Thawien Wittaya, Rajnibhas Sukeaw Samakradhamrongthai

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Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman by Sunisa Siripongvutikorn, Kanyamanee Pumethakul, Chutha Takahashi Yupanqui, Vatcharee Seechamnanturakit, Preeyabhorn Detarun, Tanyarath Utaipan, Nualpun Sirinupong, Worrapanit Chansuwan, Thawien Wittaya, Rajnibhas Sukeaw Samakradhamrongthai

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